Honey Glazed Salmon

Salmon seared in a skillet and finished in a sticky honey-soy glaze. One pan, under 30 minutes, restaurant results.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 188kcal

Pat the salmon fillets completely dry with paper towels, including the skin. Season both sides with salt and pepper and let sit at room temperature for 15 minutes.
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until it shimmers.
Place the fillets skin side down in the pan. Press gently with a spatula for 10 seconds to prevent curling, then sear undisturbed for 4 to 5 minutes until the skin is crisp and the flesh turns opaque two-thirds of the way up.
Flip and cook for 2 to 3 minutes more. Transfer fillets to a plate (they will not be fully cooked yet).
Reduce heat to medium-low. Add the butter and remaining tablespoon of olive oil. Once melted, add the garlic and cook for 30 seconds until fragrant.
Add the ginger, smoked paprika, onion powder, soy sauce, lemon juice, sriracha, honey, and water. Stir, scraping up the browned bits from the bottom of the pan, and simmer for 1 to 2 minutes until slightly thickened.
Return the salmon to the pan skin side down and spoon the glaze over the tops for 1 to 2 minutes until internal temperature reaches 130°F to 135°F (54°C to 57°C).
Garnish with parsley and lemon wedges. Rest 2 to 3 minutes before serving. Garnish with parsley and lemon wedges.

Do not glaze the salmon before searing; honey burns quickly over high heat.
Keep the fish skin side down during the glazing step to preserve the crisp skin.
If the glaze thickens too much in the pan, loosen it with an extra tablespoon of water.