This honey-glazed salmon is juicy, flaky, and so satisfying! Squeeze fresh lime juice over this honey glazed salmon and serve with steamy, fluffy white rice. Mmm… mouth. is. watering!!
I recommend boneless, skinless salmon. It can be done with skin-on if that is all you have and don’t want to take the time to remove it, but you lose some of the flavor when you remove the salmon skin later after sautéing it.
4 (6 oz each, or about 24 oz total) Salmon Filets, boneless and skinless
Salt and black pepper, to taste
1/4 cup all-purpose flour
2 Tbsp light olive oil or any high-heat cooking oil
1/4 cup honey
2 Tbsp soy sauce
1 medium lime, cut into wedges
Chives, to garnish (optional)
To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.