Honey Glazed Salmon

This honey glazed salmon is a sticky, sweet and garlicky one skillet winner for your weeknight dinner rotation! It may look and taste gourmet, but it’s simple to make with just a handful of pantry friendly ingredients. This honey glazed salmon recipe is buttery tender, juicy and gloriously flavorful thanks to a light dredging in seasoned flour before pan frying then bathing in the honey garlic sauce spiked with soy sauce, lemon juice and sriracha. The salmon caramelizes while soaking up the addictive savory-sweet sauce for one of the best easy salmon dinners of your life. Serve your honey garlic salmon with fluffy rice and your favorite veggies and give into your desires to lick your plate.

Prep Time 8 minutes

Cook Time 10 minutes

Servings servings

Ingredients

SAUCE

1/3 cup honey
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
1-2 teaspoons sriracha
3 cloves garlic, minced
1/2 teaspoon cornstarch

SALMON

1 tablespoon vegetable oil
4 6-8 oz. salmon fillets, skin off
2 tablespoons flour
½ tsp EACH salt, smoked paprika, onion powder, ground ginger
1/4 teaspoon pepper
2 tablespoons unsalted butter

Instructions

Whisk the flour and salmon seasonings together in a shallow dish. Dredge the salmon in the mixture, shake off excess and transfer to a dry surface.
Heat the vegetable oil a large non-stick skillet over medium-high heat, medium if your stove runs hot. Add the salmon and cook for 3 minutes. Turn the salmon over and cook another 2 minutes.
Add the butter and the honey garlic sauce to the middle of the pan and simmer for 1 minute while basting the fish with the sauce. Turn the fillets over one last time (to fully caramelize the other side) and finish cooking salmon to desired doneness, 1-2 minutes (until it easily flakes with a fork, 125-135 degrees F). If the sauce thickens too much before your salmon is done cooking, just add water 1 Tbsp at a time.
Garnish salmon with parsley, cilantro or green onions and serve with rice or potatoes and veggies.

Video

Notes

HOW TO STORE and reheat

To Store: Store leftover salmon in an airtight container in the fridge for up to three days. You can enjoy the honey glazed salmon warm or cold in salads, rice bowls, sandwiches, wraps etc.
To freeze: Place salmon fillets in a freezer size bag along with the glaze, squeeze out excess air to prevent freezer burn, label and freeze for up to 3 months. Thaw salmon in the refrigerator overnight before reheating.
To reheat: Gently reheat the honey glazed salmon in a nonstick skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.