This honey salmon recipe is smothered in a sticky sweet and savory glaze that brings an oomph of flavor to the plate. Plus, it’s easy to make in a skillet in only 25 minutes total!
Why this recipe works
The delicate glaze over this garlic honey salmon is unmatched. Honey, Asian sweet chili sauce, garlic, and soy sauce lend all the sweet and savory flavors you could imagine against the flakey tender salmon filets. We love it so much we normally make a double batch and pop it into a jar to use on other things, or even for drizzling over white rice and steamed vegetables to serve with this dish.
You can dress up salmon in so many different ways, but there’s something about a glaze that really pulls us in. Whether that be teriyaki salmon, maple soy salmon, or this honey garlic salmon – the supple filets pair extremely well with something sticky and loaded with flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets weighing about 8 ounces each. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using.
SAUCE – A combination of honey, soy sauce, Asian sweet chili sauce, and minced garlic is what makes this dish as flavorful as it is. We will use a cornstarch slurry to thicken it into a glaze.
How to Make Honey Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add honey, soy sauce, Asian sweet chili sauce, and minced garlic to a saucepan. Stir together well and bring to a boil over medium-high heat, stirring frequently. Remove from heat.
- Make a slurry from the cornstarch and water and whisk it into the sauce, heating just long enough for it to begin to thicken a bit. Remove from heat.
- If needed, pat salmon filets dry with paper towel. Season to taste with garlic salt and black pepper.
- Add olive oil to the skillet and heat over medium-high.
- Brush seasoned salmon filets with a generous amount of the sauce. Place salmon, skin side up into the prepared skillet. Brush the skin side with additional sauce.
- Cook for 6 minutes, the flesh will begin to change from pink to a pale pink as it cooks. Turn the filets over with a fish turner spatula.
- Add remaining sauce to the skillet and reduce heat to medium, cooking for an additional 3 minutes, sauce will be bubbly.
Frequently Asked Questions & Expert Tips
To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Serving Suggestions
Serve honey salmon over or alongside a bed of rice with a side of roasted or steamed vegetables such as green beans, asparagus, broccoli, Brussels sprouts, you name it.
You can make double the sauce ingredients to drizzle over the top of your side dishes, or pop it in a jar and refrigerate it to use in other dishes. Enjoy warm from the skillet
Ingredients
- 2 pounds center cut salmon filets
- garlic salt to taste
- black pepper to taste
- 2 Tablespoons olive oil
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 Tablespoons Asian sweet chili sauce
- 2 Tablespoons minced garlic
- 1/2 cup water
- 1 teaspoon cornstarch
Things You’ll Need
- Saucepan
- Large heavy bottomed skillet
- Pastry brush
- Fish turner
- Whisk
Before You Begin
- Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 4 smaller filets weighing about 8 ounces each. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using.
- To test your filets for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the filet – if it begins to flake or separate then it is done cooking. If you overcook the filets, they will be dry and overly flaky. You may also use an instant read thermometer to check for doneness, salmon is finished when it reaches 125-135F in the thickest part of the filet.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.
Instructions
Make The Sauce
- Add honey, soy sauce, Asian sweet chili sauce, and minced garlic to a saucepan. Stir together well and bring to a boil over medium-high heat, stirring frequently. Remove from heat.
- Make a slurry from the cornstarch and water and whisk it into the sauce, heating just long enough for it to begin to thicken a bit. Remove from heat.
Preparing The Salmon
- If needed, pat salmon filets dry with paper towel. Season to taste with garlic salt and black pepper.
- Add olive oil to the skillet and heat over medium-high.
- Brush seasoned salmon filets with a generous amount of the sauce. Place salmon, skin side up into the prepared skillet. Brush the skin side with additional sauce.
- Cook for 6 minutes, the flesh will begin to change from pink to a pale pink as it cooks. Turn the filets over with a fish turner spatula.
- Add remaining sauce to the skillet and reduce heat to medium, cooking for an additional 3 minutes, sauce will be bubbly.
