This Honey Garlic Glazed Salmon combines sweet honey and pungent garlic into a glossy, caramelized glaze. It’s a quick, impressive weeknight meal ready in under 20 minutes. The sticky, savory-sweet crust makes this salmon feel luxurious with minimal effort.
Nothing beats a great Honey Garlic Glazed Salmon. Whether you're a fan of Dinner Ideas or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Honey Garlic Glazed Salmon
- Fast & Simple: Ready in 20 minutes for a special-feeling dinner.
- Perfect Flavor Balance: Sweet honey melds with savory garlic and salty soy.
- Versatile Main: Pairs well with almost any side dish.
- Beautiful Finish: Glossy, caramelized glaze looks restaurant-quality.
Ingredients & Tools
- 2 salmon fillets (about 150-180 g each), skin-on or skinless
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp grated fresh ginger
- Salt and black pepper to taste
- 1 tbsp fresh chopped parsley or chives for garnish (optional)
Tools: A medium bowl, a small whisk or fork, a baking sheet lined with parchment paper or a good quality oven-safe skillet.
Notes: Use good quality, raw honey for more depth. Fresh garlic provides a brighter, more potent kick than jarred.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 18 g |
| Fiber: | 0.5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 12-15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon dry. This is a non-negotiable step for getting a beautiful sear and helping the glaze stick. Use a paper towel to thoroughly dry the surface of the fillets before you season them.
- Let the sauce reduce properly. If you’re making the glaze in a pan, give it a minute or two to bubble and thicken. You’re looking for a syrup-like consistency that will coat the back of a spoon—this is what gives you that gorgeous, sticky finish.
- Don’t overcrowd the pan. If you’re pan-searing, make sure there’s plenty of space between the fillets. Crowding creates steam, which prevents that lovely caramelization we’re after. Cook in batches if you need to.
- Fresh ginger is a game-changer. While powdered ginger works in a pinch, the zingy, bright flavor of freshly grated ginger root really elevates the entire sauce and makes the flavors pop.
How to Make Honey Garlic Glazed Salmon
Step 1: First, preheat your oven to 200°C (400°F) if you’re planning to finish the salmon in the oven. If you’re pan-searing the whole way, have a lid handy. Pat those salmon fillets completely dry with paper towels—this is the secret to a good crust. Season both sides generously with a pinch of salt and a good crack of black pepper.
Step 2: Now, let’s make that glorious glaze. In your medium bowl, combine the honey, minced garlic, soy sauce, olive oil, lemon juice, and grated ginger. Whisk it all together until it’s smooth and well-combined. You’ll notice the aroma immediately—it’s savory, sweet, and incredibly inviting. Taste a tiny drop on a spoon and adjust if you like; a touch more lemon for acidity or another drizzle of honey for sweetness.
Step 3: Time to cook the salmon. Heat an oven-safe skillet over medium-high heat. Add a tiny bit of oil, then place the salmon fillets in the pan, presentation-side (the side that didn’t have skin) down. Sear for about 3-4 minutes, without moving them, until a golden-brown crust forms. You should hear a nice sizzle.
Step 4: Carefully flip the fillets. If you’re baking, pour about two-thirds of the honey garlic glaze over the salmon, making sure to coat the top and sides. Then, transfer the entire skillet to the preheated oven. If you’re continuing on the stovetop, simply reduce the heat to medium-low, pour the glaze over, and cover the pan with a lid.
Step 5: Cook for another 6-8 minutes, or until the salmon is cooked to your liking. The fish should be opaque and flake easily with a fork. If you’re using a thermometer, you’re aiming for an internal temperature of about 63°C (145°F). In the last couple of minutes, you can baste the salmon with the bubbling sauce from the pan for an extra layer of flavor.
Step 6: Once the salmon is perfectly cooked, remove it from the heat. Let it rest for a minute in the pan—this allows the juices to redistribute. Then, drizzle the remaining fresh glaze (the portion you didn’t cook with) over the top for a bright, punchy finish. Garnish with your fresh chopped parsley or chives for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store cooled salmon in an airtight container for up to 2 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 1 month.
- Reviving: Reheat gently in a covered skillet with a splash of water to prevent drying.
Serving Suggestions
Complementary Dishes
- Lemon Herb Cauliflower Rice — The bright, fresh flavors cut through the richness of the salmon beautifully and keep the meal light and low-carb.
