This delectable Honey Glazed Salmon is a juicy, flaky, and incredibly satisfying dish that can be prepared in less than 20 minutes. Its quick and versatile nature, combined with the irresistible sweet and tangy flavors, make it a must-try. Squeeze fresh lime juice over this honey-glazed salmon and serve it with fluffy white rice for a delightful meal. It has earned its place among our favorite salmon recipes, alongside Teriyaki Salmon and Tuscan Salmon.

This recipe was inspired by a reader way back in 2017 and has since become a household staple (Thanks for sharing it!). The method of dredging the salmon in flour creates a delightful crust that beautifully holds the caramelized sauce. Some of our most beloved recipes have come from our wonderful community’s suggestions.

Ingredients

• Salmon fillets – use boneless, skinless fillets (coho, king, or sockeye wild-caught salmon are preferred, but thawed frozen fillets work too)
• All-purpose flour – for a thickened glaze that sticks to the salmon
• Light olive oil – prevents the salmon from sticking to the pan
• Honey – for its sweet caramelized flavor in the marinade
• Soy sauce – adds a delicious umami touch to the glaze (for a gluten-free option, see substitutions below)
• Lime – balances the sweet and savory flavors of the glaze (save some wedges for serving)

Pro Tip: You can use skin-on salmon, but you’ll lose some of the glaze and flavor when you remove the skin after cooking.

How to Make Honey Glazed Salmon

• For the Glaze – combine honey and soy sauce in a small bowl to create the glaze. Set it aside.
• Season the salmon on both sides and dredge each fillet in flour, shaking off the excess.
• Preheat the pan over medium heat (avoid high heat to prevent burning the glaze).
• Brush the glaze over the first side of the salmon and place it glazed-side-down in the preheated pan over medium heat. Generously brush the glaze on the second side. After 3 minutes, flip the fish to cook the second side until the glaze caramelizes, and the salmon becomes opaque inside when flaked.
• Squeeze lime juice over the top to serve and garnish with chopped chives, if desired.

Pro Tip: There is no need to pre-marinate the salmon. Add the sauce and seasoning just before cooking, and the caramelized sauce and seasoning will add plenty of flavor.

Pro Tip: Use a non-stick skillet for easier flipping and cleanup. Also, if salmon is browning too quickly, reduce heat to avoid burning the glaze.

Common Questions

How do I shop for salmon?

Choose salmon fillets that are bright pink with a nice marbling of fat throughout the meat. Fresh salmon shouldn’t have any fishy smell. For this recipe, you can use thawed frozen fillets, but make sure they’re fully thawed and may be thinner than fresh ones.

What can I substitute for soy sauce?

For those with a soy allergy, substitute coconut aminos or tamari for soy sauce.