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–+ servings
Crispy Honey Garlic Glazed Salmon

Crispy Honey Garlic Glazed Salmon for a Quick Delicious Dinner

This Crispy Honey Garlic Glazed Salmon marries sweet honey and bold garlic for a weeknight staple that’s ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets use fresh or thawed skin-on fillets for enhanced flavor
For the Glaze
  • 1/4 cup Honey provides natural sweetness and helps with caramelization
  • 1/4 cup Soy Sauce adds depth and umami; low-sodium versions can reduce salt intake
  • 3 cloves Fresh Garlic key aromatic component; always use fresh for best results
For Cooking
  • 1 tablespoon Olive Oil used for cooking to achieve crispiness
For Garnish
  • 2 tablespoons Chopped Green Onions for garnish; adds flavor and visual appeal

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Crispy Honey Garlic Glazed Salmon
  1. Begin by rinsing your salmon fillets under cold water to remove any surface residue. Pat them dry thoroughly with paper towels.
  2. In a mixing bowl, combine honey, soy sauce, and minced garlic. Stir until well blended and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets into the skillet, skin-side down, and sear for about 4 minutes until golden brown and crispy.
  4. Carefully flip each fillet and brush half of the glaze on the tops. Cook for an additional 3-4 minutes until it reaches an internal temperature of 145°F.
  5. Drizzle the remaining glaze over the fillets, garnish with chopped green onions, and serve.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 600mgSugar: 8gCalcium: 10mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, wrap portions in plastic wrap and freeze for up to 3 months.

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