Description
Perfectly cooked salmon fillets with a sweet and savory honey glaze that caramelizes beautifully. This restaurant-quality dish comes together in just 20 minutes and works perfectly for busy weeknights or impressive dinner parties.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 ounces each, skin-on preferred)
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
For the Honey Glaze:
- 1/4 cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon butter (optional, for extra richness)
- 1/4 teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Fresh parsley or cilantro, chopped
- Sesame seeds (optional)
- Lemon wedges
Instructions
- Prep the salmon: Remove salmon from refrigerator 10 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels—this is crucial for getting a good sear. Season both sides generously with salt and black pepper. If your fillets have skin, score the skin lightly with a sharp knife to prevent curling.
- Preheat oven: Set your oven to 400°F (200°C) so it’s hot and ready.
- Make the honey glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and red pepper flakes if using. Set aside. The glaze will seem thin but will thicken as it cooks.
- Sear the salmon: Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Once hot and shimmering (but not smoking), add salmon fillets skin-side up. Sear for 3-4 minutes without moving them until a golden crust forms on the bottom. The salmon should release easily when it’s ready to flip—if it’s sticking, give it another minute.
- Flip and add glaze: Carefully flip the salmon skin-side down using a spatula. Pour the honey glaze over and around the salmon fillets, making sure each fillet gets coated. Use a spoon to baste the salmon with the glaze from the pan.
- Finish in oven: Transfer the skillet to the preheated oven. Bake for 5-7 minutes (depending on thickness) until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F for fully cooked, or 130-135°F if you prefer it medium-rare in the center. The glaze will thicken and caramelize during this time.
- Baste and rest: Remove from oven (remember the handle is HOT—use an oven mitt!). Spoon the thickened glaze over the salmon several times. If you want an even thicker glaze, place the skillet back on the stovetop over medium heat for 1-2 minutes, basting constantly. Let salmon rest for 2-3 minutes.
- Serve: Transfer salmon to plates, drizzle with the remaining glaze from the pan, and garnish with fresh herbs, sesame seeds, and lemon wedges. Serve immediately.
Notes
- Don’t overcook: Salmon continues cooking after you remove it from heat, so pull it slightly before you think it’s done. It should still be slightly translucent in the center for perfect doneness.
- Skin-on vs. skinless: Skin-on fillets hold together better and the skin gets crispy, but skinless works too—just be extra gentle when flipping.
- Glaze thickness: If your glaze is too thin after cooking, transfer salmon to plates and simmer the glaze on the stovetop for 1-2 minutes until thickened.
- For extra caramelization: Switch oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
- Frozen salmon: Thaw completely in the refrigerator overnight, then pat very dry before cooking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired, American
Nutrition
- Serving Size: 1 salmon fillet with glaze (about 200g)
- Calories: 340
- Sugar: 18g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg