Crispy Honey Garlic Glazed Salmon (Printable)
Golden pan-seared salmon with sticky honey garlic coating
# What You Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless, patted dry
02 - ½ teaspoon salt
03 - ¼ teaspoon freshly ground black pepper
→ Sauce
04 - ⅓ cup honey
05 - 3 tablespoons low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - ½ teaspoon crushed red pepper flakes
→ For Cooking
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
01 - Season salmon fillets on both sides with salt and pepper, pressing gently to help the seasoning adhere.
02 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and red pepper flakes until fully combined. Set aside.
03 - Heat olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
04 - Place salmon fillets skin-side up (or presentation-side down) in the hot pan. Sear without moving for 4 to 5 minutes until a crispy golden-brown crust forms.
05 - Carefully flip the salmon fillets and add butter to the pan. Cook for another 3 to 4 minutes until salmon is almost cooked through.
06 - Pour the honey garlic sauce over the salmon. Allow it to bubble and thicken, continuously spooning the sauce over the fillets for 2 to 3 minutes until salmon is glazed and reaches desired doneness.
07 - Remove from heat. Transfer salmon to serving plates, drizzle with remaining pan sauce, and garnish with chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The glaze creates this restaurant quality finish that makes people think you spent way more time and effort than you actually did
- That crispy skin against the sticky sweet sauce is basically the best flavor and texture combination I've found in weeknight cooking
02 -
- I once made the mistake of trying to flip the salmon too early and the skin stuck to the pan in strips, so now I wait until I can see the golden color creeping up the sides
- The sauce will look thin when you first pour it but it thickens quickly in the hot pan, so don't be tempted to add more honey or reduce it beforehand
03 -
- Cast iron skillets give the best crust but a good nonstick pan works perfectly fine and makes cleanup easier
- If your salmon is on the thinner side, reduce the initial sear time to 3 minutes so it doesn't overcook