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Honey Glazed Salmon in a cast iron skillet with parsley, lemon wedges, and broccoli.
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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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 441kcal
Author: Stephanie

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.
US Customary - Metric

Instructions

Prep Work

  • Combine the salmon seasonings in a small bowl. (Smoked paprika, salt, pepper, mustard powder, onion powder, and brown sugar.)
  • 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.
  • Preheat oven to 375°F.

Sauté the Broccoli

  • 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

  • Pat the salmon dry and sprinkle the seasoning over each filet, gently press it onto the surface.
  • Heat oil in a large skillet over medium-high heat. Add the salmon (skin-side-down if applicable), and sear for 3 minutes.
  • 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.
  • Add the broccoli back to the skillet.
  • 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.
  • 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.
  • Transfer to serving plates and serve with rice!

Notes

How to Tell if Salmon Is Cooked:
  • 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.
Pro Tips:
  • 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!
Making Perfectly Cooked Rice:
I love serving this with 3 cups of white long grain rice. Here is how I make it:
  • 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.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Rice is not included in this calculation.

Nutrition

Calories: 441kcal | Carbohydrates: 31g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1241mg | Potassium: 1077mg | Fiber: 2g | Sugar: 23g | Vitamin A: 416IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 2mg