Baked Salmon Honey Glaze (Printable)

Tender salmon fillets baked topped with a sticky honey garlic glaze, bursting with sweet-savory flavor.

# What You'll Need:

→ Fish

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

→ Honey Garlic Glaze

04 - 1/4 cup honey
05 - 3 tablespoons soy sauce (gluten-free if needed)
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard (optional)
09 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley or chives
11 - Lemon wedges, for serving

# How-To Steps:

01 - Set the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Dry salmon fillets with paper towels, arrange on baking sheet, drizzle with olive oil, then season with salt and pepper.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and Dijon mustard if using.
04 - Coat salmon fillets with half of the honey garlic glaze, reserving the remainder for finishing.
05 - Bake salmon for 12 to 15 minutes until it flakes easily with a fork and is fully cooked.
06 - While baking, heat the reserved 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. Sprinkle with chopped herbs and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The glaze caramelizes just enough to get glossy and addictive without burning.
  • It looks impressive but only dirties two dishes, which means less cleanup and more time to enjoy dinner.
  • The balance of sweet honey and salty soy sauce makes every bite feel indulgent without being heavy.
02 -
  • Dont overbake the salmon or it will turn dry and chalky, check it at 12 minutes and trust your fork.
  • If you skip simmering the reserved glaze, it will be too thin and slide right off the fish instead of clinging like it should.
  • Line your pan with parchment or foil because honey burns onto metal and turns into cement if you let it cool.
03 -
  • For a caramelized crust, turn on the broiler for the last minute or two and watch it closely so the glaze bubbles and darkens without burning.
  • Use a pastry brush to apply the final glaze evenly, it makes the salmon look polished and ensures every bite is coated.
  • If your fillets are different sizes, check the thinnest one first and pull it early if needed so you dont overcook the smaller pieces.

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