Intro
Sometimes, dinner needs to feel special without taking all evening. That’s where honey garlic glazed salmon comes in. It’s the perfect mix of sweet, savory, and spicy. The glaze is sticky, bold, and layered with garlic, lemon, and soy. It takes under 30 minutes and uses just one pan, but the flavor says otherwise. Whether you’re cooking for a weeknight or date night, this salmon looks impressive and tastes even better. The sauce caramelizes under the broiler, turning each filet into a bite that’s rich, tender, and full of character. One try, and it becomes a regular in your kitchen.
Why Honey Garlic Glazed Salmon Works Every Time
A simple sauce with bold impact
This glaze doesn’t hide behind fancy ingredients. It starts with butter and olive oil, then builds flavor fast with minced garlic, soy sauce, lemon juice, and honey. Just a touch of sriracha adds heat without overpowering the dish. Everything simmers together for less than a minute, just enough to blend without thickening too much.
The magic happens when the salmon hits the skillet. As it cooks, the glaze clings to it. You spoon the sauce over the top again and again, letting it soak in and build flavor in layers. Once it broils, the sugar in the honey helps it caramelize slightly. The edges brown, the garlic sweetens, and every spoonful of sauce deepens in flavor.
The key is basting and broiling
Searing the salmon gives it a golden base, but broiling takes it to the finish line. With the oven rack in the middle, the glaze thickens and darkens just enough. Broiling also lets the top of the salmon take on a bit of char without drying out the center. Frequent basting keeps the filets moist and glossy.
This two-part method—pan and oven—means you get crispy edges, a juicy center, and a glaze that actually sticks.
Honey Garlic Glazed Salmon
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.
Notes
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. Nutrition
Calories: 481kcal | Carbohydrates: 38g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 1317mg | Potassium: 902mg | Fiber: 1g | Sugar: 35g | Vitamin A: 454IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg
Choosing the Right Salmon and Preparing It Properly
Why salmon type and prep matter
Not all salmon is the same. For this recipe, center-cut fillets work best. They cook evenly and fit neatly in a skillet without breaking apart. Look for filets that are about six ounces each. Skin-on fillets are fine and can even help hold the fish together during cooking. The skin crisps up nicely in the pan and releases easily when the fish is done.
Before cooking, always pat the salmon dry with paper towels. This removes excess moisture and helps the seasoning and glaze stick. If you skip this step, the salmon can steam instead of sear. Once dry, season both sides with kosher salt, black pepper, smoked paprika, and a touch of blackening seasoning if you like a bit more spice. This quick rub gives depth to every bite and balances the sweetness of the glaze.
Keeping the seasoning simple lets the glaze shine without losing the natural flavor of the fish.
Best techniques for skillet and broiler success
Start by adjusting your oven rack to the middle position before preheating the broiler. This keeps the fish from sitting too close to the heat, which prevents burning the glaze. Use an oven-safe skillet large enough to fit all your salmon pieces without crowding.
Heat butter and olive oil over medium-high. Once hot, pour in the sauce ingredients and let them warm for about 30 seconds. Add the salmon, skin side down. Let it cook for three minutes. As it cooks, use a spoon to baste the tops with sauce from the pan.
Then transfer the whole skillet to the broiler. Broil for five to six minutes, basting once more halfway through. The top will caramelize and the sauce will thicken into a beautiful, glossy coat.
Perfecting the Glaze and Adjusting for Taste
How to make a balanced honey garlic glaze
The glaze is the star of this dish. To get the flavor just right, balance is key. Honey brings sweetness, but it also helps the sauce caramelize during broiling. Garlic adds sharpness, while soy sauce provides that deep, savory base. Lemon juice brightens everything and cuts through the richness. A touch of sriracha gives it a mild kick, which you can increase or leave out depending on your heat preference.
If you want a slightly thicker glaze, reduce the amount of water or let the sauce simmer a bit longer before adding the salmon. But keep in mind this glaze is meant to stay light and glossy, not sticky like a barbecue sauce.
