Quick and easy to prepare, this honey glazed salmon is ideal for a busy weeknight. Asian-inspired and full of savory-sweet flavor, the simple glaze of honey, soy and garlic caramelizes when pan-seared so you can have dinner on the table in under 20 minutes.
Fish is my go-to when I want a fast, satisfying meal after a long day. It cooks quickly, takes minimal prep and pairs beautifully with simple sides like jasmine rice or a leafy salad.
This honey-glazed salmon balances sweet and salty with bright citrus at the end. The glaze comes together in minutes, the fillets cook in just a few minutes per side, and the result is a glossy, caramelized finish that tastes far more involved than it is to make.
Why you’ll love this honey glazed salmon
- Fast and simple: Ready in about 20 minutes, this recipe is perfect for busy evenings.
- Everyday ingredients: You only need a handful of pantry staples—honey, soy sauce, garlic, oil and butter.
- Wholesome and flavorful: The natural sweetness of honey complements the savory soy and garlic for a balanced, satisfying dish.
Ingredients and substitutions
- Honey: Use pure honey for the best flavor.
- Soy sauce: Adds depth and saltiness. Substitute tamari or coconut aminos for a gluten-free option.
- Oil: Olive oil works well; avocado or coconut oil are good alternatives.
- Salmon: Choose fillets of similar thickness to ensure even cooking.
- Seasonings: Salt, pepper and fresh garlic.
- Butter: Adds richness and helps the glaze finish with a silky texture.
- Lime or lemon: A squeeze of fresh citrus brightens the finished dish.
- Green onions or chives: Optional garnish for color and mild onion flavor.
How to make honey glazed salmon
- In a small bowl or measuring cup, whisk together 1/4 cup honey and 2 tablespoons soy sauce. Set aside.
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Brush one side of each fillet with half the glaze. When the oil is hot, place the fillets in the skillet glaze-side down. Brush the top side with the remaining glaze. Sear the first side about 3 minutes, flip and cook the other side about 3 minutes more. Add 4 tablespoons butter and minced garlic; cook until the butter melts and the sauce thickens slightly, basting the salmon so the glaze caramelizes. Salmon should be opaque and flake easily—avoid overcooking.
- Remove the fillets and repeat with any remaining salmon. Squeeze fresh lime (or lemon) over the finished fillets and garnish with chopped chives or green onions if desired.
TIPS FROM NELI’S KITCHEN
Recipe notes and tips
- Dry the fillets thoroughly before seasoning—excess moisture prevents a good sear.
- Keep the pan at medium to medium-high heat; too hot and the honey in the glaze can burn.
- If your skillet is small, cook in batches so the fillets sear evenly.
- Check doneness by flaking the salmon with a fork. USDA recommends 145°F internal temperature, but many cooks remove salmon around 130–140°F and allow carryover cooking during resting for a juicier result.
What to serve with it
This honey glazed salmon pairs well with:
- A bed of jasmine rice, plain white rice, or quinoa for a simple, comforting plate.
- A fresh salad—green salads, wedge or spinach-based salads all complement the sweetness of the glaze.
- Roasted or sautéed vegetables such as asparagus, broccoli, green beans, mushrooms or roasted potatoes for a balanced meal.
Storing suggestions
- Fridge: Store leftovers in an airtight container for up to three days.
- Freezing: Cooked salmon can be frozen for 3–4 months, though texture and flavor may change.
- Reheating: Thaw in the refrigerator, then gently reheat on the stovetop until just warmed. Leftover salmon is also delicious cold in salads or sandwiches.
Recipe FAQs
Fresh salmon usually offers the best texture and flavor, but frozen works if thawed completely in the refrigerator first. Pat the fillets very dry before seasoning to remove excess water and prevent a mushy texture.
Yes. Brush both sides with the glaze and bake on a lined sheet at 375°F (190°C) for about 15 minutes or until cooked through. Pan-searing gives a more caramelized finish, but baking is a convenient alternative.
More fish recipes
If you enjoyed this honey soy salmon, try other seafood recipes like crispy fish sticks, mahi mahi with roasted pepper butter sauce, honey Dijon baked salmon or salmon patties.
Main Dishes
Crispy Fish Sticks
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Mahi Mahi with Roasted Pepper Butter Sauce
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Baked Honey Dijon Salmon (Quick & Healthy)
Main Dishes
Salmon Patties
More from Delicious Meets Healthy
- Best Homemade Lemonade
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- Perfect Rice Recipe
If you try this Honey Glazed Salmon or any recipe from the blog, please leave a star rating and let me know how it went in the comments. Thanks for visiting!
Honey Glazed Salmon
Ingredients
- 1/2 cup honey
- 3 tablespoons soy sauce (or coconut aminos)
- 2 tablespoons olive oil
- 4 salmon fillets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 garlic cloves, minced
- 4 tablespoons butter
- Juice from 1 lime
Instructions
To make the glaze:
- Combine 1/4 cup honey and 2 tablespoons soy sauce and stir until combined. Set aside.
To make the salmon:
- Season both sides of boneless, skinless salmon fillets with salt and pepper.
- Heat a large non-stick skillet over medium heat and add 2 tablespoons olive oil.
- Brush one side of each fillet with half the glaze. When the oil is hot, place fillets glaze-side down, then brush the top with remaining glaze. Sauté the first side 3 minutes, flip and cook the second side 3 minutes. Add butter and minced garlic; cook until the butter melts and the sauce thickens slightly, basting the salmon so the glaze caramelizes. Avoid burning the glaze.
- Remove from skillet and repeat with remaining fillets. Finish with a squeeze of fresh lime and chopped chives if desired.
Notes
- Pat fillets dry before seasoning.
- Keep the skillet at medium to medium-high heat to prevent burning the honey.
- Cook in batches if needed so fillets don’t crowd the pan.
- The salmon is done when it flakes easily and is opaque inside.
Nutrition
Calories: 546 kcal | Carbohydrates: 37 g | Protein: 36 g | Fat: 29 g
Nutrition disclaimer: Values are estimates and will vary by ingredients and portion sizes.