About this recipe

A foolproof weeknight favorite — pan-seared salmon fillets lacquered with a sweet, savory, and garlicky honey glaze. The glaze caramelizes beautifully in the skillet, creating a glossy crust that locks in the salmon's natural richness. Ready in under 25 minutes with just one pan and a handful of pantry staples.

Instructions

1. 1

   Remove the salmon fillets from the refrigerator 10 minutes before cooking — this helps them cook evenly. Pat them completely dry with paper towels on all sides. Dry fish = a better sear.

2. 2

   Season the flesh side of each fillet evenly with kosher salt, black pepper, and garlic powder. Set aside.

3. 3

   In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, and red pepper flakes (if using). Set the glaze aside near the stove.

4. 4

   Heat a large skillet (cast iron or stainless steel works best) over ^[medium-high heat]. Add the olive oil and let it heat until shimmering, about 1 minute.

5. 5

   Place the salmon fillets skin-side UP in the skillet (flesh side down first). Sear undisturbed for 3–4 minutes until a golden crust forms and the salmon releases easily from the pan. Do not move them early.

6. 6

   Flip the salmon fillets to skin-side down using a spatula or tongs. Reduce the heat to ^[medium]. Cook for 2 more minutes.

7. 7

   Add the butter to the pan and let it melt. Pour the honey glaze over and around the fillets. Tilt the pan slightly and use a wooden spoon to baste the tops of the salmon with the glaze every 30 seconds for 2–3 minutes, until the glaze thickens and turns deep golden. The internal temperature of the salmon should reach %[125–130°F for medium] or %[145°F for fully cooked].

8. 8

   Remove the skillet from heat. Let the salmon fillets rest in the pan for 1 minute — the residual heat will finish cooking it gently and let the glaze set.

9. 9

   Transfer fillets to plates, spoon any remaining pan glaze over the top, garnish with fresh parsley and a lemon slice, and serve immediately.