Honey Garlic Glazed Salmon

Name: Honey Garlic Glazed Salmon
Total time: 18 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each) salmon filets; 0.5 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika (or regular paprika); 0.25 tsp blackening seasoning (optional); 3 Tbsp butter; 2 tsp olive oil; 6 cloves garlic, minced; 0.5 cup honey; 3 Tbsp water; 3 Tbsp soy sauce; 1 Tbsp sriracha sauce; 2 Tbsp lemon juice

18m

Serves 4

thechunkychef.com

Honey Garlic Glazed Salmon

thechunkychef.com

18m

Serves 4

Directions

1Pat salmon dry and season with salt, pepper, paprika, and optional blackening seasoning.
2Preheat broiler and adjust oven rack to the middle position.
3In an oven-safe skillet, melt butter and oil over medium-high heat.
4Add minced garlic, water, soy sauce, sriracha, honey, and lemon juice; cook for 30 seconds.
5Add salmon (skin side down if applicable), cook for 3 minutes, basting frequently.
6Broil for 5-6 minutes, basting once, until caramelized and cooked through.
7Garnish with minced parsley, if desired

Ingredients

4 (6 oz each) salmon filets
0.5 tsp kosher salt
0.5 tsp black pepper
0.5 tsp smoked paprika (or regular paprika)
0.25 tsp blackening seasoning (optional)
3 Tbsp butter
2 tsp olive oil
6 cloves garlic, minced
0.5 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

Equipment

12″ wide skillet

Tips

Buy good salmon and use it quickly.
If pan-searing, leave skin on for easier handling and crispy skin.
Don't overcook; aim for an internal temperature of 145°F.
For watery sauce, reduce water or simmer sauce before adding salmon.
Variations include pan-searing, adding lemon zest, using lime juice, or topping with green onions.
Sauce can be made ahead of time; salmon is also great cold on a salad.
Leftovers should be refrigerated and consumed within 3 days

Honey Garlic Glazed Salmon

18m

Serves 4

thechunkychef.com

Honey Garlic Glazed Salmon

thechunkychef.com

18m

Serves 4

Directions

1Pat salmon dry and season with salt, pepper, paprika, and optional blackening seasoning.
2Preheat broiler and adjust oven rack to the middle position.
3In an oven-safe skillet, melt butter and oil over medium-high heat.
4Add minced garlic, water, soy sauce, sriracha, honey, and lemon juice; cook for 30 seconds.
5Add salmon (skin side down if applicable), cook for 3 minutes, basting frequently.
6Broil for 5-6 minutes, basting once, until caramelized and cooked through.
7Garnish with minced parsley, if desired

Ingredients

4 (6 oz each) salmon filets
0.5 tsp kosher salt
0.5 tsp black pepper
0.5 tsp smoked paprika (or regular paprika)
0.25 tsp blackening seasoning (optional)
3 Tbsp butter
2 tsp olive oil
6 cloves garlic, minced
0.5 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice

Equipment

12″ wide skillet

Tips

Buy good salmon and use it quickly.
If pan-searing, leave skin on for easier handling and crispy skin.
Don't overcook; aim for an internal temperature of 145°F.
For watery sauce, reduce water or simmer sauce before adding salmon.
Variations include pan-searing, adding lemon zest, using lime juice, or topping with green onions.
Sauce can be made ahead of time; salmon is also great cold on a salad.
Leftovers should be refrigerated and consumed within 3 days