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Quick and easy to make, this delicious honey glazed salmon is perfect for an easy weeknight dinner. This Asian-inspired recipe contains flavors of soy, honey, and garlic, and it’s quickly pan-fried for a meal that’s ready to serve in less than 20 minutes.

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Fish is my favorite choice when I want a quick and easy dinner after a long day. It’s simple to prepare and cooks fast, making it ideal for getting a delicious meal on the table in no time.
This honey-glazed salmon recipe is the perfect mix of sweet and salty and it’s a delicious way to get out of your dinner rut. The glaze takes minutes to make and the salmon fillets cook quickly, so you can get one tasty meal on the table in minutes. And while the fish is cooking, you can make a pot of Jasmine rice as a side.
Be sure to try my Honey Sriracha Salmon and Maple Mustard Salmon too!
Why You Will Love This Honey Glazed Salmon Recipe!
- Quick and easy: Did I say how quick this is to make already? Well it’s worth repeating! Ready in less than 20 minutes, this salmon glazed with honey is a great go to recipe after a long day.
- Simple ingredients: You only need a handful of everyday ingredients to make this honey salmon recipe, you’ll likely have most things to hand already.
- Wholesome: This salmon recipe uses simple ingredients and the honey adds a natural sweetness without refined sugar. This wholesome dish is one tasty way to stay on track with your lifestyle goals.
Ingredients and Substitutions
- Honey: Use pure and natural honey rather than artificial one.
- Soy sauce: This adds a wonderful salty flavor that works great with the honey. For gluten-free alternative, you can also use gluten-free tamari sauce or coconut aminos.
- Oil: For cooking. I like to use olive oil, but coconut or avocado oil will work well.
- Salmon: Use salmon fillets that are roughly the same thickness so that they cook through evenly.
- Seasonings: Salt, pepper and garlic cloves.
- Butter: Butter adds a wonderful richness to this glazed salmon recipe and really makes it restaurant quality.
- Lime or lemons: You can also drizzle a little bit of lime juice (or lemon juice) just before serving.
- Green onions: Optional, for garnish
How To Make Honey Glazed Salmon
- In a small bowl, 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.
- Heat a large skillet over medium heat and add 2 Tbsp olive oil.
- Brush the first side of salmon generously with half of the honey mixture and once oil is hot, add salmon to the skillet (glaze-side-down). In the skillet, brush the second side generously with the remaining glaze. Sauté salmon on the first side for 3 minutes, turn and sauté the second side for another 3 minutes. Add butter and minced garlic and cook until butter is melted and sauce thickens a little bit. Baste salmon with the sauce. The glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked. Be careful not to overcook the salmon and burn the sauce/glaze.
- Remove salmon from skillet and repeat with remaining salmon fillets.
- Squeeze fresh lime juice over the honey glazed salmon to serve and garnish with chopped chives if desired.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pat the salmon fillets dry before seasoning to remove excess moisture.
- Don’t heat your skillet too hot, have it on a medium-high heat. If it’s too high the honey glaze will burn.
- Cook in batches. If you have a small skillet, cook the honey soy glazed salmon in a couple of batches.
- Don’t overcook it. The salmon is ready when it flakes easily with a fork and is an opaque pink color throughout. The USDA suggests cooking salmon until it hits an internal temperature of 145°F. I usually take my salmon off the skillet when it hits about 130 to 140°F, then let it rest. The internal heat will continue cooking it from the inside out (carryover cooking).
What Do You Serve It With?
This honey glazed salmon recipe is great served:
- On a bed of Instant Pot white rice or quinoa (learn my tips for how to cook quinoa on the stovetop or grab my quick Instant Pot quinoa recipe).
- With a salad like my Wedge Salad Recipe, Classic Caesar Salad, Strawberry Spinach Feta Salad, or this Healthy Cucumber Salad.
- With veggies for a hearty and well-balanced meal. Some of my favorite sides for this dish are Bacon Wrapped Asparagus, Green Beans with Mushrooms, Roasted Potatoes, Roasted Broccoli and Cauliflower, or Sautéed Cabbage.
Storing Suggestions
- Storing in the fridge: Leftovers will stay good for up to three days if kept in an airtight container.
- Freezing: You can freeze cooked salmon for 3-4 months, but the flavor and texture might not be as great.
- Reheating: Defrost in the fridge first. You can enjoy it cold in a salad, sandwich or warm it up on the stovetop until just warmed.
Recipe FAQs
When cooking with fish, I prefer to use fresh rather than frozen as it does tend to have a better texture and flavor. Frozen salmon is often more convenient though. If using frozen, thaw it fully in the fridge overnight and pat it dry with a paper towel before seasoning it. When fish is frozen it holds on to a lot of water, so dry it as much as you can so it doesn’t become mushy.
I prefer to pan-fry this honey soy salmon so that the honey glaze gets nice and caramelized, but you can oven bake if you prefer. Brush both sides of the fillets in the glaze and place them on a lined baking sheet. Bake in a preheated oven at 375F for around 15 minutes till cooked through and golden brown.
More Fish Recipes
If you loved this salmon with honey and soy sauce, check out my other seafood recipes:
Main Dishes
Crispy Fish Sticks
Main Dishes
Mahi Mahi with Roasted Pepper Butter Sauce
Main Dishes
Salmon Patties
More from Delicious Meets Healthy
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Honey Glazed Salmon
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Ingredients
- ½ cup honey
- 3 Tablespoon soy sauce, or coconut aminos
- 2 Tablespoon olive oil
- 4 salmon filets
- ½ tsp salt
- ¼ tsp black pepper
- 4 garlic cloves, minced
- 4 Tablespoon butter
- Juice from 1 lime
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.
To make the salmon:
- Season both sides of your boneless, skinless salmon filets with salt and pepper.
- Heat a large non-stick skillet over medium heat and add 2 Tbsp olive oil.
- Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the skillet (glaze-side-down). In the skillet, brush the second side generously with remaining glaze. Sauté salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Add butter and minced garlic and cook until butter is melted and sauce thickens a little bit.Baste salmon with the sauce. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked. Be careful not to overcook the salmon and burn the sauce/glaze.
- Remove salmon from skillet and repeat with remaining salmon filets.
- Squeeze fresh lime juice over the glazed salmon to serve and garnish with chopped chives if desired.
Video
Notes
- Pat the salmon fillets dry before seasoning to remove excess moisture.
- Don’t heat your skillet to hot, have it on a medium high heat. If it’s too high the honey glaze will burn.
- If you have a small skillet, cook the salmon in a couple of batches.
- The salmon is ready when it flakes easily with a fork and is an opaque pink color throughout.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.