Honey Salmon recipe served on a plate, by Crepes Tea House
Sep 25 2026
Restaurants›Crepes Tea House›Honey Salmon Recipe

Honey Salmon Recipe

Inspired by Crepes Tea House
Time30m
Serves4

Grilled salmon fillet glazed with a sweet and savory honey glaze, a delightful seafood delicacy.

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Ingredients

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Salmon

Honey Glaze

Garnish (optional)

Method

Prepare Salmon

  1. 1

    Pat dry and season

    Remove salmon from refrigerator 10–15 minutes before cooking to come closer to room temperature. Pat both sides dry with paper towels. Lightly brush skin side with 1 tbsp olive oil and season flesh side with 1 tsp salt and 1 tsp freshly ground black pepper.

  2. 2

    Preheat grill or pan

    Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / grill pan over medium-high heat until hot and shimmering. If using grill, oil grates or brush salmon skin with extra oil to prevent sticking.

Make Honey Glaze

  1. 3

    In a small bowl, whisk together 4 tbsp honey, 2 tbsp soy sauce, 1 tbsp fresh lemon juice, 1 tsp rice or apple cider vinegar, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sesame oil, and 1 tsp red pepper flakes until combined.

  2. 4

    In a separate small cup, mix 1 tsp cornstarch with 1 tbsp water to form a smooth slurry. Place the honey mixture in a small saucepan over low heat and bring to a gentle simmer, whisking. Stir in the cornstarch slurry and simmer for 30–60 seconds until the glaze slightly thickens. Remove from heat and set aside. Reserve 2 tbsp of the warm glaze to brush during cooking and keep the rest for finishing.

Cook Salmon

  1. 5

    Place salmon flesh-side down on the preheated grill or in the hot skillet. For 1-inch thick fillets cook 4–5 minutes without moving to develop a crust. If skin-down cooking, press gently with a spatula for the first 30 seconds to keep skin contacting the surface.

  2. 6

    Flip the fillets carefully and cook skin-side down for an additional 3–4 minutes for medium doneness (internal temperature 125–130°F / 52–55°C). For well-done cook an extra 1–2 minutes. Timing will vary with thickness; adjust as needed.

  3. 7

    During the last 1–2 minutes of cooking, brush the reserved 2 tbsp warm honey glaze onto the flesh side once, then again 30 seconds later to build a glossy coating. Do not apply glaze too early or it may burn.

Finish and Serve

  1. 8

    Remove salmon from heat and transfer to a platter. Spoon remaining glaze over the fillets for a final coat. Allow to rest 2 minutes to let juices redistribute and glaze tack up.

  2. 9

    Garnish with 1 tsp toasted sesame seeds, 2 tbsp thinly sliced green onions, and serve with lemon wedges. Serve immediately.

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