Honey Garlic Soy Glazed Salmon Recipe

I made a Honey Garlic Salmon with just six ingredients in under 35 minutes, and I use a simple glazing trick to get a thickened sauce I serve with brown rice and vegetables.

I never thought a few pantry staples would flip a weeknight into something I actually look forward to, but this soy garlic glazed salmon does exactly that. The punch of soy sauce and garlic melt into a sticky glossy sheen that somehow makes the salmon sing, and I cant stop poking at the glaze while it rests.

After hours of scrolling through Asian Salmon Recipes I finally made my own version, and it feels like cheating because it’s so easy. It belongs in the rotation with other Easy Salmon Recipes, trust me you wont miss anything fancy.

Ingredients

• Salmon: Rich in protein and omega 3s, flaky when cooked, great for quick dinners.
• Soy sauce: Brings savory umami and salt, low sodium cuts sodium bite.
• Honey: Gives sweet sticky glaze and beautiful caramel notes, balances salty flavors well.
• Garlic: Pungent aromatic that brightens the dish minced gives quick sharp flavor.
• Sesame oil: Toasted oil adds nutty fragrance use sparingly because it can overpower.
• Cornstarch: Thickens glaze so it clings to fish, gives glossy finish without changing taste.

Ingredient Quantities

• 4 salmon fillets (about 1 to 1 1/4 lb total, skin on or off, whatever youve got)
• 1/4 cup low sodium soy sauce
• 3 tbsp honey
• 3 garlic cloves, minced or roughly chopped
• 1 tbsp toasted sesame oil or neutral oil like vegetable
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry to thicken the glaze)

How to Make this

1. Mix the sauce: whisk together 1/4 cup low sodium soy sauce, 3 tbsp honey and the 3 minced garlic cloves in a small bowl until the honey is mostly dissolved.

2. Make the slurry: stir 1 tsp cornstarch into 1 tbsp cold water until smooth, set it beside the stove.

3. Pat the 4 salmon fillets dry with paper towels, that helps them brown, and let them sit at room temp while the pan heats for 5 minutes.

4. Heat a large nonstick or stainless skillet over medium high heat until hot, add the 1 tbsp toasted sesame oil and swirl to coat the pan.

5. Place salmon in the pan skin side down if it has skin, press gently for 10 seconds so the skin stays flat, cook 3 to 5 minutes without moving it until the bottom is golden and it releases easily.

6. Flip the fillets, lower heat to medium, pour the soy+honey+garlic sauce around the fish and let it simmer gently 1 to 2 minutes so the flavors heat through.

7. Stir the cornstarch slurry once more then add it to the pan, stir the sauce as it thickens into a glossy glaze, about 30 to 60 seconds, spoon the thickened glaze over the salmon to coat.

8. Remove from heat when salmon is cooked through to your liking (roughly 2 to 4 more minutes after flipping depending on thickness), let rest 1 to 2 minutes so the glaze sticks, then serve over brown rice with your favorite veg and extra glaze spooned on top.

Equipment Needed

1. Large nonstick or stainless skillet (about 10 to 12 inch)
2. Small mixing bowl for the soy+honey+garlic sauce
3. Another small bowl or ramekin for the cornstarch slurry
4. Whisk or fork to mix the sauce and slurry
5. Measuring cups and spoons (1/4 cup + tbsp/tsp)
6. Sharp knife and cutting board to mince the garlic and prep salmon
7. Paper towels to pat the salmon dry
8. Fish spatula or tongs and a spoon to baste/coax the glaze over the fillets
9. Plate or shallow dish to rest the cooked salmon before serving

FAQ

Honey Garlic Soy Glazed Salmon Recipe Substitutions and Variations

• Low sodium soy sauce: use tamari (1:1, gluten free) or coconut aminos (less salty, a bit sweeter so you might want a tad more).
• Honey: swap with maple syrup (1:1), agave nectar (1:1 but sweeter so use less) or brown sugar dissolved in hot water (about 1 tbsp sugar + 1 tbsp water).
• Toasted sesame oil or neutral oil: if you dont have toasted sesame oil use vegetable/canola oil and stir in 1 tsp toasted sesame seeds or a few drops of regular sesame oil; peanut oil also gives a nice nutty note.
• Cornstarch slurry: replace with arrowroot powder (same ratio, gives a glossy finish), or use a flour slurry (2 tbsp flour + cold water) and cook a bit longer, or simply simmer the glaze until it reduces and thickens.

Pro Tips

– Dont salt the salmon way ahead of time or you’ll draw out moisture, salt just a minute or two before it hits the pan. Pat it super dry and let it come close to room temp for a better sear, and if the skin is on keep it flat and let it crisp up before you flip.

– Honey burns fast so never blast the pan after you add the sauce, lower the heat first. If your honey is super thick warm it a little or stir it into the soy so it dissolves better, that way the glaze cooks evenly and doesnt get bitter.

– Make the cornstarch slurry in a cold cup and stir it again right before adding, then drizzle it in while you stir the sauce so you dont get lumps. If you do get lumps just push the sauce through a fine sieve or grab a fork and whisk it till smooth.

– Dont rely only on look to tell doneness, use an instant read thermometer if you can 125 to 130 degrees F for medium rare, 135 to 140 if you like it more done. Also take the pan off the heat a little early and spoon the glaze on top while it rests, the residual heat finishes the fish and helps the glaze stick.