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5.0 from 27 votes

Honey Glazed Salmon

This Honey Glazed Salmon recipe has a sticky-sweet glaze and is easy to prepare in a skillet and bake in the oven!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 441 kcal
Course: Main Course
Cuisine: American

Ingredients

Broccoli
  • 1-2 tablespoons peanut oil can sub vegetable oil
  • 2 cups broccoli florets
Salmon
  • 1 ½ lbs. salmon cut into 4 filets. (Skin on or off.)
  • ¼ teaspoon EACH: Smoked paprika, salt, pepper, mustard powder, onion powder
  • ½ teaspoon brown sugar
  • 1 tablespoon peanut oil can sub olive oil
Sauce
  • ½ cup beef broth
  • ½ cup chicken broth
  • 4 cloves garlic minced
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 3 tablespoons packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce optional
  • ½ teaspoon ground ginger
  • ¼ teaspoon sesame oil
  • 2 tablespoons cornstarch
  • Pinch red pepper flakes
For Serving
  • 3 cups cooked rice any kind. See notes for cooking tips.

Instructions

Prep Work
    Cup of Yum
  1. Combine the salmon seasonings in a small bowl. (Smoked paprika, salt, pepper, mustard powder, onion powder, and brown sugar.)
  2. Combine the sauce ingredients in a medium measuring cup with a spout. *Make sure the sauce ingredients are not warm/hot to ensure that you don’t activate the cornstarch. Store in a cool place until ready to use.
  3. Preheat oven to 375°F.
Sauté the Broccoli
  1. Heat the oil in a 12-inch oven-safe skillet over medium-high heat and add the broccoli. Cook for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.
Prepare the Salmon
  1. Pat the salmon dry and sprinkle the seasoning over each filet, gently press it onto the surface.
  2. Heat oil in a large skillet over medium-high heat. Add the salmon (skin-side-down if applicable), and sear for 3 minutes.
  3. Decrease heat to medium and add the sauce. Bring to a boil. Allow it to thicken, then reduce heat to medium-low. Use a spoon to baste the salmon as it continues to cook for 2 more minutes.
  4. Add the broccoli back to the skillet.
  5. Transfer to the oven and bake for 7 minutes. Increase heat to a low broil (400°F) and cook for up to 2 more minutes to allow the top to caramelize. Watch it carefully during this time, don’t walk away. Remove from heat.
  6. Spoon the salmon with more glaze from the skillet and let it rest for 5-10 minutes prior to serving. It will increase a few more degrees during this time. Ensure that it reaches 145°F prior to serving.
  7. Transfer to serving plates and serve with rice!

Notes

  • How to Tell if Salmon Is Cooked:
  • Pro Tips:
  • Making Perfectly Cooked Rice:
  • I love serving this with 3 cups of white long grain rice. Here is how I make it:
  • Storage:
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Rice is not included in this calculation.
  • Feel: If you touch the surface of the salmon, the top layer should flake right off (i.e. easily separate from the white strips running across the filet). That's an indication that it's cooked. It should still appear moist on the inside and not dry.
  • Color: Cooked salmon changes from a red translucent color to opaque white on the outside and slightly translucent pink in the middle.
  • Temperature: Salmon should reach 145° prior to serving. It's important to let it rest for 5-10 minutes after cooking as it will increase a few more degrees during this time. We also baste it with the glaze before letting it rest, which adds more heat.
  • More Salmon Tips: See blog post for my recommended methods of choosing salmon, storing it, defrosting it if needed, etc. 
  • Broth: All chicken broth can be used instead of the beef/chicken broth combo, but I love the depth of flavor from using both. The beef broth also adds a darker color. I use Better Than Bouillon to make customized amounts of broth.
  • Hot Sauce: I use Frank's Hot Sauce in this recipe as a flavor enhancer. It's optional and doesn't make it spicy.
  • Garnish options include green onions, roughly chopped honey roasted peanuts, lemon wedges, and toasted sesame seeds.
  • 📘 Find this recipe on page 225 of my 2nd cookbook, Let’s Eat!
  • Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
  • Add 1 cup of rinsed white long grain rice and let the liquid come back up to a boil.
  • Cover tightly and reduce heat to low. Simmer for 15 minutes. 
  • Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
  • This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
  • Note that other varieties of rice may require different liquid measurements and/or cooking times.
  • Store in an airtight container and refrigerate for up to 3 days.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 31g (10%) Protein 37g (74%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 7g Cholesterol 94mg (31%) Sodium 1241mg (52%) Potassium 1077mg (31%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 416IU (8%) Vitamin C 42mg (47%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 31g 10%
Protein 37g 74%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 1241mg 52%
Potassium 1077mg 23%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 416IU 8%
Vitamin C 42mg 47%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.