Honey Garlic Glazed Salmon (Printable)

Succulent salmon fillets with honey garlic butter glaze, roasted until caramelized and tender. Ready in 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
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 the surface.
02 - Pat salmon fillets dry using paper towels. Arrange on prepared tray and season both sides lightly with salt and pepper.
03 - In a small mixing bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until well combined.
04 - Brush 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, or until salmon is cooked through and flakes easily with a fork.
06 - Switch oven to broil setting for final 1 to 2 minutes, watching carefully to prevent burning and achieve deeper caramelization.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped parsley. Serve hot with lemon wedges.

# Expert Advice:

01 -
  • It tastes expensive but comes together faster than ordering takeout, with ingredients you probably already have.
  • The glaze caramelizes into a glossy, golden crust that makes plain salmon feel like a special occasion.
  • It's naturally gluten-free and works whether you're cooking for one or feeding a crowd on a weeknight.
02 -
  • Don't skip patting the salmon dry, moisture prevents the glaze from sticking and creates steam instead of caramelization.
  • If you broil at the end, stay by the oven because the glaze can go from perfect to burnt in seconds.
  • Let the salmon rest on the counter for 10 minutes before cooking so it cooks more evenly and stays tender.
03 -
  • Make a double batch of the glaze and store it in the fridge for up to a week, it works on chicken thighs and pork chops too.
  • If your oven runs hot, start checking the salmon at 10 minutes to avoid overcooking, it should be just opaque in the center.
  • Line your tray with foil under the parchment for even easier cleanup, especially if the glaze drips and caramelizes on the pan.
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