Delicious Honey Glazed Salmon is marinated and seasoned perfectly with chipotle chili powder, garlic and honey. This easy homemade glaze is the perfect balance of spicy and sweet. Serve with asparagus and potato rounds for a complete meal that’s simple to prepare, yet impressive enough to serve guests. This salmon dinner recipe is going to be your weeknight go-to!

serving of honey glazed salmon plated with asparagus and potatoes

Salmon lovers, rejoice! Looking for a foolproof method of cooking salmon? Look no further. You’re going to love this honey glazed salmon!

Tender and juicy on the inside and crispy on the outside. If you’re bored of the same old salmon recipes, give this one a try! It’s quick and easy to prepare. You’ll use ingredients that I’m sure you already have in your pantry and while the salmon cooks on the stovetop, you can slide a sheet pan of potatoes and veggies into the oven to roast. Bingo! Dinner is done.

This whole meal is ready-to-go in just over 30 minutes and it’s seriously one of the easiest, most flavorful seafood recipes. And the honey chipotle glaze is to die for!

Salmon is so healthy and can be so flavorful. If you happen to be intimidated by cooking salmon or seafood, in general, begin with this simple recipe. You’ll find that cooking seafood is really quite easy!

salmon with asparagus and potatoes on a sheet pan

Ingredients needed:

This salmon marinade is a flavor powerhouse and you don’t have to let the salmon soak in it for very long at all! In fact, I usually just marinate it while I’m heating my skillet and that gives this salmon all the flavor it needs. As for the asparagus and potatoes, that part of the meal is completely optional, but this whole recipe is such an easy way get a balanced meal on the table with very little effort. Here’s what you’ll need for this recipe:

  • Asparagus. Not a fan of asparagus? Roast broccoli or green beans instead!
  • Potatoes. I used russet potatoes, here, but you could swap those with red potatoes, sweet potatoes or Yukon golds. You could even use a completely different veggie!
  • Marinade. This marinade is an easy mix of garlic, honey, chipotle chili powder (or regular chili powder) and melted butter. It’s so flavorful and simple to make. It’s the perfect sweet and savory combination and goes great with the pan-seared salmon.
  • Salmon. For serving 2 people, you’ll need 2 (5 to 6-ounce) salmon fillets. This recipe is really easy to double, though, if serving an entire family.
  • Salt + pepper. To bring all of the flavors together! You can also add a sprinkle of Parmesan cheese and red pepper flakes once everything’s done cooking.

BEST SALMON to buy

For the most health benefits and the tastiest Honey Glazed Salmon, I recommend spending a little extra on high-quality wild salmon. You can definitely taste the difference!

What is the best salmon to buy?

For the highest quality salmon, you want to purchase wild-caught salmon, which is usually king, coho or sockeye salmon. Here’s a short note on each:

  • King salmon, also known as Chinook, is considered to be the finest of the wild Pacific salmon. It has a high content of healthy omega-3 oils and because of the higher fat content, it tastes the richest and is considered the most delicious of all your salmon choices.
  • Coho salmon, also known as silver salmon, has a lighter taste, which may appeal to some. It pairs well with sauces and it’s more versatile in cooking, making it possible to serve in a wider variety of ways. The flavor of coho salmon is similar to king salmon, but it’s more of an everyday kind of salmon. It’s a great, less expensive option than king salmon.
  • Sockeye salmon, also known as red salmon, has the strongest flavor of the bunch, but is not overly fishy. It is rich and flavorful, and many prefer it over king salmon.  It is leaner than both king and coho salmon, so you’ll want to be careful not to overcook it.

What salmon should I avoid?

Always buy wild-caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Farm-raised Atlantic salmon are particularly fatty and often fed an artificial diet, which means they are far less nutritious, waterier and don’t yield the best results when cooked.

Where to purchase salmon?

High-quality salmon can be found at the seafood counter of most grocery stores. This is a great option because you know it’s fresh and you’ll be able to select fillets of similar size.

Can I use frozen salmon?

If you happen to only have frozen wild salmon available – that works! Just make sure to thaw it before cooking. I often buy frozen Alaskan salmon from Costco – it’s priced well and is super tasty.

brushing marinade over salmon fillets

HOW TO MAKE HONEY Glazed SALMON

The full printable recipe is below, but let’s walk through it, so you understand each step before you get started.

For this simple and easy salmon recipe, you can choose to sear, bake or grill the salmon. I’ve listed instructions for all three methods in the recipe card. For the sake of simplicity, we’re just going to discuss seared salmon, here.

  1. Marinate the salmon. Mix all the marinade ingredients in a bowl. Brush the marinade over the salmon and set aside for about 15 minutes. No worries if you’re short on time, the salmon will still be plenty flavorful.
  2. Heat pan. Over medium-high heat, melt butter in a medium to large skillet.
  3. Cook the fish. When the pan is hot, add the salmon, flesh side down, cover pan and cook for about 3 minutes. Flip salmon and cook, uncovered, for about 5 minutes more.
salmon fillets on parchment paper covered in a honey glaze

HOW to know when SALMON is done

This seared salmon requires about 8 minutes in a hot skillet. The cooking time will depend on how thick your salmon is and how well done you like your salmon. You can accurately check the temperature of your salmon with an instant-read thermometer. Insert the thermometer into the thickest part of the salmon.

