Why You’ll Love Honey Garlic Glazed Salmon Recipe

It comes together fast — perfect for a weeknight dinner when you want something tasty with minimal fuss.
The flavour is outstanding: garlic, honey, soy sauce and a touch of lemon combine for a sauce that’s bold yet balanced.
Only one pan is needed (an oven‑safe skillet), which means fewer dishes and easier cleanup.
Even if you’re not usually a big salmon fan, this cooking method makes the fish ultra‑tender and flavourful.
Versatile: you can serve it with rice, veggies, salad or whatever side you like and it still works beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
SALMON

4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (or regular paprika)
1/4 tsp blackening seasoning (optional)

SAUCE

3 Tbsp butter
2 tsp olive oil
6 cloves garlic, minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

Directions

Pat salmon filets dry, then season all over with salt, pepper, paprika and blackening seasoning (if using). Set aside.
Adjust the oven rack to the middle position and pre‑heat the broiler.
In a large oven‑safe skillet over medium‑high heat, add butter and olive oil. Once the butter has melted, add garlic, water, soy sauce, sriracha, honey and lemon juice — cook about 30 seconds until the sauce is heated through.
Add salmon to the skillet (if the filets have skin, place skin side down) and cook for about 3 minutes. While it cooks, spoon the sauce from the pan over the top of the filets to baste them.
Transfer the skillet under the broiler for 5‑6 minutes, basting once during broiling, until the salmon is sticky, slightly charred at the top and cooked to your preferred doneness.
Remove from oven, let rest a minute or two, then garnish if desired (for example with chopped parsley). Serve with your choice of sides and spoon any remaining sauce over the salmon.

Servings and timing

Servings: 4
Prep time: approximately 8 minutes
Cook time: approximately 10 minutes (including broiling)
Total time: about 18 minutes

Variations

Pan‑Sear Option: Instead of broiling, you could pan‑sear the salmon. After seasoning, sear for about 3 minutes per side, remove the filets, pour in the sauce ingredients and cook until warmed through, then return the salmon to the pan and spoon the sauce over it.
Lemon Boost: Add lemon zest or a few slices of lemon to the skillet while cooking for a stronger citrus note.
Lime Twist: Substitute lime juice for lemon juice for a slightly different tangy flavour.
Herb Garnish: Finish with sliced green onions, chopped cilantro or dill for a fresh pop at the end.

Storage/Reheating

Store any leftover salmon in an airtight container in the refrigerator. It’s best consumed within 3 days.
To reheat: gently warm in a low‑temperature oven (about 275‑300 °F / ~135‑150 °C) for 10‑15 minutes until warmed through. Alternatively, you can microwave on medium power in short increments, being careful not to overcook (salmon dries out quickly).
This recipe also works cold: leftover glazed salmon can be cooled and used atop a salad for lunch the next day.

FAQs

How do I know when the salmon is done?

You’ll know it’s done when the top is caramelized and slightly charred and the flesh flakes easily with a fork. The internal temperature should reach around 145 °F (~63 °C) for fully cooked salmon.

Can I use frozen salmon?

Yes — you can, but it should be fully thawed in the refrigerator first. Pat it dry thoroughly before seasoning to avoid excess moisture.

What if I don’t have a broiler?

If you don’t have a broiler, you can finish cooking the salmon in a pre‑heated oven set to about 425 °F (220 °C) for 5‑6 minutes or until it reaches doneness and the glaze is slightly caramelized.

Can I adjust the garlic, honey or sriracha amounts?

Absolutely. If you prefer less heat, reduce or omit the sriracha. For more garlic flavour, add an extra clove or two. To make it less sweet, slightly reduce the honey.

What should I serve with this salmon?

This salmon pairs well with steamed or roasted vegetables (such as broccoli, asparagus or green beans), a side of rice or quinoa, or even a simple green salad. Potatoes or couscous also work nicely.

Can I make the sauce ahead of time?

Yes — you can whisk together the sauce ingredients ahead of time and store them in the fridge until ready to cook. However, for best texture, it’s ideal to cook the salmon fresh once you start the sauce.

Is skin‑on salmon better than skinless for this recipe?

Either works. If you have skin‑on filets, keeping the skin on and placing skin side down helps protect the flesh during cooking and can crisp up nicely. If skinless, just adjust accordingly.

What if the sauce seems watery?

If your sauce appears too thin or watery, you can reduce the amount of water used or simmer the sauce a bit longer before adding the salmon. This helps thicken it more.

Can I double the recipe?

Yes — you can easily double the ingredients for more servings, as long as you use a suitably large oven‑safe skillet or multiple pans to ensure the salmon cooks evenly.

Can I use a different fish instead of salmon?

Yes — you could adapt this glaze for other firm‑fleshed fish such as cod, halibut or sea bass. Adjust cooking times accordingly (usually less time for thinner filets).

Conclusion

This honey‑garlic glazed salmon recipe is a fantastic choice when you want something quick, flavorful and a little special without spending hours in the kitchen. With simple ingredients and minimal cleanup, you get tender, caramelized salmon that feels indulgent but still effortless. Whether you’re cooking for yourself, your family or guests, this dish checks a lot of boxes — and it’s likely to become a repeat favourite.