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This 30-minute honey glazed salmon recipe has an addictive savory-sweet sauce! It’s simple to make with a handful of everyday ingredients and is sure to impress.
Why you’ll love it
Don’t be intimidated by cooking salmon. We’ve got tons of tips in this post, and you’ll be a pro in just half an hour. This flaky salmon with a honey glaze will be your family’s new favorite meal and is a great intro for how to cook salmon.
In this honey soy sauce glazed salmon recipe we’ve got the perfect balance of flavors! Soy sauce, honey, and garlic are the stars of the simple sauce with a touch of bright lemon juice, and the salmon is perfectly pan seared.
What you’ll need
- Salmon – we’re cutting a fresh salmon fillet into four smaller pieces and seasoning them with salt & pepper
- Butter and olive oil – for pan frying
- Lemon – a little fresh lemon juice balances the sweetness
- Soy sauce and honey – this combo just works so well! We’re using low-sodium soy sauce.
- Garlic powder – a touch for more savory depth
- Cornstarch – to thicken up the glaze
- 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.
How to make honey glazed salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon into four pieces, and season with salt & pepper. Add the oil and half the butter to a skillet, and let it heat up. In a bowl, mix the sauce ingredients. Set aside. Place the salmon skin-side down in the skillet.
Cook for 5 minutes, and then flip and cook for a couple more minutes until it’s almost cooked through. Add the remaining butter, then pour in the sauce. Let it bubble for 30 seconds, remove from the heat, and flip the salmon. Spoon the sauce over, and top with lemon juice.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
Substitutions and variations
- Since this honey garlic salmon is a simple recipe, give it a try as written the first time for balanced flavors. That said, reader comments below offer some great suggestions to change it up.
- 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.
What to serve with honey glazed salmon
Leftovers and storage
- Leftover honey garlic glazed salmon will keep in the fridge for about 2-3 days in an airtight container. I don’t recommend freezing this one.
- Reheat in a saucepan over a low heat until warmed through.
- Leftovers are also tasty served cold in a salad!
If you made this salmon with a honey garlic glaze, leave me a star rating and review in the comments below. I’d love to hear from you! You can also find me on Instagram.
Honey Glazed Salmon
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- Fresh lemon juice to taste
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1/2 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 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. The salmon skin goes nice and crispy and is delicious when you eat it right away, but feel free to peel it off if you prefer.
- 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 information is automatically calculated, so should only be used as an approximation.
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