Honey Garlic Salmon Steaks (Printable)

Tender salmon steaks coated in a sweet garlic glaze, broiled to perfection.

# What's Needed:

→ Fish

01 - 4 salmon steaks (6 oz each), skin on or off as preferred
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

# How to Make It:

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, lemon juice, minced garlic, olive oil, and red pepper flakes if using until well combined.
04 - Brush half of the glaze over the salmon steaks, coating them evenly.
05 - Broil the salmon approximately 6 inches from the heat source for 6 minutes.
06 - Remove the baking sheet, brush the remaining glaze over the salmon, then broil for another 6 to 8 minutes until cooked through and caramelized (internal temperature 145°F).
07 - Transfer salmon to plates, garnish with parsley, and serve with lemon wedges.

# Tips for Success:

01 -
  • The glaze caramelizes under the broiler into sticky, golden edges that taste like concentrated umami sunshine.
  • You can have this on the table faster than most takeout arrives, and it looks like you spent an hour fussing.
  • It works just as well on a weeknight as it does when you're trying to impress someone without breaking a sweat.
02 -
  • Don't skip patting the salmon dry; moisture on the surface will steam the fish instead of letting the glaze caramelize properly.
  • Watch the broiler closely in the last few minutes because the sugars in honey can go from perfect to scorched in less than a minute.
  • Let the salmon rest on the baking sheet for a minute after broiling so the juices settle back into the flesh instead of running all over the plate.
03 -
  • If you want deeper flavor, marinate the salmon in the glaze for thirty minutes before broiling, but save a little extra glaze for brushing during cooking.
  • Swap maple syrup for honey if you want a more earthy sweetness, or use agave for a milder, more neutral glaze.
  • Line your baking sheet with parchment instead of foil if you're worried about sticking, but foil cleans up faster and reflects heat better under the broiler.

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