25-Minute One-Pan Honey Garlic Butter Salmon
This one-pan honey garlic butter salmon delivers tender, flaky salmon glazed in a sweet-and-savory butter-honey-garlic sauce with almost no cleanup. Ready in about 25 minutes for four servings, the method combines a quick skin-side sear for crisp texture and a short oven finish for perfectly cooked fillets.Serve with rice, roasted potatoes, or steamed vegetables for an easy weeknight dinner that feels special.
Ingredients
- 24 oz (680 g) salmon fillets 4 fillets (about 6 oz / 170 g each), skin-on recommended
- 4 tbsp unsalted butter, melted
- 2 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil (for searing - optional)
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped fresh parsley for garnish
- Pinch red pepper flakes optional, for heat
- Lemon wedges for serving (optional)
Instructions
- Preheat & prep: Preheat oven to 375°F (190°C). Pat salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
- Make the sauce: In a small bowl, whisk together melted butter, honey, minced garlic, soy sauce (or tamari), and lemon juice until smooth. Set aside.
- Heat the pan: Place a large oven-safe skillet (cast-iron or stainless steel works well) over medium-high heat. Add 1 tbsp olive oil and swirl to coat.
- Sear the salmon: When the pan is hot, place the salmon fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure full contact and a crisp sear. Sear skin-side down, undisturbed, for 2–3 minutes until the skin is crispy and the edges begin to turn opaque.
- Add the sauce: Reduce heat to medium. Carefully pour the honey-garlic butter sauce over and around the fillets, spooning a little over the tops.
- Finish in the oven: Transfer the skillet to the preheated oven and bake 10–12 minutes, depending on fillet thickness, until salmon reaches an internal temperature of 125°F–130°F (52°C–54°C) for moist, slightly medium doneness. If you prefer, continue cooking to 135°F (57°C) for medium. (If you don’t have a thermometer, check that the flesh flakes easily with a fork but still looks moist.)
- Optional caramelize: For extra glaze color, broil on high for 30–60 seconds at the end - watch closely to avoid burning the honey.
- Rest & finish: Remove skillet from oven and let salmon rest 2–3 minutes. Spoon any pan sauce over the fillets, sprinkle with chopped parsley and a pinch of red pepper flakes if using. Serve with lemon wedges.
- Stovetop-only option: After searing, reduce heat to low, cover the skillet, and cook 6-8 minutes until done (good for thinner fillets).