Honey Garlic Glazed Salmon (Printable)

Tender salmon steaks broiled with a honey garlic glaze delivering sweet and savory flavors.

# What You'll Need:

→ Fish

01 - 4 salmon steaks (about 6 oz each), skin on or off as preferred
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons soy sauce
06 - 2 tablespoons fresh lemon juice
07 - 3 cloves garlic, minced
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven broiler to high. Line a baking sheet with foil and lightly grease it with oil or nonstick spray.
02 - Pat dry the salmon steaks and season both sides evenly with salt and black pepper. Arrange them on the prepared baking sheet.
03 - In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, olive oil, and optionally crushed red pepper flakes until well combined.
04 - Brush half of the glaze evenly over the salmon steaks.
05 - Place the baking sheet about 6 inches from the broiler heat source and broil for 6 minutes.
06 - Remove the baking sheet, brush the remaining glaze over the salmon, then broil for another 6 to 8 minutes until the fish is thoroughly cooked and edges caramelize. Ensure an internal temperature of 145°F.
07 - Transfer salmon to plates, garnish with chopped parsley, and serve with fresh lemon wedges.

# Expert Tips:

01 -
  • Ready in under 30 minutes, which means weeknight dinner without the stress.
  • That honey-garlic glaze tastes like you spent hours on it, but it comes together in one small bowl.
  • The salmon stays buttery inside while the edges get slightly caramelized and crispy, the best of both worlds.
02 -
  • Broilers vary wildly—yours might cook hotter or cooler than mine, so check your salmon at the 5-minute mark the first time you make this and adjust timing accordingly.
  • If you pat the salmon dry and let it sit on the sheet for a minute before glazing, the glaze actually clings to it instead of sliding off.
03 -
  • If you want deeper flavor, let the salmon sit in the glaze for 15 to 30 minutes before broiling—the garlic and soy permeate the fish, making it taste more intentional.
  • Check your broiler's distance from the heating element and adjust your rack position so the salmon cooks through without the glaze burning; being too close turns it bitter instead of caramelized.

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