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Honey Garlic Salmon is a quick, one-pan recipe that’s as delicious as it is easy to make. You’ll be surprised to know that the secret is all in the sauce. This perfect sweet and savory, five-ingredient garlicky sauce with a hint of lemon can be whipped up in only 15 minutes, and it’s guaranteed to become your family’s new salmon obsession.
It’s no secret you all are loving our Browned Butter Honey Garlic Salmon six years after posting it, back when Cafe Delites was still a baby and I had just started my food blogging journey. The creation of this recipe answers your requests for a way to avoid browning butter when cooking salmon. Happy cooking!
What Sets This Honey Garlic Salmon Apart?
If you’ve tried some of our other honey garlic recipes like our Easy Honey Garlic Shrimp, Easy Honey Garlic Chicken, or our Easy Honey Garlic Pork Chops, you are absolutely going to love this super easy recipe!
To be honest, the browned butter mixed with that sweet honey garlic sauce is what made our popular browned butter salmon recipe stand out from the rest. But due to popular demand, we have simplified this salmon recipe and made simplicity, together with its delightful blend of sweet and savory notes, its strength. This recipe is perfect for busy weeknights when you want a delicious meal on the table fast, without sacrificing flavor.
The combination of honey and garlic creates a beautifully balanced sauce that coats the salmon perfectly, giving it a caramelized glaze that is simply irresistible. The hint of lemon adds a fresh burst of flavor that takes this dish to the next level. Whether you’re a seasoned chef or a kitchen novice, this Honey Garlic Salmon is sure to impress and become a new favorite in your recipe rotation.
Honey Garlic Salmon: Key Ingredients
The secret to this Caramelized Garlic Salmon lies in its key ingredients. Each one brings something special to create a mouthwatering, flavorful sauce and perfectly cooked salmon. Let’s dive into what makes this recipe truly exceptional:
- Salmon: The star of the dish! This rich, fatty fish provides a perfect canvas for the sweet and savory sauce. Look for fresh, firm salmon fillets with vibrant color. Its natural oils help create a luscious texture, while its mild flavor allows the honey garlic sauce to shine.
- Honey: This adds a natural sweetness that balances the savory and tangy elements of the dish. Choose high-quality honey for the best flavor. When caramelized, it creates a beautiful glaze that coats the salmon, enhancing both its appearance and taste.
- Garlic: Fresh garlic infuses the dish with a robust, aromatic flavor that complements the sweetness of the honey. Use fresh cloves for the best flavor; minced or pre-packaged garlic can’t compare. It adds depth and complexity, making the sauce more savory and delicious.
- Soy Sauce: This ingredient introduces a salty, umami flavor that enhances the overall taste of the dish. Opt for a good-quality soy sauce without added preservatives. It provides a perfect balance to the sweetness of the honey and the tanginess of the lemon, creating a harmonious blend of flavors. For an extra boost of umami flavor, why not pair this salmon with Roasted Mushrooms in Balsamic Soy?
- Lemon: A hint of lemon juice adds a fresh burst of acidity that brightens the dish. Use freshly squeezed lemon juice for the best results, and don’t forget to zest the lemon for an extra pop of citrus flavor. It cuts through the richness of the salmon and honey, adding a refreshing contrast that elevates the overall flavor profile.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Honey Glazed Garlic Salmon, simplicity is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will still give you that perfect balance of sweet and savory flavors. Let’s dive into what makes this recipe truly exceptional and how you can make it work with what you have!
- Experiment with Spices: If you like a bit of heat, try adding a pinch of red pepper flakes or a dash of cayenne pepper to the sauce. For a smokier flavor, a touch of smoked paprika can elevate the dish without overpowering the core flavors.
- Citrus Swap: If you’re out of lemons, don’t worry! You can use lime or even a splash of orange juice for a slightly different but equally refreshing burst of acidity.
- Sweetness Options: While honey is the star, you can experiment with maple syrup or agave nectar for a different kind of sweetness that pairs beautifully with the garlic and soy sauce.
The Ultimate Honey Garlic Salmon: Step-By-Step
Ready to create a delicious Honey Garlic Glazed Salmon? Follow these simple steps with images to guide you through the process. You’ll achieve a perfectly cooked salmon with a caramelized glaze, bursting with sweet and savory flavors that’s sure to impress and delight.
- Prepare Oven and Season Salmon: Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat. Season salmon with salt, pepper, and paprika; set aside.
- Make the Sauce: Heat butter in a skillet or pan over medium-high heat until melted. Add garlic and sauté until fragrant. Pour in honey, water, and soy sauce; stir in lemon juice to combine flavors.
- Cook Salmon: Add salmon steaks to the sauce in the pan, cooking each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden. Baste tops with pan juices and season with salt and pepper, to taste. Optionally, add lemon wedges around the salmon for a stronger lemon taste.
- Broil and Serve: Baste salmon one more time then transfer the pan to your oven to broil/grill for 5-6 minutes, or until the tops are nicely charred and salmon is cooked to your liking. To serve, drizzle with sauce and a squeeze of lemon juice.
