Honey Garlic Salmon

The Best Honey Garlic Glazed Salmon (Sticky, Sweet & Spicy) is the most incredible easy weeknight dinner recipe that comes together in just one pan in under 20 minutes from start to finish. Sticky sweet and garlicky, this glazed salmon recipe is hands down the most addicting salmon you will ever make coated in a rich homemade honey garlic sauce made with butter, soy sauce, fresh lemon juice, and a kick of chili garlic sauce that takes every single bite completely over the top.

This is the very first salmon recipe I have ever put out on Modern Honey. I have been doing this for 10 1/2 years and have yet to share a salmon recipe. There are a few reasons behind that. I have tested salmon recipes many times, and even though, I thought the recipes were good, none of them were shareworthy…until now. This is the best salmon recipe!

When making any type of sauce, it needs to have different components to keep you on your toes. I get bored with one-note sauces. I want to be surprised and pick up on different flavors while I am eating. I love to add acid (lemon juice or vinegar) to brighten up a dish, soy sauce for umami salty flavor, garlic for depth, honey for sweetness and that desired stickiness that gives body to the sauce, and chili garlic sauce for that subtle punch of heat. This is such a balanced sauce that pairs so well with salmon.

The Best Honey Garlic Glazed Salmon — Sticky, Sweet, Spicy & Better Than Any Restaurant

Your non-fish eating friends may even fall in love with salmon…thanks to the sauce. Since prices keep going up and up and eating out at restaurants is getting more and more expensive, I love to create restaurant-quality recipes at home for a fraction of the price. This salmon recipe makes me feel like I am eating at a fancy restaurant without the hefty price tag!

Honey Garlic Salmon Ingredients:

There are thousands of salmon recipes on the internet. What I love about this easy salmon recipe is the sauce. Most honey garlic salmon recipes use honey and garlic and call it a day — the result is sweet but ultimately one-note. What makes this salmon glaze super special is that it has sweet, sour, fresh, garlicky, bright, umami flavors.

The honey is the star and creates stickiness and sweetness. The soy sauce creates depth and saltiness. The chili garlic sauce creates heat and flavor. The butter and olive oil create richness. The fresh garlic adds a ton of flavor. The lemon creates brightness. You end up with a glaze that hits every single flavor note — sweet, salty, spicy, savory, rich, bright — in every single bite. That is why this recipe works. That is why you’ll make it again.

Salmon:

• Salmon Fillets: Use 4-5 six ounce salmon fillets for the best results. Fresh salmon from the grocery store is preferred over frozen fillets in bags since those tend to be very thin and can overcook quickly. Pat them completely dry before seasoning for the best texture and flavor. 
• Salt and Black Pepper: The foundation of seasoning for the salmon. Simple but essential for making sure every bite is well seasoned before the sauce ever hits the pan.

Honey Garlic Sauce:

• Butter: The base of the honey garlic sauce. Butter adds richness and helps create that gorgeous glossy glaze that coats the salmon so beautifully.
• Olive Oil: Used alongside the butter to start the sauce and helps prevent the butter from burning over medium high heat.
• Fresh Garlic: I recommend to use fresh garlic because of its bold flavor that jarred garlic simply cannot replicate. You can use jarred garlic or garlic powder, in a pinch. I love to use the frozen garlic cubes if I don’t have fresh garlic.
• Honey: The star of the sauce. Honey adds natural sweetness, helps the sauce thicken into a sticky glaze, and caramelizes under the broiler to create that irresistible sweet and sticky coating on every fillet.
• Soy Sauce: Adds a savory, salty, umami depth to the sauce that balances the sweetness of the honey perfectly. Use low sodium soy sauce if you prefer a less salty result.
• Chili Garlic Sauce (Sambal Oelek): This is the secret ingredient that sets this recipe apart. It adds a bold garlicky heat and a subtle kick that makes the sauce incredibly complex and addictive without being overwhelmingly spicy.
• Fresh Lemon Juice: Brightens the entire sauce and adds a fresh citrusy note that cuts through the richness of the butter and honey beautifully. Always use fresh squeezed lemon juice for the best flavor.

