This 25-minute one-pan honey garlic butter salmon is one of my go-to recipes when I need something quick, satisfying, and packed with flavor. The rich and silky sauce—made with honey, garlic, butter, and soy—caramelizes perfectly over tender salmon fillets, giving me a sweet-savory glaze that feels gourmet without the effort. Everything comes together in one pan, which means fewer dishes and more time to enjoy dinner.

25-Minute One-Pan Honey Garlic Butter Salmon

Why You’ll Love This Recipe

I only use one pan, so cleanup is quick and easy.
The flavor combination of honey, garlic, butter, and lemon is both bold and balanced.
It’s fast enough for a weeknight but fancy enough for guests.
I can adjust the heat, herbs, or sides to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on for best texture)
unsalted butter, melted
honey
garlic, minced
soy sauce or tamari
fresh lemon juice
olive oil (optional, for searing)
salt and black pepper to taste
chopped fresh parsley for garnish
red pepper flakes (optional, for heat)
lemon wedges for serving (optional)

Directions

Preheat & prep: I start by preheating my oven to 375°F (190°C). I pat the salmon fillets dry and season them with salt and pepper.
Make the sauce: In a bowl, I whisk together melted butter, honey, garlic, soy sauce, and lemon juice.
Heat the pan: I heat a large oven-safe skillet over medium-high, add olive oil, and swirl to coat.
Sear the salmon: I place the fillets skin-side down in the hot pan. I press them gently with a spatula for 10–15 seconds and sear undisturbed for 2–3 minutes.
Add the sauce: I lower the heat and pour the sauce over and around the fillets, spooning some over the tops.
Bake: I transfer the skillet to the oven and bake for 10–12 minutes until the salmon is just cooked through and flakes easily.
Optional broil: If I want a deeper glaze, I broil for 30–60 seconds—but I keep a close eye on it.
Finish: I let the salmon rest for 2–3 minutes, then spoon the sauce over and garnish with parsley, red pepper flakes, and lemon wedges.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap soy sauce for coconut aminos to make it gluten-free.
For extra heat, I add sriracha or more red pepper flakes.
Sometimes I top it with sesame seeds or green onions instead of parsley.
I pair it with mashed potatoes, couscous, or a fresh salad depending on the mood.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven at 300°F or a skillet over low heat so the salmon doesn’t dry out.
I also flake it into salads, wraps, or bowls the next day—it’s great cold too.

FAQs

Can I use frozen salmon?

Yes, but I always thaw it completely first in the fridge and pat it very dry. Cooking from frozen won’t let the sauce caramelize properly.

Can I make the sauce ahead of time?

I do this often. I make the sauce up to 3 days in advance and keep it in the fridge. I rewarm it before adding to the pan, especially if the butter solidifies.

How do I get crispy salmon skin?

I make sure the skin is very dry and the pan is hot. I press the fillets down briefly and don’t move them while they sear for that crisp finish.

What’s the best internal temp for salmon?

I aim for 125°F–130°F (52°C–54°C) for moist, flaky fillets. It’s perfectly cooked and still tender. I rest it a couple of minutes after baking.

Can I cook this entirely on the stovetop?

Yes. After searing, I reduce the heat to low, cover the skillet, and cook for 6–8 more minutes. It works well for thinner fillets.

Conclusion

This honey garlic butter salmon has become a staple in my dinner rotation. It’s fast, flavorful, and so easy to pull off with just one pan. The sweet and savory glaze transforms simple salmon into something special, and I love that I can switch it up depending on what I have on hand. Whether it’s a rushed weeknight or a laid-back dinner with friends, this dish always delivers.