- Garlic Sautéed Green Beans or Asparagus — The crisp-tender texture and savory garlic notes are a perfect match for the sweet and sticky glaze on the fish.
- A Simple Arugula Salad with a Lemon Vinaigrette — The peppery arugula and sharp vinaigrette provide a wonderful contrast that cleanses the palate between bites.
Drinks
- A Crisp, Dry White Wine like Sauvignon Blanc — Its high acidity and citrus notes complement the sweetness of the honey and the richness of the salmon without overpowering it.
- Sparkling Water with a Slice of Lemon and a Sprig of Mint — A refreshing, non-alcoholic option that effervescence helps to balance the sticky-sweet glaze.
- Iced Green Tea — The slight bitterness and earthy notes of the tea are a surprisingly great partner for the umami and sweet flavors in the dish.
Something Sweet
- Mixed Berry Compote with Whipped Cream — The tartness of the berries is a fantastic follow-up to the savory-sweet main, and it feels light and refreshing.
- Dark Chocolate Avocado Mousse — A rich, creamy, and decadent dessert that satisfies a sweet tooth while keeping things low-carb and grain-free.
- Lemon Sorbet — Incredibly clean and palate-cleansing, this is the perfect way to end the meal on a bright, zesty note.
Top Mistakes to Avoid
- Mistake: Using a honey that’s too mild or artificial. The honey is a star ingredient, so a good quality, flavorful variety will make a world of difference in the depth of your glaze. A bland honey makes for a bland sauce.
- Mistake: Burning the garlic. If you’re adding minced garlic directly to a very hot pan, it can burn in seconds and turn bitter. The trick is to combine it with the other sauce ingredients, which protects it.
- Mistake: Overcooking the salmon. Salmon continues to cook after you take it out of the pan (carry
Honey Garlic Glazed Salmon
Make perfect Honey Garlic Glazed Salmon in just 20 minutes! This easy recipe creates a sweet, sticky, caramelized glaze. Get the simple steps and cook it tonight!
Ingredients
For the Ingredients
-
2 fillets salmon fillets (about 150-180 g each, skin-on or skinless)
-
2 tbsp honey
-
3 cloves garlic (minced)
-
1 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp olive oil
-
1 tbsp fresh lemon juice
-
0.5 tsp grated fresh ginger
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to taste Salt and black pepper
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1 tbsp fresh chopped parsley or chives (for garnish (optional))
Instructions
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First, preheat your oven to 200°C (400°F) if you’re planning to finish the salmon in the oven. If you’re pan-searing the whole way, have a lid handy. Pat those salmon fillets completely dry with paper towels—this is the secret to a good crust. Season both sides generously with a pinch of salt and a good crack of black pepper.01
-
Now, let’s make that glorious glaze. In your medium bowl, combine the honey, minced garlic, soy sauce, olive oil, lemon juice, and grated ginger. Whisk it all together until it’s smooth and well-combined. You’ll notice the aroma immediately—it’s savory, sweet, and incredibly inviting. Taste a tiny drop on a spoon and adjust if you like; a touch more lemon for acidity or another drizzle of honey for sweetness.02
-
Time to cook the salmon. Heat an oven-safe skillet over medium-high heat. Add a tiny bit of oil, then place the salmon fillets in the pan, presentation-side (the side that didn’t have skin) down. Sear for about 3-4 minutes, without moving them, until a golden-brown crust forms. You should hear a nice sizzle.03
-
Carefully flip the fillets. If you’re baking, pour about two-thirds of the honey garlic glaze over the salmon, making sure to coat the top and sides. Then, transfer the entire skillet to the preheated oven. If you’re continuing on the stovetop, simply reduce the heat to medium-low, pour the glaze over, and cover the pan with a lid.04
-
Cook for another 6-8 minutes, or until the salmon is cooked to your liking. The fish should be opaque and flake easily with a fork. If you’re using a thermometer, you’re aiming for an internal temperature of about 63°C (145°F). In the last couple of minutes, you can baste the salmon with the bubbling sauce from the pan for an extra layer of flavor.05
-
Once the salmon is perfectly cooked, remove it from the heat. Let it rest for a minute in the pan—this allows the juices to redistribute. Then, drizzle the remaining fresh glaze (the portion you didn’t cook with) over the top for a bright, punchy finish. Garnish with your fresh chopped parsley or chives for a pop of color and freshness.06
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