To embark on this culinary journey, you’ll need a reliable skillet – I personally swear by my (affiliate link) cast iron skillet for its even heat distribution and ability to create a fantastic sear. If your family enjoys other classic seafood dishes like Old Fashioned Salmon Patties, then this glazed salmon is about to become another cherished recipe in your regular dinner rotation.

• Fresh Salmon Fillets: The star of our show! Any variety of salmon will shine in this recipe. Whether you prefer the rich flavor of King Salmon, the vibrant color of Sockeye, the mildness of Atlantic, or even the subtle taste of Steelhead, they all work wonderfully. Look for firm, moist fillets with a bright, clean appearance. Skin-on or skin-off is up to your preference, though skin-on can help keep the fillet together and crisp up beautifully in the skillet.
• Honey: This is where the “sweet” in our sweet and savory glaze comes from. Honey adds a lovely depth of flavor and caramelizes beautifully, creating that irresistible glossy finish. Feel free to use your favorite type of honey; a local wildflower honey can add a unique regional touch.
• Soy Sauce: The “savory” and umami backbone of the glaze. Soy sauce is incredibly versatile and pairs perfectly with honey to create a balanced, complex flavor profile. I recommend using a good quality, low-sodium soy sauce to control the saltiness, or you can opt for tamari for a gluten-free alternative.
• Olive Oil: Essential for searing the salmon and preventing it from sticking. It’s crucial to use refined olive oil or light olive oil for this recipe, as both have a higher smoke point than extra virgin olive oil. This prevents the oil from burning at medium-high heat, which could impart a bitter taste to your dish.
• Salt and Pepper: Simple seasonings that are fundamental for enhancing the natural flavors of the salmon. Use freshly ground black pepper for the best aroma and flavor.

Any variety of fresh salmon or steelhead will work wonderfully with this recipe. The key is to select fresh, high-quality fillets. When at the market, look for salmon fillets that appear moist, vibrant in color, and firm to the touch. Avoid any that look dried out, rubbery, or have a strong “fishy” odor. The moisture content and bright color are excellent indicators of freshness and how well the fish has been handled.

Absolutely, baking is a fantastic alternative, and it’s how my Dad often prepares his salmon! If you choose to bake, you won’t need to flip the fillets. Simply preheat your oven to 450°F (230°C). Place the salmon fillets skin-side down on a non-stick baking sheet or one lined with parchment paper. Apply the soy sauce and honey glaze as directed, then bake for approximately 10-15 minutes, or until the salmon is cooked through and flakes easily. While the glaze might not become as thick and caramelized as in a skillet, it will still be incredibly flavorful and delicious.

No, there’s no need to rinse salmon or any other meat or poultry before cooking. In fact, the USDA strongly cautions against it: “Washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. It’s time to leave this habit in the past.” Simply pat your salmon fillets dry with paper towels before seasoning and cooking to ensure a better sear.

Yes, you can definitely use frozen salmon! The most important step is to thaw it properly before cooking. Transfer frozen salmon from the freezer to the refrigerator the night before you plan to cook it. Alternatively, for a quicker thaw, you can place the vacuum-sealed salmon (still in its packaging) in a bowl of cold water, changing the water every 30 minutes, until thawed. Once thawed, pat the fillets very dry with paper towels before proceeding with the recipe to ensure a good sear.

While any good quality heavy-bottomed skillet will work, I highly recommend a cast iron skillet. Cast iron is exceptional at retaining and distributing heat evenly, which is crucial for achieving that perfect crispy skin and tender, flaky interior. If you don’t have cast iron, a stainless steel skillet or a high-quality non-stick pan will also yield excellent results. Just ensure your chosen skillet is large enough to comfortably fit your salmon fillets without overcrowding, which can lead to steaming instead of searing.

Achieving perfectly glazed salmon is incredibly simple with these steps:

1. Heat the Skillet: You’ll want your skillet to be piping hot, so place it over medium-high heat. As mentioned, I prefer using a cast iron skillet for its superior heat retention, but any heavy-bottomed skillet will work well. Add the olive oil and wait until it begins to shimmer, indicating it’s hot enough.
2. Sear the Salmon: Carefully place the salmon fillets, skin-side down, into the hot olive oil. Immediately season the top (flesh side) of each fillet with a sprinkle of salt and pepper to taste.
3. Apply the Glaze Base: Next, generously drizzle about 1 teaspoon of soy sauce and 1 teaspoon of honey over the top of each fillet. Don’t worry too much about precise measurements here; feel free to adjust the amounts slightly based on the size of your fillets and your personal preference for sweetness or savoriness.
4. First Cook & Cover: Reduce the heat to medium. Cover the pan with a lid and allow the salmon to cook for exactly 4 minutes. This initial covered cooking helps to steam the salmon gently while allowing the glaze to begin infusing its flavors.

5. Flip and Finish: After 4 minutes, remove the lid. Using a sturdy spatula, carefully flip over each fillet. Cook for an additional 1 to 2 minutes uncovered.
6. Develop the Glaze: This final, uncovered cooking stage is where the fillet will finish cooking through, and the honey and soy sauce will caramelize and reduce, creating that beautiful, rich, and intensely flavorful glaze that clings to the salmon.