Honey Garlic Glazed Salmon

This crispy honey garlic glazed salmon transforms an ordinary weeknight dinner into something spectacular with minimal effort. The sweet-savory glaze caramelizes beautifully on the salmon, creating an irresistible flavor profile that even seafood skeptics will love.

I first made this recipe when trying to impress my in laws during their first visit to our home. The combination of that perfectly crispy skin and the sticky glaze had everyone asking for seconds, and it's become our go to impressive yet easy dinner option ever since.

Ingredients

• Salmon fillets with skin on: The skin provides a protective barrier and crisps up beautifully. Look for bright, firm fillets with no fishy smell
• Honey: Creates the sticky sweet base for our glaze. Choose raw honey for best flavor
• Low sodium soy sauce: Adds umami depth without making the dish too salty
• Fresh garlic cloves: Provides aromatic punch. Always use fresh rather than pre minced for best flavor
• Olive oil: Helps achieve that perfect crispy skin. Use a good quality oil that can handle medium high heat
• Green onions: Adds fresh contrast and visual appeal. Choose firm stalks with bright green tops

Step-by-Step Instructions

Prep Your Salmon:

Properly drying your salmon is crucial for achieving crispy skin. Rinse each fillet under cold water, then pat completely dry using paper towels. Allow fillets to come to room temperature for about 10 minutes which ensures even cooking throughout.

Create The Honey Garlic Glaze:

Combine honey, soy sauce and freshly minced garlic in a small bowl, whisking thoroughly until completely incorporated. This balanced mixture will caramelize beautifully on the salmon. Make sure your garlic is minced very finely to prevent burning during cooking.

Sear To Perfection:

Heat olive oil in a large skillet until it shimmers but doesn’t smoke. Place salmon fillets skin side down, pressing gently with a spatula for the first 30 seconds to prevent curling. Allow to cook undisturbed for 4 minutes until the skin turns golden brown and releases easily from the pan.

Glaze And Finish:

Carefully flip each fillet using a fish spatula. Immediately brush half the glaze onto the salmon, allowing it to seep into the flesh. The honey will begin caramelizing, creating that signature sticky exterior. Continue cooking for 3 4 minutes until the salmon reaches 145°F internal temperature or flakes easily with a fork.

Final Presentation:

Transfer salmon to serving plates skin side up to maintain crispiness. Drizzle remaining glaze over each portion, making sure to get some of the minced garlic on each piece. Sprinkle freshly chopped green onions over the top just before serving for bright color contrast and fresh flavor.

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My absolute favorite part of this recipe is watching the honey glaze transform into a bubbling, caramelized coating in the final minutes of cooking. It reminds me of my grandmother's special occasion dinners where she would spend hours creating complex glazes, yet this one delivers similar results in just minutes.

Perfect Pairings

This salmon truly shines when served with simple sides that complement rather than compete with its sweet savory profile. Steamed jasmine rice absorbs the extra glaze beautifully, while lightly sautéed vegetables like bok choy or broccoli provide textural contrast. For a complete meal experience, consider adding a light cucumber salad dressed with rice vinegar to cut through the richness of the salmon.

Storing Leftovers

Properly stored, honey garlic salmon remains delicious for up to two days in the refrigerator. Place cooled salmon in an airtight container, keeping the skin separate if possible to prevent it from becoming soggy. To reheat, use a 300°F oven for about 10 minutes rather than microwaving which can dry out the fish. Alternatively, enjoy leftover salmon cold in salads or grain bowls.

Simple Substitutions

No fresh salmon available? This glaze works beautifully on other fish varieties like trout or arctic char with similar cooking times. For a soy free version, substitute coconut aminos which provide similar umami notes with a slightly sweeter profile. Maple syrup can replace honey for those avoiding bee products, though the glaze will be slightly thinner. In a pinch, garlic powder can substitute for fresh garlic at a ratio of 1/8 teaspoon per clove.

Recipe FAQs

→ How do I know when the salmon is perfectly cooked?

The salmon is perfectly cooked when it reaches an internal temperature of 145°F. If you don't have a thermometer, look for opaque flesh that flakes easily with a fork. The cooking time is typically 7-8 minutes total (4 minutes skin-side down, then 3-4 minutes after flipping).

→ Why is patting the salmon dry so important?

Patting the salmon dry with paper towels removes excess moisture from the surface, which is crucial for achieving a crispy skin. Moisture creates steam when it hits the hot pan, which prevents proper searing and crispiness.

→ Can I use skinless salmon fillets instead?

Yes, you can use skinless salmon fillets, but you'll miss out on the crispy skin texture. If using skinless, reduce the initial cooking time to about 3 minutes per side and be extra careful when flipping as skinless fillets are more delicate.

→ What sides pair well with honey garlic glazed salmon?

This salmon pairs beautifully with steamed rice, roasted vegetables like asparagus or broccoli, a simple green salad, or garlic mashed potatoes. The sweet-savory glaze also complements quinoa or couscous side dishes.

→ Can I make the glaze ahead of time?

Yes, the honey garlic glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Warm it slightly before using to restore its consistency for easier brushing onto the salmon.

→ How can I tell if my pan is hot enough before adding the salmon?

To test if your pan is properly heated, sprinkle a few drops of water onto the surface. If they sizzle and evaporate immediately, the pan is ready. Another method is to hold your hand about an inch above the pan - if you feel intense heat, it's ready for the salmon.