Honey Garlic Glazed Salmon (Printable)

Pan-seared salmon with sweet and savory honey garlic glaze, ready in 25 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 ounces 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

# How-To Steps:

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 becomes impossibly sticky and sweet while the salmon stays perfectly tender inside
  • Everything happens in one pan so cleanup is just a matter of minutes
  • That honey garlic combo makes anything taste restaurant fancy even on a Tuesday
02 -
  • Dry skin equals crispy skin so do not rush the paper towel step or your salmon will steam instead of sear
  • The glaze thickens fast once it hits that hot pan so have everything ready before you start cooking
  • Skin on fillets hold together better but skinless works if you are extra gentle when flipping
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge fish
  • Cast iron works beautifully if you do not have nonstick but lower the heat slightly to avoid burning the honey

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