Honey-Glazed Salmon with Ginger

Name: Honey-Glazed Salmon with Ginger
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g salmon fillet (skin-on, cut into 4 portions, patted dry); 3 tbsp honey; 2 tbsp soy sauce; 1 inch ginger (peeled and grated); 2 pcs garlic (cloves, minced); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp oil; 1 pinch salt; 1 pinch black pepper; 2 pcs scallion (thinly sliced, for garnish); 1 pcs lemon (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky salmon fillets coated in a sticky-sweet honey-ginger glaze that caramelizes beautifully as it sears. A punchy blend of fresh ginger, garlic, and soy sauce creates a savory contrast to the golden honey, making this an incredibly satisfying weeknight dinner ready in under 30 minutes.

PREP

10m

COOK

12m

SERVES

100 G

371 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Pat the salmon dry and season.
1.Remove salmon fillets from fridge 10 minutes before cooking.
2.Pat each fillet completely dry with paper towels.
3.Season flesh side with a pinch of salt and black pepper.
TIPDry skin guarantees a crisp sear — moisture is the enemy of browning.
mix · ~2 min
Whisk together the glaze.
1.In a small bowl, combine honey, soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil.
2.Whisk until smooth and the honey is fully dissolved.
fry · ~5 min
Sear the salmon skin-side down.
1.Heat oil in a large non-stick skillet over medium-high heat until shimmering.
2.Place salmon fillets skin-side down in the skillet.
3.Press each fillet gently with a spatula for 10 seconds.
4.Cook undisturbed until skin is golden and crisp (4-5 minutes).
TIPDon't move the fillets for the first 3 minutes — this lets the skin render and crisp.
fry · ~2 min
Flip the salmon and pour in the glaze.
1.Flip each fillet carefully onto the flesh side.
2.Quickly pour the honey-ginger glaze around the salmon in the skillet.
3.Spoon the bubbling glaze over the fillets repeatedly for 2 minutes.
simmer · ~3 min
Cook until the glaze thickens and coats.
1.Continue cooking until salmon is just cooked through (internal temp 125°F for medium, 2-3 minutes more).
2.Watch as the glaze reduces and turns sticky and glossy.
3.Remove skillet from heat.
TIPPull the salmon at 125°F — carryover cooking will bring it to 130-135°F for tender, medium-rare fish that isn't dry.
assemble · ~1 min
Plate and spoon extra glaze over top.
1.Transfer salmon fillets to plates.
2.Spoon any remaining glaze from the skillet over each fillet.
garnish · ~1 min
Garnish with scallions and serve with lemon wedges.
Scatter sliced scallions generously over the salmon. Serve immediately with lemon wedges on the side for a bright squeeze of acidity.

PRO TIPS

What to keep in mind.

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

1
Always pat the salmon very dry before cooking to ensure the skin crisps up beautifully.
2
Let the salmon come to room temperature for 10 minutes before searing for even cooking.
3
Don't overcrowd the pan: cook in batches if needed so the fillets sear instead of steam.
4
Use a fish spatula to flip the fillets gently so the delicate flesh doesn't break apart.
5
Spoon the glaze over the salmon continuously as it reduces, building a shiny, sticky coating.
6
Cook the glaze just until it thickens — if it goes too far it can turn bitter and burn.
7
Store leftover glazed salmon in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.