This Honey Glazed Salmon is one of the easiest and most satisfying weeknight dinners you can make. The salmon is pan-seared until perfectly golden and then tossed in a sweet and tangy honey glaze that caramelizes beautifully in the pan.
It is ready in under 20 minutes with just a handful of simple ingredients. Serve it over rice with your favorite vegetables for a complete meal! Looking for another delicious salmon recipe for dinner? Try this bbq glazed salmon.
Quick
Easy cleanup
Quick Look: Honey glazed Salmon
- ⏱️ Prep Time: 5 minutes
- 👩🍳 Cook Time: 12 minutes
- 🕖 Total Time: 17 minutes
- 🍯 Servings: 3 servings
- ⚡️ Calories: 394 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: In a pan on the stove
- 🛒 Main Ingredients: Salmon, honey, soy sauce, vinegar
- ⭐️ Difficulty: Easy! It is quick to make and quick to clean up after.
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Jess left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Super easy and yummy! My kids loved it too”
Why You’ll Love This Recipe
- Great for a quick weeknight meal – While this dinner comes together in under 20 minutes, fast does mean compromising flavor. The sweet and savory taste of this recipe will not disappoint.
- So versatile – This honey salmon recipe is loaded with flavor, but is still so versatile. You can serve it with some rice and veggies, on pan fried noodles, or on a salad.
- Easy to make gluten free – It is easy to customize this recipe to make it gluten free if needed. Just use tamari or coconut aminos in place of the soy sauce.
For another salmon dinner, try this orange ginger baked salmon recipe.
Ingredients you’ll Need
You only need a few simple ingredients to make this delicious honey glazed salmon recipe. See full recipe card for all ingredient information.
- Salmon filets – you can use the ones with the skin on or off
- Honey – adds the nice touch of sweetness to this recipe
- Soy sauce – you can also use a low sodium soy sauce to reduce the salt content in the marinade.
- Rice vinegar -the rice vinegar adds a nice touch of acid to the sauce. You can use lime juice or lemon juice in place of vinegar.
- Garlic powder and black pepper – adds great flavor to the salmon. I also like to add some ground cayenne pepper or red pepper flakes to the dried seasoning blend.
Love the idea of this recipe? Try these miso salmon bites next.
How to make Honey Glazed Salmon
Step 1: To begin, pat filets of salmon dry* with a paper towel.
*Make sure they are completely dry. Moisture on the surface of the fish creates steam and prevents the salmon from getting that beautiful golden sear.
Step 2: Mix salt, garlic powder and pepper together.
Step 3: Season the flesh side of the salmon with the seasoning mixture.
Step 4: Sear the filets for 5 minutes in the pan and do not move them until time to flip.
Moving it too soon will cause it to stick and tear. It will release on its own when it has a good sear on the bottom.
Step 5: While the salmon cooks, whisk together the honey, soy sauce and rice vinegar in a small bowl. Flip the filets so that the salmon skin side is down and reduce the heat to low.
Step 6: Then, pour the sauce in the pan and continuously spoon the sauce over top of the filets for another 3 minutes or until the salmon feels firm.
Mad’s Expert Tips for the Best honey glazed salmon🍯
- Pat the salmon dry before cooking. This is the most important step for a good sear. Dry the fillets completely with a paper towel before they go in the pan or they will steam instead of sear.
- Do not move the salmon once it is in the pan. Let it cook undisturbed until it releases on its own. This is usually about 3-4 minutes. If it sticks when you try to flip it, it is not ready yet.
- Use a hot pan. A fully preheated pan is key for a golden crust. Add the oil and wait until it shimmers before adding the salmon.
- Do not overcook it. Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130F for medium or 145F for well done. Overcooked salmon turns dry and chalky.
For another simple salmon meal, try this sheet pan maple dijon salmon and brussels sprouts.
Recipe FAQs
What temperature should salmon be cooked to?
The FDA recommends 145F for fully cooked salmon. For a slightly more tender and moist result, many cooks prefer 125-130F internal temperature which is medium doneness.
Can I make honey glazed salmon in the oven?
Yes! Bake at 400F for 12-15 minutes depending on the thickness of your fillets. Brush the glaze on in the last few minutes of baking.
Can I use frozen salmon?
Yes but make sure it is fully thawed before cooking. Pat it extra dry since frozen salmon releases more moisture than fresh.
How do I store leftover honey glazed salmon?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave in short bursts to avoid drying it out.
storage and reheating
Once fully cooled, store in an airtight container in the refrigerator for up to 3 days.
I prefer to eat the leftovers cold from the fridge, but if you want to reheat it, reheat gently in a pan over low heat or in the microwave in short bursts to avoid drying it out.
Other Favorite Salmon Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Honey Glazed Salmon
Ingredients
- 1.5 lb salmon – 3 to 4 filets
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- ½ tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- Pat filets of salmon dry with a paper towel. Mix salt, garlic powder and pepper together. Season the flesh side of the salmon with the seasoning mixture.
- Heat oil in a frying pan over medium heat. Place the salmon in the warm oil with the skin side up.
- Sear the filets for 5 minutes in the pan and do not move them. While they are cooking whisk together the honey, soy sauce and rice vinegar.
- Flip the filets so that the skin side is down and reduce the heat to low.
- Pour the sauce in the pan and continuously spoon the sauce over top of the filets for another 3 minutes or until the salmon feels firm. Serve with any extra sauce spooned over top.
Recipe Notes
- You can use any other type of fish that you like or even shrimp – this recipe is great with steelhead trout
- Replace soy sauce with coconut aminos to make this recipe gluten free
- Store in the fridge for up to 3 days – reheat in the air fryer, toaster oven, microwave or on stove top until just warmed through
- Pat the salmon dry before cooking. This is the most important step for a good sear. Dry the fillets completely with a paper towel before they go in the pan or they will steam instead of sear.
- Use a hot pan. A fully preheated pan is key for a golden crust. Add the oil and wait until it shimmers before adding the salmon.
- Do not overcook it. Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130F for medium or 145F for well done. Overcooked salmon turns dry and chalky.
- Do not move the salmon once it is in the pan. Let it cook undisturbed until it releases on its own. This is usually about 3-4 minutes. If it sticks when you try to flip it, it is not ready yet.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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