Honey Garlic Glazed Salmon

18 mins
Serves 4
https://www.thechunkychef.com/honey-garlic-glazed-salmon/

Directions

  1. 1Pat salmon dry and season with salt, pepper, paprika, and optional blackening seasoning.
  2. 2Pat salmon dry and season with salt, pepper, paprika, and optional blackening seasoning.
  3. 3Pat salmon dry and season with salt, pepper, paprika, and optional blackening seasoning.
  4. 4Preheat broiler and adjust oven rack to the middle position.
  5. 5Preheat broiler and adjust oven rack to the middle position.
  6. 6Preheat broiler and adjust oven rack to the middle position.
  7. 7In an oven-safe skillet, melt butter and oil over medium-high heat.
  8. 8In an oven-safe skillet, melt butter and oil over medium-high heat.
  9. 9In an oven-safe skillet, melt butter and oil over medium-high heat.
  10. 10Add minced garlic, water, soy sauce, sriracha, honey, and lemon juice; cook for 30 seconds.
  11. 11Add minced garlic, water, soy sauce, sriracha, honey, and lemon juice; cook for 30 seconds.
  12. 12Add minced garlic, water, soy sauce, sriracha, honey, and lemon juice; cook for 30 seconds.
  13. 13Add salmon (skin side down if applicable), cook for 3 minutes, basting frequently.
  14. 14Add salmon (skin side down if applicable), cook for 3 minutes, basting frequently.
  15. 15Add salmon (skin side down if applicable), cook for 3 minutes, basting frequently.
  16. 16Broil for 5-6 minutes, basting once, until caramelized and cooked through.
  17. 17Broil for 5-6 minutes, basting once, until caramelized and cooked through.
  18. 18Broil for 5-6 minutes, basting once, until caramelized and cooked through.
  19. 19Garnish with minced parsley, if desired
  20. 20Garnish with minced parsley, if desired
  21. 21Garnish with minced parsley, if desired

Ingredients

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