The Pantry
American

Honey garlic salmon

Pan-seared salmon gets a glossy honey-garlic glaze made from honey, soy sauce, lemon juice, butter, and minced garlic. The fillets are cooked skin-side down first for crisp edges, then finished briefly in the sauce so the fish stays moist and the glaze turns syrupy, not sticky-sweet. This recipe makes 2 servings, finished with scallions and sesame seeds.

Prep 10 minCook 12 minRest 7 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Honey garlic salmon
~550 calper person · ~1100 total
~$11.85meal total · ~$5.92 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 12-inch skillet and cook the salmon in two batches if the pan feels crowded, then reduce the doubled glaze in the same pan between batches. Do not blindly double the heat or searing time; thicker or crowded fillets need the same sauce method but a little more room to brown cleanly. The glaze contains water, so any extra thinning should be added sparingly; the sauce thickens from reduction and light butter emulsion, not from long simmering.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

7 left
Step 1

Mix the glaze

~5 min

Mix the glaze.

In a small bowl, whisk together the honey, low-sodium soy sauce, lemon juice, water, and minced garlic until smooth.

Set it next to the stove so it is ready before the salmon finishes searing.

Pat the salmon fillets dry with paper towels, then season both sides with the kosher salt and black pepper.

Let the seasoned fish sit at room temperature for 5 minutes while the surface dries a little more, which helps the skin brown instead of steam.

Ingredients
  • 2 total for recipeSalmon fillets (6 oz each, 12 oz total), skin-on
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
  • 1 tsp total for recipeGarlic
  • 2 tbsp total for recipeHoney
  • 2 tbspLow-sodium soy sauce
  • 1 tbspLemon juice
  • 2 tbsp total for recipeWater
Step 2

Heat the skillet

~3 min

Heat the skillet.

Set a 12-inch skillet over medium-high heat for about 2 minutes, then add the avocado oil and swirl to coat the pan.

The oil should shimmer but not smoke heavily.

Place the salmon in the skillet skin-side down, laying each fillet away from you to avoid splatter.

Press lightly with a spatula for the first 10 seconds so the skin stays flat against the hot pan.

Ingredients
  • 2 total for recipeSalmon fillets (6 oz each, 12 oz total), skin-on
  • 1 tbspAvocado oil
Step 3

Sear the first side

~5 min cook

Sear the first side.

Cook the salmon skin-side down for 4 to 5 minutes without moving it.

The skin should deepen to a golden brown, and the color of the fish should creep up the sides as it cooks.

If the fillets are very thick, lower the heat slightly after the first minute so the skin does not scorch before the center starts cooking.

Step 4

Flip and start the sauce

After ~5 min

Flip and start the sauce.

Use a thin spatula to turn the salmon carefully.

Cook the second side for 1 minute, just until the flesh begins to turn opaque around the edges.

Lower the heat to medium-low, add the butter to the pan, and pour in the honey-garlic mixture.

The butter should melt right away and help the sauce turn glossy.

Ingredients
  • 2 tbsp total for recipeHoney
  • 1 tbsp total for recipeUnsalted butter
Step 5

Glaze to finish

~2 min

Glaze to finish.

Spoon the bubbling sauce over the salmon for 1 to 2 minutes, tilting the skillet so the glaze gathers in one corner.

Keep the heat moderate, because honey can burn if the burner stays too high.

The sauce is ready when it lightly coats the back of a spoon and the thickest part of the salmon reaches 145°F on an instant-read thermometer.

If the glaze thickens too fast, add 1 tbsp water and stir once.

Ingredients
  • 2 total for recipeSalmon fillets (6 oz each, 12 oz total), skin-on
  • 1 tbspWater
Step 6

Rest and serve

~8 min

Rest

If the sauce needs loosening, swirl in a teaspoon of water off the heat

then spoon the glaze over the fillets.

Scatter the sliced scallions and toasted sesame seeds on top, making sure some of the sauce pools around the salmon for serving.

Ingredients
  • 2 total for recipeSalmon fillets (6 oz each, 12 oz total), skin-on
  • 1/2 ozScallions
  • 1 tspToasted sesame seeds
Step 7

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Honey garlic salmon: serve.

