Baked Salmon with Honey Garlic Glaze (Printable)
Flaky salmon fillets baked with a sweet honey garlic glaze, ready in 25 minutes for an elegant dinner.
# What You Need:
→ Salmon
01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Honey Garlic Glaze
04 - 3 tablespoons honey
05 - 3 cloves garlic, minced
06 - 2 tablespoons soy sauce (gluten-free if needed)
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 1 tablespoon chopped fresh parsley or chives
11 - Lemon wedges, for serving
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets dry with paper towels. Arrange on prepared baking sheet, skin side down. Drizzle with olive oil and season generously with salt and pepper.
03 - In a small bowl, whisk together honey, minced garlic, soy sauce, lemon juice, Dijon mustard, and red pepper flakes until thoroughly combined.
04 - Spoon or brush the honey garlic glaze evenly over each salmon fillet, ensuring full coverage.
05 - Bake salmon for 12-15 minutes, or until flesh flakes easily with a fork and appears opaque throughout the center.
06 - Remove from oven and let rest for 2 minutes. Garnish with chopped fresh parsley or chives and serve with lemon wedges.
# Expert Hints:
01 -
- The glaze transforms into this gorgeous sticky coating that makes even basic salmon feel fancy enough for guests
- Everything comes together in under 30 minutes but tastes like you spent way more effort on it
02 -
- The glaze burns fast so if you want that caramelized finish, broil for the last minute only and watch it like a hawk
- Salmon keeps cooking after you pull it from the oven, so take it out when it still looks slightly underdone
03 -
- Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before starting
- Pat the fish completely dry or the glaze slides right off instead of clinging to every bite