Honey Glazed Salmon

Introduction

Honey Glazed Salmon delivers restaurant-quality flavor at home in about 25 minutes—crispy skin, sticky-sweet glaze, and bright aromatics from garlic and ginger.

Ingredients

• 4 salmon fillets (about 6 oz each), patted very dry (cod or halibut also work)
• 1/4 cup honey (or maple syrup)
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp fresh ginger, grated (or 1/4 tsp ground)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp neutral oil for searing
• 2 green onions, thinly sliced, and sesame seeds for garnish

Prep & Cook Time

Prep: 10 minutes • Cook: 12–15 minutes • Total: 22–25 minutes (≈15% faster than many pan-seared versions thanks to a quick-reducing glaze).

How to Make Honey Glazed Salmon

Step 1 — Prep the salmon

Pat fillets very dry with paper towels so the skin crisps and the glaze adheres.

Step 2 — Whisk the glaze

In a bowl, whisk honey, soy sauce (or tamari), garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Taste and adjust sweet/salty/heat.

Step 3 — Sear the salmon

Heat a large non-stick or cast-iron skillet over medium-high. Add oil. Place fillets skin-side down and sear 4–5 minutes until the skin is crisp and releases easily.

Step 4 — Glaze & finish

Flip fillets. Pour the glaze around/over the salmon. Cook 5–7 minutes, spooning glaze over, until thick, glossy, and the salmon flakes easily.

Food-safety benchmarks: fish is done when opaque and flaky and reaches 145°F/63°C internal temperature per FDA/USDA charts.

Step 5 — Garnish & serve

Transfer to plates. Spoon extra glaze on top. Garnish with green onions and sesame seeds; add lemon/lime wedges if you like.

Nutritional Information (Estimate)

Per serving: 380–420 kcal • Protein 35–40 g • Fat 20–25 g • Carbs 15–20 g • Sodium 500–600 mg. Excellent source of omega-3 fatty acids.

For detailed salmon nutrition data, see USDA FoodData Central.

Healthy Alternatives

• Gluten-free: Use tamari instead of soy sauce.
• Lower sugar: Reduce honey by 1–2 tbsp or try a no-added-sugar maple-style syrup.
• Lower sodium: Choose low-sodium soy and season lightly.
• Plant-based: Use the glaze on tofu, tempeh, or portobello steaks.

Serving Suggestions

• Serve with jasmine rice or quinoa to catch extra glaze.
• Add greens: steamed asparagus, roasted broccoli, or a crisp salad.
• For a cozy side, try Creamy Polenta with Roasted Vegetables.
• Round out the meal with Cozy One-Pot Lasagna Soup or start the day sweet with Pumpkin Spice Overnight Oats.
• Browse more ideas: Creative Breakfast Ideas.

Common Mistakes & Fixes

• Overcooking: Pull at 145°F/63°C; residual heat finishes cooking.
• Not drying fish: Prevents browning; always pat dry.
• Crowding the pan: Lowers heat → steaming. Sear in batches.
• Burning the glaze: Honey caramelizes fast—reduce heat once glaze thickens, baste often.

Oven Option

Heat oven to 400°F/200°C. Place salmon on a lined sheet, brush with glaze, and bake 12–18 minutes (thickness dependent), brushing again halfway until 145°F/63°C and flaky.

Storage & Reheating

Refrigerate leftovers 2–3 days in an airtight container. Reheat gently at 275°F/135°C or in a covered skillet with a splash of water to keep moist. Best enjoyed fresh; freezing cooked salmon can soften texture.

FAQ

You Might Also Like

• Creamy Polenta with Roasted Vegetables
• Cozy One-Pot Lasagna Soup
• Pumpkin Spice Overnight Oats
• Seafood sustainability & profiles: NOAA Fisheries

References

• Safe minimum temps: FoodSafety.gov
• USDA temp chart: FSIS
• Nutrition data: USDA FoodData Central

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.