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Honey Soy Sauce Glazed Salmon

Published: / Updated: / 69 Comments

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This honey soy sauce glazed salmon recipe is quick & simple to make with a handful of everyday ingredients. You'll love the addictive savory-sweet sauce! 

close-up of soy sauce and honey glazed salmon

This crispy pan-seared salmon with a honey glaze is one tasty dinner. Salmon and sweetness just go so well together, don't you think? Quickly searing the salmon to perfection adds so much flavor, and a squeeze of lemon juice at the end helps to balance the sweetness. Oh, and there's butter in the sauce too, which just takes the yummy factor over the top!

This recipe is ready in about 30 minutes, so you can impress the family on a busy weeknight. I'd even serve this to guests because who can resist honey glazed salmon? 😛

You may also like my Honey Garlic Soy Sauce Chicken or these Honey Soy Pork Chops.

4 fresh salmon pieces on a cutting board

I know that pan-frying fish can be intimidating if you've never done it before, but it's really not too difficult/fussy if you follow a few simple tips.

Pan-fried salmon success tips:

  • Make sure the pan is hot and that you pat the salmon dry - this will help ensure it doesn't stick to the pan when you try to flip it. If it's sticking, give it a little more time to release naturally.
  • Don't try moving the salmon around the pan... just let it cook undisturbed.
  • Most salmon fillets you buy from the grocery store will be around 1" thick, and my cooking times/guidelines in the recipe below will work, but in general it's a good idea to watch the color of the salmon change (the light pink color moves up slowly as it cooks) - this will give you an idea of how close it is to being done. It will continue to cook for a little bit after you take it off the heat. It doesn't take much to overcook salmon, so keep that in mind.

Recipe notes & tips:

  • You can definitely replace the garlic powder with a clove or two of minced garlic if you wish. I went for a slightly more subtle garlic flavor in this recipe.
  • Leftovers will keep in the fridge for about 2-3 days. Leftovers can be warmed up, but they're also tasty cold in a salad!
  • Kitchen tools: you may want to use a splatter guard for easier clean-up, and I used kitchen tongs to easily flip the salmon.

honey soy sauce glazed salmon in a skillet

More tasty salmon recipes to try:

What to serve with honey glazed salmon:

Try rice (white jasmine is my favorite), or even garlic mashed potatoes. For vegetable sides, try steamed broccoli (or broccolini), or my favorite easy asparagus recipe.

honey glazed salmon on a plate with rice and a lemon wedge

I hope you'll enjoy this easy honey soy glazed salmon! Questions? Ask me in the comments below.

close-up of soy sauce and honey glazed salmon

Honey Soy Sauce Glazed Salmon

This honey soy sauce glazed salmon recipe is quick & simple to make with a handful of everyday ingredients. You'll love the addictive savory-sweet sauce! 
4.92 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 319 kcal

Ingredients
 

  • 1 pound fresh salmon cut into 4 pieces
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • Fresh lemon juice to taste

Sauce:

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon cornstarch

Instructions
 

  • Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season with salt & pepper.
  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
  • Meanwhile, add the sauce ingredients to a medium bowl and whisk it together. Set aside.
  • Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon over and cook for another 2-3 minutes (should be almost cooked through).
  • Add the remaining 1 tablespoon of butter to the skillet and let it melt, then pour in the sauce (just pour it in between the salmon pieces). Let it bubble/thicken for 30 seconds or so, and then take the pan off the heat (the pan will still be hot and the sauce will continue to thicken, but this avoids burning it). Flip the salmon over & spoon the sauce over it.
  • Squeeze some lemon juice over the salmon (I just use one wedge of lemon) and then serve immediately. I highly recommend adding the lemon juice to help balance the flavors and ensure it's not too sweet. The salmon skin goes nice and crispy and is delicious when you eat it right away, but feel free to peel it off it you prefer.

Notes

  • The salmon I used in this recipe was about 1" thick. If your salmon is thicker or thinner, you may need to adjust cooking time a bit.
  • It's ok if you've got a bit over a pound of salmon, just make sure it's not too much over or the salmon pieces will be crowded in the pan and not cook properly.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 319kcalCarbohydrates: 20gProtein: 23gFat: 16gSaturated Fat: 5gCholesterol: 77mgSodium: 632mgPotassium: 595mgFiber: 1gSugar: 18gVitamin A: 220IUCalcium: 16mgIron: 1mg
Keyword honey glazed salmon, honey soy glazed salmon
Author Natasha Bull
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  1. Kathy says

    5 stars
    Love love love this recipe so much!!! Because I'm cautious about heated honey, would the taste and texture be about the same if I used just sugar? If so do you know about how much sugar? Thank you again for this amazing recipe!

