Honey Garlic Glazed Salmon (Print Version)

Succulent salmon fillets with sweet and savory honey garlic butter glaze, roasted until caramelized and tender in just 25 minutes.

# What You'll 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, gluten-free variety
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

09 - 1 tablespoon fresh parsley, chopped
10 - Lemon wedges for serving

# How to Make It:

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 arrange on prepared tray. Season both sides lightly with salt and pepper.
03 - Whisk together honey, melted butter, minced garlic, gluten-free soy sauce, lemon juice, and Dijon mustard in a small bowl until well combined.
04 - Brush the honey garlic 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 oven to broil setting for final 1 to 2 minutes for additional caramelization, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon, sprinkle with fresh parsley, and serve hot with lemon wedges.

# Additional Tips::

01 -
  • It looks and tastes impressive but comes together faster than ordering takeout.
  • The glaze doubles as a sauce, so you get layers of flavor without extra work.
  • Leftovers reheat beautifully and taste amazing flaked over salads or rice bowls.
  • It works for weeknight dinners and date nights without changing a thing.
02 -
  • Don't skip patting the salmon dry, wet fish won't caramelize and the glaze slides right off.
  • Watch the broiler like a hawk, the line between caramelized and scorched is about 30 seconds.
  • If your fillets vary in thickness, pull the thinner ones out early so they don't overcook.
03 -
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Use the broiler only if your oven runs true, some broilers are so hot they'll char the glaze before the fish finishes cooking.
  • Double the glaze recipe and toss it with roasted vegetables or drizzle it over chicken thighs, it's that versatile.
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