Cooking Tips
Honey Garlic Glazed Salmon Fillets
Pan-seared salmon fillets coated in a sticky honey, garlic and lemon glaze, with a bright citrus finish for a fast weeknight dinner.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Salmon fillets get a quick pan sear until the edges turn golden, then a sticky honey, garlic and lemon glaze coats every piece. The glaze balances sweet and savory with a bright citrus finish, and the whole dish comes together fast enough for a weeknight dinner.
Ingredients
Salmon fillets:
4 skin-on salmon fillets (about 170 g each)
2 tbsp olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
Honey garlic glaze:
1/4 cup honey
3 tbsp fresh lemon juice
2 tbsp soy sauce
2 tbsp unsalted butter
4 garlic cloves, minced
1 tsp fresh lemon zest
1/2 tsp ground ginger
1/4 tsp freshly ground black pepper
To serve:
1 fresh lemon, thinly sliced
3 tbsp fresh parsley, chopped
2 tbsp extra honey garlic glaze, for drizzling
Method
1. Pat the salmon fillets dry and season them with the salt, pepper, garlic powder and smoked paprika.
2. Heat the olive oil in a large pan over medium-high heat. Place the fillets skin-side down and sear for 4 to 5 minutes without moving them, until the skin is crisp and golden.
3. Flip the fillets and cook for 2 to 3 minutes more, until the flesh flakes easily and a thermometer reads 145°F (63°C) in the thickest part.
4. Remove the salmon from the pan. In the same pan, melt the butter, add the garlic and cook for 30 seconds until fragrant.
5. Stir in the honey, lemon juice, soy sauce, lemon zest, ginger and black pepper. Simmer for 1 to 2 minutes until the glaze thickens slightly.
6. Return the salmon to the pan and spoon the glaze over each fillet until well coated.
7. Serve with lemon slices, chopped parsley and an extra drizzle of glaze.
Cooking tips
Dry fillets sear better than wet ones, so pat them well before seasoning.
Do not move the salmon during the first sear; undisturbed contact builds the golden crust.
Keep the glaze on a gentle simmer so the honey thickens without burning.
Frequently asked questions
Can I use skinless salmon fillets?
Yes. Reduce the first sear slightly and handle the fillets gently, since skinless fish breaks apart more easily.
What goes well with this salmon?
Steamed rice, roasted vegetables or a simple green salad all work well, since the glaze is rich and sweet.