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!
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.
- Pat salmon filets dry and season with spices on all sides.
- Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
- When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
- While salmon cooks, use a spoon to baste the filets.
- Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.
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.
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!
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.
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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.
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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.
Mary-Beth says
Yum Yum…Restaurant Quality per Hubby! Easy & delicious , five Stars ❣️Thank You Chunky Chef. I will trying More of Your recipes. Fondly a New Fan From Maine
Mike says
Fantastic! I made this exactly as suggested here. While the salmon is in the oven (Broil at 400), I let the remaining sauce reduce a little. Then I baste with this reduced portion. This is most necessary when scaling up this recipe. Once you have made this recipe…. play with the spices – not the ratio of liquids like honey soy(low sodium) etc.. ps. low sodium soy is a must. To much salt will overwhelm the flavor of this dish. Another point I want to make is this is best done with Skin On salmon. Once done… this makes a fantastic cold appetizer. I did not use the blackened seasoning for my first attempt which I think makes a far better starting point.
Tal says
Absolutely love it. First time cooking salmon. My hubby said it’s a winner. Very simple and clear instructions to follow.
I was unable to set the timer for the broiler so unfortunately the sauce gor burned a bit. But, that didn’t take away one bit from how scrumptious it was
Monica Negrete says
Just tried it and I regret nothing! Thank you so much for an amazing recipe the perfect blend of salty and sweet! Seasoned with everything plus a little Tony’s and added a little garlic powder and old bay. Would make this 10/10 again!
Christopher says
Can’t wait to try this! What temperature should I broil the salmon?
The Chunky Chef says
My broiler has a temp of 500°F for high.
Emily says
Hi, I would like to ask what is “blackening seasoning”?
Thank you
The Chunky Chef says
It’s a seasoning blend, which should be readily available in the spice aisle at the grocery store. Google would have more in depth information if you’re interested.
Mellik says
We make this recipe twice a month. We love it. We end up with a lot of sauce left over every time. Overtime we’ve halved the sauce on what the recipe calls for as a way to cut down on the sugar and we don’t miss it. Still enough left over to mix in with the veggies on the side. However, if you are going to eat with a serving of white rice, I think the sauce quantity is probably good where its at.
Kathryn says
Best salmon recipe ever! This is the only salmon recipe I’ll ever use!!! (by the way, this is my first posting I have ever submitted)
Susan says
This recipe is a winner! Absolutely delicious and very easy to make. This is definitely my go-to-recipe for Honey Garlic Salmon! Thank you, Amanda, for posting this wonderful recipe.
Karin says
Turned out perfect.
Rachel says
Exactly what I was hoping for.
Marina says
Delicious and easy.
Nausheen says
Hi,
Can I substitute another fish for Salmon? I have Mahi Mahi. I’m asking because I’ve never cooked fish in the oven so wondering if both will hold up the same
The Chunky Chef says
I’ve only tested this recipe as written, so I can’t say how well mahi mahi would hold up to the cooking process. If you do some experimenting, I’d love to know how it turns out 🙂
Laura says
Turned out great, adjusted the seasoning to suit our taste but a great recipe and timing.
Miranda Eslick says
Wow! This was absolutely amazing. My family ate it all. Served with yellow rice and broccoli.
Jake says
I serve this with steamed veggies like broccoli and wild rice that has a little butter in it. The glaze from the sauce is an excellent drizzle over the rice and veggies 🙂
Jessie Titus says
This is hands down the best salmon recipe. Quick, easy and crazy good. I didn’t use the hot sauce, but did use my blackening spices, with a little less cayenne than normal. And, I had to use some maple syrup as I was out of honey…don’t think that made a big difference.
Definitely try this. It’s just soooo good.
Sara says
This. Was. Amazing! For years, I’d been using another salmon recipe that my family loves… until tonight! Move over old recipe, there’s a new favorite in town. 🙂 My husband said it’s better than any restaurant, and my 4 year old son said “yummy!” and ate his entire piece. It’s also so easy and quick. I didn’t broil it, but rather, baked at 450 for 12 minutes, and the sauce was soooo good, syrupy, and the fish perfectly moist. I also skipped sriracha in the sauce so my son would eat it, but my husband and I drizzled our pieces with sriracha after it was plated. Thanks so much for this magnificent recipe.
Toni says
This has become a family staple weekday dinner. The kids and I love this recipe and not sure I’d eat salmon any other way.
Melissa Bosserman says
I’ve made this twice now and even my picky kids love it!