I love how this Honey Garlic Glazed Salmon is sticky, sweet, and garlicky—all in one pan and ready in just about 20 minutes. It’s a weeknight dinner winner I can’t wait to make again!
Why I’ll Love This Recipe
I’m normally not a huge salmon fan, but this ultra-tender, flavorful version changed that—yes, I even did a little happy kitchen dance after one bite! The blend of sweet honey, savory garlic, and a touch of tang makes it irresistible. Plus, it’s fast and simple, perfect for dinner without the stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Salmon
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4 (6 oz each) salmon filets
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½ tsp kosher salt
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½ tsp black pepper
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½ tsp smoked paprika (or regular paprika)
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¼ tsp blackening seasoning (optional)
Sauce
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3 Tbsp butter
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2 tsp olive oil
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6 cloves garlic, minced
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½ cup honey
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3 Tbsp water
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3 Tbsp soy sauce
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1 Tbsp sriracha sauce
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2 Tbsp lemon juice
Directions
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I pat the salmon filets dry, then season them with salt, pepper, paprika, and blackening seasoning (if using).
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I adjust the oven rack to the middle position and preheat the broiler—this prevents the sauce from burning.
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In a large oven-safe skillet over medium-high heat, I melt the butter with olive oil, then stir in garlic, water, soy sauce, sriracha, honey, and lemon juice. I heat just until the sauce is warm.
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I place the salmon (skin side down if it has skin) in the skillet and cook for 3 minutes, basting frequently with the sauce.
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Then I broil the salmon for 5–6 minutes, basting once more during broiling, until it’s caramelized and sticky to my liking. Optionally, I garnish with minced parsley.
Servings And Timing
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Makes: 4 servings
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Prep time: 8 minutes
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Cook time: 10 minutes
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Total time: 18 minutes
Variations
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Pan-Sear: I sometimes pan-sear the salmon first, then remove it, cook the sauce, and return the salmon to coat it well.
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Bold Lemon: Adding a bit of lemon zest or a few lemon slices during broiling gives a brighter, citrus kick.
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Try Lime: Substituting lime juice for lemon gives a fun twist in flavor.
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Green Onions: I love topping the finished dish with sliced green onions for extra freshness.
Storage/Reheating
I think this salmon is best hot and fresh, but I’ll mix the sauce ahead of time if I’m prepping in advance. Leftovers go into an airtight container and I refrigerate them for up to 3 days. It’s even tasty cold on a salad!
FAQs
1. How do I prevent the sauce from being watery?
I reduce the amount of water or simmer the sauce a bit before adding the salmon to concentrate the glaze.
2. What if I don’t like spicy heat from sriracha?
I simply leave it out or use a pinch of red pepper flakes or cayenne instead for mild heat.
3. Can I substitute maple syrup for honey?
I haven’t tried it myself, but it works as a good swap for honey in a pinch.
4. How do I choose good salmon?
I like to buy fresh salmon—thicker filets are harder to find frozen and tend to cook better.
5. What internal temperature should I cook the salmon to?
I aim for the USDA’s recommendation of 145 °F, but I’ll adjust if I prefer it slightly more rare or well done—like steak.
Conclusion
I’m absolutely sold on this one-pan Honey Garlic Glazed Salmon—it’s fast, flavorful, and easy to tweak to my taste. Whether I’m craving something sweet-and-savory, a splash of citrus, or a hint of spice, this recipe delivers. It’s become a kitchen staple for good reason, and I can’t wait to make it again.
