Pan-Seared Salmon Steak with Honey-Lemon Glaze

This juicy, golden-seared salmon steak is the perfect mix of simplicity and sophistication. A buttery honey-lemon glaze caramelizes beautifully for a rich, tangy finish that elevates weeknight dinners or special occasions alike.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 steaks

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the Salmon

4 salmon steaks (about 12 oz each), bones removed
Kosher salt to taste
Freshly ground black pepper to taste
2 Tbsp extra-virgin olive oil for searing

For the Glaze

2 Tbsp unsalted butter, divided
2 cloves garlic, minced, divided
1 fresh lemon, juiced
2 Tbsp honey, divided
2 pinches crushed red pepper flakes, divided adjust to taste
Fresh parsley, finely chopped for garnish

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

Use wild-caught salmon for the best flavor and texture. Don’t overcook — salmon continues to cook after being removed from the pan. A fish spatula helps with flipping. Add Dijon or soy sauce to the glaze for extra flavor, or increase red pepper flakes for heat.