Honey Garlic Glazed Salmon
This honey garlic glazed salmon is a quick and easy weeknight dinner that delivers restaurant-quality results in under 15 minutes. The sticky, sweet, and savory glaze caramelizes perfectly on flaky salmon, creating a dish that feels both indulgent and effortless. Perfect for busy schedules, this one-pan recipe is sure to become a new favorite.
Equipment
- large non-stick or cast iron skillet
- Small bowl
- Whisk
- Paper towels
- Fish spatula or regular spatula
- Instant-read thermometer (optional)
- Knife
- Cutting board
Ingredients
- ⅓ cup honey
- 4 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional garnish: sesame seeds, sliced green onions, or fresh parsley
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- In a small bowl, whisk together the honey, soy sauce, and rice vinegar until smooth. Set aside.
- Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place the salmon fillets skin-side down (if using skin-on) or presentation-side down.
- Cook for 4-5 minutes without moving them, until the bottom is deeply golden and crispy. Flip the fillets gently with a spatula.
- Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.
- Pour in the prepared honey-soy mixture and add the butter. Let the sauce bubble and reduce for 2-3 minutes, spooning it over the salmon as it thickens. The glaze should coat the back of a spoon.
- Once the salmon is cooked through (it should flake easily with a fork and reach an internal temperature of 125°F to 130°F for medium), remove the pan from heat.
- Let the salmon rest in the pan for 1-2 minutes, allowing the glaze to set. Transfer to plates and drizzle any remaining pan sauce on top. Garnish with sesame seeds, sliced green onions, or fresh parsley if desired.
Notes
For the best sear, ensure the salmon is patted very dry before seasoning. Do not overcrowd the pan; cook in batches if necessary to avoid steaming. To prevent the garlic from burning, add it after flipping the salmon and keep the heat at medium. Letting the salmon rest for a couple of minutes after cooking helps keep it moist and flaky. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. For a paleo-friendly option, use coconut aminos and replace honey with maple syrup. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.