    Reply

  4. Debbie says

    5 stars
    This recipe is so simple, so delicious!!! I made the usual amount of salmon for dinner tonight ... he said I did not make enough. He said next time I use this recipe make more. The sauce is addicting!!! I will be passing this recipe on to my friends and family. Served it with brown rice and stir fried broccoli, carrots and onion in a spicy sauce.

    Reply

  5. Katherine Truby says

    Absolutely delicious! Paired with white rice, chive on top and see weed on the side ! What a great recipe 😍

    Reply

  6. Tami Kelley says

    5 stars
    I made this Honey Soy glazed Salmon for my family tonight with Basmati rice & steamed asparagus and they DEVOURED it! I followed the recipe exactly and then again to double it. It was so quick & easy the first four were still nice & warm when the 2nd batch & sides finished. We all thank you sharing!

    Reply

  7. Valerie English says

    5 stars
    This was finger-licking good. Even though I substituted the soy sauce for a coconut alternative and used arrowroot instead of cornstarch, it turned out awesome.
    I'm so 😊 I came across your website. I cook salmon once a week and I was getting bored; same taste every week.
    Now I have a website I can go to for delicious recipes.
    Thank you

    Reply

  9. Leah Self says

    5 stars
    This was amazing! The first time cooking salmon and your directions were perfect. Thank you for making my dinner a success.

    Reply

  13. Terry S says

    Maybe a dumb question but when you say to put the salmon in the skillet skin side down does that mean the skin in on the skillet surface or ontop?

    Reply

  16. Carol M says

    5 stars
    Adore this recipe! I had been searching high and low for the most delicious, quick and easy salmon recipe and I finally found it here. The sweet/savory sauce and the way it glazes the salmon in a cast iron is perfection. Easily surpasses any baked salmon recipes I’ve tried and the prep is SO simple with the powdered garlic, no chopping required. I’ve made this weekly for a couple months now with steamed broccoli and white jasmine rice and my husband and toddler inhale it.

    Reply

  18. Mallory says

    Looking to make this tonight! Just a couple of questions, can I bake this instead? Also can I use flour instead of cornstarch

    Reply

    • Natasha says

      Hi! I've only tested the recipe as indicated. I don't want to speculate as it's completely different timing etc. Flour won't thicken it up the same and may clump.

      Reply

  21. Shaine says

    5 stars
    The Sauce!!!!!!!!!! I quite literally ate it with a spoon. I baked the salmon, simply because I hate cleaning my stove top, and added the sauce in for the last few minutes. It was perfect. And I will definitely be making this dish again and again and again. The Sauce!!!!! Did I mention the sauce?

    Reply

  22. Aislynn says

    5 stars
    I’m a newbie at cooking and this was my first time cooking salmon. It turned out great!!! I’m so happy with how quick, easy, and tasty it was 🙂 I had to substitute the corn starch for flour, I’m not sure if that’s recommended but it worked out. Thank you for this recipe!

    Reply

  24. CC says

    5 stars
    I never cook. My husband does but was coming home late so I decided to. These were super easy and delicious. Followed recipe except I didn’t cut the salmon in half. So made 2 larger steaks. They were fine. As long as you heat up the cast iron well the salmon can easily be turned. Thanks for the recipe. I looked like I knew what I’m doing in the kitchen:)

    Reply

  25. Marla says

    5 stars
    This was bomb!!! A picky fiancee even ate the crispy skin! Thanks for all the truly wonderful recipes!. I love that many of your recipes serve only 2!

    Reply

  28. Karla says

    5 stars
    This is, without a doubt, THE BEST glazed salmon recipe I've ever tried. It has been bookmarked and will show up regularly in our menu rotation. Thank you so much for sharing!

    Reply

  29. Jeanna says

    5 stars
    I make salmon often and wanted something a little different to mix it up. This sauce was super tasty and my family loved it. I will definitely add this to my routine.

    Reply

  30. Kelly says

    I have a question, if you don’t have any low sodium soy sauce but just the regular soy sauce do you just add more honey or do you have another solution to make it a bit sweeter?

    Reply

    • Natasha says

      I don't think making it a bit sweeter is the concern... it's more that it'll just taste way too salty. You could maybe try using half the suggested soy sauce amount and replacing the rest with water?

      Reply

    • Natasha says

      That's very weird. Did you add the cornstarch as indicated in the recipe? The sauce thickens for me in less than a minute, and it gets very thick if you let it cook a bit longer than that. If you added cornstarch and cooked it at a fairly high heat as the recipe suggests, I really don't see how it is possible it didn't thicken.

      Reply

  33. Kelly says

    5 stars
    Just made this tonight and it was super delicious and very easy to make. Definitely making this one again because it’s already a favorite!

    Reply