Honey Garlic Glazed Salmon (Printable Version)

Salmon fillets glazed in a sweet, savory honey-garlic sauce—ready in 20 minutes for a delicious main dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 170 g / 6 oz each), skin-on or skinless
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Sauce

04 - 3 tbsp honey
05 - 3 tbsp low-sodium soy sauce (gluten-free if needed)
06 - 2 tbsp fresh lemon juice (about 1/2 a lemon)
07 - 4 garlic cloves, minced
08 - 1 tbsp olive oil
09 - 1 tbsp unsalted butter

→ Garnish (optional)

10 - 1 tbsp chopped fresh parsley
11 - Lemon wedges
12 - Sesame seeds

# Steps to Follow:

01 - Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic. Set aside.
03 - Heat olive oil in a large nonstick skillet over medium-high heat.
04 - Add salmon fillets, skin-side down (if skin-on). Cook for 4–5 minutes, until golden and mostly cooked through.
05 - Flip the salmon and add the butter to the skillet. Pour the honey-garlic sauce over the fillets. Cook for another 3–4 minutes, spooning sauce over the top, until salmon is cooked through and the glaze is thickened and sticky.
06 - Remove from heat. Transfer salmon to plates and drizzle with extra sauce from the pan. Garnish with chopped parsley, lemon wedges, and sesame seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • Quick to prepare dinner on the table in under thirty minutes
  • Balanced flavor sweet tangy and savory all in one bite
  • Great source of protein and omega-three fatty acids
  • Easy cleanup everything cooks in one pan
  • Adaptable for gluten-free diets just use gluten-free soy sauce
02 -
  • Loaded with Omega-three fatty acids for heart health
  • Naturally gluten-free with the right soy sauce
  • Lets you control sweetness to your taste
03 -
  • Room temperature salmon will sear more evenly for the perfect golden crust
  • Finish basting the salmon with sauce for a shiny sticky glaze every time
  • Do not skip patting the fillets very dry moist fish will not brown well

Go Back