This Honey Glazed Salmon recipe is so satisfying. The salmon is tender on the inside and coated on the outside in a sweet and tangy sauce that keeps you coming back for more.
Everyone will love salmon with this craveable recipe
I could eat salmon at least three times a week, but I know that not everyone is a fan. This honey glazed salmon recipe is the perfect way to get even the picky eaters to enjoy salmon.
The key is the sweet, sticky and savory honey sauce that coats the seared salmon filet. The final dish is a tender and flakey filet of salmon wish an irresistible sauce.
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. It is just as good for dinner as it is for meal prep.
- Mixing bowl
- Meat thermometer
- Frying pan or skillet
- Measuring spoons
- Spoon for basting
- Spatula or fish spatula for flipping
Like I said, one of the wonderful things about this honey glazed salmon recipe is its versatility. I like to serve it as an easy weeknight dinner with some fluffy white rice and vegetables. It would also be delicious over some stir fried noodles and veggies.
For a lighter meal I like to serve it over or alongside a salad. It is also a great meal prep option because I even like it served cold on copped salad the next day.
- Salmon filets – you can use the ones with the skin on or off
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
- Soy sauce
- Rice vinegar
This simple honey glazed salmon recipe will work great with a few other types of fish as well. Any fatty fish will taste great with this tangy glaze. You could use tuna steaks or steelhead trout.
To make this recipe gluten free just use tamari or coconut aminos in place of the soy sauce. You can also use a low sodium soy sauce to reduce the salt content in the marinade.
To add a little spice to the sauce you can whisk in some sriracha or chili crisp.I also like to add some ground cayenne pepper or red pepper flakes to the dried seasoning blends.
You can sear the salmon in any type of oil that you usually use in your kitchen. You can also use butter instead of olive oil for a slightly richer flavor.
The rice vinegar adds a nice touch of acid to the sauce. You can use lime juice or lemon juice in place of vinegar.
If you are a big garlic fan, you can make a honey garlic sauce. Just add 1-2 cloves of finely minced garlic to the sauce. You can also add some freshly grated ginger to really up the flavor.
How to make honey glazed salmon
Step 1: Season Salmon and sear
To begin, 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. Then, 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.
Step 2: mix sauce and saute salmon in sauce
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.
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.
To test the internal temperature of the salmon, stick an instant read thermometer into the thickest part of the filet and look for a temperature of 145F.
Step 3: Serve and enjoy!
Serve over rice with any extra sauce spooned over top. I also like to garnish the salmon with some sesame seeds and green onions.
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, warm in the oven at 225F until just warmed through, about 20 minutes.
Check out some of my other best 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!
- 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
- 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.
- 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