Honey Garlic Salmon Steaks (Printable Version)

Salmon steaks broiled with a honey garlic glaze for a tender, flavorful main dish.

# What You'll Need:

→ Fish

01 - 4 salmon steaks (6 oz each), skin on or off
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons soy sauce
06 - 2 tablespoons fresh lemon juice
07 - 3 cloves garlic, minced
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# Step-by-Step:

01 - Preheat the oven broiler to high. Line a baking sheet with foil and lightly grease it with oil or nonstick spray.
02 - Pat dry the salmon steaks and season both sides evenly with salt and black pepper. Arrange on the prepared baking sheet.
03 - In a small bowl, whisk together honey, soy sauce, fresh lemon juice, minced garlic, olive oil, and crushed red pepper flakes if using until smooth.
04 - Brush half of the glaze evenly over the salmon steaks.
05 - Place the baking sheet about 6 inches from the heat source and broil the salmon for 6 minutes.
06 - Remove the baking sheet, brush the remaining glaze over the salmon, and broil for an additional 6–8 minutes until cooked through and caramelized at the edges. The internal temperature should reach 145°F.
07 - Transfer the salmon to plates, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The glaze caramelizes under the broiler and creates crispy, sticky edges that taste better than anything from a restaurant.
  • You can have dinner on the table in under half an hour without turning on multiple burners or dirtying a pile of dishes.
  • The balance of honey and soy sauce works every single time, even if you eyeball the measurements a little.
02 -
  • Don't skip patting the salmon dry, moisture on the surface will prevent the glaze from caramelizing properly and you'll end up with steamed fish instead of a sticky crust.
  • Watch the salmon closely during the last few minutes of broiling because the glaze can go from caramelized to burned in under a minute.
  • Let the salmon rest on the pan for a minute before transferring it to plates so the juices redistribute and the glaze sets slightly.
03 -
  • Brush the glaze on in two stages instead of all at once so the first layer sets and the second layer creates that glossy, caramelized finish.
  • If your broiler runs hot, move the rack down an inch or two to prevent burning while still getting that beautiful char on top.
  • Reserve a tiny bit of fresh glaze before brushing it on raw fish, then drizzle it over the cooked salmon at the table for extra shine and flavor.

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