The dish is ready—surprised by how good and easy it is? If you’re looking for more salmon ideas, we have plenty for you to try, and they’re all delicious. Whether you’re in the mood for something creamy like our Creamy Garlic Butter Tuscan Salmon, a zesty option like Pan-Seared Salmon with Lemon Garlic Butter Sauce, a crispy delight like Parmesan Crusted Salmon, or a wholesome meal like One Pan Lemon Garlic Baked Salmon and Asparagus or Honey Soy Baked Chicken Thighs—we’ve got you covered!
Recipe FAQ’s
Yes, you can use frozen salmon. Just make sure to thaw it properly in the refrigerator overnight before cooking to ensure even cooking and the best texture.
To prevent the salmon from falling apart, cook it skin-side down first if there’s any skin, and avoid flipping it too much. Also, broiling the salmon at the end helps to achieve a crispy texture without excessive handling.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the salmon.
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Easy Honey Garlic Salmon
Ingredients
- 4 salmon fillets wild caught, about 1/2 pound or 250 grams each, skin off or on
- 1/4 teaspoon salt to season
- 1/4 teaspoon pepper to season
- 1/2 teaspoon paprika mild, sweet or smokey
- 2 tablespoons butter
- 4 cloves garlic finely chopped or minced
- 4 tablespoons honey
- 1 tablespoon water
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice fresh squeezed, plus extra to serve
- 2 lemon wedges to serve
Instructions
- Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat.
- Season salmon with salt, pepper and paprika. Set aside.
- Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
- Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
- Optional — Add the lemon wedges around the salmon (adds a stronger lemon taste). Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
- To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for posting this! This recipe was so easy to make and the results were fantastic! This will be a definitely go-to and save in my recipe box collection.
Delicious salmon recipe!! I made it all on the hob as my frying pan isn’t oven-proof and it turned out fine.
Definitely a keeper
This salmon was legit cooked to perfection! Soo good. Thank you!
I dont have an oven at home, is it possible to do everything stove top over fire in a pan?
I don’t have an oven, can I do this all over fire in pan?
Just did exactly that tonight and it was awesome. My filets were thick, so I turned them on their sides as well as skin side and flesh side, basting whenever turned. Might be difficult to keep the filets from falling apart if cooked without the skin. This is already my favorite. Oven was totally unnecessary, IMO.
My go-to recipe for the sockeye salmon we get in our Moink box! It always turns out excellent. The only things I do differently are sautee the garlic for about 30 seconds instead of a minute, add an extra tablespoon of water where I don’t use lemon juice with mine, and sear the salmon in the pan skin-side up for half the time, skin down the other half because it gives a more consistent glaze for me without the white protein oozing out the top. The best part is that you can easily take this recipe and sprinkle in some crushed red pepper for an impromptu firecracker salmon copycat!
This was out of the park delicious. I’ve been trying to find a good salmon recipe I can do in the oven, because I traditionally grill it on a cedar plank, but don’t always have a plank available. This was by far the best Salmon preparation I’ve had. Better than I’ve ever had in any restaurant! My whole family raved about it, and I have picky children who only eat about 4 different things, so that’s saying a lot. Thanks, this is a definite keeper!
Side note for those who said the sauce hardened or dried up: Odds are much of it evaporated while it was on the stove-top. When you add the garlic, you should saute for a max of 30 seconds before adding the other wet ingredients, and as soon as it’s all mixed together, add the salmon immediately. Even an additional 30 seconds in a hot cast iron will quickly reduce your sauce, so if you are left with just a thin layer when it hits the oven, then that’s why it’s drying out. The only other problem may be the size of your salmon pieces. If they’re not filling your pan pretty snugly, then you’re going to get a quicker evaporation, and end up with the same problem. I had 4 nice big fillets that left us with a wonderful sauce at the end which we were literally pouring over our rice and mopping up with each bite. It was incredible!
Hi there, I’m going to try this recipe but wondering if I can sub the honey for maple syrup?
I know you can and it sounds delicious!
I think you’re spot on with by the sauce can dry out/ harden. I realised too late I’d used a pan that was too big, so lost all the sauce volume on the stove top then it caramelised too far under the grill. Next time I’ll try a smaller pan and maybe transfer the sauce to keep warm on the side before I put the salmon under the grill. I can’t wait to try again for the yummy sauce everyone describes!
Wow! I made this tonight and it was a huge hit! It looked just like your pictures. I followed it to the T. My favorite part was the crunchy parts of the sauce! The only restaurant that has this beat is Cheddars. Its the same but I think they added bourbon. I will definitely make this again and recommend it! THANK YOU!!!
I made this recipe twice and I loved it. However, both times the honey garlic glaze would burn/solidify when I put it in the oven to broil. The salmon comes out perfect, but the glaze hardens up completely to the pan. You can adjust the broil setting on my oven, so the first time I did the automatic heat it’s set up at (500F) and the second time I lowered it to (450F) as I wasn’t sure what “medium broil” constituted in your recipe… but both times, same thing happened so I can’t baste it once it’s out of the oven. Any thoughts?
I had the same trouble Ron until I lowered the rack to The middle of the oven then it does not burn but you still have to watch it! Good luck!
So easy and delicious
Love this recipe, delicious and easy to do….
Oh. My. Goodness. This recipe is AMAZING!! So so yummy and so easy to make! Thank you!!