Honey Garlic Glazed Salmon (Printable Version)

Caramelized salmon fillets glazed with honey garlic butter. An elegant, quick main dish that's tender, flavorful, and easy to prepare.

# 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
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:

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 arrange on prepared tray. Season both sides lightly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until well combined.
04 - Brush glaze generously over top and sides of each salmon fillet using a pastry brush.
05 - Roast in preheated oven for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
06 - Switch 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 garnish with chopped parsley. Serve hot with lemon wedges.

# Expert Suggestions:

01 -
  • It takes less time than ordering takeout and tastes like you spent an hour in the kitchen.
  • The glaze caramelizes into sticky, golden edges that everyone fights over.
  • You probably have most of these ingredients already, and the rest are worth keeping on hand.
  • Its fancy enough for company but easy enough for a weeknight when youre too tired to think.
02 -
  • Drying the salmon before seasoning is the step I used to skip, and my fillets always turned out pale and steamed instead of roasted.
  • If your garlic starts to burn during broiling, pull it out immediately, burnt garlic tastes bitter and ruins the glaze.
  • Thicker fillets need closer to 15 minutes, thinner ones closer to 10, so check early and trust your eyes more than the clock.
03 -
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly and doesnt stay cold in the center.
  • Save any leftover glaze and toss it with roasted vegetables or drizzle it over rice, its too good to waste.
  • If your fillets have skin, roast them skin-side down and the skin will crisp up against the pan while the glaze caramelizes on top.
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