This beautifully crispy honey glazed salmon is tender on the inside, crispy on the outside, and loaded with flavor! Honey and mustard combine to create a tangy-sweet glaze that takes this fish dish to the next level.
My ideal dinner is a perfectly cooked piece of crispy salmon! When improperly prepared, fish can be dry and uninspiring, but I’ve got a quick, straightforward, and insanely tasty salmon recipe for you today!
This easy honey glazed salmon recipe involves a simple dry rub and a tasty honey mustard glaze. It’s broiled to perfection for a crispy texture on the outside and a tender inside!
The ideal healthy meal for busy weeknights, this easy recipe is quick and simple, making it easy to toss together at a moment’s notice. Serve with some crowd-pleasing roasted vegetables and a side of kale and blueberry salad for a flavor-packed complete meal.
Let’s discuss the simple ingredients for this quick dinner! You can find the full list at any grocery store!
Ingredients for Honey Glazed Salmon
Fresh Salmon Filets: Pick your favorite cut of salmon. I go with wild-caught King salmon or Atlantic salmon for the fattiest, richest cuts.
Avocado Oil: Helps our salmon crisp up nicely, and binds the dry ingredients to the surface of the fish. I recommend avocado oil over olive oil, as olive oil burns easily.
Paprika: Mildly sweet and smoky, paprika adds an earthy depth that enhances the salmon’s natural richness without overpowering it.
Garlic Powder: Garlic goes perfectly with fish! Gives a boost to the savory flavors, contrasting with the sweetness of the honey glaze.
Onion Powder: Similar to the garlic powder, onion powder brings a different kind of gentle sweetness that works in harmony with the honey.
Dried Oregano: Introduces a herbal brightness that cuts through the richness of the salmon.
Sea Salt: Enhances all of the other flavors. Sea salt also helps lock moisture into the salmon filet and helps our dry rub penetrate the flesh. It’s a crucial ingredient in any seasoning mix!
Honey: The star of the show. Sweet, decadent honey caramelizes as our salmon broils, creating a stunningly sweet crust that looks just as good as it tastes!
Stone Ground Mustard: The coarsely ground mustard seeds bring a pleasantly grainy texture to the surface of the salmon. The bright, tangy sharpness cuts through the sweet honey, balancing out the glaze beautifully in this honey mustard salmon recipe.
Recipe Customizations
- This dish works well with both skin-on and skin-off salmon. Do whichever you like best!
- If you prefer it, simply swap out the honey for pure maple syrup.
- To make this honey glazed salmon low-FODMAP, just change the honey for maple syrup and omit the onion and garlic powders!
- Make it sweeter by sprinkling some brown sugar on top of the salmon filets a couple of minutes before it comes out of the oven.
- Spice it up with red pepper flakes.
How to Make Honey Glazed Salmon
Set your broiler to high, or turn your oven to the high broil setting.
Place the salmon fillets on a parchment-lined baking sheet, then sprinkle with paprika, onion powder, garlic powder, sea salt, and dried oregano. If you’d like, you can mix these seasonings in a small bowl prior to sprinkling.
Combine the olive oil, honey, and stone-ground mustard in a bowl and set it aside.
Place the salmon on the second-to-top shelf in the oven and broil for 6 to 8 minutes, until the fish turns golden brown on top and begins to seep fat.
Remove the salmon from the oven and drizzle the glaze evenly over the top of the fillet.
Continue broiling for an additional 2 to 4 minutes, or until the salmon is cooked through. Salmon is ready when it reaches an internal temperature of 145 degrees F. To check for doneness, insert a meat thermometer into the thickest part of the fish.
Remove from the oven, and serve! I enjoy my salmon with brown rice and a load of veggies, like roasted vegetables, a salad, or both. My Coconut Rice pairs beautifully with this easy salmon recipe too.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tips to Perfect my Honey-Glazed Salmon
- I sometimes use a brush to paint the glaze onto the salmon. This helps ensure an even coating, which prevents burnt edges!
