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A plate with two honey glazed salmon fillets topped with lemon slices and herbs, served with broccolini. Lemon slices, fresh herbs, and a bowl of honey are nearby.
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Honey Glazed Salmon Recipe

This honey-glazed salmon delivers a sticky, golden-brown crust with bright turmeric and lemon cutting through the sweetness. The butter-oil combo helps to prevent burning while the glaze sets coating the fish in flavor. Two fillets, one pan, 10 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 424kcal
Author: Kita Roberts

Equipment

Ingredients

  • 2 salmon fillets about 6 oz each, skin-on, center cut preferred
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon avocado oil or other high smoke point oil
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon turmeric
  • 1 tablespoon fresh parsley finely chopped
  • Fresh dill or thyme optional, for garnish

Instructions

Make the glaze & Prep the Salmon

  • In a small bowl, whisk together the honey, lemon juice, turmeric, and parsley. Set aside.
    A bowl of glaze with a whisk, fresh salmon fillets on a plate, and sprigs of thyme on a light blue surface.
  • Pat the salmon completely dry with paper towels. Season both sides evenly with salt and black pepper.

Sear the Salmon

  • Heat butter and avocado oil in a large skillet over medium-high heat until the butter melts and begins to foam.
  • Place salmon skin-side down in the skillet. Cook undisturbed until the skin is crisp and the flesh turns opaque about halfway up the sides, about 4–6 minutes depending on thickness.
  • Carefully flip the salmon and cook 30–60 seconds to set the flesh side.

Lower heat and glaze.

  • Reduce heat to medium. Pour the glaze into the pan and immediately begin spooning it over the salmon as it bubbles and thickens. Cook another 1–2 minutes.
    Two cooked salmon fillets in a black skillet, topped with green herbs and honey glaze, with a spoon resting on one fillet; fresh herbs and a pink cloth are nearby.
  • Remove from heat at: 125–130°F for medium (juicy, slightly translucent center) 135–140°F for more fully cookedThe salmon should flake easily but still look moist in the center.

Rest and serve.

  • Let rest 2–3 minutes. Spoon remaining glaze over the top and garnish if desired.
    Two pieces of cooked honey glazed salmon in a cast iron skillet, garnished with lemon slices, fresh herbs, and a honey dipper in a bowl of honey nearby.

Notes

  • Dry salmon thoroughly before searing for better browning and crisp skin.
  • Do not move the fish while searing skin-side down; it will release naturally when ready.
  • Lower the heat before adding honey to prevent burning.
  • Salmon continues cooking slightly after removal due to carryover heat.
  • If the glaze thickens too quickly, add 1–2 teaspoons of water or lemon juice to loosen.
Skin-Side Down Method:
  • Start salmon skin-side down and don't flip.
  • After 2-3 minutes, when the sides start to turn opaque, add the glaze to the flesh side, facing up. Baste every 30-45 seconds by spooning the glaze back over the top.
  • The fish cooks from the bottom heat while the glaze sets on top. The salmon is done when opaque almost all the way through with a slightly translucent center (125-130°F), about 8-10 minutes total.
  • The skin releases easily when ready. No skin? Same method - pick a side and leave it down.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 19g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1241mg | Potassium: 897mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 415IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg