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Honey Glazed Salmon: quick skillet recipe

Prep 10 min Cook 12 min Difficulty 2/5

Skillet honey glazed salmon with soy, lemon, and Dijon—simple, 20-minute salmon supper.

Why this recipe works

This honey glazed salmon is a quick, weeknight-friendly dish using a glossy five-ingredient glaze. It suits busy cooks who want a flavorful, restaurant-style result in about 20 minutes.

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Key takeaways

Ready in under 25 minutes from start to finish.
Crispy-skinned salmon with a glossy glaze.
Leftovers reheat easily for another dinner.

Recipe guide

This honey glazed salmon is a quick, weeknight-friendly dish using a glossy five-ingredient glaze. It suits busy cooks who want a flavorful, restaurant-style result in about 20 minutes.

A fast, glossy glaze that makes salmon dinner-ready in minutes.

  • Ready in under 25 minutes from start to finish.
  • Crispy-skinned salmon with a glossy glaze.
  • Leftovers reheat easily for another dinner.

Step 1: Prep and sear

Pat salmon dry and season with salt and pepper. Whisk honey, soy sauce, lemon juice, Dijon mustard, and minced garlic. Heat olive oil in a nonstick skillet over medium-high until shimmering. Place salmon skin-side down and cook 4–5 minutes until skin is crisps. Flip and spoon half the sauce over tops. Reduce heat to medium and cook 2–4 minutes more, saucing occasionally until done. Remove and set aside.

Step 2: Glaze and finish

Pour remaining sauce into the pan and simmer 30–60 seconds to thicken. Brush thickened sauce over the salmon. If using, garnish with chopped parsley and serve immediately.

Step 3: Serve and store

Serve with your preferred side dishes or a simple greens salad. Leftover sauce can be stored in the fridge for up to 3 days.

Ingredients

  • 2 fillets (6 oz each) salmon, skin-on
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 sprig fresh parsley, chopped (optional)

Instructions

  1. Pat salmon dry and season both sides with salt and pepper.
  2. Whisk honey, soy sauce, lemon juice, Dijon mustard, and minced garlic in a small bowl.
  3. Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
  4. Place salmon skin-side down and cook without moving for 4–5 minutes until skin is crisp.
  5. Flip salmon and spoon half the sauce over the tops.
  6. Reduce heat to medium and cook 2–4 more minutes, spooning sauce occasionally, until salmon reaches desired doneness.
  7. Remove salmon to a plate and pour remaining sauce into the pan, simmering 30–60 seconds to thicken slightly.
  8. Brush thickened sauce over salmon.
  9. Garnish with chopped parsley if using and serve immediately.

FAQs

Should I keep the skin on salmon? Use salmon fillets with the skin on for crispier skin and better flavor. Dry the fish well before cooking.
What’s the doneness target for salmon? Cook until just opaque in the center for tender, flaky fish; times may vary by thickness. Aim for an internal temp around 125–130°F (52–54°C) for medium.
How long do leftovers keep? Store leftovers in an airtight container up to 3 days in the fridge; reheat gently in a skillet or oven.