I paired pan-seared salmon with a glossy honey soy glaze and a simple secret that makes it stand out among Seared Salmon Dinner Ideas.

Jump to Recipe

I never thought a quick pan-sear could act like a revelation, but this honey glazed salmon changed my mind. Using simple salmon fillets and a hit of honey the fish gets this sticky glazed finish that makes you want to dig in before the photo’s even done.

It’s the kind of thing I send friends when they ask for Seared Salmon Dinner Ideas, yet it feels sneaky fancy. If you’re bored of the same dinners, this one reads like a secret hack, part Glazes For Salmon Easy and part weekday cheat, and it leaves you curious what else you’ll fix next.

I screw up sometimes, it still turns out great.

Ingredients

Print Recipe (No Advertisments)

Salmon: Rich in protein and omega-3 fats, keeps heart healthy and flakes beautifully when cooked.
Soy sauce: Adds salty umami, some sodium though, so choose low-sodium for healthier flavor.
Honey: Sweetens and helps glaze, simple carbs for energy, use modestly to avoid excess sugar.
Garlic: Pungent, adds savory depth and antioxidants, minced garlic browns fast so watch closely.
Ginger: Bright, slightly spicy, aids digestion and lifts the sauce with fresh zing.
Rice vinegar: Gives gentle tang, balances sweet honey, keeps the glaze from tasting too flat.
Sesame oil: Toasted sesame adds nutty aroma, very strong so use sparingly.
Green onions: Bright, mild oniony finish, adds color and fresh crunch when sprinkled last.

Ingredient Quantities

4 salmon fillets (about 6 oz each)

Salt and freshly ground black pepper, to taste

1 tbsp vegetable oil or olive oil

1/4 cup low sodium soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tsp toasted sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp cornstarch mixed with 1 tbsp cold water

2 green onions, thinly sliced

1 tsp sesame seeds, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Pat the 4 salmon fillets dry with paper towels, season both sides with salt and freshly ground black pepper, and let sit at room temp for 10 to 15 minutes so they cook more evenly.

2. Thinly slice 2 green onions and set aside, measure 1 tsp sesame seeds for garnish. In a small bowl mix 1/4 cup low sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves garlic minced and 1 tsp fresh ginger grated. Put the 1 tsp cornstarch mixed with 1 tbsp cold water in a tiny cup and keep handy.

3. Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat until it shimmers but dont smoke.

4. Place salmon in the pan skin side down if it has skin, press gently for a few seconds so the skin makes full contact and wont curl. Sear 4 to 5 minutes without moving, until the skin is crisp and the fish is opaque about 3/4 of the way up the sides.

5. Flip the fillets and cook another
1.5 to 3 minutes depending on thickness and how done you like it. Use a fish spatula if you have one, it makes flipping easier. Dont overcrowd the pan, do in batches if needed.

6. Remove the salmon to a plate and tent loosely with foil to rest while you make the glaze.

7. Lower heat to medium and pour the soy-honey mixture into the same skillet to deglaze, scraping up the browned bits with a wooden spoon. Bring to a gentle simmer.

8. Stir in the cornstarch slurry and cook 30 to 60 seconds until the sauce becomes glossy and slightly thickened. Taste and adjust, add a little more honey if you want it sweeter or a splash of soy if it needs salt.

9. Return the salmon to the pan for 30 seconds to a minute, spooning the glaze over the fillets so they get nicely coated. Transfer to plates, garnish with the sliced green onions and the 1 tsp sesame seeds and serve immediately with rice or veggies.

Equipment Needed

1. Paper towels
2. Cutting board and chef’s knife (for slicing green onions and prepping salmon)
3. Measuring cups and spoons
4. Small mixing bowl (for the soy-honey glaze)
5. Ramekin or tiny cup (for the cornstarch slurry)
6. Large skillet, dont use one thats too small
7. Fish spatula or thin flexible spatula (helps flipping)
8. Wooden spoon (for scraping browned bits while deglazing)
9. Plate and foil to rest the cooked salmon

FAQ

Q: How long should I cook the salmon and what temp is best?
A: For pan searing, heat oil over medium-high, cook skin-side down 3 to 4 minutes until crisp, flip and cook 2 to 3 more minutes for medium. Internal temp about 125 to 130 F when you take it off, it will rise a few degrees while resting. If baking, 400 F for 10 to 12 minutes. Times vary by thickness so keep an eye on it.

Q: Won't the honey burn while I cook the glaze?
A: Honey can burn if it hits very high heat. Keep the pan at medium or lower when combining the soy, honey, vinegar, garlic and ginger. Another trick: simmer the sauce separately, thicken with the cornstarch slurry, then spoon or brush it on finished salmon. That way the honey gets glossy not scorched.

Q: Can I use frozen salmon?
A: Yes but thaw it first for best results. Overnight in the fridge is ideal; for faster thaw, seal it and submerge in cold water for 20 to 30 minutes. Pat very dry before cooking so it browns. If you must cook from frozen, expect longer cook time and wait to add the glaze until the salmon is nearly done.

