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This sweet garlicky honey glazed salmon recipe can be put together in just twenty minutes! Seriously addictive.
Serve this delicious salmon with oven roasted asparagus or rice pilaf for a sophisticated midweek meal, or any special occasion.
I love seafood, but I love easy seafood even more. Salmon is so versatile and quick to cook. This salmon recipe is one I like to make when I have friends and family over for dinner, it looks so impressive but leaves me plenty of time to socialize with my guests.
This honey-glazed salmon makes a juicy, flaky, and satisfying dish!
The inspiration for this recipe came from a dish I had in a restaurant. I loved it so much I decided to try and create my own version to make at home and then share with you.
Why This Recipe Works
- The simple glaze uses sweet chili sauce to give the dish a little kick.
- The honey adds sweetness along with the sweet chili sauce.
- Fresh aromatics like garlic and green onions lift the flavors.
The Benefits of Eating Salmon
Salmon is so nutritious, it’s loaded with omega 3’s, vitamins and also high in protein. Why not enjoy the benefits of this amazing seafood whilst enjoying a delicious meal.
Salmon Buying Guide
- Fresh fish including salmon should never smell fishy. Avoid any pungent smells when purchasing your seafood.
- Choose vibrant colored flesh not be dull. It should glisten and be bright in color.
- Always ask questions at the fish counter. Is it previously frozen? Is it in season? When was it delivered to the store?
- Try to avoid salmon that has been previously frozen. Fresh is always best.
- Always use your salmon soon after getting it home. I suggest no more than a day before cooking.
To Skin or Not To Skin
When cooking salmon, I recommend keeping the skin on as it provides a layer of protection of the fish’s flesh from the hot pan and helps to hold the salmon together.
How To Perfectly Cook Salmon
My top tip – use a meat thermometer! It will change your life. No guessing, you just insert it into the salmon and know for sure! Salmon is very easy to overcook to test for doneness, cook just until an internal temperature of 145°F. It will be perfectly cooked!
How to Make glazed Salmon
- Pat salmon dry and season with salt and pepper.
- Add garlic, soy sauce, vinegar, honey, sweet chili sauce, and green onions. Stir to combine.
- Add the salmon and coat with the sauce.
- Broil for 5 to 6 minutes.
- Serve and enjoy.
Step by Step Instructions
Start by patting your salmon dry and seasoning with salt and pepper.
Add the garlic, green onions, and honey.
Add soy sauce, white wine vinegar, and sweet chilli sauce.
Stir to combine. Place salmon in the pan.
Cover the salmon with the sauce and broil for five to six minutes.
Serve immediately, it’s that easy!
Tips & variations
- Salmon is very easy to overcook. I recommend using a meat thermometer to test for doneness and cook just until an internal temperature of 145°F.
- If your sauce does not thicken after broiling, remove the salmon from the pan and boil the sauce on the stove until thickened and reduced.
- If you don’t have Sweet Chilli Sauce you can use Sriracha in its place.
Storing and Freezing Instructions
- It is always best to serve this dish immediately, however, you can make the sauce ahead of time. Then when ready to use, throw it all together and cook.
- Leftover glazed salmon can be refrigerated in an airtight container for up to three days.
- I would not recommend freezing this dish.
Other Great Seafood
FAQs
How do you know when broiled salmon is done?
When the meat is flaky and it has an internal temperature of 145°F
What is that white stuff that comes out of salmon?
The white substance on salmon when it’s cooked is called albumin. Which is a protein that exists in fish and is realased during the cooking process.
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Recipe
Honey Glazed Salmon
Ingredients
- 4 salmon fillets
- 2 tbsp oil
- 6 cloves garlic
- ¼ cup honey
- ¼ cup Thai sweet chili sauce (or Sriracha)
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- green onions
- salt and pepper
Instructions
- Preheat the broiler to 500°F/260°C (in the UK, you’ll cook under the grill).
- Pat salmon dry and season with salt and pepper.
- In an oven-safe skillet, add the oil, garlic, green onions, soy sauce, rice wine vinegar, sweet chili sauce, and honey. Stir to combine.
- Place the salmon in the pan, coat with the sauce, and broil until the salmon has an internal temperature of 145°F/63°C
Tips
- Salmon is very easy to overcook. I recommend using a meat thermometer to test for doneness and cook just until an internal temperature of 145°F.
- If your sauce does not thicken after broiling, remove the salmon from the pan and boil the sauce on the stove until thickened and reduced.
- If you don’t have Sweet Chilli Sauce you can use Sriracha in its place.
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