Baked Salmon with Honey Glaze (Printable)
Tender salmon fillets cooked with a sweet honey garlic glaze for a healthy, flavorful meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce (gluten-free if needed)
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
10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving
# How To Make:
01 - Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, olive oil, and Dijon mustard until smooth.
03 - Place the salmon fillets on the baking sheet, pat dry with paper towels, and season both sides with salt and pepper.
04 - Brush or spoon half of the honey garlic glaze evenly over the salmon fillets, reserving the remainder for later.
05 - Bake the salmon for 12 to 15 minutes until it flakes easily with a fork and reaches desired doneness.
06 - While baking, pour the reserved glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes, stirring frequently, until slightly thickened.
07 - Remove the salmon from the oven and brush it with the thickened glaze.
08 - Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The glaze tastes like you spent hours perfecting it, but it actually comes together in under two minutes.
- Your salmon stays tender and flaky while the edges catch just enough char to make it restaurant-quality.
- It's the kind of dish that feels fancy enough for guests but simple enough for a Tuesday night when you're too tired to think.
02 -
- Don't skip thickening the second glaze—raw honey glaze slides right off the hot salmon and pooling underneath the fish instead of coating it.
- The salmon is done when it flakes but still feels slightly resistant, not when it falls apart at a glance; that moment of restraint keeps it moist and delicious.
03 -
- If you want a caramelized, slightly crispy finish, slide the salmon under the broiler for the last 60 to 90 seconds after the glaze thickens—watch it like a hawk because this can go from golden to burnt in seconds.
- Double the glaze recipe and keep it in the fridge; it works on chicken, pork, and even roasted vegetables, and you'll find yourself reaching for it constantly.