Honey Glazed Salmon

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Honey Glazed Salmon is pan seared and basted in an incredible honey, garlic sauce infused with soy sauce and citrus, then popped under the broiler to finish caramelizing until moist and flaky.

Prep Time8

Cook Time10

Total Time18

Course: Main Course

Cuisine: American

Keyword: Best salmon recipe, easy salmon recipes, Honey Glazed Salmon, Pan seared salmon

Servings:

Ingredients

For the Salmon

4 (6 ounce) salmon filets , skin on
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder

For the Sauce

3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic , minced
3 tablespoons low sodium soy sauce
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon chili garlic sauce
1/2 cup honey

Instructions

Adjust oven rack to the middle position, then preheat broiler to high.
Pat salmon dry. Combine the seasonings and sprinkle over the top of the fillets. Set aside.
Warm butter and oil in a large, oven-safe nonstick skillet over medium-high heat. Once butter is melted, add garlic, soy sauce, water, lemon juice, chili garlic sauce, and honey. Cook until sauce is just heated through, about 20 seconds.
Add salmon fillets to the skillet, skin side down; cook 3 minutes. As the salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the fillets.
Transfer to the oven on the middle rack and broil for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness (it should flake easily with a fork, but still be moist.)
Garnish with minced scallions and enjoy with a a roasted vegetable and a side of cauliflower rice, if desired.

Video

Notes

You'll need 6 ounce fillets that are all approximately the same weight and thickness to ensure even cooking. Leave the skin on, which helps protect the fillet from the hot pan and locks in the juices, and let your fillets sit out on the counter for about 15 minutes before baking. Also note that fish is best seasoned right before placing in the hot pan, since salt can draw out moisture causing the salmon to be dry.

Nutrition