Honey Garlic Glazed Salmon (Printable Version)

Succulent salmon with honey garlic glaze, roasted until caramelized and tender. A quick, elegant main dish ready in 25 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz 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
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

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

# Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels. Place on prepared tray and season both sides lightly with salt and pepper.
03 - Whisk together honey, melted butter, minced garlic, gluten-free soy sauce, lemon juice, and Dijon mustard in a small bowl until well combined.
04 - Brush 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 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, monitoring closely to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with fresh parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The glaze caramelizes into a sticky, golden coating that clings to every flaky bite of salmon.
  • It feels fancy enough for guests but takes less time than ordering takeout.
  • You only need one bowl and one pan, so cleanup is almost nonexistent.
  • The balance of sweet honey and savory garlic makes even picky eaters ask for seconds.
02 -
  • If your salmon has skin, place it skin-side down and leave it there, trying to flip it will just make the fillet fall apart and the glaze will drip off.
  • Don't skip patting the salmon dry, any moisture on the surface will prevent the glaze from sticking and caramelizing properly.
  • Oven temperatures vary wildly, so start checking your salmon at the 10-minute mark if your fillets are on the thinner side.
  • Let the glaze sit for a minute after whisking so the honey and butter fully blend, otherwise it can separate on the salmon.
03 -
  • Make extra glaze and toss it with roasted vegetables or drizzle it over rice, it's too good to limit to just the salmon.
  • If your fillets are uneven in thickness, fold the thinner tail end under itself before glazing so everything cooks evenly.
  • Let the salmon rest on the counter for 10 minutes before cooking so it comes to room temperature, cold fish straight from the fridge cooks unevenly.
  • Save any leftover cooked salmon and flake it into a grain bowl the next day, the glaze reheats beautifully.
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