Juicy, golden-seared salmon steak is the perfect mix of simplicity and sophistication. Whether you’re cooking a quick weeknight dinner or impressing guests, this pan-seared salmon delivers restaurant-quality flavor in minutes. The buttery honey-lemon glaze caramelizes beautifully, giving every bite a rich, slightly tangy finish. With just a few pantry staples, you can turn fresh salmon into a stunning, protein-packed meal that feels special any night of the week.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 20 minutes with minimal prep.
- Simple Ingredients: Everyday staples like lemon, garlic, and honey transform salmon into a gourmet dish.
- Perfect Texture: Crispy on the outside, tender and flaky inside.
- Flavor Explosion: Sweet, tangy, and savory — the balance is irresistible.
- Versatile & Elegant: Great for casual dinners or special occasions.
This isn’t just another salmon recipe — the buttery honey-lemon glaze sets it apart with bright, bold flavor and a touch of heat from red pepper flakes.
Ingredients Needed
For the Salmon
- 4 salmon steaks (about 12 oz each), bones removed
- Kosher salt – enhances flavor
- Freshly ground black pepper – adds a subtle kick
- 2 Tbsp extra-virgin olive oil – for searing
For the Glaze
- 2 Tbsp unsalted butter, divided
- 2 garlic cloves, minced, divided
- Juice of 1 fresh lemon
- 2 Tbsp honey, divided
- 2 small pinches crushed red pepper flakes, divided
- Fresh parsley, finely chopped – for garnish
💡 Tip: Use wild-caught salmon for the best flavor and firm texture.
How to Make Salmon Steak
Step 1 – Season and Sear
Pat salmon steaks dry with paper towels, then season both sides generously with salt and black pepper.
In a large skillet over medium-high heat, warm 1 Tbsp olive oil and 1 Tbsp butter until melted and sizzling. Add 2 salmon steaks and sear undisturbed for about 5 minutes, or until the bottom turns deep golden brown. This step locks in flavor and creates a crisp crust.
Step 2 – Create the Glaze
Flip the salmon carefully. Add half the minced garlic, half the lemon juice, 1 Tbsp honey, and a pinch of red pepper flakes directly to the pan.
Cook for about 30 seconds, just until the garlic softens and becomes fragrant. Continue cooking, spooning the glaze over the fish until the salmon is opaque in the center and flakes easily with a fork — about 4–5 minutes more.
Transfer the salmon to a plate and tent with foil to keep warm.
Step 3 – Repeat and Finish
Wipe out any burnt bits if needed, then repeat with the remaining salmon, butter, garlic, lemon juice, honey, and pepper flakes.
Once cooked, transfer all the salmon steaks to a serving platter, spoon the remaining sauce on top, and finish with a sprinkle of fresh parsley.
Serving and Storage Tips
- To Serve: Pair your salmon steak with steamed asparagus, roasted potatoes, or a simple green salad. Drizzle leftover pan sauce over everything for an elegant touch.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm gently in a skillet over low heat or in the oven at 325°F (160°C) for 8–10 minutes. Avoid the microwave — it can dry the salmon out.
Helpful Notes
- Don’t overcook: Salmon continues cooking from residual heat — remove it just as it turns opaque.
- Use a fish spatula: It helps you flip the steaks cleanly without breaking them.
- Add extra flavor: A dash of Dijon mustard or soy sauce in the glaze adds complexity.
- Make it spicy: Increase red pepper flakes or add a pinch of cayenne for more heat.
Pan-Seared Salmon Steak with Honey-Lemon Glaze
Ingredients
Method
- Step 1 – Season and Sear: Pat salmon steaks dry with paper towels, then season both sides with salt and pepper. Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium-high heat. Add 2 salmon steaks and sear undisturbed for about 5 minutes, until the bottom turns deep golden brown.
- Step 2 – Create the Glaze: Flip the salmon carefully. Add half the garlic, lemon juice, 1 Tbsp honey, and a pinch of red pepper flakes to the pan. Cook for 30 seconds until fragrant, then spoon the glaze over the fish until salmon is opaque and flakes easily — about 4–5 minutes. Transfer to a plate and tent with foil.
- Step 3 – Repeat and Finish: Wipe out the pan if needed, then repeat with remaining salmon and glaze ingredients. Serve all salmon steaks on a platter, drizzle with remaining sauce, and garnish with parsley.
Notes
Conclusion
This pan-seared salmon steak is everything you want in a quick, impressive dinner — buttery, flavorful, and perfectly balanced between sweet and savory. With its caramelized honey-lemon glaze and crisp golden edges, it’s guaranteed to satisfy seafood lovers and weeknight cooks alike.
Tried this recipe? ⭐ Leave a rating and a comment below!
We’d love to hear how you served it — did you add extra herbs, a side of rice, or a squeeze more lemon?
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Frequently Asked Questions (FAQ)
Can I use salmon fillets instead of steaks?
Absolutely! Fillets work just as well — just adjust the cooking time slightly since they’re usually thinner.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 125–130°F (52–54°C) for medium.
Can I make this recipe without honey?
Yes — substitute maple syrup or brown sugar for a similar sweetness and glaze.
Is this recipe freezer-friendly?
Cooked salmon can be frozen for up to 2 months, but for the best flavor and texture, enjoy it fresh.
Why did my salmon stick to the pan?
Make sure your pan is fully heated and lightly oiled before adding the fish. Also, avoid flipping too soon — salmon naturally releases once it’s properly seared.