Baked Salmon Honey Glaze (Print Version)
Salmon fillets baked with a sweet honey garlic glaze, perfect for a healthy, flavorful meal.
# What You Need:
→ Fish
01 - 4 salmon fillets, about 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 It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, olive oil, and Dijon mustard until fully combined.
03 - Place salmon fillets on the prepared baking sheet. Pat dry with paper towels and season both sides evenly 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 for 12 to 15 minutes until the salmon 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 salmon from oven, brush with thickened glaze, then garnish with chopped parsley and serve with lemon wedges.
# Expert Hints:
01 -
- The glaze caramelizes just enough to create this glossy, professional-looking finish that tastes way better than it should for such minimal effort.
- Salmon stays buttery and tender while the honey-soy balance hits that sweet-savory spot that makes you forget you're eating something actually good for you.
02 -
- Pat your salmon completely dry before seasoning—even a little moisture will steam instead of sear, and that changes the whole texture.
- Reserve and reduce that glaze separately; it thickens and concentrates into something that tastes restaurant-quality and makes all the difference.
03 -
- Mince your garlic right before you use it so it's as fresh and fragrant as possible, and you'll taste the difference immediately.
- The thickened glaze is what elevates this from just salmon to something that tastes like you've done this a hundred times before.