This glazed salmon recipe is quick and easy to make

This glazed salmon recipe is quick and easy to make. It only takes 20 minutes and one pan. The salmon that will make you want to eat it all the time!

This really simple salmon recipe is great for evening dinners! We adore simple main meals, like my Blackened Tilapia and Honey Lime Shrimp Bowls. This is one of my dinner dishes that you will definitely want to make again and again.

Have you ever created a recipe that really shocked you? I don’t usually like salmon too much, but after one bite of this super delicate salmon, I was hooked. I actually did a little dance in the kitchen because I finally found a way to love salmon!

Salmon is really good for you because it has a lot of omega-3s, protein, and vitamins. I’m delighted I can enjoy those benefits. And now you can too!

You won’t believe how much flavor this little recipe can add. Every bite is a mix of sweet and salty flavors and soft textures.

I know some people, including me, are afraid that when they pan-sear a salmon filet and then try to flip it over, it will get ruined and be in a lot of pieces.

That’s why I made this dish easy. It’s so easy that there isn’t even any pan-searing. No need to flip.

Pat the salmon filets dry and season them with spices on all sides.
Add the garlic, water, soy sauce, sriracha, honey, and lemon juice after the butter and oil have melted.
Put the salmon filets in the pan with the skin side down (if your filets have skin) and cook for 3 minutes.
Baste the filets with a spoon while the salmon cooks.
Broil the salmon for 5 to 6 minutes, or until it is sticky sweet, slightly browned, and done to your liking.

Ingredients

4 salmon filets, each weighing 6 ounces
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of smoked paprika (or normal paprika)
1/4 teaspoon of blackening seasoning (optional)
3 tablespoons of butter
2 teaspoons of olive oil
6 cloves of garlic, chopped up
1/2 cup of honey
3 Tbsp of water
Three tablespoons of soy sauce
1 Tbsp of sriracha sauce
2 tablespoons of lemon juice

Instructions

Dry the salmon and then add salt, pepper, paprika, and blackening seasoning (if you want). Put aside.
Important: Move the oven rack to the middle and turn on the broiler. If you broil too close to the heat source, the sauce could burn.
Put the butter and olive oil in a big skillet that can go in the oven and heat it over medium-high heat. Add garlic, water, soy sauce, sriracha, honey, and lemon juice and mix well. For about 30 seconds, cook the sauce until it is hot all the way through.
Put the salmon fillets on the skillet with the skin side down (if they have skin). For about three minutes, use a spoon to baste the fillets with the sauce.
Put the skillet under the broiler for 5 to 6 minutes. Once while broiling, baste the salmon. Cook the fish until it is caramelized and done to your liking.
If you want, you may add freshly chopped parsley as a garnish and serve right away with additional sauce from the pan.

Tips & Notes

Get nice salmon. I like to get fresh salmon from the store instead of frozen filets in bags because those are usually extremely thin. There is a terrific article in Cooking Light about how to choose the tastiest fish at the shop.
Use it right away. Salmon may go bad rapidly, so I like to buy it no more than one day ahead of time.
To skin or not to skin – if you decide to pan-sear your salmon, leave the skin on (and sear skin side first). The skin protects the food from the hot pan, and it’s much easier to slide a spatula under crispy skin than beneath fragile flesh. Also, the skin will be crunchy! It doesn’t matter if your filets have skin or not for this recipe.
Don’t cook it too long. Salmon is easy to overcook, and the line between not done enough and dry and overdone is quite thin. The USDA says that salmon should be cooked to a temperature of 145°F within. But some people like their salmon to be more rare or more well-done, like a steak. To be on the safe side, I follow what the USDA says.

Variations

If you choose, you can season the salmon as suggested and then pan-sear it. Turn it over and sear the other side, then take it off the heat and put it on a dish. Put the sauce ingredients in the pan and cook until they are hot. Put the salmon back in the pan and pour the sauce over it.
If you want a stronger lemon flavor, you can add lemon zest to the sauce or even a few slices of lemon to the pan while you cook and broil the salmon.
Lime juice instead of lemon juice can give you a slightly different taste.
Green Onions: I like to put sliced green onions on top of these salmon filets to give them a different flavor.

Storage & Serving Suggestions

I think this recipe tastes best when you make it right before you eat it, but if you like, you can mix the sauce ahead of time. But this salmon recipe is also great cold, over top of a salad. So, sure, if that’s what you want to do, do it a few hours to a day ahead of time 🙂

Put any leftover salmon in an airtight container in the fridge and eat it within three days.

Spread the love