The FDA advises salmon should be cooked to an internal temperature of 145ºF., HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise even after the salmon is removed from the heat.

Instead, America’s Test Kitchen suggests cooking farm-raised salmon to about 125ºF and wild-caught to 120ºF to avoid dry, overcooked salmon. This is the recommendation that I follow and the results are always perfect after a 5-minute rest.

Don’t have an instant read thermometer? Not sure if your salmon is done? The salmon will flake a bit when you insert a knife or fork into the thickest part. The salmon will still look a little translucent in the center, but it should not look red or raw.

honey glazed salmon on a baking pan with asparagus and potatoes

Tips for recipe success

Here are a few tips and easy swaps to make sure your salmon turns out great!

  • This recipe is written for 1 pound of salmon and for 2 servings. It can easily be halveddoubled or even tripled, depending on your need.
  • Don’t have fresh garlic? Substitute 1/4 teaspoon of powdered garlic or 1/2 teaspoon of refrigerated minced garlic.
  • Feel free to substitute 1 tablespoon brown sugar for the honey.
  • If your salmon has skin, you can easily remove the skin using a fork once the salmon is cooked.

Serving options

We love this honey glazed salmon paired with the oven-baked veggie and potato combo for an easy, tasty dinner! However, there are endless options when it comes to choosing sides for this salmon dish. Any favorite veggies would work, such as green beans, zucchini, broccoli, cauliflower or a medley of roasted veggies. Rice is another great side item and if you’re watching your carbs, serve the salmon over cauliflower rice or a fresh green salad.

You can easily make a quick side salad while the salmon is cooking! Simply toss mixed greens with lemon juice, olive oil, salt and pepper (or dressing of choice). Then, you can add toppings to your salad; like red onion, sliced cucumber, cherry tomatoes, and/or croutons. Or try one of my go-to salad recipes: Italian Salad, Cucumber Tomato Salad, Wedge Salad.

Storage + reheating tips

  • Storing leftovers. While salmon is best served immediately, if you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
  • How to reheat. Reheat in a 300ºF preheated oven or air fryer for 5-10 minutes until warmed through. Alternatively, you can reheat in the microwave in 20-second increments until heated all the way through. It’s also good cold on a salad.
honey glazed salmon, asparagus and roasted potato served on a plate with lemon wedges

This salmon recipe cooked up super moist and juicy, with the perfect balance of sweetness and heat. My whole family gave this meal two thumbs up!

More salmon recipes:

Looking for more salmon recipes? You’ll love these family favorites!

If you try this honey glazed salmon recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

serving of honey glazed salmon plated with asparagus and potatoes
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Honey Glazed Salmon

The perfect balance of spicy and sweet, this Honey Glazed Salmon is making the weeknight dinner rounds over here. Super easy and SO delicious!
Author: Kim

Ingredients

  • 1 bunch asparagus
  • 2 medium russet potatoes, sliced into rounds
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 garlic clove, minced
  • 1 tablespoon honey
  • 1/4 teaspoon chipotle chili powder, (or use regular chili powder)
  • 1 tablespoon butter (for salmon rub), melted
  • salt and freshly ground black pepper, to taste (just a dash or two of each for the veggies and then same for the seasoning rub)
  • 2 (6 ounce) salmon fillets
  • 1 teaspoon butter (for cooking the salmon), (or use olive or avocado oil)
  • Grated parmesan and red pepper flakes, optional for serving

Instructions 

  • Preheat oven to 400°F and line a large baking sheet pan with parchment paper. Toss asparagus and potato rounds with olive oil and season with garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes to 30 minutes, flipping asparagus halfway through. Potato rounds may need to cook 5 to 10 minutes longer. You can also cook these on separate baking sheets, if preferred.
    sliced potato and asparagus on a baking sheet pan
  • Meanwhile, whisk honey, chipotle chili powder, butter, salt & pepper. Spread evenly over salmon fillets.
    glaze in a small bowl near fillets of salmon
  • In a medium pan over medium-high heat, melt butter (or use olive or avocado oil). When pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. You can check the middle of the salmon with a fork to make sure it is heated and beginning to flake. (This timing is usually perfect for me – you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)*
    honey glaze brushed over salmon
  • Serve immediately with asparagus and potatoes. Top with Parmesan and red pepper flakes, if desired.
    salmon on a pan with asparagus and potatoes

Notes

*If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes.
Salmon Grilling Instructions: To grill salmon, fire up the grill to medium-high heat. You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes (about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet) or until 145°F internal heat.
Salmon Baking Instructions: Preheat oven to 350ºF and place salmon on a lined baking sheet. Bake for about 15 minutes, depending on thickness (about 10 minutes per 1-inch thickness, measured from the thickest part of the fillet).
Serving: 1salmon fillet, 5 asparagus spears and 1 potato, Calories: 423kcal, Carbohydrates: 53g, Protein: 7g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 147mg, Potassium: 1147mg, Fiber: 6g, Sugar: 12g, Vitamin A: 2031IU, Vitamin C: 17mg, Calcium: 66mg, Iron: 4mg

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