Baked Salmon Honey Garlic (Print Version)

Tender salmon baked and coated with a sticky sweet honey garlic glaze bursting with flavor and elegance.

# Recipe Ingredients:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Honey Garlic Glaze

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce (gluten-free if needed)
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard (optional)
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley or chives
12 - Lemon wedges, for serving

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Pat salmon fillets dry, place on baking sheet. Drizzle olive oil and season with salt and pepper.
03 - In a small bowl, whisk honey, soy sauce, minced garlic, lemon juice, and Dijon mustard if using.
04 - Pour half of the glaze evenly over salmon fillets, reserving the remainder.
05 - Bake salmon for 12 to 15 minutes until it flakes easily and is cooked through.
06 - While salmon bakes, warm remaining glaze in a small saucepan over low heat for 2 to 3 minutes until slightly thickened.
07 - Remove salmon from oven and brush with thickened glaze. Garnish with chopped herbs and serve with lemon wedges.

# Expert Advice:

01 -
  • It tastes expensive but comes together faster than ordering takeout.
  • The glaze does all the work, turning simple fillets into something glossy and restaurant-worthy.
  • Cleanup is almost nonexistent, just one pan and a bowl.
  • It works whether youre feeding yourself or trying to impress someone across the table.
02 -
  • Dont overbake the salmon or it turns dry and chalky, pull it out as soon as it flakes.
  • If the glaze seems too thin, let it simmer an extra minute, it thickens fast once it starts to reduce.
  • Pat the fillets dry before you season them, moisture is the enemy of a good sear and a glossy glaze.
03 -
  • For extra caramelization, switch the oven to broil for the last minute or two, but watch it closely so the glaze doesnt burn.
  • If youre using frozen salmon, thaw it completely in the fridge overnight and pat it very dry before seasoning.
  • A squeeze of fresh lemon right before serving brightens everything and makes the flavors pop.

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