Learn how to make honey butter glazed salmon right on the stovetop. This easy fish recipe cooks in about 10 minutes and it's glazed with a simple mix of butter, honey, garlic, soy sauce, and lemon. The sauce thickens in the pan and coats the salmon with a sweet, savory finish.
Jump to:
Honey butter glazed salmon cooks in about 10 minutes on the stovetop. Mix honey, garlic, soy sauce, and lemon, sear the salmon in butter, then baste the salmon with the sauce. Fast, simple, and great for weeknight dinners.
Pair it with steamed rice, roasted vegetables, or a simple salad, and you have a complete meal in under 20 minutes.
Tips for Pan-Searing Salmon in Butter
Pan-searing salmon in a hot skillet with just a touch of butter, salt, and pepper is a wonderful way to lock in moisture without needing extra oil.
For the best results, I highly recommend using a high-quality nonstick skillet so your fillets flip easily without tearing.
If you prefer cooking with a stainless steel skillet, sear the fish in a tablespoon of ghee (clarified butter) instead of regular butter.
Ghee has the milk solids removed, meaning it can handle much higher heat without burning in the pan.
Once your salmon is cooked and it's time to simmer your honey, garlic, lemon, and soy sauce glaze, you can safely switch back to regular unsalted butter to get that rich, glossy finish.
For another simple skillet salmon recipe, try pan-seared Coho salmon with garlic butter.
Ingredients
Note: I use low-sodium soy sauce for this dish. If you're using regular soy sauce, skip the salt on the salmon before cooking. You can season at the end if needed.
See recipe card below for exact ingredient amounts.
- Salmon fillets about 6 oz each, with or without the skin
- Salt and black pepper
- Unsalted butter
- Honey
- Fresh garlic
- Low-sodium soy sauce (substitute gluten-free tamari or coconut aminos)
- Lemon
How To Make Honey Butter Glazed Salmon
Note: Use a tablespoon of ghee or oil instead of butter to cook the salmon in stainless steel. Use real butter when you make the glaze.
- Remove the salmon from the refrigerator 15 minutes prior to cooking. Pat the fish dry with paper towels.
- Lightly season the fish with salt and pepper on both sides. (Skip the salt if you have regular soy sauce.)
- Combine honey, garlic, soy sauce and lemon juice in a small bowl.
- Heat 1 tablespoon butter in a nonstick skillet over medium heat. Swirl to coat the pan.
- Place salmon in the skillet, skin side down. Cook about 3 minutes per side, depending on the thickness of the fish until just cooked through. Remove to a plate.
- Add the remaining 2 tablespoons butter to the skillet. Pour in the sauce mixture. Simmer 1 minute, stirring often, until slightly thickened.
- Return the salmon to the skillet, skin side down. Tilt the pan and spoon the sauce over the top of each fillet.
- Plate the salmon and drizzle with any remaining sauce. Serve warm.
Storage and Reheating
Let the salmon cool completely, then store it in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over low heat with a little butter. You can also microwave it in 30-second bursts, loosely covered.
Takeaway
Honey-glazed salmon is one of the easiest ways to get dinner on the table fast. It cooks in a skillet in just a few minutes, and the glaze comes together right in the same pan.
Use a good nonstick skillet for best results. If you're using stainless steel, sear the salmon in ghee or a little oil so nothing burns or sticks.
Each serving has about 30 grams of protein. Butter gives the salmon a rich taste, helping it brown evenly while staying moist inside. The quick glaze adds a touch of sweetness that balances the richness.
This recipe is perfect for busy nights or anytime you want something easy that still feels special. Serve it with steamed rice, roasted vegetables, or roasted purple sweet potatoes, and you've got a full meal in under 20 minutes.
FAQ
Yes. Skinless works just fine. Just handle it gently when flipping so it doesn't break apart.
Salmon is done when it flakes easily with a fork and turns from translucent to opaque. For perfect salmon, the internal temperature should reach 125°F (52°C).
Yes, as long as you use coconut aminos or gluten-free tamari instead of soy sauce.
Yes. Use ghee if you're cooking the salmon in a stainless steel skillet. Ghee handles heat better and won't burn the way butter does. When you make the glaze, switch back to regular butter for the best flavor.
Honey Butter Glazed Salmon
Ingredients
FOR THE SALMON
- 2 salmon fillets about 6 oz each, skin on
- kosher salt and black pepper
- 1 tablespoon unsalted butter or ghee
FOR THE SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon garlic, minced, (1 large clove)
- 2 tablespoons low-sodium soy sauce, or gluten free tamari
- 1 tablespoon lemon juice or the juice of ½ fresh lemon
Instructions
- Remove the salmon from the refrigerator 15 minutes prior to cooking. Pat the fish dry with paper towels.
- Season the fish with salt and pepper on both sides.
- Combine honey, garlic, soy sauce and lemon juice in a small bowl.
- Heat 1 tablespoon butter in a nonstick skillet over medium heat. Swirl to coat the pan. If using stainless steel, see the note below.
- Place salmon in the skillet, skin side down. Cook about 3 minutes per side, or until golden and just cooked through. Remove to a plate.
- Add the remaining 2 tablespoons butter to the skillet. Pour in the sauce mixture. Simmer 1 minute, stirring often, until slightly thickened.
- Return the salmon to the skillet, skin side down. Tilt the pan and spoon the sauce over the top of each fillet.
- Plate the salmon and drizzle with any remaining sauce. Serve warm.
Leave a Reply
You must be logged in to post a comment.