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Honey Garlic Glazed Salmon

Honey garlic glazed salmon with a sticky, caramelized honey-garlic glaze that coats tender, flaky fillets. Quick pan-sear method delivers a glossy, deeply caramelized finish in under 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz each, skin-on
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 tbsp olive oil
Honey Garlic Glaze
  • 3 tbsp honey
  • 4 garlic cloves minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp unsalted butter
To Serve
  • 0.25 sliced green onions
  • 0.25 sesame seeds
  • 1 steamed rice or noodles

Equipment

  • 1 cast iron skillet

Method
 

Season the salmon
  1. Pat salmon fillets completely dry with paper towels, then season both sides with salt, black pepper, and paprika.
  2. Heat olive oil in a large non-stick or cast iron skillet over medium-high heat until it shimmers.
Make and apply the glaze
  1. Whisk honey, minced garlic, low-sodium soy sauce, fresh lemon juice, sesame oil, and red pepper flakes in a small bowl, then set aside.
  2. Place salmon fillets skin-side up in the hot pan and sear undisturbed for 3–4 minutes, until a golden crust forms.
  3. Flip the fillets carefully.
  4. Reduce heat to medium, add butter to the pan, and let it melt.
  5. Pour the honey garlic glaze over the salmon and let it bubble and thicken for 2–3 minutes.
  6. Spoon the glaze continuously over the tops of the fillets until glossy and deeply caramelized.
Finish and serve
  1. Check doneness: salmon should flake easily with a fork and reach 145°F (63°C) internal temperature.
  2. Transfer salmon to plates over steamed rice, spoon any remaining glaze over the top, and garnish with sliced green onions and sesame seeds before serving immediately.

Notes

For the best sear, make sure the salmon is truly dry before seasoning and placing it in the hot skillet. Store leftovers in an airtight container in the refrigerator up to 2 days and reheat gently. Freezing is not recommended due to texture changes. For a lower-sodium option, choose low-sodium soy sauce and reduce added salt to 1/4 tsp while keeping the glaze timing the same.