honey glazed salmon

This glazed honey garlic salmon recipe has a perfect pan fried crust, then is baked to tender perfection. Quick, easy, and tastes impressive!

Honey Garlic Salmon

(6-ounce) salmon

honey

water

lemon juice

garlic (about 2 tablespoons)

smoked paprika

salt (divided)

cayenne pepper

extra virgin olive oil

black pepper

parsley onion

Lemon wedges (optional, for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 450 degrees F.

Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.

Whisk

In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, ¼ teaspoon salt, and cayenne pepper. Keep near the stove.

Heat

Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium high—you don&#039;t want the salmon to overlap, but you also don&#039;t want there to be too much extra room around the salmon or the sauce may burn.

Sprinkle

Sprinkle the salmon with ½ teaspoon salt and ¼ teaspoon black pepper (wait to season the fish until just before adding it to the pan).

Swirl

Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you aren’t splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.

Cook

Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.

Pour

Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.

Bake

Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate then cover it and let it rest a few minutes so the carryover cooking finishes the job).

Serve

Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.

https://content.jwplatform.com/videos/nUEq2G8s.mp4

This is one of the best salmon recipes you'll ever try! The salmon has a delicious golden brown exterior and the perfect blend of sweet and tart and buttery flavors.

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten

(6 oz) salmon fillets, rested

tsp flour (, divided)

Tbsp honey (, divided)

olive oil

recipe Browned Butter Lime Sauce (, recipe follows)

Tbsp salted butter (, diced)

lime juice

garlic (, minced)

tsp salt

tsp black pepper

Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil is hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned**. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.

*Note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.

**If you feel the salmon is darkening too much before the center is cooked through, you can brown the salmon in pan on both sides for about 2 minutes then place in a sprayed baking sheet and bake at 350 for 7 - 10 minutes to finish cooking through.

Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

I didn't have much of this left after drenching the salmon with it but I used what was left over fresh corn on the cob, so good! Try if you'd like.

Recipe Source: inspired by Gourmet Magazine, July 2006

Browned Butter Lime Sauce

Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.

Honey Garlic Glazed Salmon

lb. skin-on salmon fillets,

salt (or

black pepper (or

soy sauce

cornstarch

teaspoon lemon juice, freshly squeezed

tablespoon garlic, finely chopped

green onions, finely chopped

Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.

In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets for 5-6 minutes on each side (skin side facing up first), until golden brown and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate. 

In a small bowl, whisk together soy sauce, honey, water, cornstarch and lemon juice. Whisk well to combine until the cornstarch dissolves. Set aside.

In the same skillet, add garlic and sauté until fragrant over medium heat, about 1 minute. Stir in sauce mixture and cook for 3-4 minutes. Keep stirring until thickened to a desired consistency.

Return the cooked salmon to the skillet and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice.

This is such a great salmon glaze recipe! My new favorite way to prepare it!

This recipe checks all my dinner boxes:  fast, flavorful, and quick and easy clean up!  I'm sold!

I made this for my family last night. This recipe is a keeper!  We loved it. It has a nice balance of salty and sweet. I appreciated the instructions on pan-searing/cooking the salmon. It was cooked just right. I did keep the salmon in a warm oven (200) while I prepared the sauce.

This honey-glazed salmon is juicy, flaky, and so satisfying! Squeeze fresh lime juice over this honey glazed salmon and serve with steamy, fluffy white rice.

Honey Glazed Salmon Recipe

oz Salmon Filets, boneless and skinless ((4 filets 6 oz each))

tsp sea salt ((or

tsp black pepper ((or

all-purpose flour

olive oil oil

lime

Tbsp Chives (to garnish (optional))

To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.

Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.

Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*

Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.

Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.

Cajun Honey Butter Salmon is a delicious sweet-spicy seafood recipe with a buttery and flavourful sauce that's ready in under 20 minutes! The cajun seasoning adds boldness and boastful flavor to the dish, while the honey butter serves up a sweet dainty twist. Serve as part of a main or entree and pair with veggies, grains or potatoes!

Cajun Honey Butter Salmon

Salmon Fillets

tbsp Olive Oil (divided)

tsp Cajun (or creole seasoning)

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika (or regular paprika)

tsp Dried Parsley Flakes

(more

tsp Black Pepper

tbsp Butter (softened

tbsp Honey

Parsley (or cilantro for garnish, as desired)

Preheat oven to 400°F (200°C). Then in a small bowl, combine all the dry seasonings - dried parsley flakes, garlic powder, onion powder, smoked paprika or paprika, cajun seasoning, black pepper, and salt and set aside.

In another bowl, combine butter and honey, mix until well combined, set aside.

Pat dry salmon, then add a drizzle with olive oil on each fillet. Season both sides of salmon generously with dry seasoning, a add a squeeze of fresh lemon juice.

Add a drizzle of olive oil to skillet or oven safe dish and place salmon fillets in the pan with a dollop of honey butter on each - do not overcrowd your pan. Set aside remainder of honey butter.

Depending on the thickness of your salmon, bake for 10 -15 minutes or until flaky and internal temp reads 145°F. When salmon near done, around the 7-8 minute mark, add remainder of honey butter to the skillet.

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The most viewed honey glazed salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine