Description
This Honey Garlic Glazed Salmon recipe delivers a perfect balance of sweet and savory flavors with a sticky, caramelized glaze. The salmon is first seared gently on the stovetop in a rich butter and olive oil sauce infused with garlic, honey, soy sauce, lemon juice, and sriracha for a slight kick. The dish is then finished under the broiler to achieve a beautifully caramelized crust while keeping the fish moist and tender. Ready in just 18 minutes, it’s an easy yet impressive meal perfect for busy weeknights or entertaining guests.
Ingredients
Main Ingredients
- 4 (6 oz each) salmon filets
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp blackening seasoning (optional)
Glaze Ingredients
- 3 Tbsp butter
- 2 tsp olive oil
- 6 cloves garlic, minced
- 1/2 cup honey
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp lemon juice
Instructions
- Season the Salmon: Pat the salmon filets dry with a paper towel to remove any moisture. Season both sides evenly with kosher salt, black pepper, smoked paprika, and if desired, blackening seasoning. Set aside while you prepare the glaze.
- Preheat the Broiler: Adjust your oven rack to the middle position and preheat the broiler to high. This placement is crucial to avoid burning the sauce during broiling.
- Prepare the Glaze: In a large, oven-safe skillet, melt the butter over medium-high heat and add the olive oil. Once the butter has fully melted and is bubbling, add the minced garlic, water, soy sauce, sriracha sauce, honey, and lemon juice. Stir and cook the mixture for about 30 seconds until warmed through and slightly thickened.
- Sear the Salmon: Place the salmon filets in the skillet skin-side down if the skin is on. Cook for about 3 minutes, frequently spooning the glaze over the fish to baste and infuse flavor.
- Broil to Finish: Transfer the skillet with the salmon to the preheated oven. Broil on high (approximately 550°F) for 5 to 6 minutes, basting once more with the glaze midway through. The salmon should develop a caramelized, sticky crust while remaining tender inside.
- Serve: Remove from the oven and garnish with minced parsley if desired before serving. Enjoy immediately for the best taste and texture.
Notes
- Ensure salmon filets are of even thickness for uniform cooking.
- If you don’t have blackening seasoning, simply omit it; the paprika still provides a nice smoky flavor.
- Use an oven-safe skillet (cast iron works great) to easily transfer from stovetop to broiler.
- If you prefer a less spicy glaze, reduce or omit the sriracha sauce.
- Serve with steamed vegetables or rice for a complete meal.
