This honey garlic salmon recipe is an easy weeknight dinner with a sweet and savory glaze. It’s simple, delicious, and always a crowd-pleaser!
Picture this: a fillet of glazed salmon with caramelized edges, covered in a sticky sweet honey garlic sauce flavored with soy sauce and garlic. The first bite is perfectly crispy on the outside, yet tender and flaky inside.
Yes, this is one of my go-to quick weeknight dinners for when I want something that feels special but comes together in about 25 minutes! I’ve tested this recipe multiple times to make sure it has just the right balance of sweet and savory and perfectly cooked, tender salmon.
Why You’ll Love This Recipe
Here are a few reasons you’ll love this recipe (if I haven’t sold it enough already!):
- Quick and simple. From start to finish, this takes about 25 minutes. The honey garlic sauce comes together in one small bowl while the salmon cooks.
- Minimal cleanup. One skillet does all the work: you sear on the stovetop and finish in the oven using the same pan.
- Incredible flavor and texture. The high heat sear gets those caramelized edges and the oven finish ensures perfectly cooked salmon, plus the sticky glaze adds layers of sweet, savory, and tangy.
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Ingredients You’ll Need
Here are a few notes on the ingredients you’ll need here:
- Salmon fillets (skin on): I use 1-pound portions, typically 4 fillets (or one large fillet) Keeping the salmon skin is helpful to hold the fish together during cooking.
- Neutral oil: For searing at high heat. I use avocado oil since olive oil can smoke at the temperatures needed for a good sear.
- Soy sauce: Regular soy sauce works well. For gluten-free, use tamari or coconut aminos.
- Honey: Creates the signature sticky glaze. You can substitute maple syrup or agave syrup if you prefer.
- Rice vinegar: Adds brightness. White wine vinegar or apple cider vinegar work as substitutions.
- Olive oil: In the sauce itself, olive oil is fine since it’s not being heated to high temperatures.
- Fresh ginger, fresh garlic, and garlic powder: Provides delicious flavor notes.
- Cornstarch: Creates the slurry that thickens the sauce.
Choosing Your Salmon
Quality makes a huge difference with this honey garlic salmon recipe. I’ve learned this after a few times I used lower-grade fish that tasted very fishy or had a weird, mushy texture. Now I’m picky when I buy salmon:
- Find center-cut fillets about 1 to 1½ inches thick. These cook evenly and have the best presentation.
- Look for fresh salmon that smells like the ocean, never fishy. I like to use fresh salmon if at all possible. If fresh isn’t available, high-quality frozen salmon filets work: but avoid the large economy-sized bags. Also make sure to thaw in the fridge overnight and pat dry with paper towels before cooking.
- Wild-caught versus farmed: Wild-caught salmon has cleaner flavor and firmer texture. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
- Salmon types: Coho salmon is delicious if you can find it and mid-priced; King salmon is spectacular but pricey. Some farmed Atlantic salmon can work too: ask your fishmonger about the source and handling.
How to Make This Honey Garlic Salmon Recipe
The technique is straightforward but each step matters. Here’s an overview of the steps (or jump to the recipe below):
- Step 1: Preheat to 400°F and bring salmon to room temperature. Let the fillets sit out for 15-20 minutes before cooking. This ensures even cooking: cold salmon can be raw in the center while overcooked on the edges.
- Step 2: Make the honey garlic sauce. Combine the sauce ingredients and bring to a simmer, reduce to low, then whisk in your cornstarch slurry. The sauce will thicken in about a minute.
- Step 3: Sear the salmon. Pat salmon dry with a paper towel (crucial for getting crispy edges), rub with neutral oil, and season with salt and pepper. Heat an oven-safe skillet over high heat, then place salmon skin side up and sear for 2-3 minutes. The high-heat sear makes caramelized, crispy edges (which isn’t possible when cooking in the oven).
- Step 4: Flip and glaze. Turn off the heat, flip the salmon skin side down, then brush with a few tablespoons of honey garlic sauce.
- Step 5: Finish in the oven. Bake for 3-5 minutes until the internal temperature reaches 125-130°F at the thickest point. This oven finish ensures perfectly cooked fish throughout without drying out. The salmon should be opaque throughout and flake easily with a fork but still feel moist.
Tips for Success
Make sure your pan is very hot before adding salmon. This creates an immediate sear that prevents sticking and develops caramelized edges.
Pat salmon completely dry before seasoning and searing. Otherwise, it will be soggy and steamed, not seared! Use paper towels to blot both sides thoroughly.
Don’t move the salmon while searing. Let it sit undisturbed for the full 2-3 minutes. It’ll release naturally when it’s ready to flip.
Separate your sauce portions for food safety. The sauce that touches raw salmon should be set aside from the sauce you’ll use for serving after cooking.
Use a food thermometer. Pull salmon at 125-130°F for perfectly moist, tender fish.
More Sauce Variations to Try
Once you master this classic honey garlic sauce, try these variations:
- Spicy Honey Garlic: Add a teaspoon or so sriracha or chili garlic sauce. You can also add up to 1 teaspoon red pepper flakes.
