Savory Honey Garlic Glazed Salmon

Honey Garlic Glazed Salmon is tender, flaky, and coated in the most delicious sticky sweet glaze that’s balanced with soy sauce, fresh lemon, and aromatic garlic. This restaurant quality dish comes together in just 20 minutes with simple ingredients you probably already have in your pantry!

Love More Dinner Recipes? Try My Crab Shrimp Stuffed Salmon or this Lemon Garlic Salmon next.

Why You’ll Love This Recipe

Sweet, savory, and beautifully caramelized, this Honey Garlic Glazed Salmon is a quick meal that tastes effortlessly gourmet. The tender salmon soaks up a sticky honey-garlic sauce that bakes into a perfectly golden glaze. Ready in minutes and full of bold flavor, it’s an easy dinner that feels fresh, vibrant, and utterly satisfying.

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Ingredient List

For the Honey Garlic Glaze:

• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon crushed red pepper flakes (optional — for a little heat)

For the Salmon:

• 3 tablespoons extra-virgin olive oil, divided
• 4 salmon fillets (about 6 oz / ~170 g each), patted dry
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, minced
• 1 lemon, thinly sliced into rounds

Why These Ingredients Work

Honey gives the glaze its signature sweetness and helps create that beautiful glossy coating that clings to the salmon. Soy sauce adds depth and savory umami flavor that balances the sweetness perfectly. Fresh lemon juice brightens everything up and cuts through the richness, while crushed red pepper flakes add just a hint of heat (totally optional if you prefer it mild!).

Olive oil helps create that gorgeous golden crust on the salmon and carries the flavors of the garlic. Speaking of garlic, it’s the star that makes this dish sing! Fresh minced garlic becomes fragrant and sweet when cooked briefly. The lemon slices aren’t just pretty — they infuse the glaze with extra citrus brightness and look absolutely stunning on the plate.

Essential Tools and Equipment

• Large skillet (preferably not nonstick — you want a good sear!)
• Small mixing bowl
• Whisk
• Spatula or fish turner
• Measuring cups and spoons
• Paper towels (for patting salmon dry)

How To Make Honey Garlic Glazed Salmon

Step 1: Make the Glaze

In a small bowl, whisk together the honey, soy sauce, fresh lemon juice, and red pepper flakes (if using) until well combined.

Step 2: Heat the Pan and Sear the Salmon

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the pan is heating, pat your salmon fillets completely dry with paper towels. Once the oil is hot and shimmering (but not smoking), carefully add the salmon fillets skin-side up. Season the tops generously with kosher salt and freshly ground black pepper.

Step 3: Get That Golden Crust

Let the salmon cook undisturbed — I mean it, don’t touch it! — for about 2–3 minutes until the flesh develops a deeply golden, crispy bottom. You’ll know it’s ready to flip when the salmon releases easily from the pan. Flip the fillets gently, then add the remaining 1 tablespoon of olive oil to the pan.

Step 4: Add the Garlic

Now add the minced garlic to the pan around the salmon. Let it cook for about 1 minute until it becomes fragrant and starts to turn golden. Watch it carefully — you want fragrant, not burnt!

Step 5: Pour in the Glaze

Pour your beautiful honey-soy-lemon glaze all over the salmon and tuck the lemon slices around and over the fillets. They’ll look so pretty! Reduce the heat to medium and let the sauce bubble away and reduce for about 3 minutes. Use a spoon to baste the salmon occasionally, spooning that gorgeous glaze over the top so every piece gets nicely coated.

Step 6: Finish and Serve

Once the salmon is cooked through (it should flake easily with a fork) and the glaze has thickened to a sticky, glossy consistency, remove the pan from heat. Give each fillet one more generous spoonful of that glaze, making sure they’re all beautifully coated and glistening.

Step 7: Plate and Enjoy

Transfer the salmon to serving plates, drizzle with any remaining glaze from the pan, and top with those caramelized lemon slices. Serve immediately while it’s hot and that glaze is at its most perfect sticky-sweet texture!

You Must Know

Pat that salmon DRY! This is the number one thing that will make or break your sear. Any moisture on the surface will create steam instead of a crispy crust, and we definitely don’t want that.

Don’t skimp on the heat. Your pan needs to be properly hot before the salmon goes in. You should hear a satisfying sizzle when the fish hits the oil — that’s the sound of success!

Watch that garlic like a hawk. Garlic goes from perfectly fragrant to bitter and burnt in seconds. Add it after you flip the salmon so it only cooks for about a minute before the glaze goes in.

Personal Secret: I always reserve a tablespoon of the glaze before adding the rest to the pan, then drizzle it over the finished salmon right before serving.

Pro Tips & Cooking Hacks

• Check for doneness: The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F. It should still be slightly pink in the very center — overcooked salmon is dry salmon!
• Don’t overcrowd the pan: If your skillet isn’t large enough for all four fillets with space between them, cook in two batches. Crowding creates steam and prevents that beautiful sear.
• Use low-sodium soy sauce: Regular soy sauce can make the glaze too salty, especially as it reduces and concentrates.
• Room temperature salmon cooks more evenly: Take your salmon out of the fridge 15 minutes before cooking if you have time.
• Swap the oil: If you don’t have olive oil, avocado oil or even butter works beautifully!

