Honey Garlic Glazed Salmon

nibbleboard.com/recipes/honey-garlic-glazed-salmon

Ingredients

Instructions

1. Pat salmon fillets dry with paper towels. Season on both sides with salt, pepper, and smoked paprika.
2. Move an oven rack to the middle position and preheat the broiler to high. Keep the rack in the middle — placing it too high will burn the sauce.
3. Heat butter and olive oil in a large oven-safe skillet over medium-high heat. Once the butter melts, add garlic, water, soy sauce, sriracha, honey, and lemon juice. Stir and cook until the sauce is heated through, about 30 seconds.
4. Add salmon skin side down to the skillet. Cook for 3 minutes, spooning sauce over the top of the fillets every 30 seconds to baste.
5. Transfer the skillet to the oven. Broil on high for 5-6 minutes, basting with sauce once halfway through, until the glaze is caramelized and the salmon is cooked to your liking.
6. Remove from the oven. Spoon extra sauce from the pan over the fillets and garnish with minced parsley and sesame seeds.

Nutrition per Serving

Chef Tips

• Use the middle oven rack for broiling — a high rack position will scorch the honey glaze before the salmon cooks through.
• Basting is everything here. Spooning that sauce over the fillets while they sear builds up layers of sticky, caramelized flavor.
• For a milder version, skip the sriracha entirely or replace it with a teaspoon of Dijon mustard for a subtler kick.
• Wild salmon is leaner and cooks faster than farmed Atlantic salmon — check it a minute early to avoid overcooking.
• Leftover sauce in the skillet is liquid gold. Drizzle it over rice or roasted vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The glaze thickens as it cools — it reheats beautifully.