This Honey Glazed Salmon is juicy, flaky, and so satisfying, and it comes together in less than 20 minutes. It’s quick to make, versatile and the sweet and tangy flavors are irresistible.
Squeeze fresh lime juice over this honey-glazed salmon and serve with steamy, fluffy white rice. With its delicious sauce, it has become one of our favorite ways to make salmon, along with our Teriyaki Salmon and Tuscan Salmon.
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Honey Glazed Salmon
Since salmon is a healthy source of protein, fatty acids, vitamins, and nutrients, like Omega-3, it’s one of our favorite dishes to serve our family. This honey-glazed salmon recipe uses a honey and soy sauce marinade to cover the fish.
Just like with our Honey Mustard Chicken Thighs, the honey glaze for salmon caramelizes, giving it an amazing flavor. We love the crust that forms when this salmon is pan-seared, but we also included directions on how to cook it in the oven and in the air fryer, below.
The idea for this recipe actually came from a reader way back in 2017. Since then, it’s become a staple in our house (Thanks for sharing it!). The way the salmon is dredged in flour forms an incredible crust that holds onto the caramelized sauce – it’s genius! Some of my favorite recipes came from suggestions in our community. You all are so generous and wonderful.
Ingredients
The list of ingredients for honey glazed salmon is so short and simple, but they combine to deliver seriously tasty results.
- Salmon filets – use boneless, skinless filets for this recipe. We prefer coho, king, or sockeye variety of wild-caught salmon, but you can use thawed frozen filets, too.
- All-purpose flour – dredging in flour helps the glaze thicken and stick to the salmon
- Light olive oil – cover the pan completely with olive oil or the salmon will stick to the pan
- Honey – the sweet flavor that caramelizes in the marinade
- Soy sauce – the delicious umami flavor of the glaze. To make this gluten-free, see substitutions below.
- Lime – acid marries the sweet and savory flavors of the glaze, save a few wedges for serving
Pro Tip: You can use skin-on salmon, but you’ll lose some of the glaze and flavor when you remove the skin after cooking.
How to Make Honey Glazed Salmon
This glazed salmon recipe comes together in 20 minutes, making it perfect for a weeknight meal, but it’s decadent enough for dinner guests as well.
- For the Glaze – mix the honey and soy sauce into a small bowl to create the glaze. Set aside.
- Season the salmon on both sides and dredge each filet in flour, shaking off excess.
- Preheat the pan over medium heat. Note: Do not cook over high heat or you will burn the glaze.
- Brush the glaze over the first side of the salmon, and then place it glazed-side-down into a preheated pan over medium heat. Generously brush the glaze on the second side. After 3 minutes, turn the fish over to cook on the second side. The glaze should be caramelized and the salmon will be opaque inside when flaked.
- Squeeze lime over the top to serve and garnish with chopped chives, if desired.
Pro Tip: There is no need to pre-marinate the salmon. Add the sauce and seasoning just before cooking and the caramelized sauce and seasoning will add plenty of flavor.
Pro Tip: Pro Tip: Use a non-stick skillet for easier flipping and cleanup. Also, if salmon is browning too quickly, reduce heat so you don’t burn the glaze.
Common Questions
Choose salmon fillets that are bright pink with a nice marbling of fat throughout the meat. Don’t forget the sniff test – fresh salmon shouldn’t have any kind of fishy smell. Frozen filets work for this recipe, but they should be fully thawed and may be thinner than fresh filets.
For those with a soy allergy, substitute coconut aminos or tamari for soy sauce.
Brush both sides of the salmon with glaze, and then Air fry at 400 degrees for 7-10 minutes. For detailed directions, see our Air Fryer Salmon recipe.
Similar to our Brown Sugar Glazed Salmon, arrange the salmon in a dish and pour the marinade on top. Cook in the oven at 400 degrees for 12 minutes.
According to the American Heart Association, the recommended serving size is 3.5 oz of salmon. P.S. They also recommend 2 servings of salmon per week.
Variations
This recipe for honey glazed salmon is simple but also versatile. Try some of these ideas to put your spin on the dish:
- Add heat – Try adding a pinch of red pepper flakes or chili sauce, like Sriracha, to the marinade.
- Substitute – Maple syrup can replace honey, like in my Grilled Maple Salmon recipe
- Try garlic or ginger – Add a bit of garlic or ginger to the sauce before cooking.
What to serve with Honey Glazed Salmon
This delicious salmon recipe tastes great with rice, quinoa, and veggies. For example, we love serving the fish with these easy side dishes:
Make-Ahead
To make this honey glazed salmon recipe ahead, mix the soy sauce and honey marinade and store in the refrigerator for several hours before cooking or overnight. Just before cooking, add it to the salmon.
- To Refrigerate: Leftovers last for three days in an airtight container in the fridge.
- Freezing: Although the taste and texture will suffer a bit, you can tightly seal and freeze cooked salmon for 3 to 4 months.
- To reheat: Thaw in the refrigerator. You can eat the fish cold on top of a salad, or you can reheat it on the stovetop or air fryer until just heated through.
With its sweet and savory glaze, it’s easy to serve up this delicious honey glazed salmon dish in just 20 minutes! We know it will become a favorite in your house like it is in ours.
More Salmon Recipes to Try
After trying this delicious meal, then check out more of our best salmon recipes:
- Baked Salmon with garlic and dijon
- Salmon Cobb Salad
- Salmon Cakes
- Grilled Salmon with garlic lime butter
- Pan-Seared Salmon
- One-Pan Salmon Asparagus
Honey Glazed Salmon Recipe
Ingredients
- 24 oz salmon filet, boneless and skinless (cut into 6 pieces, 4 oz each)
- 1/2 tsp sea salt , (or to taste)
- 1/8 tsp black pepper, (or to taste)
- 1/4 cup all-purpose flour
- 2 Tbsp light olive oil, or any high-heat cooking oil
- 1/4 cup honey
- 2 Tbsp soy sauce, *
- 1 lime, cut into wedges
- 1 Tbsp chives, to garnish (optional)
Instructions
- 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.
Notes
**Do not cook over high heat or you will burn the glaze.
Nutrition Per Serving
Filed Under
If I’m making the salmon in the oven, do I still need to use the flour? Thanks in advance!
Hi Oksana, for best results- yes. Dredging in flour helps the glaze thicken and stick to the salmon. You can omit if you prefer, similar to our Brown Sugar Glazed Salmon Recipe