- Don’t be afraid of heat! Broiling on high is essential to caramelize the sugars in the honey.
- If you have any leftovers, save some of the glaze. Pour it over the salmon before reheating in the oven to help it stay moist and flavorful.
What Does It Taste Like?
This salmon is crispy on the outside, flaky in the middle, and insanely moist and tender. If you’re a salmon lover, this crispy, flaky salmon is a must-make.
The dry rub penetrates the salmon, adding deep, savory notes, while the sweet and tangy sticky glaze is utter perfection. It’s the sweetness of the glaze that makes this delicious recipe really pop.
This decadently crispy honey glazed salmon is bound to be a hit in your household. Easy enjoy for any busy weeknight, yet fancy enough for a romantic dinner, you’ll love this impressive salmon dish!
Enjoy my honey glazed salmon? Try some of my other tasty salmon recipes.
More Salmon Recipes:
- Pecan Crusted Salmon
- Crispy Creamy Pesto Salmon
- Air Fryer Lemon Garlic Salmon Bites
- Baked Sockeye Salmon
- Balsamic Glazed Salmon
Enjoy this easy dinner!
Honey Glazed Salmon
Ingredients
For the Salmon
- 1 pound salmon cut into 3 fillets
- 1 tablespoon avocado oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
For the Glaze:
- 1 tablespoon avocado oil or butter
- 2 tablespoons honey at room temperature, see note*
- 1 tablespoon stone ground mustard
Instructions
- Stir together the ingredients for the glaze in a small bowl until well combined. Set aside until ready to use.
- Preheat your oven to the high broil setting and lightly oil or spray a baking sheet or casserole dish.
- Stir together the paprika, garlic powder, onion powder, dried oregano and sea salt in a small bowl. Place the salmon in the prepared dish and drizzle with olive oil. Use a brush (or your fingers) to spread the oil over the full surface of the fish. Sprinkle the spice mixture over the salmon, creating an even layer of spice.
- Place the sheet of salmon on the second-to-the-top shelf in the oven under the broiler. Broil for 6 to 8 minutes (depending on thickness of fish!). Remove salmon from the oven and drizzle with the glaze mixture. Place salmon back in the oven and broil an additional 2 to 4 minutes, or until salmon is golden-brown and cooked through.
Could I use Dijon mustard instead? It’s what I have.
Hi Xena! Yes, dijon works too! As long as you like dijon on your salmon, you’ll enjoy the recipe 🙂
So good! My daughter asks why we never made salmon this way before! I have no answer, but for sure, we’ll make it this way again!
I’m so thrilled to hear it! Enjoy! xo
So I only started to like salmon about a year ago (interestingly enough around the same time that I developed an intolerance to dairy – I find the timing completely fascinating). I’ve only been brave enough to try a few recipes with canned wild alaskan salmon but I really need to just bite the bullet and try it with fresh… because this looks SO GOOD!
Holy yummy deliciousness. I adore salmon in all forms (minus farm raised of course lol) what is the level of cook (rare/medium/etc) that the salmon turns out? I prefer mine barely cooked through..
Hi Jordan! Yeeees rare salmon lovers unite! I love leaving the inside a bit raw as well. If the salmon is less than an inch thick, 4 to 6 minutes should work great. If it’s thicker than an inch, you’re looking at 6 to 8 minutes. I hope you enjoy! xo
I only eat wild salmon and learning more about the fishing industry in Alaska would be such a great experience. I prepare salmon once or twice a week, and I love a simple preparation like this because it just doesn’t need much more! This meal is so elegant!
Wonderful recipe and cooking tips. I will have to head to Village Market and see what salmon they have tonight. I really enjoyed your post regarding Cordova and Alaska fishing. The photos are amazing!
The pictures and this meal are beautiful, Julia. You are the queen of crispy salmon!
You know I don’t eat fish but I have great respect for the fact that you are careful to source it wisely. I don’t think a lot people understand how unsustainable and unhealthy some commercial fisheries are so I think it’s awesome that you shared your experience at Copper River to show there is a better way to do things.