Honey garlic salmon: Transfer the salmon to plates and let it rest for 2 minutes so the juices settle.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 2 salmon fillets (6 oz each, 12 oz total), skin-on
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil
  • 1 tsp minced garlic
  • 2 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 tbsp unsalted butter
  • 1/2 oz scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Method

  1. Mix the glazeIn a small bowl, whisk together the honey, low-sodium soy sauce, lemon juice, water, and minced garlic until smooth. Set it next to the stove so it is ready before the salmon finishes searing. Pat the salmon fillets dry with paper towels, then season both sides with the kosher salt and black pepper. Let the seasoned fish sit at room temperature for 5 minutes while the surface dries a little more, which helps the skin brown instead of steam.
  2. Heat the skilletSet a 12-inch skillet over medium-high heat for about 2 minutes, then add the avocado oil and swirl to coat the pan. The oil should shimmer but not smoke heavily. Place the salmon in the skillet skin-side down, laying each fillet away from you to avoid splatter. Press lightly with a spatula for the first 10 seconds so the skin stays flat against the hot pan.
  3. Sear the first sideCook the salmon skin-side down for 4 to 5 minutes without moving it. The skin should deepen to a golden brown, and the color of the fish should creep up the sides as it cooks. If the fillets are very thick, lower the heat slightly after the first minute so the skin does not scorch before the center starts cooking.
  4. Flip and start the sauceUse a thin spatula to turn the salmon carefully. Cook the second side for 1 minute, just until the flesh begins to turn opaque around the edges. Lower the heat to medium-low, add the butter to the pan, and pour in the honey-garlic mixture. The butter should melt right away and help the sauce turn glossy.
  5. Glaze to finishSpoon the bubbling sauce over the salmon for 1 to 2 minutes, tilting the skillet so the glaze gathers in one corner. Keep the heat moderate, because honey can burn if the burner stays too high. The sauce is ready when it lightly coats the back of a spoon and the thickest part of the salmon reaches 145°F on an instant-read thermometer. If the glaze thickens too fast, add 1 tbsp water and stir once.
  6. Rest and serveTransfer the salmon to plates and let it rest for 2 minutes so the juices settle. If the sauce needs loosening, swirl in a teaspoon of water off the heat, then spoon the glaze over the fillets. Scatter the sliced scallions and toasted sesame seeds on top, making sure some of the sauce pools around the salmon for serving.

Before you cook

What to get ready

Wide skillet, thin fish spatula, small sauce bowl and instant-read thermometer.

Stir the honey glaze before searing and keep a little water nearby to loosen it.

If something needs adjusting

Honey burns around the fish

Lower the heat once glaze enters the skillet and add a small splash of water if it reduces too quickly.

Fish sticks when turned

Dry the surface before cooking and wait for the first side to set before loosening gently. Check the thickest portion reaches 145°F.

Store for later

Refrigerate cooked fish promptly and keep cold toppings separate. Reheat gently to 165°F; excessive additional cooking will make it drier.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining scallions and sesame seeds in teriyaki tofu.

Next use for your ingredients: Tofu teriyaki →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Dry salmon browns better than damp salmon, so blot the fillets well before seasoning. Once the honey sauce goes into the pan, keep the heat at medium-low and spoon constantly to prevent scorching. If the fillets are uneven in thickness, tuck the thinner tail end under slightly when you place them in the skillet so they finish more evenly.

Make it work for you

If you swap in trout fillets, keep the same glaze but shorten the sear slightly because trout is usually thinner and more delicate. Skinless fillets also work, but they need less time on the first side and can overcook quickly, so lean on the thermometer instead of the clock. The sauce method stays the same.

Use more of your honey and soy sauce in crispy sesame tofu.

How do I keep the honey-garlic glaze from burning?

Keep the pan at medium-low once the honey and soy sauce go in, and add the water before the glaze hits the skillet. If the sauce starts to darken before the salmon is done, pull the pan off the heat for a few seconds, then return it and spoon constantly. Add the butter last so the sauce turns glossy instead of sticky.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try