Honey Glazed Salmon Recipe
Posted November 2, 2023 by: Admin
This delectable Honey Glazed Salmon is a juicy, flaky, and incredibly satisfying dish that can be prepared in less than 20 minutes. Its quick and versatile nature, combined with the irresistible sweet and tangy flavors, make it a must-try. Squeeze fresh lime juice over this honey-glazed salmon and serve it with fluffy white rice for a delightful meal. It has earned its place among our favorite salmon recipes, alongside Teriyaki Salmon and Tuscan Salmon.
This recipe was inspired by a reader way back in 2017 and has since become a household staple (Thanks for sharing it!). The method of dredging the salmon in flour creates a delightful crust that beautifully holds the caramelized sauce. Some of our most beloved recipes have come from our wonderful community’s suggestions.
Ingredients
- Salmon fillets – use boneless, skinless fillets (coho, king, or sockeye wild-caught salmon are preferred, but thawed frozen fillets work too)
- All-purpose flour – for a thickened glaze that sticks to the salmon
- Light olive oil – prevents the salmon from sticking to the pan
- Honey – for its sweet caramelized flavor in the marinade
- Soy sauce – adds a delicious umami touch to the glaze (for a gluten-free option, see substitutions below)
- Lime – balances the sweet and savory flavors of the glaze (save some wedges for serving)
Pro Tip: You can use skin-on salmon, but you’ll lose some of the glaze and flavor when you remove the skin after cooking.
How to Make Honey Glazed Salmon
- For the Glaze – combine honey and soy sauce in a small bowl to create the glaze. Set it aside.
- Season the salmon on both sides and dredge each fillet in flour, shaking off the excess.
- Preheat the pan over medium heat (avoid high heat to prevent burning the glaze).
- Brush the glaze over the first side of the salmon and place it glazed-side-down in the preheated pan over medium heat. Generously brush the glaze on the second side. After 3 minutes, flip the fish to cook the second side until the glaze caramelizes, and the salmon becomes opaque inside when flaked.
- Squeeze lime juice over the top to serve and garnish with chopped chives, if desired.
Pro Tip: There is no need to pre-marinate the salmon. Add the sauce and seasoning just before cooking, and the caramelized sauce and seasoning will add plenty of flavor.
Pro Tip: Use a non-stick skillet for easier flipping and cleanup. Also, if salmon is browning too quickly, reduce heat to avoid burning the glaze.
Common Questions
How do I shop for salmon?
Choose salmon fillets that are bright pink with a nice marbling of fat throughout the meat. Fresh salmon shouldn’t have any fishy smell. For this recipe, you can use thawed frozen fillets, but make sure they’re fully thawed and may be thinner than fresh ones.
What can I substitute for soy sauce?
For those with a soy allergy, substitute coconut aminos or tamari for soy sauce.
Can I cook honey-glazed salmon in the air fryer?
Brush both sides of the salmon with glaze, then air fry at 400 degrees for 7-10 minutes. For detailed directions, see our Air Fryer Salmon recipe.
Can I bake honey-glazed salmon in the oven?
Arrange the salmon in a dish, pour the marinade on top, and cook in the oven at 400 degrees for 12 minutes, similar to our Brown Sugar Glazed Salmon.
How much salmon should I serve per person?
According to the American Heart Association, the recommended serving size is 3.5 oz of salmon. They also recommend 2 servings of salmon per week.
Variations
- Add heat – Try adding a pinch of red pepper flakes or chili sauce, like Sriracha, to the marinade.
- Substitute – Maple syrup can replace honey, like in my Grilled Maple Salmon recipe.
- Try garlic or ginger – Add a bit of garlic or ginger to the sauce before cooking.
What to serve with Honey Glazed Salmon
This delightful salmon recipe pairs perfectly with rice, quinoa, and a variety of vegetables. For example, we love serving it with these easy side dishes:
Make-Ahead
To prepare this honey glazed salmon recipe ahead of time, mix the soy sauce and honey marinade and store it in the refrigerator for several hours or overnight. Just before cooking, add it to the salmon.
- To Refrigerate: Leftovers can be stored for three days in an airtight container in the fridge.
- Freezing: While the taste and texture may be slightly affected, you can tightly seal and freeze cooked salmon for 3 to 4 months.
- To reheat: Thaw in the refrigerator. You can enjoy the fish cold on top of a salad, or reheat it on the stovetop or air fryer until just heated through.
With its sweet and savory glaze, you can easily prepare and serve this delicious honey glazed salmon dish in just 20 minutes! We’re confident it will become a household favorite, just as it is in ours.
- To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
- Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
- Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.**
- Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized, and salmon should be just cooked through and opaque inside when flaked.
- Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.
*For Gluten Free – substitute soy sauce with coconut aminos or use Tamari Gluten Free Soy Sauce.
**Do not cook over high heat or you will burn the glaze.
