Honey Garlic Glazed Salmon (Print Version)

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

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 400°F. Line baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels. Place on prepared tray and season both sides lightly with salt and pepper.
03 - Combine honey, melted butter, minced garlic, gluten-free soy sauce, lemon juice, and Dijon mustard in small bowl. Whisk until fully incorporated.
04 - Brush glaze generously over top and sides of each salmon fillet using pastry brush.
05 - Roast in preheated oven for 12 to 15 minutes until salmon is cooked through and flakes easily with fork.
06 - Switch oven to broil setting for final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with fresh parsley. Serve immediately with lemon wedges.

# Helpful Tips:

01 -
  • The glaze caramelizes into a glossy, sticky coating that clings to every bite without feeling heavy or overly sweet.
  • It comes together faster than most takeout orders, yet looks fancy enough to impress unexpected guests.
  • The honey and garlic create a flavor that somehow tastes both comforting and restaurant-special at the same time.
02 -
  • Drying the salmon thoroughly before seasoning is the one step that makes the biggest difference in how well the glaze sticks and caramelizes.
  • If your garlic starts to brown too quickly in the glaze, it will taste bitter, so make sure your butter is just melted and not scorching hot when you mix it in.
  • Salmon continues cooking slightly after it leaves the oven, so pull it out when it's just barely opaque in the center to avoid dryness.
03 -
  • Let the salmon sit at room temperature for about 10 minutes before cooking so it roasts more evenly and doesn't stay cold in the center.
  • If your fillets have skin, place them skin-side down on the tray and the skin will help protect the delicate flesh from overcooking.
  • Don't skip the final spoon of pan juices over the top, that sticky, garlicky drizzle is where all the magic lives.
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