Baked Salmon Honey Garlic Glaze (Print Version)

Succulent salmon fillets with a sweet and savory honey garlic glaze, perfect for an easy dinner.

# Recipe Ingredients:

→ Salmon

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

→ Honey Garlic Glaze

05 - 3 tbsp honey
06 - 3 tbsp soy sauce (use tamari for gluten-free)
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

11 - 1 tbsp chopped fresh parsley
12 - Lemon wedges, for serving

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry, arrange them on the baking sheet, drizzle with olive oil, and season with salt and freshly ground black pepper.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, fresh lemon juice, Dijon mustard, and crushed red pepper flakes if using.
04 - Brush or spoon half of the glaze evenly over the salmon fillets.
05 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and is just cooked through.
06 - Remove the salmon from the oven and brush with the remaining glaze.
07 - Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The honey garlic glaze is sweet, savory, and slightly spicy all at once, making boring weeknight salmon feel restaurant-worthy.
  • It takes less time than ordering takeout and requires just one baking sheet to clean.
  • Works beautifully for feeding guests because it looks impressive but lets you stay calm in the kitchen.
02 -
  • Dry your salmon fillets before seasoning—wet fish won't brown or absorb flavors the way it should.
  • Don't skip the second glaze application; brushing it on at the end creates that gorgeous caramelized finish and flavor boost.
  • Watch your oven temperature closely; overcooked salmon becomes dry and sad, so 12 minutes might be enough if your fillets are thinner than expected.
03 -
  • If your fillets are unusually thick, cover the baking sheet loosely with foil for the first 10 minutes, then remove it so the glaze can caramelize in the final minutes.
  • Cold salmon straight from the fridge needs an extra 2–3 minutes, but room-temperature fillets cook faster and more evenly.

Go Back