Why This Recipe Works
There's something almost magical about the moment a beautifully glazed salmon fillet hits the table. The way the honey catches the light, that gentle sheen from the butter, the aromatic whisper of garlic filling the kitchen. This is the kind of dinner that feels fancy but is secretly ridiculously easy to make.
I first made this recipe on a particularly chaotic Tuesday. You know the kind—back-to-back meetings, a forgotten grocery list, and about 30 minutes to get something on the table before everyone started rummaging through the snack drawer. I had salmon in the freezer (always keep salmon in the freezer, friends), and a handful of pantry staples. What emerged from my kitchen that night became our family's most-requested dinner.
The secret to this recipe is the sauce. We're building layers of flavor here: the caramelized sweetness of honey, the punchy bite of fresh garlic, a splash of soy sauce for umami depth, and a generous amount of butter to bring it all together into silky perfection. The sauce reduces while the salmon rests, becoming gloriously sticky and perfect for drizzling.
Pro Tips Before You Start
- Pat your salmon dry with paper towels for the best sear
- Let the fish come to room temperature for 15 minutes before cooking
- Don't move the salmon once it hits the pan—let that crust develop
- Use a fish spatula for the easiest flip of your life
I love serving this over a bed of jasmine rice to soak up every drop of that sauce. A simple side of steamed broccoli or roasted asparagus rounds things out beautifully. And honestly? This is impressive enough for company but easy enough for a random Tuesday. That's my favorite kind of recipe.
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Honey Garlic Butter Salmon
A 25-minute weeknight wonder that tastes like you spent hours
Ingredients
- For the Salmon
- For the Honey Garlic Glaze
- For Garnish
Instructions
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Prep the SalmonPat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes while you prep the other ingredients.
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Sear the SalmonHeat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon fillets presentation-side down (skin-side up if using skin-on). Sear without moving for 4-5 minutes until a golden crust forms. Flip and cook for another 3-4 minutes until the salmon is cooked through. Transfer to a plate and tent with foil.
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Make the GlazeIn the same skillet, reduce the heat to medium and add the butter. Once melted and slightly foamy, add the minced garlic and cook for 30-60 seconds until fragrant (don't let it brown). Add the honey, soy sauce, lemon juice, and red pepper flakes if using. Stir to combine.
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Reduce & GlazeLet the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy. Return the salmon to the pan and spoon the glaze over the fillets generously, basting for about 1 minute.
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ServeTransfer the glazed salmon to plates, spoon any remaining sauce from the pan over the top, and garnish with fresh herbs, sesame seeds, and lemon wedges. Serve immediately over rice, with your favorite vegetables on the side.
Nutrition Information
Per serving (1 fillet with glaze)
Recipe Notes & Variations
Make it dairy-free: Swap the butter for olive oil or coconut oil. The sauce won't be quite as rich, but still delicious.
Make it gluten-free: Use coconut aminos or tamari instead of soy sauce.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of water to keep the salmon moist.
Air fryer method: Season and brush salmon with a little of the glaze, air fry at 400°F for 8-10 minutes. Make the full glaze on the stovetop and drizzle over the cooked salmon.
Recipe Reviews (247)
This has become our go-to weeknight dinner! The sauce is absolutely incredible—I usually make extra just to drizzle over the rice. My picky husband asks for this at least once a week now.
Made this for a dinner party and everyone was blown away. They couldn't believe how simple it was! Pro tip: I added a splash of rice wine vinegar to the glaze and it was *chef's kiss*.
Delicious! Only 4 stars because I wish there was more sauce. Next time I'm definitely doubling it. Served with coconut rice and it was heavenly.
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