Description
This Honey Glazed Salmon recipe features perfectly seared salmon fillets coated in a sweet and savory honey glaze, then baked to tender perfection. With a delicious blend of honey, soy sauce, lemon juice, garlic, and smoked paprika, this dish is both flavorful and easy to prepare in under 30 minutes, making it an ideal weeknight dinner option.
Ingredients
Scale
Salmon
- 4 salmon fillets (6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
Glaze
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
Garnish
- Lemon wedges
- Fresh parsley
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the salmon after searing.
- Prepare the glaze: In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, and smoked paprika until fully combined and smooth.
- Season the salmon: Pat the salmon fillets dry and sprinkle salt and pepper evenly on both sides to enhance flavor.
- Sear the salmon: Heat olive oil in an oven-safe skillet over medium heat. Place the salmon fillets skin-side down in the skillet and cook for 2-3 minutes until the skin is crisp and golden brown.
- Flip and glaze: Carefully turn the salmon fillets over and generously brush the tops with the prepared honey glaze, ensuring an even coating.
- Bake the salmon: Transfer the skillet into the preheated oven and bake the salmon for 10-12 minutes, or until it is cooked through and flakes easily with a fork.
- Garnish and serve: Remove from the oven, garnish with fresh lemon wedges and chopped parsley, and serve immediately for a fresh and vibrant finish.
Notes
- You can substitute maple syrup for honey for a different sweetness profile.
- If you prefer a less sweet glaze, reduce the honey by a tablespoon.
- Make sure the skillet you use is oven-safe to avoid transferring the salmon to another dish before baking.
- Checking the salmon’s internal temperature with a meat thermometer can help; it should reach 145°F (63°C).
- For extra crispy skin, pat the salmon dry very well before searing and avoid moving it during the initial sear.
