What is the tastiest way to cook salmon?

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil . The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

Is salmon better sauteed or baked?

However, when cooking individual or smaller salmon fillets the best method is pan-searing the salmon on the stovetop . It is also time-dependent; Pre-heating an oven may add time to your process, so find out what works best for your needs and time constraints.

How to season salmon?

Using your hands or a brush, rub a dollop of quality olive oil on the flesh side of your salmon filet. Next, season generously with kosher sea salt and pepper . For a classic flavor, try adding garlic powder, dried basil, dried parsley, and onion powder. If you want a smokier taste, use paprika, chile powder, or cumin.

What is the secret to best salmon?

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Does salmon taste better with butter or oil?

I personally think that butter makes salmon taste better , pan or oven cooked, and only very little is necessary (I put just 10-15g between the salmon and the pan). Oil is good raw, maybe a little sprikle of olive oil after the fish is cooked.

Is it better to cook salmon in foil or not?

The foil helps cook the fish faster and just all around better . Another reason is that it's a healthy way to cook fish. Yes, salmon is already a very healthy fish. But if you cook it in foil, you don't have to use a lot of oil or butter to cook it.

How do you keep salmon moist when cooking?

Olive oil, butter, or even a sauce can serve as a protective barrier between the salmon and the heat, allowing it to cook without losing too much moisture. Herbs, vegetables, and lemon slices can also be used to to fillets as they cook.

Should you flip salmon when baking?

Cooking Fillets Skin-Side Up "When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes," says Norton. "You should also cook it skin-side down with other cooking methods, including baking."

Should you flip salmon when pan frying?

PAN SEARING Add enough cooking oil to coat the bottom of the pan and heat over medium-high heat. Place salmon, skin-side up, into pan and cook until browned, about 4 minutes. Carefully flip salmon and cook for another 3 minutes or until done.

Do you eat salmon skin?

Salmon is one of the healthiest and most popular fishes to make, and if you like the skin, there's absolutely no reason to discard it . In fact, the salmon skin is known to be an excellent source of minerals, plus omega-3 fatty acids, vitamins B and D, and more nutrients.

What not to do when cooking salmon?

5 Common Mistakes That We All Make When Cooking Salmon Not removing pin bones. Fact: Most salmon fillets have pin bones in them. ... Mistreating the skin. ... Using the wrong pan. ... Overcooking your fish. ... Reheating leftover salmon. May 17, 2021

Why cook salmon in milk?

Because of its high fat content, whole milk is better than water or wine at absorbing flavor . It readily draws in the essence of the herbs, garlic, or any other aromatics you might throw into it, taking on the qualities more quickly and intensely.

Honey Garlic Glazed Salmon (20 min. recipe!)

Home / Main Dishes / Seafood

4.95

18 minutes minutes

1,814 Comments

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By: The Chunky Chefpublished: 01/15/2020

This post may contain affiliate links. Please read my disclosure policy.

Sticky sweet and garlicky, this glazed salmon recipe comes together in just 20 minutes, and in one pan. Hands down, the most addicting salmon ever!

This ultra easy salmon recipe is a winner when it comes to weeknight dinners! We love easy main dishes, like my Honey Lime Shrimp, and Blackened Tilapia Bowls.This is one of myDinnerrecipes you’ll definitely want in your recipe rotation!

HONEY GARLIC SALMON RECIPE

Have you ever made a recipe that truly surprised you? Normally I’m not a huge salmon lover, but after one bite of this ultra tender salmon, I was absolutely in love. I literally did a little dance in the kitchen because I finally found a way that I can enjoy salmon!

We all know how nutritious salmon is… loaded with omega 3’s, high in protein and tons of vitamins, so I’m glad I can enjoy those benefits. And now, so can you!

You won’t believe how such a simple recipe can pack SO much flavor. Each bite is full of sweet and savory flavors and delicate textures.

HOW TO MAKE GLAZED SALMON

I know some people, myself included, worry about pan-searing a salmon filet, going to flip it over, and…. well now your beautiful filet is mangled and in several pieces.

For that reason, I kept this recipe simple… so simple in fact, that there is NO pan-searing. No flipping required.

Pat salmon filets dry and season with spices on all sides.
Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
While salmon cooks, use a spoon to baste the filets.
Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.

COOKING TIPS FOR SALMON RECIPES

Buy good salmon – I prefer to buy fresh salmon from the grocery store, instead of frozen filets in bags, since those tend to be very thin. Cooking Light has a great article on how to pick the best salmon at the grocery store.
Use it quickly – Salmon can go “off” or bad pretty quickly, so I prefer to buy my salmon no more than 1 day ahead of time.
To skin or not to skin – if you decide to pan-sear your salmon, leave the skin on (and sear skin side first). The skin provides a layer of protection against the hot pan, and it’s a LOT easier to slide a spatula underneath crispy skin than underneath tender flesh. Plus, you’ll get crispy skin! To cook this recipe as written, it really doesn’t matter if your filets have skin or not.
Don’t overcook – Salmon is prone to overcooking, and the line between not done enough and dry and overdone is pretty fine. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.However, different peopleprefer their salmon to be more rare or more well-done, like a steak. To be on the safe-side, I stick to the USDA’s recommendation.

VARIATIONS OF THIS RECIPE

Pan-Sear – if you’d prefer, season salmon as directed, then pan sear in the pan. Flip over and sear on the other side, then remove to a plate. Add sauce ingredients to pan and cook until warmed through. Add salmon back to pan and spoon sauce over the salmon.
Bold Lemon– feel free to add lemon zest to the sauce, or even add a few slices of lemon to the pan while you cook and broil the salmon for a more bold lemon flavor.
Try Lime – switch the lemon juice for lime juice for a slightly different flavor.
Green Onions – I love to top these salmon filets with some sliced green onions for a different flavor twist.

MAKING HONEY GARLIC SALMON AHEAD OF TIME

I think this recipe tastes best when made right before eating, but you can whisk together the sauce ahead of time if you’d like.

However, this salmon recipe also tastes amazing cold, on top of a salad. So if that’s your intention, then yes, make it a few hours to a day ahead of time 🙂

STORAGE

Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.

SPECIAL EQUIPMENT FOR THIS RECIPE

12″ wide skillet– I love this pan, and love that it’s oven and broiler safe (a must for one pan recipes).

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Honey Garlic Glazed Salmon

4.95 from 1329 votes

Author: The Chunky Chef

Prep Time: 8 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 18 minutes minutes

Calories: 481

Ingredients

SALMON

▢ 4 (6 oz each) salmon filets
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp smoked paprika (or regular paprika)
▢ 1/4 tsp blackening seasoning (optional)

SAUCE

▢ 3 Tbsp butter
▢ 2 tsp olive oil
▢ 6 cloves garlic minced
▢ 1/2 cup honey
▢ 3 Tbsp water
▢ 3 Tbsp soy sauce
▢ 1 Tbsp sriracha sauce
▢ 2 Tbsp lemon juice

Instructions

Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
Garnish with minced parsley if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

If you'd prefer, season salmon as directed, then pan sear in the pan. Flip over and sear on the other side, then remove to a plate. Add sauce ingredients to pan and cook until warmed through. Add salmon back to pan and spoon sauce over the salmon.
A couple of readers have reported having a watery sauce, which I've never personally encountered during all the testing for this recipe. If you feel the sauce is a bit watery, you could reduce the amount of water used, or simmer the sauce a bit before adding the salmon.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Reader Interactions

Kim says
Posted on 3/25 at 4:30 pm
My family loves, loves this!
Reply
Danielle says
Posted on 3/20 at 7:07 pm
One of my favorite recipes. Delicious and easy to make..absolutely love it.
Reply
- Ashley Qurollo says
  Posted on 3/21 at 10:06 pm
  I made this for supper, and it was delicious! Thank you for sharing your hard work and creativity!
  Reply
Dee Anna S Behle says
Posted on 3/18 at 9:18 pm
Delicious! I’ve saved and made a few times. Thick, glazed sauce is flavorful and a family favorite.
Reply
Deb Risik says
Posted on 3/17 at 6:44 pm
Absolutely my favorite salmon recipe ever. Delicious. I was concerned it might be too spicy with the sriracha sauce but it simply cut the sweetness of the other ingredients. Love this recipe. Highly recommend it.
Reply
Deborah Price says
Posted on 3/16 at 7:22 pm
Made the salmon tonight , delish
Reply
Gail P says
Posted on 3/13 at 1:08 pm
Commented last year (can’t figure out how to update comment). Comment stated salmon did not carmelize. Today I cooked a little longer before putting in oven. PERFECT!11 I placed rack a few inches from broiler, in a couple of minutes it was perfectly carmelize! I spooned marinated from pan on salad under salmon. Try it!
Reply
Sarah says
Posted on 3/8 at 5:56 pm
I followed the recipe and it came out delicious consistency level in the thickness of the glaze was perfect. Just need to give it some time, and it will thicken.
Reply

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Honey Garlic Glazed Salmon (20 min. recipe!) - The Chunky Chef (2024)