The Best Honey Garlic Glazed Salmon (Sticky, Sweet & Spicy) is an easy, one-pan weeknight dinner that comes together in under 20 minutes. The salmon is glazed in a rich, homemade honey garlic sauce made with butter, soy sauce, fresh lemon juice and a touch of chili garlic sauce for a balanced finish that’s sticky, garlicky, sweet and just a little spicy.
This is the first salmon recipe I’ve shared on Modern Honey after more than a decade of testing recipes. I kept experimenting until I found a glaze that felt complete — not one-note — and finally settled on this combination. It’s my go-to because it delivers layers of flavor every bite: bright lemon, savory soy, rich butter, sweet honey and a garlicky heat from chili garlic sauce.
A good sauce should keep you engaged while eating. I like acid (fresh lemon juice or vinegar) to brighten the dish, soy sauce for umami, fresh garlic for depth, honey for sweetness and stickiness, and chili garlic sauce for a subtle kick. Together these elements make a glaze that complements the salmon perfectly.
The Best Honey Garlic Glazed Salmon — Sticky, Sweet, Spicy & Better Than Any Restaurant
This recipe makes restaurant-quality salmon at home without the high price. The bold glaze may even convert friends who don’t usually enjoy fish. With rising restaurant costs, recipes like this are a great way to enjoy a special meal at home.
Honey Garlic Salmon Ingredients:
What sets this recipe apart is the glaze. Many honey garlic preparations stop at honey and garlic and end up flat. This glaze combines sweet, sour, fresh, garlicky, bright and umami notes so every bite tastes balanced and compelling.
Honey provides sweetness and stickiness; soy sauce gives savory depth; chili garlic sauce adds heat and complexity; butter and olive oil bring richness; fresh garlic contributes bold flavor; and lemon juice brightens the whole dish. The result is a glaze that hits sweet, salty, spicy, savory, rich and bright in each bite.
Salmon:
- Salmon fillets: Use four to five 6-ounce fillets. Fresh, center-cut fillets are preferred since frozen bagged fillets tend to be thin and can overcook. Pat dry before seasoning.
- Salt and black pepper: Simple seasoning to ensure the fish is well flavored before the glaze is added.
Honey Garlic Sauce:
- Butter: Adds richness and helps form a glossy glaze.
- Olive oil: Used with the butter to prevent burning over medium-high heat.
- Fresh garlic: Offers bold, fresh flavor; frozen or jarred garlic can be used in a pinch.
- Honey: The star ingredient for sweetness and a sticky finish; it also caramelizes nicely.
- Soy sauce: Brings savory, umami depth; low-sodium soy sauce can be used if preferred.
- Chili garlic sauce (sambal oelek): Adds garlicky heat and complexity without overpowering the dish.
- Fresh lemon juice: Brightens and balances the richness of butter and honey. Use fresh-squeezed for best results.
How to make the Best Honey Soy Glazed Salmon:
- Season the salmon. Pat fillets very dry with paper towels and season with salt and black pepper. Set aside.
- Make the honey garlic sauce. In a large oven-safe skillet over medium-high heat, melt the butter with the olive oil. Add soy sauce, chili garlic sauce, honey and lemon juice. Cook 2–3 minutes until warmed and slightly thickened, then stir in the garlic.
- Cook the salmon. Place fillets in the sauce and cook for about 3 minutes on the stovetop without moving them. Spoon the sauce over the tops of the fillets frequently while they cook.
- Broil to finish. Move the oven rack to the middle position and broil on high 4–6 minutes depending on thickness and desired doneness. A meat thermometer helps: 120–130°F for medium-rare with a silky center; 135–145°F for fully opaque, well-done fillets. The salmon should flake easily when cooked.
- Garnish and serve. Remove the skillet with oven mitts, drizzle extra glaze over the fillets, and serve immediately. Fluffy rice is perfect for soaking up the sauce.
What kind of salmon fillets should I use?
Fresh fillets are best. Look for center-cut pieces about 4–6 ounces each and similar in thickness so they cook evenly. Sockeye, Atlantic or King salmon all work. Fresh fillets are usually thicker and hold up better under the broiler. If using frozen, thaw overnight in the refrigerator and pat very dry before cooking.
Skin-on or skinless fillets both work. If using skin-on, place the fillets skin-side down so the skin protects the flesh from direct heat.
Tips on making salmon:
Pat dry obsessively — remove surface moisture to get a good sear.
Room temperature fish — pull salmon from the fridge 15 minutes before cooking.
Season simply — salt and pepper are enough; the glaze provides most of the flavor.
Pin bone check — run fingers down the center of each fillet and remove any pin bones with tweezers.
Frequently Asked Questions (FAQ’s):
- How do I know when the salmon is done? Use an instant-read thermometer. 120–130°F yields a medium-rare, silky center; 135–145°F yields a fully opaque fillet. The fish should flake easily with a fork.
- Can I make this without the oven? Yes. Keep the salmon on the stovetop, cover the skillet after adding the fillets and cook through over medium-low heat. The sauce will thicken and caramelize, though the exterior will be slightly less charred than when broiled.
- What can I substitute for chili garlic sauce? Sriracha works well as a substitute. Start with one tablespoon and adjust to taste.
One Pan Dinner Recipes:
Baked Caprese Chicken
Skillet Lemon Butter Chicken
Coconut Lime Chicken
French Onion Chicken
What are some sides to serve with the salmon?
Coconut Rice
Cilantro Lime Rice
Stir-Fry Noodles
Garlic Green Beans
Oven Roasted Potatoes
Storage:
Refrigerator: Store leftovers in an airtight container for up to three days. Salmon can spoil quickly, so use it within a few days of cooking.
Reheating: Reheat low and slow on the stovetop with a splash of water or in the microwave at 50% power in short 30-second bursts to avoid drying the fish. It’s also delicious cold over rice.
Meal Prep: While best fresh, the sauce can be made up to three days ahead and kept covered in the refrigerator. When ready, season the salmon, heat the sauce, and cook for a quick meal.
Honey Garlic Salmon
Ingredients
Salmon:
- (4-5) 6-ounce salmon fillets
- 3/4 to 1 teaspoon salt
- 1/2 teaspoon black pepper
Honey Garlic Glaze:
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (aka sambal oelek)
- 1/2 cup honey (may reduce to 1/3 cup)
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
Instructions
- Season the salmon. Pat the fillets completely dry and season with salt and pepper.
- Make the honey garlic sauce. In a large oven-safe skillet over medium-high heat, melt butter with olive oil. Add soy sauce, chili garlic sauce, honey and lemon juice. Cook 2–3 minutes until slightly thickened, then stir in garlic.
- Cook the salmon. Add fillets to the sauce and cook 3 minutes on the stovetop without moving them, spooning sauce over the tops frequently.
- Broil to finish. Adjust oven rack to the middle position and broil on high 4–6 minutes. Use an instant-read thermometer: 120–130°F for medium-rare; 135–145°F for well done. Fish should flake easily when done.
- Garnish and serve. Remove carefully, drizzle with extra glaze and serve immediately with rice to soak up the sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat slowly in a skillet with a splash of water or in short microwave bursts at 50% power to avoid drying out the fish.
Recipe adapted from Chunky Chef with modifications to simplify and thicken the sauce; quantities and methods above reflect those adjustments.
Nutrition
Nutrition information is an approximation.