Honey Garlic Glazed Salmon with Creamy Sauce

Tender, flaky salmon coated in a sticky honey garlic glaze and served with a rich, creamy sauce. This easy restaurant-style dinner comes together quickly and pairs beautifully with vegetables, rice, or mashed potatoes.

Ingredients

For the Salmon

4 salmon fillets, about 5–6 oz (140–170 g) each
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Honey Garlic Glaze

3 tbsp honey
4 cloves garlic, minced
2 tbsp low-sodium soy sauce
1 tbsp fresh lemon juice
1 tbsp water
½ tsp red pepper flakes, optional
1 tsp butter

Creamy Sauce

½ cup heavy cream
2 tbsp cream cheese
¼ cup grated Parmesan cheese
1 small garlic clove, minced
½ tsp Italian seasoning
¼ tsp black pepper
Salt, to taste
1 tbsp fresh parsley, chopped

Instructions

1. Prepare the salmon

Pat the salmon fillets dry with paper towels. Season both sides with paprika, garlic powder, salt, and black pepper.

2. Sear the salmon

Heat olive oil in a large skillet over medium-high heat.

Place the salmon in the pan, skin-side down if using skin-on fillets. Cook for 4–5 minutes until nicely browned.

Carefully flip and cook for another 2–3 minutes.

Transfer the salmon to a plate temporarily.

3. Make the honey garlic glaze

Reduce the heat to medium-low. Add the butter and minced garlic to the same skillet. Cook for about 30 seconds, just until fragrant.

Add the honey, soy sauce, lemon juice, water, and red pepper flakes.

Stir and simmer for 1–2 minutes, until the glaze begins to thicken.

4. Glaze the salmon

Return the salmon to the skillet. Spoon the honey garlic glaze over the fillets repeatedly.

Cook for another 2–4 minutes, depending on thickness, until the salmon is cooked through and reaches 145°F (63°C).

Transfer the salmon to a plate.

5. Make the creamy sauce

Using the same skillet, reduce the heat to low.

Add the heavy cream, cream cheese, Parmesan, garlic, Italian seasoning, and black pepper. Stir continuously until the cream cheese and Parmesan melt and the sauce becomes smooth and creamy, about 2–4 minutes.

Taste and add salt if needed.

6. Finish the dish

Return the salmon to the skillet and spoon some of the creamy sauce around and lightly over the fish.

Garnish with fresh parsley and serve with lemon wedges.

Serving Suggestions

Serve with:

Roasted broccoli
Asparagus
Green beans
Garlic mashed potatoes
Rice or quinoa
Cauliflower rice for a low-carb option
Fresh cucumber salad

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 4

Tips for Perfect Salmon

Pat the salmon dry before seasoning for better browning.
Don’t overcrowd the skillet.
Keep the heat moderate when adding honey so the glaze doesn’t burn.
Use an instant-read thermometer to check the thickest part of the salmon.
Let the salmon rest for 2–3 minutes before serving.

Complete Nut & Allergen Information

Tree Nuts

No tree nuts as written.

Peanuts

No peanuts as written.

Fish

Contains salmon, which is a fish allergen.

Soy

The soy sauce contains soy and may contain wheat depending on the brand.

Dairy

Contains milk/dairy from butter, heavy cream, cream cheese, and Parmesan.

Gluten

Soy sauce may contain wheat. For a gluten-free version, use certified gluten-free tamari or soy sauce.

Eggs

No eggs are used in the recipe as written.

Cross-Contact

Check labels on soy sauce, cream cheese, Parmesan, seasonings, and other packaged ingredients for allergen warnings and possible manufacturing cross-contact.

Q&A

Can I use frozen salmon?
Yes, but thaw it completely in the refrigerator and pat it very dry before cooking.

Can I bake the salmon instead?
Yes. Bake at 400°F (200°C) for about 10–14 minutes, depending on thickness. Prepare the glaze separately and brush it over the salmon during the final few minutes.

Can I make this without heavy cream?
Yes. Use half-and-half or evaporated milk for a lighter sauce. The sauce may be slightly less rich.

Can I make it low-carb?
Yes. Serve it with broccoli, asparagus, zucchini, or cauliflower rice. For a stricter low-carb version, replace the honey with a suitable low-carb sweetener.

Can I use chicken instead of salmon?
Yes, but chicken requires a different cooking time. Cook chicken until the thickest part reaches 165°F (74°C).

How should I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. Reheat gently to avoid drying out the salmon.

Can I freeze it?
You can freeze the cooked salmon, but the creamy sauce may separate slightly after thawing. For the best texture, prepare the sauce fresh.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.