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Home / Main Dishes / Seafood

Honey Garlic Glazed Salmon

4.95
/5
18 minutes minutes
1,712 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 01/15/2020

This post may contain affiliate links. Please read my disclosure policy.

HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized.  Made with simple ingredients, in one pan, and in just 20 minutes! #salmon #honeygarlic #onepan #easyrecipe #dinner #seafood #fish

Sticky sweet and garlicky, this glazed salmon recipe comes together in just 20 minutes, and in one pan. Hands down, the most addicting salmon ever!

This ultra easy salmon recipe is a winner when it comes to weeknight dinners!  We love easy main dishes, like my Honey Lime Shrimp, and Blackened Tilapia Bowls. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!

Easy honey garlic salmon recipe

HONEY GARLIC SALMON RECIPE

Have you ever made a recipe that truly surprised you?  Normally I’m not a huge salmon lover, but after one bite of this ultra tender salmon, I was absolutely in love.  I literally did a little dance in the kitchen because I finally found a way that I can enjoy salmon!

We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits.  And now, so can you!

You won’t believe how such a simple recipe can pack SO much flavor.  Each bite is full of sweet and savory flavors and delicate textures.

HOW TO MAKE GLAZED SALMON

I know some people, myself included, worry about pan-searing a salmon filet, going to flip it over, and…. well now your beautiful filet is mangled and in several pieces.

For that reason, I kept this recipe simple… so simple in fact, that there is NO pan-searing.  No flipping required.

  1. Pat salmon filets dry and season with spices on all sides.
  2. Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
  3. When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
  4. While salmon cooks, use a spoon to baste the filets.
  5. Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.

Extra glaze on honey garlic salmon

COOKING TIPS FOR SALMON RECIPES

  • Buy good salmon – I prefer to buy fresh salmon from the grocery store, instead of frozen filets in bags, since those tend to be very thin.  Cooking Light has a great article on how to pick the best salmon at the grocery store.
  • Use it quickly – Salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.
  • To skin or not to skin – if you decide to pan-sear your salmon, leave the skin on (and sear skin side first).  The skin provides a layer of protection against the hot pan, and it’s a LOT easier to slide a spatula underneath crispy skin than underneath tender flesh.  Plus, you’ll get crispy skin!  To cook this recipe as written, it really doesn’t matter if your filets have skin or not.
  • Don’t overcook – Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine.  The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.  However, different people prefer their salmon to be more rare or more well-done, like a steak.  To be on the safe-side, I stick to the USDA’s recommendation.

VARIATIONS OF THIS RECIPE

  • Pan-Sear – if you’d prefer, season salmon as directed, then pan sear in the pan.  Flip over and sear on the other side, then remove to a plate.  Add sauce ingredients to pan and cook until warmed through.  Add salmon back to pan and spoon sauce over the salmon.
  • Bold Lemon – feel free to add lemon zest to the sauce, or even add a few slices of lemon to the pan while you cook and broil the salmon for a more bold lemon flavor.
  • Try Lime – switch the lemon juice for lime juice for a slightly different flavor.
  • Green Onions – I love to top these salmon filets with some sliced green onions for a different flavor twist.

Bite of honey glazed salmon

MAKING HONEY GARLIC SALMON AHEAD OF TIME

I think this recipe tastes best when made right before eating, but you can whisk together the sauce ahead of time if you’d like.

However, this salmon recipe also tastes amazing cold, on top of a salad.  So if that’s your intention, then yes, make it a few hours to a day ahead of time 🙂

STORAGE

Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

  • 12″ wide skillet – I love this pan, and love that it’s oven and broiler safe (a must for one pan recipes).

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Easy honey garlic salmon recipe

Honey Garlic Glazed Salmon

4.95 from 1247 votes
Author: The Chunky Chef
Prep Time: 8 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 18 minutes minutes
Calories: 481
Servings: 4 servings
(hover over # to adjust)
Print Rate Pin
Sticky sweet and garlicky, this glazed salmon recipe comes together in just 20 minutes

Ingredients

SALMON

  • 4 (6 oz each) salmon filets
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/4 tsp blackening seasoning (optional)

SAUCE

  • 3 Tbsp butter
  • 2 tsp olive oil
  • 6 cloves garlic minced
  • 1/2 cup honey
  • 3 Tbsp water
  • 3 Tbsp soy sauce
  • 1 Tbsp sriracha sauce
  • 2 Tbsp lemon juice

Instructions

  • Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
  • IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
  • Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  • Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  • Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  • Garnish with minced parsley if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  • If you'd prefer, season salmon as directed, then pan sear in the pan.  Flip over and sear on the other side, then remove to a plate.  Add sauce ingredients to pan and cook until warmed through.  Add salmon back to pan and spoon sauce over the salmon.
  • A couple of readers have reported having a watery sauce, which I've never personally encountered during all the testing for this recipe. If you feel the sauce is a bit watery, you could reduce the amount of water used, or simmer the sauce a bit before adding the salmon.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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HONEY GARLIC SALMON - Succulent and tender salmon filets cooked in a mouthwatering simple honey garlic sauce, then broiled until sticky and caramelized.  Made with simple ingredients, in one pan, and in just 20 minutes! #salmon #honeygarlic #onepan #easyrecipe #dinner #seafood #fish

