Baked Salmon Honey Glaze (Printer-friendly)
Tender salmon fillets baked and brushed with a sweet and savory honey garlic glaze.
# What you'll need:
→ Fish
01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless
→ Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce (gluten-free optional)
04 - 2 tablespoons fresh lemon juice
05 - 4 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1 teaspoon Dijon mustard
→ Seasoning
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges for serving
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk honey, soy sauce, lemon juice, minced garlic, olive oil, and Dijon mustard until thoroughly combined.
03 - Place salmon fillets on the prepared baking sheet. Pat dry with paper towels and season both sides evenly with salt and black pepper.
04 - Brush or spoon half of the honey garlic glaze evenly over the salmon fillets, reserving the remainder.
05 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and reaches desired doneness.
06 - While the salmon cooks, simmer the reserved glaze in a small saucepan over medium heat for 2 to 3 minutes, stirring frequently until slightly thickened.
07 - Remove salmon from oven and brush with the thickened glaze.
08 - Sprinkle chopped parsley over the salmon and serve with lemon wedges.
# Expert Tips:
01 -
- Dinner is actually done in 25 minutes, no shortcuts that taste like shortcuts.
- The salmon stays buttery and tender while the glaze gets sticky and complex.
- It works for weeknight cooking and makes you look like you tried much harder than you did.
02 -
- Pat your salmon dry before it touches the pan or baking sheet—moisture is the enemy of a good glaze and crispy skin.
- Don't skip simmering the reserved glaze; it's the difference between a thin sauce and something that actually coats and clings.
03 -
- Don't overbake your salmon; even a couple minutes past done and it goes from buttery to dry. Start checking at 12 minutes.
- The reserved glaze doesn't just thicken the sauce—simmering it on the stove concentrates the flavors so each bite tastes more intense and intentional.