American · main

Honey Garlic Glazed Salmon

Honey Garlic Glazed Salmon reads umami 7.8, richness 6.1 and sweetness 5.5 on Palate's 0–10 flavor X-ray — a American main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.9 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 3.4 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 7.8 · Richness 6.1 · Sweetness 5.5 · Salinity 5.2 · Floral 4.4 · Allium 3.8 · Sourness 3.3 · Nutty 3.2 · Marine & Briny 3.1 · Funk & Ferment 2.9 · Herbaceous 2.2 · Heat 1.7 · Warm Spice 1.4 · Bitterness 0.9 · Earthy 0.9 · Smoke 0.8 · Fruity 0.6

What's in it (13)

• salmon fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• garlic — 12 g
• honey — 79 g
• soybean soy sauce — 59 g
• rice wine vinegar — 22 g
• unsalted butter — 14 g
• red chili flakes — 3 g
• cornstarch — 5 g
• scallions — 200 g
• ground toasted sesame seeds — 5 g

Time & effort: about 18 min · effort: involved

Nutrition (per 100 g, engine-estimated): 126.4 kcal, 12.1 g protein, 6.3 g fat, 7.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the salmon fillets completely dry and season both sides with the salt and pepper.
2. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the salmon skin-side down and sear undisturbed until the skin is deeply crisp and releases easily, 4 to 5 minutes.
3. Flip and sear the flesh side until browned but not cooked through, 2 to 3 minutes, then transfer the salmon to a plate.
4. Lower the heat to medium, add the garlic to the same skillet, and saute until fragrant, about 30 seconds (don't let it brown).
5. Add the honey, soy sauce, rice vinegar, and red pepper flakes; bring to a simmer and cook, stirring, until slightly reduced, 2 to 3 minutes.
6. Stir in the cornstarch slurry and simmer until the glaze coats the back of a spoon, about 1 to 2 minutes, then swirl in the butter until glossy.
7. Return the salmon to the skillet, spoon the glaze over, and simmer gently, basting every minute, until the salmon reaches 125°F to 130°F at the thickest point and flakes easily, 3 to 4 minutes.
8. Transfer to plates, spoon the remaining glaze over the top, and sprinkle with scallions and sesame seeds before serving.

Dishes with a similar flavor shape

• Gochujang-Glazed Salmon — Korean
• Sesame Ginger Glazed Cod — Fusion
• Sesame Ginger Salmon — Japanese
• Sheet-Pan Miso-Glazed Salmon with Bok Choy — Japanese
• Sesame-Crusted Seared Tuna — Fusion

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.