Baked Salmon Honey Garlic Glaze (Printable View)
Flaky salmon baked in a sweet and savory honey garlic soy sauce. Ready in under 30 minutes.
# Ingredient List:
→ Fish & Seasoning
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Honey Garlic Glaze
05 - 3 tbsp honey
06 - 2 tbsp low-sodium soy sauce
07 - 2 tbsp fresh lemon juice
08 - 3 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1/2 tsp crushed red pepper flakes
→ Garnish
11 - 2 tbsp chopped fresh parsley or cilantro
12 - 1 lemon, cut into wedges
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with salt and black pepper.
03 - In a small mixing bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, grated ginger, and red pepper flakes until well combined.
04 - Spoon or brush half of the glaze mixture evenly over the top of each salmon fillet.
05 - Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
06 - Remove the salmon from the oven. Immediately brush the fillets with the remaining glaze.
07 - Sprinkle the salmon with chopped fresh parsley or cilantro and serve with lemon wedges.
# Expert Suggestions:
01 -
- It tastes like you spent hours cooking when you actually spent fifteen minutes.
- The glaze does the heavy lifting—sweet, savory, and tangy all at once without fussing.
- Salmon this way works for both a busy Tuesday and when you're trying to impress someone.
02 -
- If your salmon is wet when it hits the oil, it won't brown right and the glaze slides off—dry it like your life depends on it.
- Adding the second glaze after baking instead of before is what keeps it glossy and not burnt.
03 -
- If you want extra caramelization, turn on the broiler for one to two minutes right before serving—watch it closely because it can go from glossy to burnt in seconds.
- Room-temperature salmon cooks more evenly than cold salmon pulled straight from the fridge, so let it sit out for ten minutes before baking.