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Garlic Butter Honey Glazed Salmon - Sweet, Savory, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika or regular paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon fresh lemon juice (plus extra lemon wedges for serving)
  • Optional: pinch of red pepper flakes for heat
  • Optional garnish: chopped fresh parsley or chives

Method
 

  1. Pat the salmon dry. Use paper towels to remove surface moisture. This helps the fish sear well and prevents steaming.
  2. Season simply. Sprinkle the fillets on both sides with salt, pepper, and paprika. Let them sit at room temperature for 10 minutes while you prep the sauce ingredients.
  3. Heat the pan. Place a large skillet (stainless steel or cast iron works best) over medium-high heat. Add the olive oil and let it shimmer.
  4. Sear the salmon. Place the fillets in the pan, presentation side down (the nicer-looking side). Cook without moving for 3–4 minutes until golden. Flip and cook another 2–4 minutes, depending on thickness, until almost done. Transfer salmon to a plate; it will finish in the glaze.
  5. Lower the heat and build the sauce. Reduce heat to medium-low. Add butter to the same pan. When melted, stir in garlic and cook 30 seconds until fragrant, not browned.
  6. Add the glaze ingredients. Stir in honey, soy sauce, lemon juice, and red pepper flakes if using. Let it bubble for 1–2 minutes, stirring, until slightly thick and glossy.
  7. Glaze the salmon. Return fillets to the pan. Spoon the sauce over the tops and cook 1–2 more minutes. The salmon should be just opaque and flake easily. Aim for 125–130°F internal temperature for moist, medium doneness.
  8. Finish and serve. Taste the sauce and adjust salt or lemon as needed. Garnish with parsley or chives. Serve right away with extra lemon wedges.