Honey Glazed Salmon

Flaky, flavorful salmon.

Why You'll Love This Recipe

• Sweet-salty glaze that everyone loves.
• 20-minute weeknight dinner.
• Pantry sauce ingredients only.
• Crowd-pleasing for picky eaters.
• Equally good with chicken or shrimp.

Ingredient Notes

• Skinless fillets pick up glaze more easily; skin-on works if you flip carefully.
• Real honey, not corn syrup — the depth is in the floral notes.
• Use low-sodium soy if you're sensitive to salt; the glaze concentrates quickly.

Ingredient Substitutions

• Maple syrup in place of honey for a smoky-sweet variation.
• Tamari for gluten-free.
• Sriracha (1 teaspoon) for extra heat.

Equipment Needed

• Large skillet
• Instant-read thermometer
• Tongs or fish spatula

Prep Tips

• Mix the glaze ingredients in a small bowl before searing — no fumbling at the stove.
• Bring salmon to room temperature 15 minutes before cooking.

Instructions

1. 1

   Gather and prep: 1 salmon, 1 tbsp honey, 1 tbsp soy sauce, 3 cloves garlic, minced, 2 tbsp butter, 1 lemon (for juice and zest). mince the garlic before you start cooking.

2. 2

   Sear salmon 4 min per side. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

3. 3

   Add butter, honey, soy, garlic.

4. 4

   Glaze 2 min.

Artsi Pro Tips

• Sear first, glaze second — sugar in the glaze burns over a long sear.
• Keep garlic moving so it never browns.
• Reduce the glaze until it visibly coats the back of a spoon before saucing the fish.

Common Mistakes

• Burning the garlic, which makes the glaze bitter.
• Adding glaze too early so it scorches.
• Overcooking — pull salmon at 125°F so it stays silky after glazing.

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