Easy Honey Garlic Glazed Salmon Recipe Ready in 20 Minutes

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This glazed salmon recipe is easy to make and only takes 20 minutes. It’s sweet, sticky, and garlicky. This salmon is the most addictive ever!

This salmon recipe is a winner for weeknight dinners because it’s so easy! We love simple main dishes like my Blackened Tilapia and Honey Lime Shrimp Bowls. This is one of my dinner recipes that you should definitely try!

Glazed salmon on plate

How to Make Honey Garlic Salmon

Have you ever made a dish that really shocked you? I’m not usually a big fan of salmon, but after one bite of this super tender salmon, I was hooked. I literally danced in the kitchen when I found a way to enjoy salmon!

We all know that salmon is good for you because it is high in protein, omega-3s, and vitamins. I’m glad I can get those benefits. And now you can too!

You won’t believe how much flavor this easy recipe can pack. Every bite has a mix of sweet and savory flavors and soft textures.

How to Cook Salmon with a Glaze

I know that some people, including me, are worried that when they pan-sear a salmon filet and then flip it over, it will get messed up and break into pieces.

Because of that, I made this recipe very easy. In fact, there is NO pan-searing. No need to flip.

  • Pat the salmon filets dry and sprinkle spices on all sides.
  • First, heat the butter and oil. Then, add the soy sauce, sriracha, honey, lemon juice, and garlic.
  • Add the salmon filets (skin side down if they have skin) when the pan is hot, and cook for 3 minutes.
  • While the salmon is cooking, use a spoon to baste the filets.
  • Broil for 5 to 6 minutes, or until the salmon is sticky sweet, a little charred, and cooked to the desired doneness.

Things you need

Ingredients for glazed salmon

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 Ingredients

  • 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: How to Make Honey Garlic Salmon

    1. Pat salmon dry, then season with salt, pepper, paprika, and blackening seasoning (optional). Put it aside.
    2. Important: Move the oven rack to the middle and turn on the broiler. If you broil too close to the heat source, the sauce may burn.
    3. In a large, oven-safe skillet over medium-high heat, melt the butter and add olive oil. Stir in garlic, water, soy sauce, sriracha, honey, and lemon juice. Cook for about 30 seconds until the sauce is heated through
    4. Place the salmon fillets skin-side down (if using skin-on) into the skillet. Cook for about 3 minutes while basting the fillets with the sauce using a spoon.

Basting salmon fillets with sauce in skillet

  1. Transfer the skillet to the broiler and broil for 5–6 minutes. Baste the salmon once during broiling. Cook until the salmon is caramelized and reaches your preferred level of doneness.
  2. Garnish with freshly minced parsley if desired, and serve immediately with extra sauce from the pan.

Glazed salmon served on plate

TIPS FOR COOKING SALMON

  • Buy good salmon. I like to get fresh salmon from the store instead of frozen filets in bags because they tend to be very thin. Cooking Light has a great piece on how to choose the best salmon at the store.
  • Get it quickly—salmon can go bad quickly, so I like to buy it no more than one day in advance.
  • If you want to pan-sear your salmon, leave the skin on and sear the skin side first. The skin protects the food from the hot pan, and it’s a lot easier to slide a spatula under crispy skin than under soft flesh. And you’ll get crispy skin! It doesn’t matter if your filets have skin or not; you can still follow the recipe.
  • Don’t overcook it; salmon is easy to overcook, and the line between not done enough and dry and overdone is very thin. The USDA says that salmon should be cooked to a temperature of 145°F inside. Some people like their salmon less cooked, like steak, while others like it more cooked. I follow the USDA’s advice to be on the safe side.

DIFFERENT WAYS TO MAKE THIS RECIPE

  • Pan-Sear: If you’d rather, season the salmon as directed and then pan sear it. Turn it over and sear the other side, then take it off the heat and put it on a plate. Put the sauce ingredients in the pan and cook until they are hot all the way through. Put the salmon back in the pan and pour the sauce over it.
  • Bold Lemon: You can add lemon zest to the sauce or even some lemon slices to the pan while you cook and broil the salmon to make the lemon flavor stronger.
  • Try Lime: For a slightly different taste, use lime juice instead of lemon juice.
  • Green Onions: I like to add sliced green onions to these salmon filets to give them a different flavor.

PREPARING HONEY GARLIC SALMON IN ADVANCE

I think this recipe tastes best when you make it right before you eat it, but you can make the sauce ahead of time if you want.

This salmon recipe is also great cold, on top of a salad, though. If that’s what you want to do, then yes, do it a few hours to a day ahead of time 🙂

STORAGE

Put any leftover salmon in an airtight container in the fridge and eat it within three days.

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