Hot Honey Garlic Salmon with Crispy Skin and Chili
Hot Salmon
Sweet-spicy honey garlic glaze over crispy pan-seared salmon—ready in 25 minutes.
This hot honey garlic salmon is one of those weeknight winners—sweet honey, savory soy, fresh garlic and a touch of chili come together in a sticky glaze that clings to crisp, pan-seared salmon. The contrast of crunchy skin and tender, flaky fish is irresistible, and the spicy-sweet finish gets everybody reaching for seconds.
It’s fast, forgiving, and packs restaurant-worthy flavor without fuss. You’ll learn a couple of simple tricks here—patting the fillets dry, starting skin-side down, and finishing with a quick glossy glaze—that guarantee a beautiful, bold dinner in about 25 minutes.
Nutrition (per serving)
Directions
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1
Pat salmon very dry with paper towels, then season both sides with kosher salt and black pepper.
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2
Heat a large nonstick or stainless skillet over medium-high heat and add the olive oil. When the oil shimmers, add salmon fillets skin-side down, pressing gently to ensure even contact with the pan.
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3
Cook skin-side down for 4–6 minutes until the skin is deeply browned and crisp. Reduce heat to medium, flip, add butter, and cook 1–2 minutes more until the salmon reaches your desired doneness. Transfer salmon to a warm plate and tent loosely with foil.
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4
Meanwhile, wipe out the pan if it has burnt bits, then return to medium heat and add a small drizzle of oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not let it burn).
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5
Stir in honey, soy sauce, rice vinegar, sriracha, red pepper flakes, lime juice, and sesame oil. Bring the mixture to a gentle simmer.
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6
Mix cornstarch with cold water to make a slurry, then whisk it into the simmering glaze. Cook for 1 minute until the sauce thickens and becomes glossy.
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7
Taste and adjust: add a pinch more salt, lime juice, or sriracha to balance sweetness and heat.
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8
Return salmon to the pan and spoon the hot glaze over each fillet for 30–60 seconds to coat and reheat. Remove to serving plates, sprinkle with sliced green onions and toasted sesame seeds, and serve immediately.
Ingredients
- Skin-on salmon fillets (about 6 oz each):4 pieces
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Olive oil:1 tbsp
- Unsalted butter:1 tbsp
- Garlic cloves, minced:4 pieces
- Honey:1/4 cup
- Soy sauce:3 tbsp
- Rice vinegar:1 tbsp
- Sriracha (or preferred hot sauce):1 tbsp
- Red pepper flakes:1/4 tsp
- Fresh lime juice:1 tbsp
- Toasted sesame oil:1/2 tsp
- Cornstarch:1 tsp
- Cold water (for slurry):1 tbsp
- Green onions, thinly sliced:2 pieces
- Toasted sesame seeds:1 tbsp
Tips & Notes
- For the crispiest skin, make sure the fillets are very dry and the pan is hot before adding the fish.
- If you prefer milder heat, reduce the sriracha to 1 tsp and omit the red pepper flakes.
- Make the glaze ahead and reheat gently—store leftovers separately from salmon to keep the skin crisp.