Flavor Variations & Suggestions

Make it Spicier: Double the red pepper flakes or add a drizzle of sriracha to the glaze for extra heat. You can even add some freshly grated ginger along with the garlic for a spicy-sweet kick!

Citrus Twist: Swap the lemon juice for lime juice or orange juice for a different citrus vibe. Orange juice makes it sweeter and more mellow, while lime adds a bright, tangy punch.

Asian-Inspired: Add 1 teaspoon of sesame oil to the glaze and sprinkle toasted sesame seeds and sliced green onions over the finished salmon.

Herb Garden: Stir some fresh chopped herbs like thyme, rosemary, or dill into the glaze right before serving for an herby twist.

Maple Swap: Replace the honey with pure maple syrup for a deeper, more complex sweetness.

Make-Ahead Options

Honestly, this dish is so quick that I don’t usually make it ahead, but here are some ways to prep:

Glaze Prep: You can whisk together the honey-soy-lemon glaze up to 3 days in advance and keep it in the fridge in an airtight container. Just give it a good stir before using.

Marinating: If you want deeper flavor, you can marinate the salmon in half of the glaze for 30 minutes to 2 hours in the fridge before cooking. Just make sure to pat it dry before searing!

Meal Prep: While this tastes best fresh, you can cook the salmon and store it in the fridge for 2–3 days. Reheat gently in a skillet over low heat with a splash of water to keep it moist.

Recipe Notes & Baker’s Tips

• Skin-on or skinless? Both work perfectly! If using skin-on, place it skin-side down after flipping so the skin gets crispy. If you prefer skinless, just follow the recipe as written.
• Frozen salmon: Make sure it’s completely thawed and patted very, very dry before cooking.
• Glaze consistency: The glaze will thicken as it cools, so if it seems a bit thin in the pan, don’t worry — it’ll be perfect by the time you plate it!
• Pan choice matters: A stainless steel or cast iron skillet gives the best sear. Nonstick works in a pinch, but you won’t get quite as much caramelization.

Serving Suggestions

This honey garlic glazed salmon is a showstopper all on its own, but it really shines when paired with simple sides that let it be the star:

• Fluffy white rice or jasmine rice to soak up every drop of that incredible glaze
• Steamed or roasted vegetables like asparagus, green beans, or broccoli
• A fresh green salad with a light vinaigrette to cut through the richness
• Garlic mashed potatoes for an extra comforting meal
• Quinoa or cauliflower rice for a lighter, healthier option
• Sautéed baby bok choy or snap peas for an Asian-inspired plate

Garnish with extra lemon wedges, fresh herbs like parsley or cilantro, and maybe a sprinkle of sesame seeds for that finishing touch!

How to Store Your Honey Garlic Glazed Salmon

Refrigerator: Store leftover salmon in an airtight container in the fridge for up to 2–3 days. The glaze will thicken as it cools, which is totally normal!

Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to keep it moist. You can also microwave on 50% power in 30-second intervals, but the stovetop method keeps it from drying out. Avoid high heat — salmon can become tough and dry if reheated too aggressively.

Freezing: I don’t recommend freezing cooked glazed salmon as the texture changes and becomes a bit mushy when thawed. Fresh is definitely best for this one!

Allergy Information

Common Allergens:

• Fish (salmon)
• Soy (soy sauce)

Substitution Suggestions:

• Soy-Free: Use coconut aminos or tamari in place of soy sauce. Coconut aminos are naturally gluten-free and soy-free with a similar savory-sweet flavor!
• Honey-Free (Vegan Adaptation): While this recipe uses salmon, you could make the glaze vegan by swapping honey for maple syrup or agave nectar and using it on tofu or tempeh instead.
• Gluten-Free: Make sure to use gluten-free soy sauce or tamari, as regular soy sauce contains wheat.

Questions I Get Asked A Lot

Can I use a different type of fish?

Absolutely! While salmon is my favorite for this recipe, you can use other firm fish like mahi-mahi, cod, halibut, or even arctic char. Just adjust the cooking time based on the thickness of your fillets — thinner fish will cook faster!

My glaze is too thin, what did I go wrong?

Don’t worry, this happens! The glaze needs time to reduce and thicken. Let it bubble away for the full 3 minutes (or even a bit longer) over medium heat. Remember, it will also thicken as it cools. If it’s still too thin, remove the salmon and let the glaze reduce for another minute or two on its own.

Can I make this in the oven instead?

Yes! Sear the salmon in an oven-safe skillet following steps 1–4, then transfer the whole pan to a preheated 400°F oven for about 8–10 minutes until the salmon is cooked through. Pour the glaze over halfway through baking and baste once or twice.

The garlic burned and tastes bitter, how do I prevent this?

Garlic burns quickly over high heat! Make sure you add it only after flipping the salmon, and keep the heat at medium-high (not blazing hot). Stir it around for just about a minute until fragrant, then immediately add the glaze, which will stop the cooking process.

Can I use bottled lemon juice instead of fresh?

You technically can, but fresh lemon juice makes such a difference in brightness and flavor! Fresh is always best for this recipe, and one lemon gives you both the juice and those beautiful lemon slices for serving.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to hear how your honey garlic glazed salmon turned out! Did you add any fun twists?