Garlic butter, meets honey, meets miso for a glaze that caramelizes beautifully on salmon. Perfectly? Maybe. Ginger plus lemon zest for contrast. The whole thing takes about 20 minutes and tastes way better than what you’d get at any restaurant. Pan or oven – I’ll show you both!

Fork-tender salmon flaked open to reveal juicy, glazed flesh, with lemon wedges and fresh parsley on a white serving plate.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Meet your new favorite salmon. Butter, garlic, honey – then white miso goes in and suddenly, Wow! The glaze bubbles up while it cooks, perfectly sticky and golden.

Sear it first for crispy edges. Bake until done, broiler at the end for a perfect glossy finish.

Honey sweetens it. Ginger and lemon add brightness. Miso and soy bring a delicious savory weight underneath.

Restaurants charge double for salmon that doesn’t come close. You’ll be making this one again next week, guaranteed.

The Recipe is next!

But remember, you can scroll past the recipe to learn a bunch more about my Honey Garlic Salmon, Period. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂

Fork-tender salmon flaked open to reveal juicy, glazed flesh, with lemon wedges and fresh parsley on a white serving plate.
No ratings yet

Honey Garlic Salmon, Period

Prep Time: 10 minutes
Cook Time: 15 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: American
Yield: 4 People
Tap or hover to scale
Print Leave a Review Pin Recipe
Butter, garlic, honey, miso. Perfect together.
They turn into a glaze that clings to salmon while it cooks. Ginger and lemon zest cut through the sweet without fighting it.
Cook it however you want. Pan, oven, however you like it – I'll show you both.
Twenty minutes later you're eating salmon that beats what restaurants sell for thirty bucks.
You'll make this again. Probably soon.

Ingredients

For the Salmon:

  • 4 salmon fillets, 6 oz each, skin-on or off
  • Smoked sea salt, to taste (or kosher salt)
  • Fresh cracked black pepper, to taste
  • ½ teaspoon sweet paprika
  • 1 tablespoon olive oil, for brushing or searing

For the Glaze:

  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • ½ teaspoon fresh ginger, finely grated or microplaned
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • ½ teaspoon rice vinegar
  • ½ teaspoon white miso paste
  • Zest of ½ lemon, added off heat
  • Pinch of red pepper flakes, about ⅛ teaspoon or to taste

To Finish:

  • Chopped fresh parsley, chives, or dill
  • Lemon wedges
  • Optional: Flaky smoked sea salt

Instructions
 

Prep the salmon

  • Pat fillets dry.
  • Season with smoked salt, black pepper, and paprika.
  • Let rest at room temperature while you make the glaze.

Make the glaze

  • In a small saucepan, melt the butter over medium heat.
  • Add garlic and ginger, sauté for 30 seconds until fragrant.
  • Stir in honey, brown sugar, lemon juice, soy sauce, mirin, vinegar, and red pepper flakes. Simmer for 1 to 2 minutes.
  • Remove from heat and whisk in the white miso until smooth.
  • Stir in lemon zest off heat.

Cook the salmon

  • Pan method (crispier):
  • Heat a cast iron or nonstick pan over medium-high. Add olive oil.
  • Sear salmon 2 to 3 minutes per side until golden.
  • Lower heat and spoon glaze over the salmon. Baste to finish.
  • Oven method (cleaner):
  • Preheat oven to 400°F (204°C).
  • Place salmon on a parchment-lined baking sheet. Brush with olive oil.
  • Roast 7 to 10 minutes.
  • Brush with glaze, then broil 1 to 2 minutes until glaze bubbles and caramelizes.

Serve

  • Spoon remaining glaze over the salmon.
  • Top with herbs, flaky smoked sea salt if using, and a sprinkle of lemon zest.
  • Serve with lemon wedges.
Serving: 6oz, Calories: 402kcal, Carbohydrates: 14g, Protein: 34g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 116mg, Sodium: 283mg, Potassium: 872mg, Fiber: 0.2g, Sugar: 12g, Vitamin A: 454IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!

Lots of good stuff below!

Raw salmon fillets with glaze ingredients like honey, miso, soy, garlic, lemon, and butter arranged on a light marble surface.