Q: I need a gluten free or soy free option, what do I swap?
A: Use tamari for a gluten free soy swap. For soy free try coconut aminos, but its flavor is sweeter and lighter so you might cut back a bit on honey. All other steps stay the same.

Q: How do I get a shiny, thick sauce without lumps?
A: Mix the cornstarch with cold water first so its smooth. Whisk that slurry into the simmering sauce slowly and keep stirring until it thickens. Remove from heat soon after it thickens or it can get too gloopy. If lumps appear, strain or whisk vigorously.

Q: Can I make this ahead or freeze leftovers?
A: You can make the sauce ahead and store in the fridge 3 to 4 days. Cooked salmon is best eaten the same day but will keep 1 to 2 days in the fridge. Freezing cooked glazed salmon changes texture, so I dont recommend it unless you really need to.

Honey Soy Sauce Glazed Salmon Recipe Substitutions and Variations

Low sodium soy sauce: swap with tamari (gluten free) or coconut aminos for a soy free option, use the same amount, coconut aminos will be a bit sweeter so taste and adjust salt.
Honey: use maple syrup or agave nectar 1:1, they’ll thin the glaze a bit but still taste great, or brown sugar at about 3/4 the volume dissolved in a splash of hot water to make a syrupy swap.
Rice vinegar: apple cider vinegar or white wine vinegar work one for one, they’re slightly stronger so start with the same amount and taste, lemon juice can also work but gives a brighter citrus note so maybe use 3/4 the amount.
Cornstarch slurry: substitute arrowroot or tapioca starch 1:1 for a clear glossy finish, potato starch also 1:1, or use all purpose flour at double the amount (mix with cold water to avoid lumps).

Pro Tips

1) Pat the salmon really dry and let it sit at room temp for about 10 minutes, this helps it sear instead of steaming. If the skin starts to curl, press it down with the spatula for the first 10 seconds so it makes full contact, or make a couple tiny slits along the edge so it lays flat.

2) Get the pan good and hot before adding the fish, you want the oil to shimmer but not smoke. Use a heavy skillet if you have one, and dont crowd the pan. If you cook in batches the browning will be way better.

3) Make the glaze on medium heat and add the cornstarch slurry slowly, stirring until it just becomes glossy. Honey burns fast so avoid a rolling boil, and add the toasted sesame oil at the end so the flavor stays bright instead of getting bitter.

4) Use an instant read thermometer if you want perfect doneness, around 125 to 130 F for tender, medium salmon or up to 145 F if you prefer it fully cooked. Rest the fillets for a minute before serving so the juices settle, and spoon the glaze over right before you plate for the best shine.

Honey Soy Sauce Glazed Salmon Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I paired pan-seared salmon with a glossy honey soy glaze and a simple secret that makes it stand out among Seared Salmon Dinner Ideas.

Servings

servings

Calories

420

kcal

Equipment: 1. Paper towels
2. Cutting board and chef’s knife (for slicing green onions and prepping salmon)
3. Measuring cups and spoons
4. Small mixing bowl (for the soy-honey glaze)
5. Ramekin or tiny cup (for the cornstarch slurry)
6. Large skillet, dont use one thats too small
7. Fish spatula or thin flexible spatula (helps flipping)
8. Wooden spoon (for scraping browned bits while deglazing)
9. Plate and foil to rest the cooked salmon

Ingredients

4 salmon fillets (about 6 oz each)
Salt and freshly ground black pepper, to taste
1 tbsp vegetable oil or olive oil
1/4 cup low sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp cold water
2 green onions, thinly sliced
1 tsp sesame seeds, for garnish

Directions

Pat the 4 salmon fillets dry with paper towels, season both sides with salt and freshly ground black pepper, and let sit at room temp for 10 to 15 minutes so they cook more evenly.
Thinly slice 2 green onions and set aside, measure 1 tsp sesame seeds for garnish. In a small bowl mix 1/4 cup low sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves garlic minced and 1 tsp fresh ginger grated. Put the 1 tsp cornstarch mixed with 1 tbsp cold water in a tiny cup and keep handy.
Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat until it shimmers but dont smoke.
Place salmon in the pan skin side down if it has skin, press gently for a few seconds so the skin makes full contact and wont curl. Sear 4 to 5 minutes without moving, until the skin is crisp and the fish is opaque about 3/4 of the way up the sides.
Flip the fillets and cook another
5 to 3 minutes depending on thickness and how done you like it. Use a fish spatula if you have one, it makes flipping easier. Dont overcrowd the pan, do in batches if needed.
Remove the salmon to a plate and tent loosely with foil to rest while you make the glaze.
Lower heat to medium and pour the soy-honey mixture into the same skillet to deglaze, scraping up the browned bits with a wooden spoon. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook 30 to 60 seconds until the sauce becomes glossy and slightly thickened. Taste and adjust, add a little more honey if you want it sweeter or a splash of soy if it needs salt.
Return the salmon to the pan for 30 seconds to a minute, spooning the glaze over the fillets so they get nicely coated. Transfer to plates, garnish with the sliced green onions and the 1 tsp sesame seeds and serve immediately with rice or veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.