- Honey Soy Ginger: Double the grated ginger for a more pronounced ginger glaze. .
- Maple Garlic Glaze: Swap honey entirely for maple syrup.
- Lemon Honey Garlic: Add 2-3 tablespoons of fresh lemon juice to brighten the glaze. Check out my lemon garlic salmon for more citrus inspiration.
- Air Fryer: You can adapt this for the air fryer by glazing the salmon and cooking at 400°F for 7 to 9 minutes. The texture is slightly different but still delicious.
For more sauce ideas, check out my guide to sauces to serve with salmon.
What to Serve With It
This honey garlic salmon works with loads of different side dishes. To make it a quick and simple meal, I like to pair it with a pasta or grain and a sauteed veggie or salad. Here are a few options:
- Orzo or couscous like Lemon Orzo or Couscous
- Rice like Lemon Rice or Basil Rice
- Sauteed veggies like Sauteed Broccolini, Sauteed Broccoli, Sauteed Green Beans, or Green Bean Almondine
- Quick salads like Simple Arugula Salad, Watercress Salad or Apple Salad
Storage, Make-Ahead, & Reheating
Leftover salmon keeps in an airtight container in the refrigerator for up to 3 days.
The honey garlic sauce can be made up to 1 week in advance and refrigerated; bring to room temperature before using.
To reheat without drying out the fish, use the oven at 275°F for 10 to 15 minutes, loosely covered with foil.
Dietary Notes
This honey garlic salmon recipe is gluten-free, dairy-free and pescatarian.
Frequently Asked Questions
Yes! Salmon is rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. One serving provides about 25-30g of protein. To lighten it further, you can reduce the honey in the glaze or use less sauce per serving.
You can, but try to find high quality salmon (I’ve been burned by low quality farmed economy-sized bags).
Thaw frozen salmon completely in the refrigerator overnight. Before cooking, pat the salmon filets extremely dry with paper towels.
You can, but the texture changes after freezing. Instead, so I recommend using cooked salmon in dishes like pasta, salads, or salmon patties rather than freezing it.
Start by searing the salmon flesh-side down (skin side up) to develop caramelized edges on the side that you’ll serve facing up. Then flip to skin side down before going into the oven. The salmon skin acts as a barrier between the fish and the pan, helping prevent overcooking.
Honey Garlic Salmon
Pin Recipe
Print RecipeThis honey garlic salmon recipe is an easy dinner that pleases everyone! Tender fish bursts with sweet and savory flavor from a sticky glaze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Main dish
- Method: Baked
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 pound salmon fillets, skin on
- ½ tablespoon neutral oil, for pan frying
- ¼ cup regular soy sauce (or tamari or coconut aminos, for gluten-free)
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- 2 garlic cloves, grated
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch
- 6 tablespoons water
- For the garnish: Minced green onions, toasted sesame seeds
Instructions
- Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat). Pat the fillets dry, then rub neutral oil on all sides of salmon. Sprinkle with kosher salt.
- Preheat the oven to 400°F.
- Meanwhile, make the sauce (makes ½ cup): In a small saucepan, combine the soy sauce, honey, rice vinegar, oil, garlic powder, grated ginger and grated garlic over medium heat. Bring to a simmer and then reduce the heat to low.
- In a small bowl, whisk together the water and cornstarch. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute. Remove from the heat. (Use immediately or refrigerate for up to 2 weeks.) Divide the honey garlic sauce into a bowl with 3 tablespoons and a bowl with the remainder.
- When the oven is preheated, heat a dry oven-proof skillet over high heat until very hot. Place the salmon skin side up onto the hot skillet. Cook without touching for 2 to 3 minutes to sear the top of the salmon, until the center of the salmon is starting to cook and you see a layer of cooked flesh. Turn off the heat and use a thin spatula to flip the salmon. Brush the top and sides of the salmon with the reserved 3 tablespoons honey garlic sauce.
- Place the skillet in the oven and bake for 3 to 5 minutes (depending on thickness of salmon), until just cooked through. The internal temperature should be between 125 to 130°F when measured at the thickest point of the fillet.
- Use a hot pad to remove the skillet from the oven. Spoon the desired amount of remaining honey garlic sauce onto the top (typically I use another 3 tablespoons). Sprinkle with sesame seeds and chopped green onions and serve.
Notes
Salmon quality matters: Look for fresh salmon or high-quality frozen. Center-cut fillets work best for even cooking.
Sauce variations: Add red pepper flakes for heat, swap maple syrup for honey, or add lemon juice for brightness. See “More Sauce Variations to Try” section above.
Basting option: For extra caramelization, you can baste the salmon with additional sauce during the final minute of oven cooking.
Storage: Keeps 3 days refrigerated in an airtight container. Sauce stores separately for up to 2 weeks.
More Salmon Recipes to Try
- Miso Salmon
- Maple Glazed Salmon
- Tuscan Salmon
- Stuffed Salmon
- Sockeye Salmon Recipe
- How to Cook Salmon, my comprehensive guide
- Salmon Recipes, my main collection page
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