Honey Garlic Salmon Steaks (Printable)
Tender salmon with a sweet honey garlic glaze broiled to caramelized perfection in minutes.
# What You'll Need:
→ Fish
01 - 4 salmon steaks, about 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
# How-To Steps:
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 with salt and black pepper. Arrange the steaks 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 about 6 inches from the heat source for 6 minutes.
06 - Remove the baking sheet from the oven, brush the remaining glaze over the salmon, and broil for another 6 to 8 minutes, or 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 -
- It's genuinely faster than ordering takeout, and tastes better than most restaurant versions.
- The glaze is addictively sweet and savory, with just enough garlic and lemon to keep it from being cloying.
- Your kitchen smells incredible without any of the fuss of a complicated preparation.
02 -
- The distance from the heat source matters more than you think, because too close and your glaze burns before the fish cooks through, but too far and you just get pale, sad salmon.
- Pat that salmon completely dry before it hits the sheet, or you'll steam it instead of searing it, and all that glaze magic disappears.
03 -
- Buy your salmon from a fishmonger who actually knows what they're talking about, because fresh salmon makes such an enormous difference that it's worth asking questions.
- If your broiler runs hot, start checking at the lower end of the time range because every oven is different and you'd rather undershoot and add time than overcook and have dry fish.