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Honey garlic glazed salmon fillet with a glossy sauce and golden seared crust on a plate

Honey Garlic Glazed Salmon with Honey Garlic Sauce

Honey Garlic Glazed Salmon is a quick, flavorful seafood dish featuring tender salmon with a rich, sweet-savory honey garlic sauce. Its crispy skin and fresh finishing touches make it a great choice for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets, skin-on
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
Honey Garlic Sauce
  • 1/4 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon fresh lemon juice
  • Optional red pepper flakes
Garnish and Serving
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish
  • Lemon wedges, for serving

Method
 

Preparation
  1. Dry the salmon fillets with paper towels, then season both sides with salt and black pepper.
  2. Combine honey, low-sodium soy sauce, minced garlic, fresh lemon juice, and optional red pepper flakes in a small bowl, whisking until blended.
Cooking
  1. Warm olive oil in a large skillet over medium-high heat.
  2. Add the salmon fillets with the skin side facing down and cook for 4-5 minutes without shifting them until the skin is crisp.
  3. Turn the salmon carefully and cook the opposite side for about 2 minutes.
  4. Add the honey garlic glaze to the skillet around the salmon and simmer for 2-3 minutes, spooning the sauce over the fillets as it thickens and coats the fish.
  5. Continue cooking until the salmon separates easily with a fork and reaches an internal temperature of 145°F / 63°C.
  6. Take the skillet off the heat, allow the salmon to rest briefly, then finish with chopped green onions and sesame seeds and serve with lemon wedges.

Notes

For the crispiest skin, dry the salmon completely before cooking and avoid moving the fillets while they sear.