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.

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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.

Prep Time5

Cook Time15

Course: Dinner

Cuisine: Asian

Keyword: honey garlic salmon, honey garlic soy glazed salmon, honey soy salmon

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Salmon:

(4-5) 6-ounce Salmon filets
3/4 to 1 teaspoon Salt
1/2 teaspoon Pepper

Honey Garlic Glaze:

3 Tablespoons Salted Butter
1 Tablespoon Olive Oil
3 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce (aka sambal oelek)
1/2 cup Honey (may reduce to 1/3 cup)
2 Tablespoons Lemon Juice
3 Garlic Cloves (minced)

Instructions

Season the salmon. Pat the salmon fillets completely dry with paper towels. Season with salt and black pepper, set aside.
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.
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.
Broil to finish. Set your oven to broil. 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.
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.

Notes

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.

Recipe adapted from Chunky Chef. Modifications made are omitted the smoked paprika and blackening seasoning. Increased the olive oil. Omitted the water from the sauce to keep it from being too liquidy. Reduced the garlic from 6 to 3 cloves. Used chili garlic sauce instead of sriracha. Increased cooking time of sauce to allow it to thicken.

Nutrition