
This glazed salmon recipe shines on busy nights when you crave something special without fuss. Pan-seared salmon gets bathed in a bold honey garlic sauce that thickens to a glossy glaze. The whole dish is finished in 20 minutes but feels truly restaurant-worthy.
The first time I made this for friends they could not believe how easy it was. Now whenever I need a reliable crowd-pleaser this is my go-to.
Ingredients
- Salmon fillets: fresh never frozen if possible yield the best results
- Salt: enhances the salmon’s natural flavor be sure to use just enough
- Black pepper: adds gentle heat freshly cracked tastes brightest
- Honey: brings natural sweetness lighter varieties let the garlic shine
- Low-sodium soy sauce: balances salt keeps the glaze from becoming too heavy
- Fresh lemon juice: lifts the dish with acidity use a juicy ripe lemon
- Garlic cloves: minced for bold flavor choose firm cloves with tight skins
- Olive oil: makes for a golden sear extra-virgin has subtle richness
- Unsalted butter: gives the glaze a silky gloss
- Fresh parsley: chopped for a fresh green finish only use vibrant leaves
- Lemon wedges: for splashing brightness select lemons with smooth peels
- Sesame seeds: deliver crunch and extra flavor lightly toast for more depth
Step-by-Step Instructions
- Pat the Salmon Dry:
- Use paper towels to carefully blot any excess moisture from each salmon fillet. This step helps create a golden sear and keeps the fish from sticking in the pan.
- Season the Fillets:
- Sprinkle both sides of the salmon fillets evenly with salt and black pepper. Use your hands to gently press the seasoning into the flesh.
- Mix the Sauce:
- In a small mixing bowl combine honey soy sauce fresh lemon juice and minced garlic. Whisk until the honey dissolves completely and set aside. The mixture should look silky and smell fragrant.
- Sear the Salmon:
- Heat olive oil in a large nonstick skillet over medium-high heat. Place the fillets in the skillet skin-side down if the fillets have skin. Let them cook untouched for four to five minutes until deeply golden and cooked almost halfway through.
- Add the Glaze:
- Carefully flip the salmon fillets. Add unsalted butter directly to the skillet and immediately pour the honey garlic sauce over the top. The sauce will begin to bubble and thicken almost instantly.
- Finish Cooking:
- Cook for another three to four minutes. As the glaze thickens use a spoon to baste the tops of the fillets with the bubbling sauce. The salmon should feel firm but still just a bit springy when pressed in the center.
- Serve and Garnish:
- Transfer the cooked fillets to serving plates and drizzle with any sauce left in the pan. Add a sprinkle of chopped parsley a few lemon wedges and a shake of sesame seeds if you like. The glaze will be shiny and sticky and the aroma will be irresistible.

I adore the honey in this recipe because it gives the glaze a caramel edge that reminds me of my grandmother’s baked chicken. Every time I brush the sauce over the sizzling salmon I think of her kitchen filled with the scent of honey and garlic blending together.
Make-Ahead and Storage Tips
Leftover salmon keeps beautifully for up to two days covered in the fridge. For the best texture gently reheat fillets on low heat in a covered skillet with a splash of water to loosen the glaze.
Smart Ingredient Swaps
Not a fan of honey Try pure maple syrup for a deeper sweetness. Fresh lime juice works if you are out of lemons. For a nutty edge substitute a dash of toasted sesame oil for olive oil in the searing step.
How to Serve
Serve the salmon over fluffy white rice or quinoa to catch all the sticky-sweet sauce. Crisp-tender steamed broccoli or snap peas balance the flavors. This dish also pairs well with buttery mashed potatoes or even a leafy side salad for something lighter.
The Roots of This Recipe
Glazed fish is a staple in many cuisines but honey garlic versions shine in both Asian-inspired and Western kitchens. This version brings both traditions together using pantry staple ingredients. Soy sauce and honey have been mainstays in my kitchen because their versatility means endless possibilities beyond just salmon.

Common Questions
- → Can I use skinless salmon for this dish?
Yes, both skin-on and skinless salmon work. If using skinless fillets, handle them gently to avoid breaking during cooking.
- → Is it possible to make this gluten-free?
Absolutely. Simply use a certified gluten-free soy sauce or tamari to ensure the dish remains gluten-free.
- → What sides go well with honey garlic glazed salmon?
Steamed rice, quinoa, sautéed vegetables, or a crisp green salad all pair nicely with the sweet-savory flavors.
- → Can I prepare the sauce ahead of time?
Yes, you can mix the honey, soy sauce, lemon, and garlic in advance. Store the sauce covered in the fridge for up to 2 days.
- → How do I know when the salmon is done?
Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).