Crispy Honey Garlic Glazed Salmon (Printable)
Pan-seared salmon fillets coated in a sticky sweet honey garlic glaze, finished to crispy golden perfection.
# What You Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless, patted dry
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Sauce
04 - 1/3 cup honey
05 - 3 tablespoons low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon crushed red pepper flakes (optional)
→ For Cooking
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter (optional, for extra crispiness)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# How-To Steps:
01 - Season salmon fillets on both sides with salt and pepper.
02 - In a small bowl, whisk together honey, soy sauce, garlic, lemon juice, and red pepper flakes (if using). Set aside.
03 - Heat olive oil in a large nonstick or cast iron skillet over medium-high heat.
04 - When oil is hot, add salmon fillets skin-side up (or presentation-side down). Sear without moving for 4-5 minutes until crisp and golden.
05 - Flip salmon and add butter to the pan. Cook another 3-4 minutes until salmon is almost cooked through.
06 - Pour honey garlic sauce over the salmon. Let it bubble and thicken, spooning sauce over the fillets, for 2-3 minutes until salmon is glazed and cooked to your liking.
07 - Remove from heat. Plate the salmon and drizzle with extra sauce from the pan. Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in minutes and tastes like something from a high end restaurant
- That perfect crispy skin meets sticky sweet glaze situation is absolutely addictive
02 -
- Patting salmon completely dry before cooking is the difference between crispy skin and sad flabby skin
- Letting the sauce bubble in the pan for those final minutes creates that restaurant style glaze consistency
03 -
- Room temperature salmon cooks more evenly so take it out 20 minutes before cooking
- Do not overcrowd the pan or the salmon will steam instead of sear