Sticky Salmon Recipe
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This Sticky Salmon Recipe is fast, easy, and full of bold flavor. The salmon sears beautifully, then gets lacquered in a sweet-salty glaze with garlic, ginger, and just enough heat to keep things interesting. Sticky honey soy salmon is tender inside, caramelized on the edges, and finished with sesame and green onions for that restaurant-style feel… without turning dinner into a project.
Table of Contents
WHY YOU’LL LOVE STICKY HONEY SALMON
- Ready in about 20 minutes
- Big flavor from simple pantry staples
- Perfectly sticky, spoonable glaze
- Weeknight-friendly but still impressive
- Great for meal prep or last-minute dinners
Sticky Salmon Recipe
Sticky honey soy salmon is one of those dinners that makes you feel like you did more than you did.
You heat the pan, you whisk a quick sauce, and suddenly the fish is glossy and bubbling… like it came from a good takeout place.
I love how fast this recipe comes together. No marinating. No oven. Just a hot skillet and a sauce that knows what it’s doing.
The honey gets sticky, the soy brings balance, and the ginger and garlic show up right on time.
Sticky salmon is bold without being heavy. Clean, but satisfying. And when there’s extra sauce left in the pan, that’s not an accident… that’s for spooning over rice. Don’t skip that part!
INGREDIENT NOTES
- Salmon Fillets: Skin-on or skinless both work, as does fresh or frozen. Patting fillets dry first helps with browning.
- Low-Sodium Soy Sauce: Keeps the glaze balanced and prevents oversalting.
- Honey: Provides sweetness and that signature sticky finish.
- Sriracha: Adds warmth without overpowering the sauce. Adjust the amount to taste.
- Fresh Ginger & Garlic: Bright, aromatic, and absolutely essential here.
- Rice Vinegar: Just a small splash for balance and lift.
VARIATIONS
Maple Sticky Salmon: Swap honey for maple syrup for a slightly deeper sweetness.
Spicier Version: Add more sriracha or a pinch of red pepper flakes.
Garlic-Heavy: Measure the amount of garlic with your heart.
Citrusy: Add a few slices of lemon, or finish sticky soy sauce salmon with a squeeze of lime before serving.
Oven Finish: Sear, glaze, then finish in a hot oven if your fillets are thick.
SERVING SUGGESTIONS
- Top with toasted sesame seeds and sliced green onions.
- Plate sticky honey salmon over a bed of jasmine rice or sesame rice.
- Serve with a side of steamed broccoli or snap peas.
- Great with a simple cucumber salad.
- Excellent cold or warm in a rice or noodle bowl for lunch the next day.
STICKY SALMON FAQ
Yes, but you’ll need to thaw it first (overnight in the fridge is best) and pat it dry very well before cooking.
Lower the heat after flipping the fish to prevent this. Honey caramelizes quickly, which is what you want… but in a controlled way.
Mild to medium, as written. It’s easy to adjust either direction with the amount of sriracha.
Yes! This sticky soy sauce salmon reheats well (gently on the stove), but it’s just as delicious cold over salads or rice bowls.
This sticky salmon recipe works because it balances caramelization with moisture control. Starting with a hot pan creates a flavorful crust through the Maillard reaction before the sauce is introduced.
Honey and soy sauce reduce together as the salmon finishes cooking, thickening into a glaze as water evaporates and sugars concentrate.
Ginger, garlic, and vinegar add aromatic compounds and acidity that cut through the sweetness, keeping the sauce from tasting flat.
Lowering the heat after flipping prevents the sugars from scorching, while basting coats the fish evenly. The result is salmon that stays tender inside with a sticky, glossy finish that clings instead of pooling on the plate.
DONNA’S PRO TIPS
- Pat the salmon dry really well first. Surface moisture prevents browning.
- Leave the skin on if possible. It holds things together… and you can remove it later if you want!
- Don’t move the fish until it releases easily from the pan. Otherwise, it will tear.
- Reduce heat before adding the sauce to control caramelization. Honey can burn quickly.
- Spoon the glaze over the top as it thickens for even coverage.
TOOLS NEEDED
- Large Skillet or Cast Iron: Heat retention matters for a good sear.
- Whisk: For a smooth, cohesive sauce.
- Fish Spatula: Makes flipping easier and cleaner.
- Spoon: For basting the glaze as it thickens.
- Digital Thermometer: The easiest way to tell if the fish is done.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Sticky honey soy glaze
- 20-minute skillet dinner
- Sweet, salty, and savory
- Sear first, glaze second
- Great with rice
- Easy to customize heat
- Weeknight winner
Sticky Honey Soy Salmon
Ingredients
- 4 salmon fillets, 4 to 6 ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon sriracha
- 1 tablespoon minced garlic, about 3 cloves
- 2 teaspoons minced fresh ginger
- 2 teaspoons rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon toasted sesame seeds
- 1/4 cup chopped green onions
Instructions
- PREP SALMON: Remove 4 salmon fillets from the refrigerator and let sit at room temperature for 10 to 15 minutes. Pat dry with paper towels. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper.
- MAKE SAUCE: In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup honey, 1 tablespoon sriracha, 1 tablespoon minced garlic, 2 teaspoons minced fresh ginger, and 2 teaspoons rice vinegar until smooth.
- HEAT SKILLET: Heat a large skillet or cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
- SEAR SALMON: Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 3 to 4 minutes, until a golden crust forms.
- FLIP AND GLAZE: Reduce heat to medium. Carefully flip the salmon fillets. Pour the prepared sauce over the salmon. Cook for another 3 to 4 minutes, spooning the sauce over the tops, until the sauce thickens and the salmon reaches 145°F and flakes easily.
- REST AND SERVE: Remove from heat and let rest for 2 minutes. Spoon extra sauce over the salmon and garnish with 1 tablespoon toasted sesame seeds and ¼ cup chopped green onions.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
