Honey Garlic Soy Glazed Salmon
This honey garlic soy glazed salmon is sticky-sweet, glossy, and ready in just 25 minutes. Crispy-edged fillets get coated in a caramelized garlic-ginger glaze that tastes like takeout — but better, because you made it.
Equipment
- 12-inch skillet (cast iron or heavy stainless steel)
- Fish Spatula
- Small bowl
- Tongs
- Paper towels
Ingredients
- 4 fillets salmon fillets (about 6 oz each), skin-on
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- Sliced green onions and white sesame seeds, for serving
- Neutral oil, like canola or avocado, for searing
- Salt and pepper, to taste
Instructions
- Take the salmon out of the fridge and let it sit at room temperature for 10 minutes while you make the glaze.
- In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and toasted sesame oil. Set it near the stove.
- Pat each salmon fillet very dry with paper towels on both sides, then season lightly with salt and pepper.
- Heat a 12-inch skillet over medium-high heat with a small drizzle of neutral oil until shimmering but not smoking.
- Place the fillets skin-side down and cook undisturbed for 4-5 minutes until the skin is golden and crisp.
- Flip carefully, turn the heat to medium-low, and pour the glaze around and over each fillet. Let it bubble gently.
- Simmer for 2-3 minutes, spooning the glaze over the salmon until it turns syrupy and glossy. If needed, whisk in the cornstarch slurry to thicken.
- Transfer the salmon to plates, rest for 2-3 minutes, then garnish with sliced green onions and sesame seeds. Serve over jasmine rice or with vegetables.
Notes
Dry the salmon really well before searing; moisture is the enemy of a crispy crust. Once the glaze goes in, keep the heat at medium-low and stay close — honey burns fast. Don't marinate the fish in the glaze ahead of time; the acid and salt will make it watery.
To make it gluten-free, swap the soy sauce for tamari. For a spicy version, add 1 teaspoon sriracha or a pinch of crushed red pepper to the glaze. Leftover cooked salmon keeps in the fridge for up to 3 days, or freeze for up to 2 months; reheat gently in a 275°F oven.