Why this works

  1. Butter carries the glaze: It’s the base. Miso and honey dissolve into the fat, building richness. Not enough butter and the glaze just runs off.
  2. Miso brings umami: Salty, fermented, deep. Stops the honey from tasting like dessert. Adds layers you notice but can’t name.
  3. Honey caramelizes under heat: Does more than sweeten. When it hits high heat, it gets nice and sticky – that’s what makes it cling to salmon.
  4. Ginger adds warmth: Use it fresh, finely grated. Half a teaspoon is going to be plenty. It wakes up the glaze without overpowering AND stops it from tasting flat.
  5. Lemon zest cuts the fat: Zest only, never juice. Juice would water it down and make it sour. Zest pops the glaze and cuts richness. No texture changes to mess it up!!
  6. High heat seals it: Finish under the broiler or roast hot. That blast crisps the edges and locks in the glaze. Makes it taste like it came from a restaurant kitchen.

How to make Honey Garlic Salmon, Period

Four raw salmon fillets seasoned with paprika, salt, and pepper on parchment paper, with spice bowls nearby on a textured surface.

Step 1: Prep the Salmon and Make the Glaze

  1. Pat the salmon fillets dry, then season with smoked salt, black pepper, and paprika.
  2. In a saucepan, melt butter and sauté garlic and ginger until fragrant. Stir in honey, brown sugar, lemon juice, soy sauce, mirin, vinegar, and red pepper flakes. Simmer briefly, then remove from heat and whisk in miso. Stir in lemon zest off heat.
Salmon fillets brushed with miso garlic butter glaze, ready for a final roast as the glaze clings and caramelizes into a golden finish.

Step 2: Cook the Salmon

  1. Sear salmon in olive oil for 2–3 minutes per side until golden.
  2. Spoon warm glaze over each fillet.
  3. Transfer to the oven and bake for 2–3 minutes, then broil for 60–90 seconds until the glaze caramelizes.
Butter-glazed salmon fillets served with lemon wedges and fresh herbs, finished with flake salt, zest, and a glossy, golden crust.

Step 3: Finish and Serve

  1. Spoon extra glaze over the salmon.
  2. Top with fresh herbs, a pinch of flaky smoked sea salt, and lemon zest.
  3. Serve with lemon wedges and your choice of sides.

Make-Ahead & Storage

PREP AHEAD:

Night Before (Recommended):

  • Make the glaze: Store covered in fridge up to 3 days
  • Season salmon: Pat dry, season, cover and refrigerate
  • Day of: Just glaze and cook (saves 10 minutes)

Marinate Ahead:

  • Brush salmon with half the glaze
  • Cover tightly, refrigerate up to 4 hours
  • Cook straight from fridge (add 2 minutes to baking time)

STORING LEFTOVERS:

Refrigerator (3 days):

  • Cool completely on wire rack
  • Store in airtight container
  • Keeps moisture without making it soggy

Freezer (up to 2 months):

  • Flash freeze on baking sheet (1 hour)
  • Wrap individually in plastic, then foil
  • Thaw overnight in fridge before reheating

REHEATING METHODS:

  1. Oven (Best texture): 275°F, 8-10 minutes. Gentle heat keeps salmon tender, doesn’t dry it out.
  2. Skillet (Crispy glaze): Medium-low with butter, 2-3 minutes skin-side down. Recrisps the glaze without overcooking.
  3. Air Fryer (Fast): 300°F, 5-6 minutes. Quick reheat, watch it close so glaze doesn’t burn.
  4. Microwave (Speed only): 50% power, 1-2 minutes. Gets it warm but texture suffers. Cover with damp paper towel.

MEAL PREP TIP: Brush with extra glaze before reheating to refresh the sticky coating and add shine.

Take YOUR Honey Garlic Salmon, Period to the Next Level

Brush with glaze twice: Once early so it caramelizes, once late for shine and flavor. That second coat finishes it right.

Use skin-on salmon for texture contrast: Start skin-side down in a hot pan – don’t move it. Skin crisps while the glaze bubbles on top.

Swap lemon zest for yuzu or Meyer lemon: If you can find it. Small change, but the aroma shifts noticeably.

Make extra glaze: Drizzle it on rice or roasted veggies. Miso, butter, and honey work on more than just salmon.

Want smoke? Finish on the grill over indirect heat, lid down. You’ll get char without drying out the fish.

Garlic butter glaze simmering with honey, brown sugar, soy sauce, and chili flakes for a rich, sweet-savory salmon finish.

Chefs tips

Dry your salmon well before seasoning: Any surface moisture kills your sear and keeps the glaze from sticking.

Don’t overheat the glaze: Miso and honey burn fast. Use a low simmer, just enough to melt the butter and bloom the garlic and ginger.

Add miso off heat: Keeps the flavor clean and balanced instead of flat or bitter.

Use a light hand with salt: Soy and miso already bring plenty. Season the fish, not the glaze.

Watch the broil step like it owes you money: Ninety seconds too long and you’re in scorch city.

