Honey Soy Sauce Glazed Salmon Recipe

I developed Seared Salmon Dinner Ideas featuring pan seared fillets and a honey soy sauce built around one surprising pantry staple you won’t expect.

I love a pan seared salmon that feels like it got an upgrade I cant explain. My Honey Soy Sauce Glazed Salmon looks fancy but is stubbornly simple, and a quick pop of garlic cloves, minced, gives it a bite that makes you reach for another fork.

I always start with salmon fillets, skin on, and the glossy sweet savory glaze turns weeknight dinner into something youll brag about. Been guilty of scrolling Seared Salmon Dinner Ideas and stopping dead on this one.

If you’re hunting Glazes For Salmon Easy this will make you pause. It wont always be perfect, but it usually is.

Ingredients

• Rich in protein and omega-3 fats, keeps you full, heart healthy, sometimes oily.
• Adds savory depth and allicin with antioxidant benefits, low calorie punch.
• Bright, slightly spicy, aids digestion and inflammation, gives fresh zing.
• Natural sweetener, simple sugars for quick energy, use sparingly if watching sugar.
• Salty umami boost, adds savory depth, watch sodium levels if sensitive.
• Tiny amount adds toasty aroma, rich in flavor, high in calories.
• Acidic tang that balances sweet, brightens flavors, aids in palate cleaning.
• Fresh, mild onion bite, adds texture and color without overpowering.

Ingredient Quantities

• 1 lb (450 g) salmon fillets, skin on, 3 to 4 pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 to 2 tbsp neutral oil (vegetable or canola)
• 1 tbsp unsalted butter, optional
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/4 cup low sodium soy sauce
• 2 to 3 tbsp honey
• 1 tbsp rice vinegar or fresh lemon juice
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water, optional
• Pinch red pepper flakes or 1/4 tsp sriracha, optional
• 2 green onions, thinly sliced, for garnish
• 1 tbsp toasted sesame seeds, for garnish

How to Make this

1. Pat salmon dry with paper towels, season both sides with kosher salt and freshly ground black pepper, and let sit while you prep the sauce.

2. In a small bowl mix 1/4 cup low sodium soy sauce, 2 to 3 tbsp honey, 1 tbsp rice vinegar or lemon juice, 1 tsp toasted sesame oil, 2 minced garlic cloves, 1 tsp grated fresh ginger and a pinch of red pepper flakes or 1/4 tsp sriracha if you like heat; if you want a thicker glaze mix 1 tsp cornstarch with 1 tbsp water and set aside.

3. Heat a large nonstick or stainless steel skillet over medium high heat, add 1 to 2 tbsp neutral oil and let it shimmer so the salmon wont stick.

4. Place salmon skin side down and press gently with a spatula for 20 to 30 seconds so it lays flat and the skin gets crisp, then cook skin side down 4 to 6 minutes depending on thickness until most of the way cooked up the side.

5. Flip salmon and reduce heat to medium, add 1 tbsp unsalted butter if using and baste a few times while cooking the second side 1 to 3 minutes more until the salmon reaches your desired doneness (about 125 to 130 F for medium rare, 145 F for well done).

6. Transfer salmon to a plate briefly, discard excess oil leaving any browned bits in the pan, then add a tiny splash of oil or a bit more butter and toss in the remaining minced garlic and grated ginger for 20 to 30 seconds until fragrant but not burned.

7. Pour the soy honey mixture into the skillet, bring to a gentle simmer and let it reduce 1 to 2 minutes; if using the cornstarch slurry stir it in now and simmer another 30 to 60 seconds until the sauce is glossy and coats the back of a spoon.

8. Return salmon to the pan, spoon the glaze over the fillets to coat, cook together 30 to 60 seconds so the flavors meld and the fish finishes cooking.

9. Transfer salmon to plates, spoon any extra glaze over the top, garnish with thinly sliced green onions and 1 tbsp toasted sesame seeds, rest 1 minute then serve with rice or greens.

Equipment Needed

1. Paper towels, to pat the salmon dry and remove excess moisture
2. Cutting board and a sharp chef’s knife, for mincing garlic and slicing green onions
3. Small mixing bowl and a whisk or fork, to stir the soy, honey, vinegar and cornstarch slurry if using
4. Measuring spoons and a 1/4 cup measure, so the sauce ratios stay right
5. Large nonstick or stainless steel skillet, big enough for 3 to 4 fillets
6. Fish spatula or wide metal spatula, to press the skin flat and flip without breaking the fillets
7. Instant‑read thermometer, to check doneness (about 125 to 130 F medium rare, 145 F well done)
8. Plate and a spoon for resting and spooning the glaze over the salmon, plus tongs or a second spatula for transferring

FAQ

Honey Soy Sauce Glazed Salmon Recipe Substitutions and Variations

• Soy sauce: Swap with tamari for a gluten free option, same salty umami, use the same amount. Or try coconut aminos if you want something less salty and a bit sweeter, you might want to add a pinch of salt.
• Honey: Use pure maple syrup or agave nectar 1 to 1. Brown sugar works too if you dissolve it in the sauce first, about 2 to 3 tbsp brown sugar plus a splash of water to match honey thickness.
• Rice vinegar or lemon juice: Substitute apple cider vinegar or white wine vinegar at the same amount. If you only have lemon, fresh is best but you can use bottled in a pinch, maybe add a tiny pinch of sugar to balance it.
• Cornstarch slurry: Use arrowroot powder mixed with cold water in the same way for a clear glossy finish. All purpose flour will also thicken but needs to cook longer and may make the glaze a bit less shiny.

Pro Tips

1. Pat the salmon really dry and salt it ahead of time, it helps the skin crisp up and the flesh cook more evenly, don’t try to flip it too soon or you’ll tear the skin.

2. Never let garlic or ginger sit and burn in a hot pan, they turn bitter fast, add them right before the sauce or cook them on lower heat for just a few seconds.

3. Use an instant read thermometer so you stop cooking at just the right moment, salmon keeps cooking after you take it off the heat so aim a little low if you like it moist.

4. If you want a glossy, clingy glaze make a small cornstarch slurry and add it at the end, or reduce the sauce slowly so the honey doesn’t scorch; finish with a squeeze of acid and the green onions for brightness.