Honey Garlic Glazed Salmon

Honey Garlic Glazed Salmon

Searing fish might seem intimidating, but once you get the hang of it, it'll be second nature! It's important that you get your pan hot and the bottom of your pan thoroughly coated in oil. Place your filets skin side-up — you should hear a sizzle. Let the fillets cook, undisturbed, for a few minutes. (That's how you get that delicious crust!) Gently lift a corner of one fillet with a spatula. If it releases easily, it's ready to go. If not, give it a little more time. Flip, cook a few more minutes to get the skin crisp and the fish cooked through, and you're good to go! 

Made it? Let us know how it went in the comment section below!


Have you ever cooked a recipe that blew you away? I'm not a big fan of salmon in general, but after one bite of this incredibly delicate salmon, I was completely smitten. I literally did a little dance in the kitchen because I finally found a way that I can enjoy salmon!


1/3 c. honey

1/4 c. soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

3 tbsp. extra-virgin olive oil, divided

4 6-oz. salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 lemon, sliced into rounds


1-In a medium bowl, whisk together honey, soy sauce, lemon juice, and red pepper flakes.

2-In a large skillet over medium-high heat, heat two tablespoons of oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add the remaining tablespoon of oil.

3-Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until the sauce is reduced by about 1/3. Baste salmon with the sauce.

4-Garnish with sliced lemon and serve.


-Buy good salmon – I prefer to buy fresh salmon from the grocery store, instead of frozen filets in bags, since those tend to be very thin. A wonderful article on how to choose the best fish at the grocery store can be found in Cooking Light.

-Use it quickly – Salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.

-To skin or not to the skin –Leave the skin on your salmon if you chose to pan-sear it (and sear skin side first). The skin provides a layer of protection against the hot pan, and it’s a LOT easier to slide a spatula underneath crispy skin than underneath tender flesh. Plus, you’ll get crispy skin! To cook this recipe as written, it really doesn’t matter if your filets have skin or not.

-Don’t overcook – Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends that salmon be cooked to an internal temperature of 145 F. However, different people prefer their salmon to be rarer or more well-done, like a steak. To be on the safe side, I stick to the USDA’s recommendation.


I think this recipe tastes best when made right before eating, but you can whisk together the sauce ahead of time if you’d like.

However, this salmon recipe also tastes amazing cold, on top of a salad. So if that’s your intention, then yes, make it a few hours to a day ahead of time 🙂

Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.

Source:  https://www.delish.com/ AND www.thechunkychef.com

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