Honey Garlic Salmon Steaks (Print Version)
Tender salmon steaks glazed with honey and garlic, broiled for a quick and savory dinner.
# What You Need:
→ Fish
01 - 4 salmon steaks (6 oz each), skin on or off
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground 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
# Preparation Steps:
01 - Preheat the broiler to high and line a baking sheet with foil. Lightly grease with oil or nonstick spray.
02 - Pat the salmon steaks dry and season both sides evenly with salt and black pepper. Place on prepared baking sheet.
03 - In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, olive oil, and crushed red pepper flakes if desired.
04 - Brush half of the glaze evenly over the salmon steaks.
05 - Broil salmon about 6 inches from the heat source for 6 minutes.
06 - Remove salmon from oven, brush remaining glaze over steaks, and broil 6 to 8 more minutes until cooked through and edges caramelize (internal temperature 145°F).
07 - Transfer to plates, garnish with chopped parsley, and serve accompanied by lemon wedges.
# Expert Advice:
01 -
- The glaze caramelizes beautifully under the broiler, creating a restaurant-quality crust that tastes way more complicated than it actually is.
- From prep to plate in 25 minutes, perfect for weeknights when hunger strikes and patience is low.
- Naturally dairy-free and pescatarian, so it works for almost any table without needing separate meals.
- The salmon stays tender inside while the edges get slightly crispy and glazed, which is honestly my favorite textural combination.
02 -
- Broiler distances and intensities vary wildly between ovens, so start checking at 5 minutes the first time you make this—overcooked salmon becomes dry and the glaze can burn to bitter char.
- Patting the salmon completely dry is non-negotiable if you want caramelization; even small puddles of moisture will steam and prevent browning no matter how hot your broiler is.
03 -
- If you have time, marinate the seasoned salmon in the glaze for up to 30 minutes before broiling—the flavors sink deeper into the fish and the result tastes even more intentional.
- Watch the edges of the salmon more than the center when deciding if it's done; they'll show color and firmness first, but you want the center to still be tender when you flake it.