Honey Glazed Salmon - Ready in Under 30 Minutes!

Salmon cooks quickly while being deliciously tender and flaky! This recipe pairs salmon filets with a soy and honey glaze for an easy meal!

This fish can be poached, grilled, baked in the oven, or simply pan-fried as in this recipe! It’s the perfect entrée for an easy dinner at home or a weekend gathering!

spooning sauce over two honey glazed salmon filets with chives

How to Make Honey Glazed Salmon

For the best tasting honey glazed salmon, select fillets that are firm and brightly colored, with no tears in the flesh and no fishy odors. Check the filets over for bones before beginning.

  1. Season with salt and pepper. Sear in a hot pan 1 minute per side.
  2. In a separate pan, simmer the honey glaze ingredients until thickened.
  3. Pour sauce over the filets and bake for about 5 minutes.

Serve immediately with lime wedges.

How Long to Cook Salmon

This salmon only needs about 2 minutes on the stovetop and 5-7 minutes in the oven (baking in the same pan that they were seared in as it is preheated). Thicker filets will need more time while thinner filets cook faster.

Cook times can vary based on many factors including thickness of the salmon, individual ovens or even the material of the pan (and how well it retains heat) so be sure to check the salmon a little early for doneness so it doesn’t overcook.

Pans with cooked salmon and a honey soy glaze being poured overtop

What to Serve With It

Salmon goes with so many sides!

Veggies: Creamy asparagus, Roasted potatoes and carrots, roasted sweet potatoes

Salads: Marinated chopped salad, Asian noodle salad

Starch: Garlic butter kale rice, Baked spaghetti squash, Mashed potatoes

Breads: Homemade french bread, Homemade garlic bread, Cheesy garlic breadsticks, 30-minute dinner rolls

How to Store

It’s easy to store honey glazed salmon! It will keep about 4 days in the refrigerator if it’s in a zippered bag or airtight container.

Reheating is easy in the microwave and to refresh the flavors just add a dash of salt and pepper and a squeeze of fresh lemon!

Salmon can be frozen but will be a little soft once it is thawed, so it’s good for salads and sandwiches. Leftover honey glazed salmon lends itself perfectly as a salad topper or tucked into a wrap, even reheated with mustard aioli on a toasted ciabatta roll or as part of seafood chowder!

Delicious Salmon Dishes

Did your family love this Honey Glazed Salmon? Be sure to leave a comment and a rating below! 

spooning sauce over two honey glazed salmon filets with chives

Honey Glazed Salmon

Tender, flaky & full of flavor, this Honey Glazed Salmon is the perfect entree!
Course Dinner, Entree, Fish, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 383
Author Holly Nilsson

Ingredients

  • 4 salmon fillets 6 oz each
  • salt & pepper to taste
  • 2 tablespoons extra virgin olive oil

Sauce

  • 3 cloves garlic minced
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon red pepper flakes optional
  • 1 tablespoon butter

Instructions

  • Season salmon fillets with salt and pepper. Preheat oven to 400°F.
  • Whisk all sauce ingredients except butter in a small bowl. Pour into a saucepan and bring to a simmer for 2-3 minutes or until slightly thickened. Stir in butter and set aside.
  • Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add salmon and cook 1 minute per side. Spoon sauce over salmon.
  • Place the pan in the oven and bake 5-6 minutes or until salmon is cooked through. Do not overcook.
  • Serve warm with lime wedges.

Notes

Thicker salmon filets may need up to 10 minutes while thinner salmon filets may need only 5-6 minutes.
Cook salmon just until flaky. It should be somewhat translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit. Do not overcook.
Salmon can be stored in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 383 | Carbohydrates: 20g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 616mg | Potassium: 892mg | Fiber: 1g | Sugar: 18g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
Sauce poured over two honey glazed salmon filets with chives with writing.
A white plate with two honey glazed salmon filets, and pouring a soy honey glaze over salmon in a pan underneath the title.


from Spend With Pennies https://ift.tt/2Xc4Aj6

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more