Honey Garlic Glazed Salmon (Printable Version)

Roasted salmon fillets with honey garlic butter glaze, caramelized and tender. An 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
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

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

# Method:

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 prepared tray. Season both sides lightly with salt and black 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 preheated oven for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
06 - Switch to broil setting for final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped parsley. Serve hot with lemon wedges.

# Expert Tips:

01 -
  • It tastes expensive but comes together in under half an hour, perfect for nights when you want to impress without the stress.
  • The glaze does all the work, turning simple salmon into something glossy and deeply flavorful with almost no effort.
  • It's naturally gluten-free and pescatarian, so it fits into most meal plans without modification.
  • Leftovers reheat beautifully or flake into salads the next day.
02 -
  • Dry the salmon completely before seasoning or the glaze won't stick properly and you'll lose that caramelized crust.
  • Don't skip the broil step if your oven runs cool, that final blast of heat is what makes the glaze bubble and turn golden.
  • If your fillets are thicker than 170 g, add 2 to 3 minutes to the roasting time and check with a fork.
03 -
  • Brush the glaze on twice, once before roasting and again halfway through, for maximum flavor and shine.
  • Use a meat thermometer if you're unsure, salmon is perfectly cooked at 63°C (145°F) internal temperature.
  • Add a pinch of red pepper flakes to the glaze if you like a little heat to balance the sweetness.
  • Line your tray with foil under the parchment for zero cleanup, the sticky glaze can be stubborn to scrub.
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