Honey Garlic Glazed Salmon (Print Version)

Tender salmon fillets with a sweet and savory honey garlic glaze, roasted until caramelized. Ready in just 25 minutes.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (6 ounces each), skin-on or skinless
02 - Salt and freshly ground black pepper to taste

→ Honey Garlic Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons unsalted butter, melted
05 - 3 cloves garlic, minced
06 - 1 tablespoon soy sauce (gluten-free if needed)
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard, optional

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges for serving

# How to Make:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets dry with paper towels and place on prepared tray. Season both sides lightly with salt and black pepper.
03 - In a small mixing bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until fully combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet using a pastry brush.
05 - Roast in preheated oven for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
06 - For enhanced caramelization, switch to broil setting for final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The glaze does all the work for you, turning plain salmon into something that tastes like it came from a restaurant.
  • It's fast enough for a Tuesday night but impressive enough that guests always ask for the recipe.
  • You only need one bowl and one pan, so cleanup is nearly as quick as cooking.
  • The balance of sweet honey, sharp garlic, and bright lemon makes every bite feel complete.
02 -
  • Don't skip drying the salmon, wet fish won't caramelize and the glaze will slide right off into the pan.
  • If your fillets are thicker than usual, add 2 to 3 minutes to the roasting time and check with a fork to make sure the center is cooked through.
  • Use fresh garlic instead of jarred because the flavor is sharper and cleaner, and it makes all the difference in a simple glaze like this.
  • Line your pan with parchment paper or foil because the honey will stick and burn onto bare metal, turning cleanup into a nightmare.
03 -
  • Make the glaze ahead and store it in the fridge for up to three days, then just brush it on and roast when you're ready to cook.
  • If you love garlic, add an extra clove, but keep in mind that raw minced garlic gets stronger as it sits in the glaze.
  • A pinch of red pepper flakes in the glaze adds a gentle heat that doesn't overpower but makes every bite a little more interesting.
  • Rest the cooked salmon for two minutes before serving so the juices redistribute and every bite stays moist and flavorful.
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