Baked Salmon Honey Garlic (Printable version)
Oven-baked salmon with a sweet honey garlic glaze and fresh lemon for a flavorful meal.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Honey Garlic Glaze
04 - 3 tablespoons honey
05 - 3 tablespoons soy sauce (use tamari for gluten-free)
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and arrange on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, Dijon mustard, and crushed red pepper flakes if using.
04 - Brush or spoon half of the glaze evenly over the salmon fillets.
05 - Bake salmon for 12 to 15 minutes, until it flakes easily with a fork and is cooked through.
06 - Remove from oven and brush the remaining glaze over the fillets.
07 - Sprinkle chopped parsley over the salmon and serve with lemon wedges.
# Expert advice:
01 -
- It tastes impressive enough for guests but honest enough for a solo weeknight when you're tired.
- The glaze strikes that perfect balance between sweet and savory without any fussiness.
- Twenty-five minutes from raw ingredient to plated dinner means you can actually enjoy your evening.
02 -
- Pat the salmon completely dry before seasoning—wet fish steams instead of developing that gentle, caramelized edge.
- Don't skip tasting the glaze before it goes on the fish; soy sauce brands vary wildly in saltiness, and you might need to adjust.
- If you want a deeper caramel crust, turn the broiler on for the last minute or two, but watch it like a hawk because it goes from perfect to overdone in seconds.
03 -
- Keep your garlic fine and fresh—it flavors the glaze without overpowering, and jarred garlic becomes acrid when baked.
- Line your baking sheet with parchment paper every single time; it's the difference between a five-minute cleanup and a twenty-minute scrubbing session.