Honey Glazed Salmon

Pan-seared Salmon that’s simmered in a sweet and savory sauce, this 10-minute honey-glazed salmon with ginger, garlic, and sriracha will be your new favorite recipe. Serve it over a bed of rice for the perfect dinner!

The Best Honey Glazed Salmon

As fancy as it sounds, this honey-glazed salmon is a 15-minute meal that’s perfect even on hectic weeknights. Made with staple Asian sauces, ginger, and garlic, you won’t have to stress about heading to the grocery store before dinner.

Whether you use fresh or frozen salmon, this sizzling recipe will still win everyone over once it hits the table. Cooked until nice and juicy, the sweet and savory glaze is so good you’ll want to put it on everything! For a bit more heat, just whisk in more sriracha.

To let the flavors burst through, all it needs is a side of jasmine rice to soak up the sauce and make the meal extra filling. Topped with crunchy green onions, good luck serving salmon any other way from now on.

Why You’ll Love This Easy Salmon Recipe

Get ready to make this honey garlic glazed salmon part of your weekly meal rotation.

• Quick. It only takes 15 minutes from start to finish, which makes it a super manageable recipe no matter what you’ve got going on.
• Healthy. Made with a homemade glaze, you don’t need to worry about lots of salt, sugar, and shady ingredients from a store-bought sauce.
• Easy. All you need to do is whisk the sauce, cook the salmon, and pour in the glaze. That’s about as easy as Asian dinners get!
• Simple ingredients. Except for the salmon, most of the ingredients are something you probably always keep in your fridge and pantry.

What You’ll Need

The main ingredients are in the name of the recipe: honey, garlic, and salmon. Check the recipe card at the bottom of the post for exact ingredient amounts.

For the Salmon

• Salmon fillets
• Avocado oil – Olive oil works too.
• Butter – I prefer unsalted.
• Salt and ground black pepper

For the Glaze

• Honey – Feel free to use raw honey or agave syrup.
• Tamari – Low-sodium soy sauce is a good swap.
• Sriracha
• Ginger – Don’t use ground ginger for this.
• Garlic – No garlic powder, please.
• Fresh lemon juice
• Green onion – This is optional.

Fresh vs Frozen Salmon

In this section, you’ll learn everything you need to know about picking fresh or frozen salmon.

• Fresh. The skin should look fresh and uncurled. The flesh should be a glossy bright orange or pink. It needs to look buttery and plump. Most importantly, it shouldn’t look opaque or slightly beige (the way cooked salmon does) because that means it’s gone bad. If it’s prepackaged, make sure it’s not smoked salmon and check the best-before date.
• Frozen. You can’t really go wrong with this one. However, you should never cook salmon that’s straight out of the freezer. Always let it thaw in the fridge overnight or place it in a bowl of water for 1-2 hours to speed up the process.

How to Make Honey Glazed Salmon

Whisk the glaze, cook the salmon, and pour in the glaze. That’s it! Here’s a quick look at how to make this honey-glazed salmon recipe:

• Make the glaze. Whisk the honey, tamari, sriracha, ginger, garlic, and lemon juice until well combined. Set it aside.
• Prep the salmon. Pat the fillets with a dry paper towel to remove excess moisture. This helps reduce splattering when they hit the pan. Season with salt and pepper on both sides.

• Cook the salmon. Heat a large pan over medium-high heat. Add the oil. Place the salmon in the pan, with the skin side upwards. Sear it for 4-5 minutes. Flip the salmon over. Add the butter.

• Add the glaze. Pour in the whisked sauce. Constantly spoon sauce over the salmon as it continues to cook for another 3 minutes.
• Serve. Remove it from the heat, add extra sauce on top, and garnish with green onions.

Tips for Success

These tips are like universal truths when it comes to cooking salmon, so feel free to use them for other salmon recipes too.

• Wear long-sleeves. Between the salmon and the glaze, something is bound to splatter eventually. Avoid any burns on your forearms by wearing long sleeves or a thin jacket as you cook.
• Use non-stick. Keep your salmon from sticking and falling apart completely by choosing a non-stick pan to cook in. It’ll make life so much easier.
• Choose skinless. No worries if you only have skinless salmon fillets, they work just as well with this recipe.
• Don’t lower the heat. It might be tempting to reduce the heat, but salmon needs to be cooked over medium-high in order to get a quick sear and perfectly cooked fish that’s still juicy inside.

What to Serve with Honey Garlic Glazed Salmon

This honey-glazed salmon is great with all sorts of Asian-inspired sides as long as they’re not too saucy or spiced. Pair it with some Jasmine Rice for a classic dinner, but my Thai Quinoa Salad is another flavor-packed option. For veggies, try my Asian Cucumber Salad or Asian Brussel Sprouts.

How to Store & Reheat Leftovers

Once thoroughly cooled, refrigerate any leftovers in an airtight container for up to 4 days. Keep it away from heat and sunlight when on the counter for reheating or serving. To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat (with the lid on) for 6-7 minutes.

More Easy Salmon Recipes

• Cedar Plank Salmon
• Salmon Cakes with Lemon Dill Yogurt Sauce
• Blackened Air Fryer Salmon Bites with Garlic Honey Butter
• Smoked Salmon and Lox Bagel
• Easy Salmon Tacos with Creamy Slaw

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