Let the salmon rest for two minutes after broiling: The glaze thickens and sets as it cools, giving you that glossy, perfect finish.

Zest right before serving: Fresh oils, clean lift, perfect contrast to all that buttery depth.

Skip ahead Jump to Recipe

Golden butter-glazed salmon fillets topped with lemon zest and parsley, plated with lemon wedges on a white dish.

Key Ingredients in your Honey Garlic Salmon, Period

Salmon fillets: Center-cut, skin-on is ideal. The skin provides a barrier and protects the meat while it cooks. Go thick because it is going to handle the heat better.

Butter: What the glaze builds on. Use unsalted because miso and soy already salt it plenty.

Garlic: Minced fine, bloomed in butter. It sweetens as it cooks and builds the wonderful aromatic base

Honey: Sweetens, but more importantly it caramelizes. That’s what makes the glaze stick and produce that beautiful golden color.

White miso paste: Umami, slight perfect funk. This is why it doesn’t taste like every other honey salmon out there!

Fresh ginger: Grate it yourself, skip the jar stuff. It warms it up and adds bite.

Lemon zest: Zest only, not juice. Juice thins it and makes it sour. Zest lifts it without messing with texture.

Fresh parsley: Color at the end. Optional, but it finishes the plate nicely.

Wine Pairings

Vermentino (Liguria or Sardinia, Italy)
Why it Works: The glaze is sweet and rich. Vermentino brings citrus, salinity, and a bitter almond finish that cuts through the fat. If you’re adding herbs or sesame on top, this pairing gets even better.
Tasting Notes: Lime peel, saline breeze, green almond, thyme
Suggested Label: Cantine Lunae Vermentino Colli di Luni

Dry Riesling (Clare Valley, Australia or Alsace, France)
Why it Works: Crisp acidity cuts through the glaze’s richness. Lime and green apple flavors work with the ginger and miso instead of against them. Pairs especially well if you’re serving it with rice or cucumber salad.
Tasting Notes: Lime, green apple, slate, jasmine
Suggested Label: Grosset Polish Hill Riesling

Chenin Blanc (Vouvray Sec or South Africa)
Why it Works: Orchard fruit and gentle acidity match the glaze’s sweetness without fighting it. Goes well with richer sides – nuts, avocado, things like that.
Tasting Notes: Pear, quince, subtle honey, chalk
Suggested Label: Domaine Huet Vouvray Sec Le Haut-Lieu

Pinot Noir (Willamette Valley, Oregon)
Why it Works: Chilled slightly, Pinot brings red berry brightness and earthy complexity. If you’re crisping the salmon skin or char-grilling scallions alongside, this pairing is perfect.
Tasting Notes: Cranberry, raspberry, mushroom, tea leaf
Suggested Label: Eyrie Vineyards Pinot Noir

Sparkling Rosé (California or Crémant de Loire)
Why it Works: Bubbles cut through the glaze and refresh your palate. Rosé adds subtle fruit and body but stays light. If you’re adding pickled vegetables or something spicy on the side, this pairing holds up nicely.
Tasting Notes: Strawberry, rhubarb, brioche, rose petal
Suggested Label: Schramsberg Brut Rosé (California)

Faq’s

Can I use skinless salmon?

Totally. Skin adds texture, but if you’re baking or just don’t want the crisp, skinless fillets work fine. Just line your pan well and brush both sides with glaze.

What kind of miso should I use?

White (shiro) miso is your move here. It’s mild, slightly sweet, and melts into the butter without overpowering the other flavors. Red miso is a bit strong for this one.

Do I need to sear first, or can I just bake it?

You’ve got options. For crispy skin and faster caramelization, sear first and finish in the oven. If you want less mess, skip the sear and just bake — it still turns out glossy and rich.

Can I make the glaze ahead of time?

Yes. Mix it, taste it, stash it in the fridge. It actually gets better once it sits for a bit.

What sides go best with this?

Cucumber salad and rice are clean, easy picks. But you could also go bold — think sesame noodles, charred bok choy, or a shaved veggie slaw with lime.

Does this work with other fish?

Absolutely. Try it with trout, cod, or even shrimp. Just adjust the cook time so you don’t overdo it — glaze waits for no one.

Can I grill this instead of baking?

Yes, but go gentle. Indirect heat works best so the glaze doesn’t burn. Brush it on in layers near the end — sugar moves fast on a hot grill.

What if I don’t have miso?

Substitute with a dab of tahini or even peanut butter plus a splash of soy. It’s not the same, but you’ll still get umami and depth.

