This Honey Glazed Salmon recipe is easy to prepare in a skillet and bake in the oven for perfectly cooked salmon every time! The thick glaze is sweet and flavorful, with the best combination of ingredients for restaurant-quality results!

Be sure to serve this with a side of greens and beans!

Honey Glazed Salmon in a skillet with broccoli and lemon wedges.

Honey Glazed Salmon

I am so excited about this recipe. The sticky-sweet glaze adds the most incredible flavor to the perfectly cooked salmon. (Really– it’s cooked to perfection, with no flipping needed!)

The salmon is seared in the skillet for a few minutes before being basted with this incredible glaze. It’s then baked in the oven and broiled at the end for a caramelized finish that you would swear came from a restaurant! 

Be sure to check out all of my Salmon pro tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the broccoli in oil for 4 minutes, set aside. Pat the salmon dry and sprinkle with seasoning (paprika, salt, pepper, mustard power, onion powder, & brown sugar).

A skillet of broccoli next to a plate with uncooked salmon filets.

Sear the salmon (skin-side-down) for 3 minutes. Add the combined sauce mixture (beef & chicken broth, garlic, soy sauce, honey, brown sugar, apple cider vinegar, hot sauce, ground ginger, sesame oil, cornstarch, red pepper flakes).

Bring to a boil and let it thicken, then reduce to a simmer. Baste the salmon with the glaze and continue to cook for 2 minutes. 

Adding Honey Garlic Sauce to a skillet of Salmon to make a honey glaze.

Add the broccoli back. Bake at 375° for 7 minutes. Broil at 400° (low broil) for up to 2 minutes. Remove and spoon more glaze on top. Rest for 5-10 minutes, then serve with rice.

A skillet with Honey Glazed Salmon with Broccoli before and after baking.

How to Tell if Salmon Is Cooked

  • Feel: If you touch the surface of the salmon, the top layer should flake right off (i.e. easily separate from the white strips running across the filet. See image below). That’s an indication that it’s cooked. It should still appear moist on the inside and not dry.
  • Color: Cooked salmon changes from a red translucent color to opaque white on the outside and slightly translucent pink in the middle.
  • Temperature: Salmon should reach 145° prior to serving. It’s important to let it rest for 5-10 minutes after cooking as it will increase a few more degrees during this time. We also baste it with the glaze before letting it rest, which adds more heat.

A fork touching the surface of cooked salmon to reveal flaky layers.

More Salmon Tips

  • I recommend that you buy fresh salmon vs. frozen. Fresh salmon should be used within 1 day of purchasing it.
  • I purchase my salmon at the seafood counter next to the deli section of my local grocery store. I purchase two 3/4 lb. filets and I cut each of those in half.
  • If I don’t plan on using it right away, I vacuum seal it & freeze it. Then I can make it anytime without a store run!
  • Defrosting Frozen Salmon: Defrost frozen salmon in the fridge overnight or in a sink of cool water, changing out the water every 30 minutes. Using any type of warm water will start cooking the fish.
  • Skin on: I leave the skin on and cook it skin-side-down. The skin provides a nice barrier between the fish and the skillet during cooking. 

Pro Tips

  • Broth: All chicken broth can be used instead of the beef/chicken broth combo, but I love the depth of flavor from using both. The beef broth also adds a darker color. I use Better Than Bouillon to make customized amounts of broth.
  • Hot Sauce: I use Frank’s Hot Sauce in this recipe as a flavor enhancer. It’s optional and doesn’t make it spicy.
  • Garnish options include green onions, roughly chopped honey roasted peanuts, lemon wedges, and toasted sesame seeds.

Storage

  • Store in an airtight container and refrigerate for up to 3 days.

Honey Glazed Salmon on a white plate with rice and broccoli.

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Honey Glazed Salmon in a cast iron skillet with parsley, lemon wedges, and broccoli.

Honey Glazed Salmon

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
5 from 8 ratings
Servings: 4 people
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This Honey Glazed Salmon recipe has a sticky-sweet glaze and is easy to prepare in a skillet and bake in the oven!

