Save The way honey hits hot soy sauce and creates this sticky, shimmering glaze still kind of amazes me. I first made this on a Tuesday when I needed something that felt special but wouldn't keep me in the kitchen until midnight. Now it is the salmon recipe that actually makes me want to cook fish at home.
My roommate walked in right when I was spooning that thick ginger glaze over the salmon and basically hovered until dinner was ready. We ended up eating standing up in the kitchen because neither of us wanted to wait.
Ingredients
- 4 skin-on salmon fillets (6 oz each): Skin-on is nonnegotiable here because it gets perfectly crisp and holds everything together
- Kosher salt and black pepper: A simple seasoning that lets the glaze do all the talking
- Low-sodium soy sauce: Regular soy sauce makes the glaze too salty as it reduces
- Honey: Creates that gorgeous sticky glaze that clings to every bite
- Freshly grated ginger: Bottled ginger cannot compete with the sharp bright heat of fresh
- Garlic: Minced finely so it melts into the sauce instead of staying chunky
- Rice vinegar: Cuts through the sweetness and adds a subtle tang
- Sesame oil: Just enough to make the glaze taste rich and finish it with warmth
Instructions
- Prep the salmon:
- Pat each fillet completely dry with paper towels then season both sides generously with salt and pepper
- Make the glaze:
- Whisk soy sauce honey grated ginger garlic rice vinegar and sesame oil in a small bowl until the honey dissolves completely
- Get the pan hot:
- Heat a large skillet over mediumhigh heat until a drop of water sizzles and evaporates instantly
- Sear skin side down:
- Place salmon skinside down and do not touch it for 4 full minutes until the skin is golden and audibly crispy
- Flip briefly:
- Carefully turn the fillets and cook for just 2 to 3 minutes until the sides turn opaque
- Add the glaze:
- Reduce heat to mediumlow pour the sauce evenly over each fillet and cook while spooning the glaze over the salmon constantly for 2 to 3 minutes
- Serve immediately:
- Plate the salmon and spoon every last drop of thickened glaze from the pan over each portion
Save This recipe became my go-to when I realized I could have restaurantstyle salmon on a random weeknight without any stress. Something about the combination of crispy skin sweet glaze and fresh garnishes just works.
Making It Your Own
I have tried adding red pepper flakes to the glaze and loved the subtle heat. Sometimes maple syrup stands in for honey and honestly the difference is barely noticeable.
Serving Ideas
Steamed jasmine rice soaks up the extra glaze perfectly. Sautéed bok choy or roasted broccoli on the side makes it feel like a complete meal without much effort.
Timing Everything
Start your rice before you prep the salmon and everything will be ready at the same time. The fish cooks fast so have all your ingredients prepped and your plates ready before you turn on the stove.
- Pat salmon dry up to an hour ahead and leave it uncovered in the fridge for even crispier skin
- Grate the ginger and garlic while the pan heats up to save time
- Warm your plates in the oven so the salmon stays hot longer
Save This salmon is one of those recipes that makes weeknight cooking feel like a small victory. Enjoy every bite.
Recipe FAQs
- → What type of salmon works best?
Skin-on fillets are ideal as the skin crisps up nicely during searing, adding texture and flavor.
- → How do I get the salmon skin crispy?
Cook the salmon skin-side down in a hot nonstick or cast iron skillet without moving it for about 4 minutes to achieve a crisp texture.
- → Can I adjust the glaze's sweetness?
Yes, substitute honey with maple syrup or brown sugar to tailor the sweetness to your preference.
- → What sides pair well with this dish?
Steamed rice, sautéed greens, or roasted vegetables complement the glazed salmon perfectly.
- → How can I add some heat to the glaze?
Incorporate 1/2 teaspoon of red chili flakes into the glaze for a gentle spicy kick.
- → Is the dish suitable for special diets?
It's pescatarian and dairy-free, but be mindful of soy and sesame allergens present in the ingredients.