Baked Salmon Honey Garlic (Printable)

Salmon fillets coated in a sweet honey garlic glaze and baked to tender perfection.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin optional

→ Marinade & Glaze

02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce (gluten-free optional)
04 - 2 tablespoons fresh lemon juice
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - ½ teaspoon black pepper
08 - ¼ teaspoon salt

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon sesame seeds
11 - Lemon wedges for serving

# Directions:

01 - Set the oven to 400°F and prepare a baking tray by lining it with parchment paper or lightly greasing a baking dish.
02 - Combine honey, soy sauce, lemon juice, minced garlic, olive oil, black pepper, and salt in a small bowl, whisking until smooth.
03 - Place salmon fillets skin-side down on the prepared baking tray and spoon the honey garlic glaze evenly over each piece.
04 - Cook the salmon in the oven for 12 to 15 minutes until it flakes easily with a fork and is cooked through.
05 - Optional: Broil the salmon for an additional 2 minutes to achieve a caramelized glaze, monitoring closely to prevent burning.
06 - Remove from oven and allow to rest for 2 minutes. Garnish with chopped parsley, sesame seeds, and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • Ready in 25 minutes total, which means you can go from zero to dinner without losing your mind on a weeknight.
  • The glaze does all the flavor work for you, turning plain salmon into something that tastes like it came from a proper restaurant.
  • Naturally gluten-free and pescatarian, so it works for almost any table you're cooking for.
02 -
  • Don't skip the rest period—two minutes seems silly until you taste the difference it makes in keeping the salmon tender instead of flaky-dry.
  • If your glaze looks too thin when you're whisking it, it will thicken as it bakes and caramelizes. Trust the process and don't add extra honey mid-cooking.
  • Minced garlic will cook faster than sliced or chopped, so it won't turn bitter or sharp by the time the salmon is done.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before cooking if you have the time.
  • If your salmon fillets are different sizes, put the thicker ones in first and add the thinner ones halfway through so everything finishes at the same time.

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