Honey Garlic Glazed Salmon

nibbleboard.com/recipes/honey-garlic-salmon

Ingredients

Instructions

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

Nutrition per Serving

Chef Tips

• Use the middle oven rack, not the top — the honey in the sauce burns quickly under direct broiler heat.
• Don't skip the basting while pan-searing. Spooning sauce over the salmon builds layers of sticky glaze that caramelize beautifully under the broiler.
• For a milder version, reduce or skip the sriracha entirely. The honey-garlic-soy combination is delicious on its own.
• Check doneness by pressing the thickest part of the fillet — it should feel firm on the outside but still give slightly in the center for medium (145°F).
• Leftover salmon keeps well in the fridge for 3 days and makes incredible salmon rice bowls or salad toppers when served cold.

Storage

Store leftover salmon and sauce separately in airtight containers in the fridge for up to 3 days.