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When it’s hot out, I’m all about big flavor in less time. This honey-ginger glazed salmon hits that sweet-spicy balance, with crunchy, caramelized edges and a bright limey kick.
It’s pantry-friendly, weeknight-easy, and extra summery with a juicy nectarine slaw on top. Dinner in about 20 minutes—no fuss, all the cozy, cookout vibes.
I’ve been wanting to make a crispy glazed salmon like this one for forever now. One of my favorite flavors is sweet and spicy and I love the combo on pretty much any kind of seafood. Since my motto right now is all things simple, easy, and healthy…ish, I figured this salmon would be prefect for today! Plus, with the 4th of July this past Tuesday, a lot of us have been on vacation this past week. Therefore, I thought we all might be in need of a healthier recipe as we start to close out the week. But don’t worry, as I do on most Fridays, I’ve got something sweet for you guys tomorrow!
Okok, here’s how this salmon goes down. You’ll want to find really good salmon fillets with the skin on. Yes you guys, leave that skin on. It’s add flavor while the salmon cooks, keeping the fish moist. Plus the crispy skin is actually incredibly delicious.<– kind weird to some, but I swear it’s really good!
The sauce is a simple base of honey, chiles, a little soy sauce, garlic, ginger, and lime…that’s it. I know it doesn’t seem like much but I promise it is so good. The honey thickens and glazes the salmon creating the perfect sticky sauce to coat the fish. Because I like a little spice to balance out the sweet honey, I also added some chili paste and ginger.
To top the dish off I made an Asian summer slaw with purple cabbage, thinly sliced nectarines, and a mix of other veggies.
When I served this to my family before leaving for Mexico I made a side of rice and doubled the slaw! It’s a great healthy dinner for just about any night of the week.
FAQ:
Can I use skinless salmon?
Yes—broil a bit less and rely on the glaze for shine since you won’t get crispy skin. Line the pan to prevent sticking.
My glaze started to burn under the broiler—what happened?
Broilers vary; pull the pan once the skin blisters and the bubbles look slow and syrupy. If needed, finish on the stovetop over low to re-glaze.
No sambal oelek—what’s the best swap?
Try a smaller amount of sriracha for milder, sweeter heat, or a little gochujang for thicker, deeper flavor. Add lime to keep things bright.
How should I store and reheat leftovers?
Keep fish and slaw separate in airtight containers for 2–3 days. Rewarm fish gently until just heated, or enjoy cold, flaked over rice or greens.
WATCH THE HOW-TO VIDEO:
20 Minute Crispy Honey Ginger Salmon
Servings: 4 servings
Calories Per Serving: 603 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 salmon fillets
- 1 tablespoon sesame oil
- 2/3 cup honey
- 2 tablespoons sambal oelek
- 2 tablespoons low sodium soy sauce
- 1 inch piece fresh ginger, grated
- 2 cloves garlic, chopped
- zest and juice of lime
Asian Summer Slaw
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1/2 head purple cabbage, shredded
- 2 nectarines thinly, sliced
- 1 cup fresh cilantro, chopped
- 2 carrots, shredded
- red or green jalapeños, chopped
- pinch of kosher salt
Instructions
- 1. Preheat the broiler to high.2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat. 3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp. 4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!
For real, this sauce is perfection.
This post was originally published on July 6, 2017
I’m clarifying some details about this recipe. It’s outstanding, but after reading the written recipe first, there’s no way it would cook in the time specified. The actual cooking time was 15 minutes for a 2-inch-thick salmon fillet. The video shows the salmon being cooked in a preheated cast-iron pan first, then the sauce poured over it. That could work, but the fish would have a different texture—more steak-like than the silky-smooth poached style described in the written version. So, if you want to make it: preheat your cast-iron skillet on medium. Lower your oven rack to one level below the top and preheat your broiler. Make the sauce, then pour it into the pan and bring to a boil. Add the salmon, skin side down. Cook, depending on thickness, for a few minutes. Turn and cook, skin side up, until almost done. Place under the broiler until the sauce bubbles like jam and the skin is crispy and beautiful. Ours turned out perfect using this method and was sooo delicious, served with coconut rice.
Hey Kym,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you! Thanks for sharing all of your notes and feedback!
Agree that there’s something off with the instructions as my salmon is definitely not cooked just hitting the hot pan and going in the broiler. Had to keep cooking in the oven which killed the sauce.
Hi Emily,
So sorry to hear this! Your salmon might be thicker than mine which is why it is taking longer to cook! xT
Delicious marinade!!! but very confused on the instructions on how to cook it. i seared the skin side down for 3 minutes and then baked for 15-20 minutes on 350
Hey Arya,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Says preheat the broiler on high. Then in a skillet boil the marinade/sauce, remove the sauce from the heat and then put the salmon in the skillet with the skin side up, meaning the pink side of the salmon goes facing down. Put the broiler on high for 2-3 mins or until skin is crisp.