Honey Soy Glazed Salmon
This Honey Soy Glazed Salmon is a quick, weeknight-friendly dinner that delivers bold, restaurant-quality flavor in just 22 minutes. Tender salmon fillets are pan-seared to golden perfection, then coated in a sticky, glossy glaze made from honey, soy sauce, garlic, ginger, and sesame oil — a sweet and savory combination that caramelizes beautifully in the pan and clings to every bite.
Equipment
- 12-inch cast iron or stainless steel skillet Essential for achieving a proper sear and caramelized crust
- Small mixing bowl For mixing the honey soy glaze
- Whisk or fork For combining the glaze ingredients
- Measuring spoons
- Sharp knife and cutting board For mincing garlic and slicing green onions
- Microplane grater or zester For grating fresh ginger; optional if using ground ginger
- Fish spatula Thin, flexible edge makes flipping salmon fillets easier without breaking them
- Paper towels For patting salmon fillets thoroughly dry before searing
- Tongs (optional) Helpful for handling fillets during searing
Ingredients
For the Salmon
- 4 salmon fillets about 6 oz / 170g each, skin-on or skinless
- 1 tbsp neutral cooking oil such as vegetable or avocado oil
- salt to taste
- black pepper to taste
For the Honey Soy Glaze
- 3 tbsp raw honey
- 3 tbsp low-sodium soy sauce
- 3 cloves garlic minced
- 1 tsp fresh ginger freshly grated; or ½ tsp ground ginger
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp water cold, for the cornstarch slurry
For Garnish and Serving
- green onions sliced, for garnish
- sesame seeds for garnish
- lemon or lime wedges for serving
Instructions
- In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil. In a separate cup, stir the cornstarch and cold water together until dissolved, then add the slurry to the glaze and whisk until fully combined. Set aside.
- Let the salmon fillets sit at room temperature for about 10 minutes, then pat each fillet thoroughly dry with paper towels. Season both sides lightly with salt and black pepper.
- Heat a 12-inch cast iron or stainless steel skillet over medium-high heat for about 2 minutes until very hot. Add the cooking oil and swirl to coat, then wait until it shimmers and just begins to smoke lightly.
- Place the salmon fillets flesh-side down in the hot skillet, pressing each gently for the first 10 seconds. Cook undisturbed for 3 to 4 minutes, then carefully flip and cook the second side for 2 to 3 minutes until nearly cooked through.
- Reduce the heat to medium-low, give the glaze a quick stir, and pour it over and around the salmon. Simmer for 1 to 2 minutes, continuously spooning the thickening glaze over the fillets until they are lacquered and cooked through (125–130°F / 52–54°C for medium, or 145°F / 63°C fully cooked).
- Remove the pan from the heat and let the salmon rest for 1 minute. Transfer the fillets to serving plates, spoon remaining glaze over the top, and garnish with sliced green onions and sesame seeds. Serve with lemon or lime wedges on the side.
Notes
- Pat the salmon dry: Removing all surface moisture is the single most important step for getting a proper sear and caramelized crust.
- Watch the glaze: Honey burns quickly over high heat. Once you pour in the glaze, reduce heat to medium-low immediately and keep basting the fish.
- Don't overcook: Salmon is best at 125–130°F (52–54°C) for a moist, silky center. It will continue cooking briefly off the heat, so pull it just before it reaches your target temp.
- Fresh vs. ground ginger: Freshly grated ginger gives the most vibrant flavor, but ½ teaspoon of ground ginger works well in a pinch.
- Gluten-free option: Swap regular soy sauce for tamari or coconut aminos to make this recipe completely gluten-free.
- Make-ahead glaze: The honey soy glaze can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. Stir well before using.
- Baked version: Brush seasoned fillets with half the glaze and bake at 400°F (200°C) for 12–15 minutes, brushing with remaining glaze halfway through.
- Spicy variation: Add 1–2 teaspoons of sriracha or sambal oelek to the glaze for a sweet-savory-spicy version.
- Storage: Leftover cooked salmon keeps in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
- Reheating: Reheat in a covered skillet over medium-low heat with a small splash of water or soy sauce to keep the fish moist. Avoid high heat, which dries the salmon out.
Nutrition
Serving: 1FilletCalories: 380kcalCarbohydrates: 18gProtein: 38gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 620mgPotassium: 890mgSugar: 14gVitamin A: 4IUVitamin C: 6mgCalcium: 3mgIron: 8mg
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