Honey Garlic Glazed Salmon

My neighbor brought me a jar of wildflower honey last spring, and I stood in the kitchen staring at it, wondering what to do beyond tea. Salmon was thawing in the fridge, garlic sat in a bowl on the counter, and suddenly it clicked. I melted butter, whisked everything together without measuring much, and brushed it over the fillets with zero expectations. The smell that filled the apartment fifteen minutes later made me text her immediately.

I made this for my in-laws the first time they visited our new place, and my father-in-law, who usually just nods politely at food, asked for the recipe. My mother-in-law kept saying she didnt know salmon could taste like this. I didnt tell them it was only my third time making it. Sometimes a dish just works, and you let people believe youve been perfecting it for years.

Ingredients

• 4 salmon fillets (about 170 g each), skin-on or skinless: I prefer skin-on because it crisps up beautifully and helps the fillet hold together, but skinless works just as well if thats what you have.
• Salt and freshly ground black pepper, to taste: Dont skip the pepper, it cuts through the sweetness of the honey and balances everything out.
• 3 tablespoons honey: Use whatever honey you love, the flavor really comes through, so if you have something local or floral, this is the place to show it off.
• 2 tablespoons unsalted butter, melted: Salted butter can make the glaze too salty with the soy sauce, so stick with unsalted and adjust seasoning at the end if needed.
• 3 cloves garlic, minced: Fresh is best here, the sharpness mellows into something sweet and nutty as it roasts.
• 1 tablespoon soy sauce: This adds that savory depth, use gluten-free if you need to, the flavor stays the same.
• 1 tablespoon fresh lemon juice: Brightens everything and keeps the glaze from feeling too heavy.
• 1 teaspoon Dijon mustard (optional): I add it almost every time now, it gives the glaze a subtle tanginess that makes people ask whats in there.
• 1 tablespoon chopped fresh parsley: Mostly for color, but it does add a fresh note that makes the dish feel complete.
• Lemon wedges, for serving: A squeeze at the table is non-negotiable for me, it wakes everything up.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps cleanup easy and prevents sticking, which matters when the glaze gets sticky and caramelized.

Season the Salmon:

Pat the fillets completely dry with paper towels, then arrange them on the tray and season both sides with salt and pepper. Dry fish sears better and the seasoning actually sticks instead of sliding off.

Make the Glaze:

In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard if youre using it. It should look glossy and smell like the best decision youve made all day.

Brush It On:

Use a pastry brush to coat the top and sides of each fillet generously with the glaze. Dont be shy, this is where all the flavor lives.

Roast:

Slide the tray into the oven and roast for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork. The glaze will bubble and start to turn golden at the edges.

Optional Broil:

If you want those crispy caramelized bits, switch to broil for the last 1 to 2 minutes. Stay close and watch it, the line between caramelized and burnt is thin and unforgiving.

Finish and Serve:

Pull it out, spoon any pan juices over the top, and scatter the parsley. Serve hot with lemon wedges on the side.

Save

The first time I plated this with rice and roasted broccoli, my husband looked up halfway through eating and said, This is restaurant food. It wasnt, but it felt like it. Sometimes all you need is a little caramelized honey and garlic to make dinner feel like an occasion. Now its the dish I make when I want to impress without the stress, and it works every single time.

What to Serve It With

I usually reach for steamed jasmine rice because it soaks up the glaze that drips onto the plate, but roasted potatoes or even a pile of couscous work beautifully too. Roasted asparagus, green beans, or broccolini are my go-to sides, anything with a little char to echo the caramelization on the salmon. A simple arugula salad with lemon vinaigrette keeps things light and cuts through the richness.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to two days, though the texture is never quite as good as fresh. I reheat gently in a low oven, around 150°C, just until warmed through, microwaving works in a pinch but can dry it out. Honestly, leftover salmon is best flaked over a salad or stirred into pasta the next day rather than trying to recreate that first bite.

Ways to Make It Your Own

If you want heat, add a pinch of crushed red pepper flakes or a drizzle of sriracha to the glaze. Swap the honey for maple syrup when you want something a little more earthy and less floral. Fresh ginger, grated fine, is incredible in place of half the garlic if you want a brighter, zingier glaze.

• Try brushing the glaze on chicken thighs or pork chops, it works just as well.
• Toss in a handful of sesame seeds during the last minute of roasting for texture and nuttiness.
• If youre out of Dijon, a tiny splash of rice vinegar does a similar job of adding tang.

Save

This is the kind of recipe that makes you look like you know what youre doing in the kitchen, even on nights when you barely do. Keep honey, garlic, and good salmon in your rotation, and youll always have a meal that feels like a small celebration.

Recipe FAQs

→ Can I use salmon skin-off instead of skin-on?

Yes, absolutely. Both skin-on and skinless salmon fillets work beautifully with this glaze. Skin-on fillets may require an extra minute or two of cooking time and help retain moisture during roasting.

→ How do I know when the salmon is cooked through?

The salmon is perfectly cooked when it flakes easily with a fork and the flesh is opaque throughout. This typically occurs at 12-15 minutes at 200°C. Avoid overcooking, as salmon can become dry if left too long in the oven.

→ Can I make this glaze ahead of time?

Yes, you can prepare the honey garlic glaze up to 2 hours in advance. Store it in an airtight container at room temperature, then brush it onto the salmon just before roasting for best results.

→ What are good side dish pairings?

This glazed salmon pairs wonderfully with steamed rice, roasted vegetables like broccoli or asparagus, or a fresh green salad. The complementary flavors work well with light, simple sides that won't overpower the delicate fish.

→ Is this dish suitable for dietary restrictions?

This dish is naturally pescatarian and can be made gluten-free by using gluten-free soy sauce. It contains fish, soy, and dairy (butter), so those with these allergies should avoid it. Always check ingredient labels if you have multiple allergies.

→ Can I substitute the honey with another sweetener?

Absolutely. Maple syrup, agave nectar, or brown sugar work as excellent substitutes for honey. Each will bring its own subtle flavor note to the glaze while maintaining the sweet and savory balance.