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Home / Main Dishes / Seafood

Honey Garlic Glazed Salmon

4.95
/5
18 minutes minutes
2,172 Comments
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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 1611 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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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.95 from 1611 votes

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Recipe Rating




  1. Jim says

    Posted on 11/17 at 6:27 pm

    Delicious! Wifey says make again please!
    Probably the first recipe I’ve ever used less garlic than suggested, maybe my bulbs were larger but, I used 4.
    Also used less honey didn’t measure but, I’d guess more like a 1/4 cup which made the end result a little watery and less sweet but that’s what I get for not following directions.
    This recipe immediately caught my attention when I saw sriracha and smoked paprika as ingredients! I have made 2 batches of homemade sriracha this year and the sauce flavor is what makes this recipe absolutely fantastic!

    Reply
  2. Angelina says

    Posted on 11/16 at 9:02 pm

    Hi Amanda,

    Can you please recommend sides that you like to serve this recipe with?

    Reply
    • The Chunky Chef says

      Posted on 11/17 at 12:17 pm

      Hi Angelina 🙂 We love serving this garlic ginger rice (https://www.thechunkychef.com/instant-pot-garlic-ginger-rice/), and skillet green beans (https://www.thechunkychef.com/skillet-green-beans/), but you can pick any you’d like from my side dish collection (https://www.thechunkychef.com/side-dishes/).

      Reply
  3. Sherri says

    Posted on 11/16 at 2:46 pm

    I used Cajun seasoning instead of blackening because that is what I had (They are almost the same). I did use the lime instead of lemon. I actually forgot the honey. It was still excellent. (I added honey later and tasted it and liked it that way, too!).

    Definitely will use this again.

    Reply
  4. Susan Sherrill says

    Posted on 11/15 at 9:56 pm

    I love this and have made it many times and it’s always delicious easy and quick

    Reply
  5. Lisa B says

    Posted on 11/14 at 9:29 pm

    Wow. Quick, easy and unbelievably yummy! Went with a little less honey (1/3 cup).

    Usually grill salmon but wanted something different. What a treat. Can’t wait to make it for company.

    Thank you for a great recipe and fun notes. Can’t wait to find more favorites.

    Reply
  6. Candi says

    Posted on 11/12 at 10:46 pm

    Delicious came out perfect such a perfect balance of sweet and savory! Will definitely be on my cook again list.

    Reply
  7. Karen says

    Posted on 11/12 at 7:26 pm

    OMG BEST RECIPE EVER! This one is simple and the tastiest sauce ever. My favorite by far. Soy and honey with spice to give it the perfect balance of sweet/hot. Seriously want to lick the pot clean 😀

    Reply
  8. Gol says

    Posted on 11/11 at 6:13 pm

    Good

    Reply
  9. Eli says

    Posted on 11/10 at 8:00 pm

    love it !!!!!!!!!!!

    Reply
  10. Shery Sullivan says

    Posted on 11/10 at 12:43 pm

    We are so lucky. We have salmon right from Alaska thanks to my nephew, who works there. Can’t wait to try this recipe. I’m getting so hungry talking about this.

    Reply
  11. Joseph Saputo says

    Posted on 11/9 at 2:29 am

    I’m on a inflammation reducing diet and not a big fish eater, but needed to increase the Omega 3 in my diet. I made this for my wife and I and we were delighted with the results. It’s easy and fast. Together with a salad and bottle of wine, it made for an excellent meal. Will try it soon again with guests.

    Reply
  12. Melissa says

    Posted on 11/8 at 8:22 pm

    Wow, just wow! We have cooked the Bon Appetit Miso Salmon and sushi rice, and others that we thought were the best. But we were wrong. This recipe is luscious!! Thank you for a phenomenal recipe.

    Reply
  13. Eleni says

    Posted on 11/8 at 8:17 pm

    This was amazing. I normally do not leave reviews but this was too good. I didn’t have regular butter so I used my seasoned butter, I thought it wouldn’t work but I think it made it better. I also replaced siracha with pepper flakes + oil mix. I also used regular table salt instead of kosher. I did not have any problems with the consistency of the sauce either, it was not watery it came out good. Even after all these substitutions, it came out perfect, I will definitely cook this again.

    Reply
  14. Ferda says

    Posted on 11/7 at 9:03 pm

    I tried the recipe and everyone loved it. It was very easy to cook with ingredients at home. I will definitely cook regularly now.

    Reply
  15. Tami Baker says

    Posted on 11/7 at 8:23 pm

    Awesome!!!

    Reply
  16. Jrpkjp says

    Posted on 11/5 at 9:29 pm

    I know this may sound strange, but is there a way to properly reheat this? Having a friends weekend at the lake and I’d like to make as much as possible in advance and pack to travel with it.

    Reply
    • The Chunky Chef says

      Posted on 11/7 at 3:23 pm

      I don’t have specific reheating instructions for this, as salmon is generally best when made fresh. You could also combine the sauce, so the prep time would be much lower 🙂

      Reply
  17. Keri says

    Posted on 11/5 at 7:10 pm

    This sauce was excellent on the Norwegian Salmon we had for dinner tonight! I didn’t add any water at all and the sauce was perfect!.
    Definitely a keeper.

    Reply
  18. Paula says

    Posted on 11/4 at 7:59 pm

    I made this tonight for dinner and it didn’t disappoint! I had it with wild rice and roasted butternut squash. It will stay on the dinner rotation. The salmon being basted in delicious sauce puts it over the top!

    Reply
  19. Meg says

    Posted on 11/4 at 5:58 pm

    Can I substitute the sriracha with red pepper flakes..? Or should I just forfeit it all together since I don’t have any?

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 9:27 pm

      You could use red pepper flakes, but I would taste it to make sure it’s not too hot 🙂

      Reply
  20. Lil Turner says

    Posted on 11/3 at 10:39 pm

    Amazing!!! The sriracha & honey makes such a mouthwatering taste, and I really appreciate how simple it was – thank you!!
    Lil

    Reply
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