Honey Garlic Salmon

by Robin Miller on October 21, 2026

This ultra-moist salmon is seasoned with fragrant spices and then braised in a buttery, garlicky, teriyaki-style sauce. The dish starts on the cooktop and finishes under the broiler – this easy technique creates a sticky, caramelized glaze and salmon that’s cooked to delectable, flawless precision. This recipe is a cinch to prepare, requires one pan, and makes it to the table in about 20 minutes.

This recipe was written for the Arizona Republic.

Why this recipe works. There are many reasons why this salmon recipe yields mouthwatering, successful results every time. First, there’s no need to flip the fish. Many folks worry about pan-searing salmon for fear of destroying the fillets while flipping. If the fish sticks to the pan, the fillets quickly crumble into pieces when lifted. In this recipe, the seasoned salmon is nestled into a simmering sauce and basted while cooking. This method keeps the fillets intact and ensures the salmon stays beautifully moist.

Next, the ingredients in the sauce work incredibly well together. There are elements of salty, sweet, creamy, and umami. When married in the pan, a well-balanced, complex sauce evolves.

Lastly, the salmon is broiled before serving. This step not only finishes cooking the fish, but it also caramelizes the sugars in the sauce, adding color, texture, and a deep, nutty flavor.

Here’s what you need for this honey garlic salmon

Salmon. This recipe calls for 4 pieces of salmon, and the fillets can be with or without the skin. I purchased a side of salmon, meaning a long, whole fillet, and I slice four equal pieces from it (I popped the remaining salmon in the freezer for a future meal). You may purchase your salmon already cut into fillets (about 5 to 6 ounces each), but I strongly suggest you purchase fresh salmon from the seafood section of your grocery store. Why? Because frozen salmon fillets are often quite thin and thicker fillets work better here. If desired, you may swap in white fish fillets, such as cod, haddock, or pollack.
Seasoning. The seasoning on the salmon is a smoky blend of smoked paprika, garlic powder, onion powder, dried parsley, salt, and black pepper. If desired, you may substitute sweet paprika for smoked paprika.
Butter and olive oil. Butter adds creaminess to the sweet and salty sauce and encourages the flavors to linger on the palate. Olive oil is used to prevent the butter from scorching.
Honey. Honey adds sweetness and stickiness to the sauce, and any variety of honey works.
Garlic. Fresh garlic cloves enhance the sauce, and I used 4 minced cloves. If desired, you may use more or less as desired.
Soy sauce. Soy sauce adds umami notes and saltiness to the sauce and balances the sweetness of the honey. If desired, you may substitute tamari, coconut aminos, or liquid aminos of choice.
Sriracha sauce. A bit of sriracha sauce adds spiciness and heat to the sauce. You may use more or less to suit your taste. If desired, you may use chili garlic sauce instead.
Green onions. I like topping this salmon with chopped green onions because they add a pop of vibrant color and fresh, grassy flavor to the finished dish. If desired, you may substitute chopped fresh parsley or cilantro.

Tips for this salmon recipe

Use an oven-proof pan. This recipe starts on the cooktop and finishes in the oven (under the broiler) so choose a pan that can safely go under the broiler. If you don’t have an oven-safe pan, transfer the salmon and sauce to a shallow baking dish before broiling.
Use fresh salmon. If possible, purchase your salmon no more than 2 days in advance. Fresher salmon will yield the best flavor.
Pat the salmon dry. Use paper towels to pat the salmon dry before seasoning to ensure the herbs and spices stick.
Don’t overcook the salmon. The cooking time for the salmon will be determined by the thickness of your fillets. Start checking the salmon at the earliest recommended cooking times below. The salmon is finished cooking when it easily pulls apart with a fork or knife.
Thicken the sauce if desired. For a thicker, glaze-like sauce, once the salmon has finished cooking under the broiler, move the fillets to a serving plate. Place the pan over medium-high heat and simmer the sauce for a few minutes, until it thickens and reduces.

How to serve this salmon. This salmon is best served right away, and I suggest serving a side dish to soak up the sauce (you won’t want to miss a drop). I served my salmon with buttery grits, but other great choices include rice and rice blends, roasted and mashed potatoes, egg noodles and Asian noodles, couscous, and quinoa. I added steamed broccoli to complete the meal, but any steamed, roasted, or sautéed vegetable side dish will pair well with this dish.

Can you make this salmon in advance? Reheating salmon often causes it to dry out, so I don’t recommend making this dish in advance. That said, once chilled, the salmon is excellent served over rice (for rice bowls), cold Asian noodles, and mixed salad greens.

How to store leftovers. Once cool, transfer the salmon and sauce to an airtight container and refrigerate for up to 3 days. I do not recommend freezing leftovers as the texture of the fish will be compromised upon thawing. Use leftover salmon chunks to jazz up leafy green salads, rice and grain bowls, wraps, spring rolls, and noodle salads.

No ratings yet