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Recipe Rating




  1. Jessica says

    Posted on 12/3 at 5:50 pm

    We absolutely love this recipe. Simple and so tasty. I am not a “fish” eater persay, but I love this recipe. I have used it as directed… the left over sauce is amazing on rice or potatoes

    Reply
  2. Shawn says

    Posted on 12/3 at 1:05 pm

    This is FANTASTIC! I made a bowl out of mine with quinoa,, brown rice and mixed vegetables . My husband doesn’t like salmon but he loved this recipe.

    Reply
  3. Barbara Brehm says

    Posted on 12/2 at 9:18 pm

    Love this salmon!! Best ever!!

    Reply
  4. Craig says

    Posted on 11/30 at 7:21 pm

    Easy to follow recipe. It looked delicious but too sweet for us. I purposely put in less honey but still too sweet. I know you need the honey to make the glaze. I’ll see if it’s better tomorrow. ‘
    I appreciate you sharing the recipe.

    Reply
  5. Raj Babbar says

    Posted on 11/28 at 10:55 pm

    This was excellent, easy to make, with close to perfect instructions. The only change I made was to reduce the amount of honey to make it less sweet. The sauce was a bit watery, but we paired it with mashed potatoes, which were a bit on the dry side, so it turned out to be just right.

    Reply
  6. Sam says

    Posted on 11/28 at 7:45 pm

    Tastes amazing! This is now a staple. I have also cooked it with trout and it turned out amazing that way too.

    Reply
  7. Sara Acosta says

    Posted on 11/28 at 11:34 am

    It’s was so delicious and my family loves it to!

    Reply
    • Mike says

      Posted on 11/29 at 5:21 pm

      Any idea for a sriracha replacement? I don’t have sriracha as I never use it.
      Thanks.

      Reply
      • The Chunky Chef says

        Posted on 11/29 at 8:05 pm

        You could use hot sauce, or sprinkle in some red pepper flakes or cayenne pepper.

        Reply
  8. Elana says

    Posted on 11/27 at 9:50 pm

    So so good! This is my family’s new favourite way to eat salmon.

    Reply
  9. Cindi says

    Posted on 11/27 at 7:34 pm

    Easy to make and SOOOOO delicious. We served the leftover sauce on our frozen french fries! Amazing. My husband was thrilled and immediately asked me to add this recipe to my cookbook.

    Reply
  10. Jordan says

    Posted on 11/27 at 6:33 pm

    Overall recipe was good and flavorful. The sauce is very watery —even if you use farmers market fresh honey. After 20 mins of simmering and getting nowhere, I finally had to add a cornstarch slurry to help. Definitely would not add the water unless necessary.

    Reply
  11. Janice says

    Posted on 11/26 at 6:57 pm

    Made this recipe for my Sunday – weekday lunch prep. So delicious had to have it for dinner. Oh I skipped the sriracha and it’s still perfect for me. Wish I could post a pic.

    Reply
  12. Tina says

    Posted on 11/25 at 11:29 am

    Love all of this one! (Note for the watery people, some honey is actually a little fake and very processed. Make sure you are using pure honey.)

    Reply
  13. Cheryl Christensen says

    Posted on 11/21 at 7:22 pm

    Easy and tasty

    Reply
  14. Holly says

    Posted on 11/21 at 1:54 pm

    What can I substitute for Sriracha sauce?

    Reply
    • The Chunky Chef says

      Posted on 11/21 at 9:38 pm

      You could use hot sauce, or sprinkle in some red pepper flakes or cayenne pepper.

      Reply
  15. Kathyd says

    Posted on 11/20 at 5:50 am

    This is our favorite recipe for salmon. I use salmon steaks, that I debone and tie like a filet (watch how Alton Brown does it) and do the pan sear as it’s described in the notes. Absolutely delicious.

    Reply
  16. Linda says

    Posted on 11/17 at 9:02 pm

    I made this for dinner tonight and it was delicious! I did use blackened seasoning and the flavors were amazing. Thank you for sharing this recipe. I will definitely be using again.

    Reply
  17. Malissa says

    Posted on 11/16 at 10:18 pm

    Super easy and yummy.

    Reply
  18. nicole says

    Posted on 11/12 at 10:26 pm

    Made this tonight. It was AMAZING!!! we cooked our outside on the BBQ. we made a tin foil pan to cook it in and hold all the juices. turned out so delicious!

    Reply
  19. Stephen Richard says

    Posted on 11/11 at 11:32 pm

    Spectacular sauce!! We edged it up slightly in proportions. It was so good my wife literally wanted to drink it 😄.

    Reply
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