Ingredients
Equipment
Method
Prepare the Salmon
- Thoroughly pat your salmon fillets dry with paper towels. This crucial step helps the seasoning adhere better and promotes a beautiful sear. Season the salmon generously with kosher salt, black pepper, smoked paprika, and blackening seasoning (if you're using it). Set the seasoned salmon aside.
- Adjust your oven rack to the middle position, then preheat your broiler. Broiling with the rack too high is a common mistake that can cause the delicious Honey Garlic sauce to burn quickly.
Craft the Signature Glaze
- In a large, oven-safe skillet, add the butter and olive oil over medium-high heat. Once the butter is melted and shimmering, add the minced garlic and cook for about 30 seconds until it becomes fragrant.
- Pour in the ½ cup of honey, 3 Tbsp water, 3 Tbsp soy sauce, 1 Tbsp sriracha sauce, and 2 Tbsp lemon juice. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 30 seconds until the sauce is heated through.
- In a small bowl, whisk together 1 tsp cornstarch with 1 Tbsp cold water until smooth. Pour this cornstarch slurry into the simmering sauce in the skillet, whisking continuously for about 1 minute. You'll notice the sauce visibly thicken and become beautifully glossy, transforming into that perfect, sticky glaze you're looking for. This prevents any issues with a watery sauce!
Cook and Caramelize
- Carefully add the seasoned salmon fillets to the skillet, skin side down if your salmon has skin (the skin helps protect the delicate flesh and can get wonderfully crispy!). Cook for 3 minutes over medium-high heat. While the salmon cooks, frequently baste it by spooning the rich sauce from the pan over the top. This builds layers of that gorgeous, caramelized glaze.
- Transfer the skillet to the preheated broiler. Broil the salmon for 5-6 minutes, basting with the sauce one more time during the broiling process, until the salmon is beautifully caramelized and cooked to your desired doneness. To avoid overcooking salmon, I recommend an internal temperature of 145°F; it should flake easily with a fork.
- Garnish with fresh minced parsley if desired, then serve immediately.
Nutrition
Notes
For best results, pat salmon thoroughly dry, use the cornstarch slurry for a perfectly thick glaze, and position your oven rack to the middle when broiling. Baste frequently for amazing layers of flavor and avoid overcooking by aiming for an internal temperature of 145°F. This dish pairs wonderfully with Israeli couscous, Bok choy, roasted potatoes, or green beans. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently to prevent drying. The sauce can be made 2-3 days in advance. Nutrition information is estimated based on common ingredients and serving sizes and may vary.