Honey Sesame Glazed Salmon – Sweet, Savory, and Weeknight Friendly

This Honey Sesame Glazed Salmon is one of those dishes that tastes like a special occasion but comes together fast on a Tuesday night. The sauce is glossy, sticky, and just the right mix of sweet and savory. You get tender, flaky salmon with crisp edges and a beautiful sesame finish.

It’s the kind of recipe that makes the whole kitchen smell amazing and always gets second helpings. If you’re new to cooking salmon at home, this is a great place to start.

What Makes This Recipe So Good

• Balanced flavor: Honey adds sweetness, soy sauce brings salt and depth, and ginger and garlic keep things bright and aromatic.
• Quick cook time: From start to finish, you’re looking at about 20–25 minutes. Perfect for busy nights.
• Minimal cleanup: Everything happens in one pan, and the glaze thickens right on the stovetop or in the oven.
• Restaurant-worthy results: The salmon turns flaky with a caramelized glaze and toasted sesame crunch.
• Flexible: Works with fillets or a whole side of salmon.

  Easy to swap ingredients to match your pantry.

Ingredients

• 4 salmon fillets (about 6 ounces each), skin on or off
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 1 tablespoon rice vinegar (or lime juice)
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, finely minced
• 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
• 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
• 1 tablespoon water
• 2 teaspoons cornstarch (to thicken the glaze)
• 1 tablespoon neutral oil (avocado or canola) for searing
• 1–2 tablespoons sesame seeds, lightly toasted
• 2 green onions, thinly sliced
• Pinch of black pepper
• Lemon or lime wedges, for serving (optional)

Step-by-Step Instructions

1. Pat the salmon dry. Use paper towels to remove excess moisture. This helps the fish sear nicely. Season lightly with black pepper.
2. Make the glaze. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using).

   In another small cup, stir water and cornstarch until smooth, then set it aside.
3. Toast the sesame seeds. In a dry skillet over medium heat, toast sesame seeds for 2–3 minutes until fragrant. Transfer to a small bowl so they don’t burn.
4. Sear the salmon. Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high. Place salmon in the pan, flesh side down if skin-on.

   Sear for 2–3 minutes until golden. Flip carefully.

5. Add the glaze base. Pour the soy-honey mixture around the salmon (not directly on top yet). Reduce heat to medium.

   Let it simmer for 1–2 minutes.

6. Thicken the sauce. Stir the cornstarch slurry, then pour it into the pan. Gently spoon the thickening sauce over the salmon as it cooks. Cook 3–5 minutes more, until the salmon is just opaque and flakes easily with a fork.
7. Finish and garnish. Turn off the heat.

   Spoon extra glaze over each fillet. Sprinkle with toasted sesame seeds and green onions.

8. Serve right away. Pair with steamed rice, sautéed greens, or a simple cucumber salad. Add lemon or lime wedges if you like a citrus pop.

How to Store

• Refrigerate: Store cooled salmon in an airtight container for up to 3 days.

  Keep the glaze with it to prevent drying out.

• Reheat gently: Warm in a covered skillet over low heat with a splash of water until just heated through, 3–5 minutes. Avoid microwaving on high—it can overcook the fish.
• Freeze: You can freeze cooked salmon for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge.
• Leftover ideas: Flake into rice bowls, tuck into lettuce wraps, or serve cold over salad with extra sesame dressing.

Why This is Good for You

• Rich in omega-3s: Salmon provides DHA and EPA, which support heart and brain health.
• High-quality protein: Each serving offers satisfying protein that helps keep you full.
• Smart fats, sensible sugar: The glaze uses honey for sweetness, and a little goes a long way thanks to the sesame oil and soy sauce for depth.
• Minerals and antioxidants: Sesame seeds add calcium and iron, while ginger and garlic bring anti-inflammatory compounds.

Common Mistakes to Avoid

• Overcooking the salmon: Pull it off the heat when the center is just opaque.

  It will finish with residual heat.

• Skipping the pat-dry step: Wet fish won’t sear well and can steam instead of caramelize.
• Adding cornstarch too early: Always add the slurry after the sauce is simmering, and stir as it thickens to avoid lumps.
• Too much heat: A scorching pan can burn honey fast. Keep it at medium to medium-high and watch closely.
• Salting before tasting: Soy sauce adds plenty of salt. Taste the glaze before adding more seasoning.

Alternatives

• Protein swaps: Try trout, Arctic char, or chicken thighs (adjust cook time; chicken needs to reach 165°F/74°C).
• Sugar options: Use maple syrup or brown sugar instead of honey for a different sweetness profile.
• Soy-free: Coconut aminos work well; reduce the honey slightly since aminos are naturally sweeter.
• Gluten-free: Use tamari and check your sriracha label.
• No cornstarch: Use arrowroot or reduce the sauce longer for a naturally thicker glaze.
• Add veggies: Toss in snap peas, broccoli, or bok choy during the simmer for a one-pan meal.
• Oven method: Bake salmon at 400°F (200°C) for 10–12 minutes.

  Simmer and thicken the glaze separately, then brush on at the end and broil 1–2 minutes.

FAQ

How do I know when the salmon is done?

The flesh should be opaque and flake easily with a fork. If you use an instant-read thermometer, aim for 125–130°F (52–54°C) for moist, medium doneness. It will rise a few degrees off the heat.

Can I use frozen salmon?

Yes.

Thaw it overnight in the fridge or under cold running water in sealed packaging. Pat dry very well before cooking to get a good sear.

What can I serve with Honey Sesame Glazed Salmon?

Steamed jasmine rice, brown rice, or quinoa are all great. Add quick sides like roasted broccoli, sesame green beans, or a crunchy cucumber salad with rice vinegar.

Is the glaze very sweet?

It’s balanced.

The soy sauce and vinegar keep it from being cloying. If you prefer less sweetness, reduce the honey by 1–2 teaspoons or add an extra splash of vinegar.

Can I grill the salmon?

You can. Oil the grates well and grill over medium heat, 3–4 minutes per side.

Brush on the glaze during the last minute to avoid burning, and warm extra glaze on the side for serving.

What if I don’t have fresh ginger?

Use 1/4 teaspoon ground ginger. It’s milder but still adds warmth. You can also skip it and add a little extra garlic and a squeeze of lime.

Final Thoughts

Honey Sesame Glazed Salmon is simple enough for a weeknight and polished enough for guests.

The glaze is glossy, the fish stays tender, and the sesame crunch ties it all together. Keep the ingredients on hand, and this can be your reliable, go-to salmon recipe. Once you’ve made it a couple of times, you’ll be able to pull it off by heart.