The honey glaze on salmon is a perfect example of sweet, salty, and slightly caramelized working in harmony. The honey reduces against the high heat of the broiler into a glossy lacquer that sticks to the fillet without being cloying — because the soy and garlic balance it. This is a 20-minute dinner that looks and tastes like you put in real effort.
Ingredients
The Glaze
Whisk together honey, soy sauce, garlic, ginger, vinegar, and sesame oil. Reserve half as a serving sauce. Marinate salmon in the other half for 15 minutes — no longer or the acid starts to cure the flesh.
The Cook
- Preheat broiler (grill) to high, position rack 15cm from element
- Place salmon on foil-lined baking sheet, skin-side down
- Spoon extra glaze on top of each fillet
- Broil 8–10 minutes — watch carefully, the honey burns quickly
- The glaze should be deep golden and caramelized but not black
- Drizzle reserved glaze over finished salmon
"Keep your eye on it under the broiler. Honey glaze can go from caramelized perfection to burnt in under 60 seconds. Check at 8 minutes — you want it dark gold, not black."
For stovetop: sear salmon skin-side down in a hot pan 4 minutes, flip, add glaze and cook 3 more minutes basting continuously. The high sugar content of the glaze will caramelize quickly — watch the heat and don't walk away.