Baked Salmon Honey Garlic (Printable)

Succulent oven-baked salmon fillets glazed with a sweet honey garlic sauce for a quick, flavorful dish.

# What You Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Honey Garlic Glaze

04 - 3 tbsp honey
05 - 3 tbsp soy sauce (use tamari for gluten-free)
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

10 - 1 tbsp chopped fresh parsley
11 - Lemon wedges, for serving

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry, arrange on baking sheet, drizzle with olive oil and season with salt and pepper.
03 - Whisk together honey, soy sauce, garlic, lemon juice, Dijon mustard and crushed red pepper flakes in a small bowl.
04 - Brush or spoon half the glaze evenly over salmon fillets. Bake for 12 to 15 minutes until salmon flakes easily with a fork.
05 - Remove from oven, brush with remaining glaze, garnish with chopped parsley, and serve with lemon wedges.

# Expert Hints:

01 -
  • The glaze caramelizes just enough to feel fancy without requiring you to babysit it.
  • It's ready in under 30 minutes, which means weeknight dinner that doesn't feel like a compromise.
  • The balance of sweet honey and salty soy with a whisper of heat is the kind of flavor that keeps people asking for the recipe.
02 -
  • Pat your salmon completely dry before cooking, or the skin steams instead of staying firm and the glaze won't stick properly.
  • Don't overbake—salmon goes from perfect to dry in about two minutes, so check it at the 12-minute mark the first time you make this.
  • If you want a truly caramelized glaze, run the finished salmon under the broiler for one to two minutes, but watch it like a hawk because it can blacken in seconds.
03 -
  • Buy salmon from somewhere that sells a lot of it—the turnover means fresher fish, and fresh fish tastes like an entirely different ingredient.
  • Room temperature fish cooks more evenly than cold fish, so pull it out of the fridge five minutes before your oven is ready.
  • If your oven runs hot, start checking the salmon at eleven minutes rather than blindly following the timer.

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