Honey Garlic Glazed Salmon

• 4 fillets salmon (6 oz each), skin-on or skinless
• ¼ cup honey
• 3 tbsp soy sauce (use tamari for gluten-free)
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 lb asparagus, trimmed
• 2 tbsp olive oil for asparagus
• 1 whole lemon, cut into wedges for serving
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Make the Glaze

   In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, lemon zest, black pepper, and red pepper flakes if using. Set aside. This glaze can be made ahead and refrigerated for up to a week. The balance of sweet honey, savory soy, pungent garlic, and bright lemon creates a complex flavor profile.

2. 2

   Prepare for Cooking

   Remove salmon from refrigerator 15 minutes before cooking to take the chill off - this ensures more even cooking. Pat fillets completely dry with paper towels; moisture prevents browning. Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.

3. 3

   Prepare the Asparagus

   Toss trimmed asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on one side of the prepared baking sheet. The asparagus will roast alongside the salmon, requiring no extra effort.

4. 4

   Sear the Salmon

   Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat until shimmering. Season salmon with salt and pepper. Place salmon presentation-side down (the side you want facing up when serving) in the hot pan. Sear without moving for 3 minutes until golden brown and releases easily from pan.

5. 5

   Apply First Glaze

   Flip salmon so seared side is up. Immediately brush generously with about half of the honey garlic glaze, letting it drip down the sides. The hot salmon will start to caramelize the glaze immediately - you'll see it bubble and darken slightly.

6. 6

   Roast in Oven

   If your skillet is oven-safe, transfer directly to the oven. Otherwise, transfer glazed salmon to the baking sheet next to the asparagus. Roast for 8-10 minutes for medium (still slightly translucent in center) or 12 minutes for well-done. Halfway through, brush with remaining glaze.

7. 7

   Check Doneness

   Salmon is done when it flakes easily with a fork and registers 125°F (for medium) to 145°F (for well-done) on an instant-read thermometer. The glaze should be caramelized and glossy, with some charred spots. Remember, salmon continues cooking after leaving the oven, so err on the side of undercooking slightly.

8. 8

   Serve Immediately

   Transfer salmon and asparagus to serving plates. Drizzle any pan juices over the fish. Garnish with fresh parsley and serve with lemon wedges. The lemon provides brightness that cuts through the sweet glaze. Pair with steamed rice or roasted potatoes for a complete meal. Serve immediately while glaze is still glossy and salmon is at peak texture.

Nutrition Facts

Per serving (approximate values)