Honey Garlic Glazed Salmon (Printable)

Pan-seared salmon with sweet honey garlic coating, ready in 25 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper

→ Glaze

04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce (low sodium preferred)
06 - 2 tablespoons fresh lemon juice
07 - 4 garlic cloves, minced
08 - 1 tablespoon olive oil
09 - ½ teaspoon red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# Directions:

01 - Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic. Set aside.
03 - Heat olive oil in a large nonstick skillet over medium-high heat.
04 - Place the salmon fillets, skin-side down (if applicable), in the skillet. Cook for 4–5 minutes without moving, until the bottom is golden and the fish is cooked halfway up the sides.
05 - Flip the fillets carefully. Pour the honey garlic glaze over the salmon. Cook another 3–4 minutes, spooning the glaze over the fish, until salmon is just cooked through and glaze is thickened.
06 - Remove from heat. Transfer salmon to plates and drizzle with remaining glaze from the pan. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The glaze caramelizes into a sticky, savory coating that makes restaurant quality salmon feel totally achievable at home
  • Everything comes together in under 30 minutes, making it perfect for weeknight dinners that still feel elegant
02 -
  • Dont move the salmon during that initial sear, letting it develop a golden crust creates better texture and prevents sticking
  • The glaze will thicken quickly as it cooks, so keep spooning it over the fish to build up those gorgeous layers of flavor
03 -
  • If your glaze is too thick, add a teaspoon of warm water to loosen it up before pouring
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before cooking

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