Can I use frozen salmon?

Totally fine. Just thaw it completely and pat it dry. Excess moisture keeps the glaze from sticking and caramelizing properly.

Butter-glazed salmon fillets served with lemon wedges and fresh herbs, finished with flake salt, zest, and a glossy, golden crust.

Equipment Needed for Honey Garlic Salmon, Period

Sheet pan with parchment: Prevents sticking and makes cleanup easy.

Small saucepan: For melting butter, honey, miso, and aromatics into a glaze.

Microplane or fine grater: Perfect for lemon zest, fresh ginger, and garlic.

Fish spatula or tongs: Helps flip fillets without breaking them apart.

Meat thermometer (optional): Pull salmon at 125–130°F for perfect medium.

Cooling rack (optional): Keeps salmon skin or crust crisp after cooking.

Cast iron or stainless skillet (optional): Use this if you’re pan-searing instead of baking.

Silicone brush (optional): Handy for brushing on extra glaze before serving.

Gochujang Honey Glazed Pork Stir Fry with Brown Rice Pork gets the sweet-spicy treatment with gochujang and honey. Similar glaze, totally different heat level.

Shrimp Scampi Nailed Garlic, butter, lemon on shrimp. Seafood with a buttery sauce – feels like salmon’s lighter cousin.

Lemon Herb Chicken Tortellini Alfredo Cream, lemon zest, herbs, and garlic. Richer than salmon but that citrus-herb thing ties them together.

Roasted Garlic Roasting garlic until it’s sweet and soft. Useful if you want to build the salmon glaze with deeper garlic flavor.

Fork-tender salmon flaked open to reveal juicy, glazed flesh, with lemon wedges and fresh parsley on a white serving plate.
No ratings yet

Honey Garlic Salmon, Period

Prep Time: 10 minutes
Cook Time: 15 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: American
Yield: 4 People
Tap or hover to scale
Print Leave a Review Pin Recipe
Butter, garlic, honey, miso. Perfect together.
They turn into a glaze that clings to salmon while it cooks. Ginger and lemon zest cut through the sweet without fighting it.
Cook it however you want. Pan, oven, however you like it – I'll show you both.
Twenty minutes later you're eating salmon that beats what restaurants sell for thirty bucks.
You'll make this again. Probably soon.

Ingredients

For the Salmon:

  • 4 salmon fillets, 6 oz each, skin-on or off
  • Smoked sea salt, to taste (or kosher salt)
  • Fresh cracked black pepper, to taste
  • ½ teaspoon sweet paprika
  • 1 tablespoon olive oil, for brushing or searing

For the Glaze:

  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • ½ teaspoon fresh ginger, finely grated or microplaned
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • ½ teaspoon rice vinegar
  • ½ teaspoon white miso paste
  • Zest of ½ lemon, added off heat
  • Pinch of red pepper flakes, about ⅛ teaspoon or to taste

To Finish:

  • Chopped fresh parsley, chives, or dill
  • Lemon wedges
  • Optional: Flaky smoked sea salt

Instructions
 

Prep the salmon

  • Pat fillets dry.
  • Season with smoked salt, black pepper, and paprika.
  • Let rest at room temperature while you make the glaze.

Make the glaze

  • In a small saucepan, melt the butter over medium heat.
  • Add garlic and ginger, sauté for 30 seconds until fragrant.
  • Stir in honey, brown sugar, lemon juice, soy sauce, mirin, vinegar, and red pepper flakes. Simmer for 1 to 2 minutes.
  • Remove from heat and whisk in the white miso until smooth.
  • Stir in lemon zest off heat.

Cook the salmon

  • Pan method (crispier):
  • Heat a cast iron or nonstick pan over medium-high. Add olive oil.
  • Sear salmon 2 to 3 minutes per side until golden.
  • Lower heat and spoon glaze over the salmon. Baste to finish.
  • Oven method (cleaner):
  • Preheat oven to 400°F (204°C).
  • Place salmon on a parchment-lined baking sheet. Brush with olive oil.
  • Roast 7 to 10 minutes.
  • Brush with glaze, then broil 1 to 2 minutes until glaze bubbles and caramelizes.

Serve

  • Spoon remaining glaze over the salmon.
  • Top with herbs, flaky smoked sea salt if using, and a sprinkle of lemon zest.
  • Serve with lemon wedges.
Serving: 6oz, Calories: 402kcal, Carbohydrates: 14g, Protein: 34g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 116mg, Sodium: 283mg, Potassium: 872mg, Fiber: 0.2g, Sugar: 12g, Vitamin A: 454IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!