Glazed Salmon Recipe

This glazed salmon recipe is quick and easy to make. It only takes 20 minutes and one pan. This salmon is without a doubt the most addictive ever!

This salmon recipe is a winner for weeknight dinners because it’s so easy! We like main dishes that are easy to make, like my Blackened Tilapia and Honey Lime Shrimp Bowls. You should definitely add this to your list of dinner recipes!

Have you ever made a recipe that really surprised you? I’m not usually a big fan of salmon, but after just one bite of this super tender salmon, I was hooked. I actually did a little dance in the kitchen because I finally found a way to enjoy salmon!

We all know how good salmon is for you. It has a lot of omega-3s, protein, and vitamins, so I’m glad I can enjoy those benefits. And now you can too!

You won’t believe how much flavor this easy recipe can add. Each bite is full of sweet and salty flavors and soft textures.

Some people, including me, worry about pan-searing a salmon filet, flipping it over, and… well, now your beautiful filet is ruined and in pieces.

That’s why I made this recipe so easy. In fact, there is NO pan-searing. You don’t have to flip it.

Salmon Ingredients

• 4 (6 oz each) salmon filets
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp blackening seasoning (optional)
• Freshly minced parsley (for garnish, optional)

Sauce Ingredients

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic, minced
• 1/2 cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• 2 Tbsp lemon juice

Cooking Instructions

1. Pat salmon dry, then season with salt, pepper, paprika, and blackening seasoning (optional). Set aside.
2. Important: Adjust oven rack to the middle position and preheat the broiler. Broiling too close to the heat source may burn the sauce.
3. In a large, oven-safe skillet over medium-high heat, melt the butter and add olive oil. Stir in garlic, water, soy sauce, sriracha, honey, and lemon juice. Cook for about 30 seconds until the sauce is heated through.

4. Place the salmon fillets skin-side down (if using skin-on) into the skillet. Cook for about 3 minutes while basting the fillets with the sauce using a spoon.
5. Transfer the skillet to the broiler and broil for 5–6 minutes. Baste the salmon once during broiling. Cook until the salmon is caramelized and reaches your preferred level of doneness.
6. Garnish with freshly minced parsley if desired, and serve immediately with extra sauce from the pan.

Tips and Notes

• Buy good salmon – I prefer to buy fresh salmon from the grocery store, instead of frozen filets in bags, since those tend to be very thin. Cooking Light has a great article on how to pick the best salmon at the grocery store.
• Use it quickly – Salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.
• To skin or not to skin – if you decide to pan-sear your salmon, leave the skin on (and sear skin side first). The skin provides a layer of protection against the hot pan, and it’s a LOT easier to slide a spatula underneath crispy skin than underneath tender flesh. Plus, you’ll get crispy skin! To cook this recipe as written, it really doesn’t matter if your filets have skin or not.
• Don’t overcook – Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145°F. However, different people prefer their salmon to be more rare or more well-done, like a steak. To be on the safe side, I stick to the USDA’s recommendation.
• Pan-Sear – if you’d prefer, season salmon as directed, then pan sear in the pan. Flip over and sear on the other side, then remove to a plate. Add sauce ingredients to pan and cook until warmed through. Put the salmon back in the pan and pour the sauce over it.
• Bold Lemon: You can add lemon zest to the sauce or even a few slices of lemon to the pan while the salmon is cooking and broiling to make the lemon flavor stronger.
• Try Lime: For a slightly different taste, use lime juice instead of lemon juice.
• I like to put sliced green onions on top of these salmon filets to give them a different flavor.

I think this recipe tastes best when made right before eating, but you can whisk together the sauce ahead of time if you’d like. However, this salmon recipe also tastes amazing cold, on top of a salad. So if that’s your intention, then yes, make it a few hours to a day ahead of time 🙂

Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.