Honey Garlic Glazed Salmon (Printable Version)

Succulent salmon with honey garlic butter glaze, roasted until caramelized and tender. Elegant and flavorful in just 25 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 ounces 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

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels and place on prepared tray. Season both sides lightly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until well combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet using a pastry brush.
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 the final 1 to 2 minutes, watching carefully to prevent burning and achieve golden caramelization.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It looks and tastes like restaurant quality, but youll have it on the table faster than delivery could arrive.
  • The glaze caramelizes into a glossy, sticky coating that clings to every bite without being overly sweet.
  • Cleanup is almost nonexistent, just one tray and a bowl.
  • It works for a quick Tuesday dinner or when you need to impress someone without the stress.
02 -
  • Dry the salmon thoroughly before seasoning, or the glaze will slide right off and pool around the edges instead of clinging to the fish.
  • Dont skip the final spoon of pan juices, theyre concentrated flavor and add an extra layer of richness to each bite.
  • If your fillets are uneven in thickness, fold the thinner tail end under itself so everything cooks at the same rate.
03 -
  • Add a pinch of crushed red pepper flakes to the glaze if you like a little heat that sneaks up on you.
  • For a deeper caramelization, reserve a spoonful of glaze and brush it on halfway through roasting, then again in the final minute under the broiler.
  • If youre doubling the recipe, use two trays and rotate them halfway through so everything cooks evenly.
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