What can I substitute for soy sauce?

Use tamari or coconut aminos for a gluten-free option, or add 1/2 teaspoon of salt mixed with a splash of water for a very basic replacement.

Why is my glaze burning in the pan?

Honey and soy sauce have high sugar content — keep the heat at medium-high and continuously spoon the glaze over the fish to avoid scorching.

How do I know the salmon is cooked perfectly?

Use an instant-read thermometer inserted in the thickest part: 135°F (57°C) for medium, or 145°F (63°C) for well-done.

Can I make this without skin-on salmon?

Yes, but reduce the searing time to 2 minutes per side and be gentle when flipping, as skinless fillets are more delicate.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days; reheat gently in a skillet over low heat with a splash of water to refresh the glaze.

Home / Recipes / american / Honey Glazed Salmon

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Honey Glazed Salmon

RATING

4.6/5(145)

TASTE SCORE

9/10

Tender, flaky salmon fillets coated in a sweet and savory honey glaze that caramelizes into a gorgeous sticky crust. Ready in just 20 minutes, this quick and impressive dish pairs perfectly with steamed rice and sauteed greens.

PREP

COOK

10m

SERVES

100 G

385 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gsalmon fillet · skin-on, 4 pieces, patted dry3 tbsphoney2 tbspsoy sauce4 pcsgarlic · cloves, minced1 tbsplemon juice · freshly squeezed2 tbspolive oil1 pinchsalt1 pinchblack pepper1 tspsesame seeds · for garnish

NUTRITION · PER SERVING

385

CALORIES · 100 G

Protein27g · 28%

Carbs15g · 16%

Fat24g · 56%

Fiber0g

Sugar13g

Saturated fat5g

Cholesterol69mg

Sodium606mg

Potassium501mg

Phosphorus326mg

How we calculate →

METHOD · 5 STEPS

prep
Pat the salmon dry and season.
1.Use paper towels to pat all 4 salmon fillets completely dry.
2.Season the flesh side with salt and black pepper.
TIPSkipping this step means less browning — dry fish sears better.
mix
Whisk together the honey glaze.
1.In a small bowl, combine the honey, soy sauce, minced garlic, and lemon juice.
2.Whisk until the honey dissolves and everything is well incorporated.
fry · ~4 min
Sear the salmon skin-side down.
1.Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering (about 2 minutes).
2.Carefully place the salmon fillets skin-side down into the hot pan.
3.Cook without moving for 4 minutes until the skin is golden and crispy.
TIPPress down gently with a spatula for the first 30 seconds for extra crispy skin.
fry · ~4 min
Flip and pour in the glaze.
1.Flip the fillets with a spatula so the flesh side is down.
2.Immediately pour the honey mixture evenly over all the fillets.
3.Cook for another 3 to 4 minutes, spooning the thickening glaze over the salmon continuously.
4.Cook until the internal temperature reaches 135°F (57°C) and the salmon flakes easily with a fork.
TIPDon't let the glaze sit in one spot — it can burn quickly. Keep it moving.
garnish · ~1 min
Rest briefly and garnish with sesame seeds.
Remove the skillet from heat. Let the salmon rest in the pan for 1 minute to let the glaze thicken further. Sprinkle sesame seeds over the top and serve immediately.
TIPResting off the heat prevents the sugars in the honey from burning.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon very dry with paper towels to ensure a crispy sear and better browning.
2
Use a non-stick skillet to prevent the sticky honey glaze from burning onto the pan.
3
Press down gently on the fillets with a spatula for the first 30 seconds of searing for extra crunchy skin.
4
Keep spooning the glaze over the salmon as it cooks to build a thick, glossy coating without scorching.
5
Let the salmon rest off the heat for 1 minute so the honey glaze sets without burning.
6
For best texture, cook until the internal temperature reaches 135°F (57°C) — salmon stays moist and flaky.

RECIPE VARIATIONS