Table of Contents

• Honey Garlic Glazed Salmon
  • Ingredients (Serves 4)
    • Honey Garlic Glaze
• Method 1: Pan-Seared (Best Flavor + Glaze)
  • • Season
    • Sear
    • Make the Glaze
    • Finish
• Method 2: Oven Baked (Easiest)
• Serve With:
• Q&A – Salmon Success Guide
  • • How do I know when salmon is done?
    • Why is my glaze burning?
    • Can I use frozen salmon?
    • Skin on or off?
    • Can I air fry it?
    • Too sweet?
    • Can I meal prep this?

 Honey Garlic Glazed Salmon

Sweet, Savory, and Simple to Make

 Ingredients (Serves 4)

• 4 salmon fillets (6 oz each, skin on or off)
• Salt & black pepper to taste
• 1 tbsp olive oil
• Lemon wedges (optional)

 Honey Garlic Glaze

• ⅓ cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp lemon juice (or rice vinegar)
• 1 tsp Dijon mustard (optional, adds depth)
• ½ tsp red pepper flakes (optional heat)

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 Method 1: Pan-Seared (Best Flavor + Glaze)

 Season

Pat salmon dry.
Season lightly with salt and pepper.

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 Sear

Heat olive oil in skillet over medium-high.

Place salmon skin-side down (if using skin).
Cook 4–5 minutes without moving.

Flip and cook another 2–3 minutes.

Remove salmon temporarily.

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 Make the Glaze

In same pan (reduce heat to medium):
Add honey, garlic, soy sauce, lemon juice, mustard.

Simmer 2–3 minutes until slightly thickened.

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 Finish

Return salmon to pan.
Spoon glaze over top.
Cook 1–2 more minutes until internal temp reaches:

• 125°F (52°C) → Medium
• 130–135°F (54–57°C) → Flaky & perfect

Glaze should be glossy and sticky.

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 Method 2: Oven Baked (Easiest)

 Preheat to 400°F (200°C)
 Place salmon on lined baking sheet
 Pour glaze over top
 Bake 12–15 minutes
 Broil 1–2 minutes for caramelized finish

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 Serve With:

• Garlic butter rice
• Roasted asparagus
• Mashed potatoes
• Steamed broccoli
• Quinoa bowl

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 Q&A – Salmon Success Guide

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 How do I know when salmon is done?

It flakes easily with a fork and is slightly translucent in the center.

Don’t overcook — it dries fast.

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 Why is my glaze burning?

Honey burns quickly.
Lower heat once sauce starts bubbling.

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 Can I use frozen salmon?

Yes — thaw completely and pat very dry first.

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 Skin on or off?

Skin on helps protect the fish while cooking.
You can remove after cooking if preferred.

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 Can I air fry it?

Yes!

• 390°F (200°C)
• 7–10 minutes
• Brush glaze on halfway

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 Too sweet?

Add:

• Extra squeeze lemon
• Splash soy sauce
• ½ tsp rice vinegar

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 Can I meal prep this?

Yes — keeps 3 days refrigerated.
Reheat gently (microwave at 50% power).