Honey Garlic Glazed Salmon (Printer-Friendly)
Pan-seared salmon with sweet honey garlic glaze, ready in 25 minutes for an elegant meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (approximately 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 Make It:
01 - Pat the salmon fillets completely dry using paper towels. Season both sides evenly with salt and black pepper.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic until thoroughly combined. Set aside.
03 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
04 - Place salmon fillets skin-side down in the hot skillet. Cook for 4–5 minutes without moving until the bottom is golden brown and the fish is cooked halfway up the sides.
05 - Carefully flip the fillets. Pour the honey garlic glaze over the salmon. Cook another 3–4 minutes, spooning the glaze continuously over the fish, until salmon is just cooked through and glaze has thickened.
06 - Remove from heat. Transfer salmon to serving plates and drizzle with remaining glaze from the pan. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The glaze creates that restaurant-quality glossy finish without any fancy techniques
- Twenty-five minutes from start to finish means zero stress
02 -
- Skin-side down first renders out excess fat and gives you that crispy texture everyone fights over
- The glaze thickens fast in the pan's residual heat, so remove salmon slightly earlier than you think
03 -
- Room temperature salmon cooks more evenly than cold straight-from-the-fridge fillets
- Let the glaze simmer for an extra minute if you want that thick, coating consistency