Honey Garlic Glazed Salmon (Printable View)

Roasted salmon fillets with a caramelized honey garlic butter glaze. Elegant, tender, and bursting with flavor in just 25 minutes.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 oz 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 chopped fresh parsley
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 place on prepared tray. Season both sides evenly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, gluten-free soy sauce, lemon juice, and Dijon mustard until fully combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet, ensuring even coverage.
05 - Roast in preheated oven for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
06 - Switch to broil setting for the final 1 to 2 minutes to develop caramelization, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and garnish with chopped parsley. Serve immediately with lemon wedges.

# Best Practices:

01 -
  • The glaze caramelizes into a sticky, golden coating that looks like restaurant plating but takes less effort than making toast.
  • Every ingredient is something you probably already have, and the whole thing happens in one tray with almost no cleanup.
  • It tastes fancy enough for company but forgiving enough that even if you overcook it slightly, the glaze keeps it moist.
02 -
  • Drying the salmon before seasoning is non-negotiable; any moisture left on the surface will steam the fish instead of letting the glaze caramelize.
  • Don't skip the parchment paper unless you enjoy scrubbing burnt honey off metal for twenty minutes.
  • If your fillets are uneven in thickness, tuck the thinner tail ends under themselves so everything cooks at the same rate.
03 -
  • A pinch of crushed red pepper flakes in the glaze adds just enough heat to make people ask what your secret is.
  • If your honey has crystallized, microwave it for ten seconds before mixing; it'll blend in way easier and the glaze will be smoother.
  • Swap maple syrup for honey if you want a deeper, earthier sweetness that pairs beautifully with the garlic.
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