Honey Garlic Glazed Salmon (Print Version)

Tender salmon fillets glazed with honey, garlic butter and roasted until caramelized. An elegant 25-minute main dish bursting with flavor.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 ounces 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 (use gluten-free if needed)
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard (optional)

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place on the prepared tray. Season both sides lightly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet.
05 - Roast in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
06 - For extra caramelization, switch to broil for the final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon any accumulated pan juices over the salmon and sprinkle with chopped parsley. Serve hot with lemon wedges.

# Expert Advice:

01 -
  • It looks and tastes restaurant quality but takes less time than ordering takeout.
  • The glaze does all the work, turning simple fillets into something glossy and unforgettable.
  • Cleanup is almost nonexistent since everything roasts on one tray.
  • You can double or triple the glaze and keep it in the fridge for weeknight emergencies.
02 -
  • Pat the salmon completely dry before seasoning or the glaze will slide right off instead of sticking and caramelizing.
  • Don't walk away during the broil step, the sugars in honey can burn in under a minute if you're not watching.
  • Let the salmon rest on the tray for a minute after roasting so the juices redistribute and the glaze sets into a glossy coating.
03 -
  • Make the glaze ahead and store it in a jar in the fridge for up to a week, then just brush and roast whenever you need dinner fast.
  • If your fillets are uneven in thickness, tuck the thinner tail ends under so everything cooks at the same rate.
  • Use a meat thermometer if you're nervous, salmon is perfect at 63°C (145°F) and stays moist and tender.
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