Honey Glazed Salmon

Make delicious and tender salmon fillets in a sweet and savory honey sauce

Course Dinner

Cuisine American

Keyword honey glazed salmon, honey glazed salmon recipe

Prep Time 5

Cook Time 12

Servings servings

Calories 394kcal

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
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.