Baked Salmon with Honey Garlic Glaze (Printable)

Tender baked salmon with a sweet and savory honey garlic coating, ready in just 25 minutes.

# What You'll 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
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

10 - 1 tablespoon chopped fresh parsley or chives
11 - Lemon wedges

# Directions:

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 the 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 complete coverage.
05 - Bake for 12-15 minutes, or until the flesh flakes easily with a fork and appears opaque throughout the center.
06 - Remove from oven and let rest for 2 minutes. Garnish with fresh herbs and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The glaze comes together in thirty seconds flat with ingredients you already have in your pantry
  • That perfect moment when sweet meets savory meets garlic magic happens right on your baking sheet
02 -
  • Watch the salmon like a hawk during the last few minutes because honey goes from perfectly caramelized to burned in the blink of an eye
  • Letting the fish rest before serving seems counterintuitive but it makes a huge difference in moisture retention
03 -
  • If your glaze seems too thick, add just a teaspoon of warm water to thin it out before brushing
  • Room temperature salmon cooks more evenly, so try to remember to take it out of the fridge twenty minutes before cooking

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