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Lemon Honey Glazed Salmon - Bright, Sweet, and Savory

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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 oz each), skin-on or skinless
  • 2 tablespoons olive oil (divided)
  • 1/3 cup honey
  • 1 large lemon (zest and 3 tablespoons juice)
  • 3 cloves garlic, finely minced
  • 1 tablespoon low-sodium soy sauce (or tamari)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Lemon slices, for garnish (optional)
  • Fresh parsley or chives, chopped, for serving (optional)

Method
 

  1. Pat dry and season: Blot the salmon with paper towels. Sprinkle both sides with salt and pepper. Let it sit at room temperature for 10 minutes while you make the glaze.
  2. Make the glaze: In a small bowl, whisk together honey, lemon zest, lemon juice, garlic, soy sauce, Dijon, and red pepper flakes. Taste and adjust salt if needed.
  3. Preheat your pan (or oven): Heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil. If finishing in the oven, preheat to 400°F (205°C).
  4. Sear the salmon: Place fillets in the hot pan, presentation side down (skinless: the nicer-looking side; skin-on: flesh side down). Sear 2–3 minutes until golden. If using skin-on, flip so the skin side is down.
  5. Add the glaze: Pour the glaze around and over the salmon. It will bubble. Tilt the pan to spoon glaze over the tops. Reduce heat to medium.
  6. Finish cooking: Stovetop: Cook 3–5 more minutes, basting often, until the glaze thickens and the salmon is just opaque and flakes easily.
  7. Oven finish: Transfer skillet to the oven and roast 5–7 minutes, until salmon reaches 125–130°F for medium (or to your preferred doneness).
  8. Rest and serve: Remove from heat. Let salmon rest 2 minutes. Spoon the glossy glaze from the pan over the fillets. Garnish with lemon slices and herbs if you like. Serve immediately.