Ingredients

US Customary - Metric

Broccoli

  • 1-2 tablespoons peanut oil, can sub vegetable oil
  • 2 cups broccoli florets

Salmon

  • 1 ½ lbs. salmon, cut into 4 filets. (Skin on or off.)
  • ¼ teaspoon EACH: Smoked paprika, salt, pepper, mustard powder, onion powder
  • ½ teaspoon brown sugar
  • 1 tablespoon peanut oil, can sub olive oil

Sauce

  • ½ cup beef broth
  • ½ cup chicken broth
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 3 tablespoons packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce, optional
  • ½ teaspoon ground ginger
  • ¼ teaspoon sesame oil
  • 2 tablespoons cornstarch
  • Pinch red pepper flakes

For Serving

  • 3 cups cooked rice, any kind. See notes for cooking tips.

Instructions

Prep Work

  • Combine the salmon seasonings in a small bowl. (Smoked paprika, salt, pepper, mustard powder, onion powder, and brown sugar.)
  • Combine the sauce ingredients in a medium measuring cup with a spout. *Make sure the sauce ingredients are not warm/hot to ensure that you don’t activate the cornstarch. Store in a cool place until ready to use.
  • Preheat oven to 375°F.

Sauté the Broccoli

  • Heat the oil in a 12-inch oven-safe skillet over medium-high heat and add the broccoli. Cook for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.

Prepare the Salmon

  • Pat the salmon dry and sprinkle the seasoning over each filet, gently press it onto the surface.
  • Heat oil in a large skillet over medium-high heat. Add the salmon (skin-side-down if applicable), and sear for 3 minutes.
  • Decrease heat to medium and add the sauce. Bring to a boil. Allow it to thicken, then reduce heat to medium-low. Use a spoon to baste the salmon as it continues to cook for 2 more minutes.
  • Add the broccoli back to the skillet.
  • Transfer to the oven and bake for 7 minutes. Increase heat to a low broil (400°F) and cook for up to 2 more minutes to allow the top to caramelize. Watch it carefully during this time, don’t walk away. Remove from heat.
  • Spoon the salmon with more glaze from the skillet and let it rest for 5-10 minutes prior to serving. It will increase a few more degrees during this time. Ensure that it reaches 145°F prior to serving.
  • Transfer to serving plates and serve with rice!

Notes

How to Tell if Salmon Is Cooked:
  • Feel: If you touch the surface of the salmon, the top layer should flake right off (i.e. easily separate from the white strips running across the filet). That's an indication that it's cooked. It should still appear moist on the inside and not dry.
  • Color: Cooked salmon changes from a red translucent color to opaque white on the outside and slightly translucent pink in the middle.
  • Temperature: Salmon should reach 145° prior to serving. It's important to let it rest for 5-10 minutes after cooking as it will increase a few more degrees during this time. We also baste it with the glaze before letting it rest, which adds more heat.
Pro Tips:
  • More Salmon Tips: See blog post for my recommended methods of choosing salmon, storing it, defrosting it if needed, etc. 
  • Broth: All chicken broth can be used instead of the beef/chicken broth combo, but I love the depth of flavor from using both. The beef broth also adds a darker color. I use Better Than Bouillon to make customized amounts of broth.
  • Hot Sauce: I use Frank's Hot Sauce in this recipe as a flavor enhancer. It's optional and doesn't make it spicy.
  • Garnish options include green onions, roughly chopped honey roasted peanuts, lemon wedges, and toasted sesame seeds.
Making Perfectly Cooked Rice:
I love serving this with 3 cups of white long grain rice. Here is how I make it:
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of rinsed white long grain rice and let the liquid come back up to a boil.
  • Cover tightly and reduce heat to low. Simmer for 15 minutes. 
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Rice is not included in this calculation.

Nutrition

Calories: 441kcal, Carbohydrates: 31g, Protein: 37g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Cholesterol: 94mg, Sodium: 1241mg, Potassium: 1077mg, Fiber: 2g, Sugar: 23g, Vitamin A: 416IU, Vitamin C: 42mg, Calcium: 64mg, Iron: 2mg
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Course: Main Course
Cuisine: American
Author: Stephanie