How to make the Best Honey Soy Glazed Salmon:

1. Season the salmon. Pat the salmon fillets completely dry with paper towels. Season with salt and black pepper, set aside.
2. Make the honey garlic sauce. Add the butter and olive oil to a large oven safe skillet over medium high heat. Once the butter is melted add the soy sauce, chili garlic sauce, honey, and fresh lemon juice and cook for two to three minutes until the sauce is heated through and slightly thickened. Stir in garlic.
3. Cook the salmon. Add the salmon fillets into the sauce. Cook for three minutes on the stovetop without moving them. While the salmon cooks add sauce to the tops of the fillets frequently by spooning the sauce from the pan up and over the salmon.
4. Broil to finish. Adjust your oven rack to the middle position before adding the salmon. The sauce will burn if the oven rack is too high. Transfer the skillet to the oven and broil on high for 4-6 minutes, depending on the desired doneness. I like to use a meat thermometer to check for doneness. An internal temperature of 120 to 130 degrees Fahrenheit gives you a medium rare result with a soft, silky center while 135 to 145 degrees gives you a well done, fully opaque fillet. The salmon should also flake easily with a fork when it is fully cooked.
5. Garnish and serve. Carefully remove from the oven with oven mitts. Drizzle salmon with extra glaze. Serve immediately with fluffy rice to soak up all of that incredible sauce.

What kind of salmon filets should I use?

Fresh salmon fillets are the best choice. Look for center cut fillets that are about four to six ounces each and roughly even in thickness so they all cook at the same rate. Sockeye, Atlantic, or King salmon all work beautifully in this recipe.

Fresh over frozen is preferred when possible since fresh fillets tend to be thicker and hold up better under the broiler. If you do use frozen, thaw completely in the refrigerator overnight and pat them very dry before cooking.

Skin on or skin off both work fine for this recipe since there is no flipping involved. If you do have skin on fillets, place them skin side down in the pan and the skin will act as a natural barrier between the delicate flesh and the heat.

Frequently Asked Questions (FAQ’s):

1. How do I know when the salmon is done? The best way to check is with an instant read thermometer. An internal temperature of 120 to 130 degrees Fahrenheit gives you a medium rare result with a soft, silky center while 135 to 145 degrees gives you a well done, fully opaque fillet. The salmon should also flake easily with a fork when it is fully cooked.
2. Can I make this without the oven? Yes. If you prefer not to use the broiler simply keep the salmon on the stovetop and cover the skillet with a lid after adding the fillets to finish cooking them through. The sauce will still caramelize and thicken beautifully, though you will get a slightly less charred and sticky exterior than the broiled version.
3. What can I substitute for chili garlic sauce? If you cannot find chili garlic sauce or sambal oelek, sriracha makes a great substitute and is much easier to find at most grocery stores. Start with one tablespoon and adjust to your preferred heat level.

One Pan Dinner Recipes:

Baked Caprese Chicken

Skillet Lemon Butter Chicken

Coconut Lime Chicken

French Onion Chicken

What are some sides to serve with the salmon?

Coconut Rice

Cilantro Lime Rice

Stir-Fry Noodles

Garlic Green Beans

Oven Roasted Potatoes

Storage:

Refrigerator: Store leftover salmon in an airtight container in the refrigerator for up to three days. Salmon can go bad pretty quickly so it is best to use it within a few days of cooking.

Reheating: The best way to reheat is low and slow! Warm it in a skillet over low heat with a tiny splash of water or in the microwave at 50 percent power in short 30 second bursts to avoid drying out the fish. You can also enjoy it cold straight from the refrigerator over a bowl of rice. 

Meal Prep: This recipe is best enjoyed fresh but all components can be prepped ahead of time. Mix the honey garlic sauce up to 3 days in advance and store it, covered, in the refrigerator. When you are ready to cook simply season the salmon, heat the sauce, and have dinner on the table in under 20 minutes.