Glazed Salmon
The trick with glazed salmon is to cook the fish first and add the glaze last. Honey burns fast, so the fillets go skin side down in a hot pan to crisp, then get turned, and the honey and soy mixture goes in for only the last couple of minutes. The result is flaky fish with crisp skin and a dark, sticky coating, and it all happens in one pan in 20 minutes.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serving
- 355kcal
Common mistakes with glazed salmon
There are two, and both come from the honey. Added too early, it burns before the fish cooks, and in too hot a pan it turns bitter. Fry the salmon first, then turn the heat down and add the glaze to the pan for the last 2–3 minutes.
Pat the fish dry, and use a non-stick pan if you want to keep the skin intact. Skin that has been dried well and cooked undisturbed comes away from the pan on its own.
How to cook glazed salmon
Tap a time to start a timer.
- Make the glaze Stir the honey, soy sauce, garlic and ginger together in a small bowl until smooth.
- Prep the fish Pat the salmon dry with kitchen paper, especially the skin, and season the flesh with the pepper. Do not add salt, as the soy sauce is salty enough.
- Crisp the skin Heat the oil in a large non-stick frying pan over a medium-high heat for . Lay the fillets in skin side down, press each one gently for 10 seconds so the skin stays flat, and cook for until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the side.
- Turn and glaze Turn the fillets over, reduce the heat to medium-low and pour the glaze into the pan around the fish. Let it bubble for , spooning it over the tops of the salmon, until the glaze is thick and sticky and the fish flakes easily.
- Serve Lift the fillets onto plates, skin side up, spoon over the glaze from the pan and serve at once with rice or salad.
Serving and swaps
Steamed rice with green beans or tenderstem broccoli soaks up the glaze. Serve it with cucumber salad and sesame seeds for a lighter plate. Use maple syrup instead of honey, or tamari if you need a gluten-free soy sauce.
To cook the same fillets without frying, see baked salmon, or use the oven method in the FAQ.
Common problems and fixes for Glazed Salmon
- The glaze burns before the fish is cooked.
- The heat is too high or the glaze went in too early. Add it only after turning the fish, lower the heat first and add a splash of water if it starts to catch.
- The skin sticks to the pan and tears.
- Dry the skin well, use a hot non-stick pan and do not try to move the fillets until the skin releases easily, after about 4 minutes.
- The salmon is dry and chalky.
- It has been overcooked. Take it off the heat as soon as it is opaque and flakes in large pieces. A thermometer reading of 55–60°C in the thickest part gives moist fish.
Frequently asked questions about Glazed Salmon
How long does glazed salmon take to cook?
About 6–7 minutes in the pan: 4 minutes skin side down, then 2–3 minutes with the glaze. The fish is ready when it is opaque and flakes easily with a fork.
Can you bake glazed salmon in the oven?
Yes. Place the fillets on a lined baking tray, brush with the glaze and bake at 200°C (180°C fan), gas 6, for 12 minutes. Spoon the pan juices over before serving.
Can you use skinless salmon?
Yes, but cook it for 3 minutes on the first side, then turn and glaze for 2 minutes more. You will not get crisp skin, but the glaze works just as well.
How long does leftover salmon keep?
Cool it quickly, cover and chill within 2 hours. It keeps for up to 2 days in the fridge. Reheat until steaming hot all the way through, or eat it cold in a salad.
How did you like the recipe?
4.6 / 5 · 30 ratings