Taste it before adding the salmon. If it feels too sweet, add another squeeze of lemon or a splash of soy sauce. If it’s too salty, a bit of honey or water can help smooth it out. These small adjustments make a big difference, especially as the sauce reduces in the oven.
Fixing common problems with the sauce
A few cooks run into issues with the glaze turning out watery. This usually happens if the salmon releases too much moisture or the sauce isn’t simmered long enough before broiling. The key is to give it a little time in the skillet before adding the salmon, letting it bubble gently so the flavors concentrate.
If the sauce looks thin after broiling, you can return the pan to the stove and simmer it for a minute or two to thicken. Just remove the salmon first to avoid overcooking it.
Fresh garlic makes a difference here too. Mince it finely and cook it just long enough to soften before adding the rest of the glaze ingredients. Burnt garlic turns bitter fast, so keep the heat in check.
Serving, Storing, and Reheating Honey Garlic Salmon
Best sides to serve with honey garlic glazed salmon
This salmon has a bold, sweet-savory flavor that pairs well with simple sides. Steamed jasmine rice or coconut rice helps soak up the extra glaze. If you’re looking for a low-carb option, cauliflower rice or sautéed spinach works just as well. Roasted vegetables like carrots, asparagus, or green beans add color and contrast without competing with the glaze.
You can also pair this salmon with soba noodles or rice noodles for a light, Asian-inspired twist. The sauce coats the noodles beautifully and turns the dish into something special with minimal effort.
If you’re planning a full meal, consider adding a crisp cucumber salad or lightly dressed greens. The freshness balances the rich glaze and rounds out the plate.
How to store and reheat leftovers
This dish holds up surprisingly well as leftovers. Once the salmon cools, store it in an airtight container in the fridge for up to three days. The glaze will thicken slightly as it chills but will loosen again when reheated.
To reheat, place the salmon in a skillet over medium-low heat. Add a splash of water or lemon juice to loosen the glaze. Cover and warm gently for five to seven minutes until heated through. Avoid high heat or microwaving uncovered, as this can dry out the fish and make the glaze separate.
You can also reheat in the oven. Preheat to 300°F and cover the salmon loosely with foil. Bake for 10 to 12 minutes until warmed. If the glaze looks dull, brush on a little fresh honey or lemon juice before serving.
This dish tastes just as good the next day and even makes a great cold lunch when flaked into a salad or served with leftover rice.
Frequently Asked Questions
What is honey garlic glazed salmon made of?
This dish uses salmon fillets seasoned with salt, pepper, and paprika. The glaze is made from butter, garlic, soy sauce, honey, lemon juice, sriracha, and a touch of water. It’s spooned over the salmon as it cooks and caramelizes under the broiler.
Can I use frozen salmon for this recipe?
Yes, just make sure to fully thaw the salmon and pat it dry before seasoning. Dry salmon helps the glaze stick and promotes even browning. Frozen salmon may release extra water, so let it come to room temperature before cooking.
How do I keep the honey garlic glaze from burning?
Place your oven rack in the middle position before broiling. This keeps the glaze from getting too close to the heat. Also, baste frequently while cooking. Avoid broiling longer than six minutes, as the honey can scorch.
What can I serve with honey garlic glazed salmon?
Rice, roasted vegetables, or stir-fried greens are all great options. Cauliflower rice or soba noodles also work well. The glaze is flavorful and pairs easily with light, fresh sides that absorb the sauce without overpowering the dish.
Can I adjust the sweetness or heat in the sauce?
Yes. Reduce the honey or add extra lemon juice to tone down the sweetness. If you prefer less spice, skip or reduce the sriracha. The sauce is easy to tweak before adding the salmon, so taste and adjust as needed.
Conclusion
Honey garlic glazed salmon is proof that great meals don’t have to be complicated. With a handful of pantry ingredients and less than 30 minutes, you can serve a dish that looks impressive and tastes even better. The glaze hits every note—sweet, savory, garlicky, and bright—while the broiler gives the salmon a golden, caramelized finish.
Whether you’re cooking for one or feeding the family, this recipe brings bold flavor with minimal effort. It’s easy to prep, quick to clean up, and impossible not to enjoy. Once you make it, it’s bound to become a repeat favorite.
