Honey Garlic Glazed Salmon (Printable)

Crispy salmon fillets with sticky honey garlic coating

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 oz 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 with paper towels. Generously season both sides with salt and black pepper, pressing gently to adhere.
02 - In a small bowl, whisk together honey, soy sauce, fresh lemon juice, and minced garlic until thoroughly combined. Set aside for later use.
03 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
04 - Place salmon fillets skin-side down in the hot skillet. Cook for 4–5 minutes without disturbing, until golden brown crust forms and fish is cooked halfway up the sides.
05 - Carefully flip the fillets. Pour honey garlic glaze over the salmon. Cook 3–4 minutes, continuously spooning glaze over fish, until salmon is just cooked through and glaze thickens to a glossy coating.
06 - Remove from heat immediately. Transfer salmon to serving plates, drizzling any remaining pan glaze over each fillet. Garnish with fresh parsley and serve with lemon wedges alongside.

# Expert Suggestions:

01 -
  • The glaze comes together in minutes but tastes like something from a restaurant that took way longer
  • My usually picky cousin asked for thirds, which basically never happens with fish
02 -
  • Resist the urge to move the salmon while the first side sears, that crust is what keeps the fish from falling apart
  • The glaze will thicken rapidly in the last minute, so keep spooning or it might burn
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before cooking
  • Let the pan get properly hot before adding the fish, or you'll end up with steamed salmon instead of seared

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