Make-Ahead
To prepare this honey glazed salmon recipe ahead of time, mix the soy sauce and honey marinade and store it in the refrigerator for several hours or overnight. Just before cooking, add it to the salmon.
- To Refrigerate: Leftovers can be stored for three days in an airtight container in the fridge.
- Freezing: While the taste and texture may be slightly affected, you can tightly seal and freeze cooked salmon for 3 to 4 months.
- To reheat: Thaw in the refrigerator. You can enjoy the fish cold on top of a salad, or reheat it on the stovetop or air fryer until just heated through.
With its sweet and savory glaze, you can easily prepare and serve this delicious honey glazed salmon dish in just 20 minutes! We’re confident it will become a household favorite, just as it is in ours.
- To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
- Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
- Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.**
- Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized, and salmon should be just cooked through and opaque inside when flaked.
- Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.
*For Gluten Free – substitute soy sauce with coconut aminos or use Tamari Gluten Free Soy Sauce.
**Do not cook over high heat or you will burn the glaze.
