Honey Garlic Glazed Salmon

Get ready for the most mouthwatering salmon you’ve ever tasted! This honey garlic glazed salmon hits all the right notes – sticky, sweet, savory, and utterly irresistible. The caramelized glaze creates a stunning lacquered finish that makes this dish look as incredible as it tastes.

The magic happens when the honey and garlic combine with soy sauce and a hint of sriracha, creating a glaze that transforms ordinary salmon into a restaurant-worthy masterpiece. As it broils, the sauce bubbles and thickens, coating each fillet with a glossy finish that seals in all the juicy flavor.

Ingredients

For the Salmon:

• 4 (6 oz each) salmon fillets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon blackening seasoning (optional)

For the Glaze:

• 3 tablespoons butter
• 2 teaspoons olive oil
• 6 cloves garlic, minced
• 1/2 cup honey
• 3 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 2 tablespoons lemon juice

Steps

1. Pat salmon fillets completely dry with paper towels (this ensures better seasoning adhesion). Season evenly with salt, pepper, paprika, and blackening seasoning if using. Let rest at room temperature for 5 minutes to allow seasonings to penetrate.
2. Position oven rack in middle position and preheat broiler. CRITICAL: Do not use the top rack position as this will burn the glaze. The middle position allows for perfect caramelization while cooking the salmon through.
3. Heat a large, oven-safe skillet over medium-high heat. Add butter and oil – the oil prevents butter from burning. Once butter is melted and foamy (about 1 minute), add garlic and cook for 30 seconds until fragrant but not browned. Add water, soy sauce, sriracha, honey and lemon juice, stirring to combine. Cook until sauce is heated through and begins to simmer gently (about 30 seconds).
4. Place salmon in the pan skin-side down (if using skin-on fillets). Cook for exactly 3 minutes, continuously spooning the hot sauce over the fillets. The sauce will begin to thicken slightly and the salmon will start to become opaque around the edges.
5. Transfer skillet to preheated broiler. Broil for 5-6 minutes, basting once halfway through. Watch carefully – the salmon is done when the glaze is caramelized and bubbling, and the fish flakes easily with a fork but is still slightly translucent in the very center (it will continue cooking from residual heat).
6. Let rest for 2-3 minutes before serving. The glaze will continue to thicken as it cools. Garnish with fresh parsley if desired.