Honey Garlic Baked Salmon
Tender oven-baked salmon with a sticky honey garlic glaze. A healthy, family friendly dinner that takes about 20 minutes from start to finish.
If you are new to cooking fish, start here. Baked salmon is almost hands off, and this sweet and savory honey garlic glaze makes it taste like takeout.
The glaze is just honey, soy sauce, lemon, garlic and butter. Half goes on before baking and half at the end, so you get a sticky caramelized top without the honey burning.
The whole thing takes about 20 minutes, which makes it one of the easiest healthy weeknight dinners you can make.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Sweet, savory and kid friendly
- Only 5 ingredients in the glaze
- Works with fresh or thawed frozen salmon
Ingredient Notes
Salmon: Choose fillets of the same thickness, about 1 inch, so they cook evenly. Skin on or off both work.
Soy sauce: Low sodium soy sauce keeps the glaze from getting too salty. Use tamari for gluten-free.
See the recipe card below for full measurements.
How to Make Honey Garlic Baked Salmon
Preheat
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Make the glaze
Whisk together the honey, soy sauce, lemon juice, garlic and melted butter.
Season the salmon
Pat the salmon dry and place it on the baking sheet, skin side down. Season with salt and pepper, then brush with about half of the glaze.
Bake
Bake for 12 to 15 minutes, until the salmon flakes easily with a fork. The FDA recommends 145°F (63°C); many cooks remove salmon at 125°F to 130°F for a moist, medium center, as it keeps cooking slightly while resting.
Glaze and finish
Brush the remaining glaze over the hot salmon. For extra caramelization, broil 1 to 2 minutes, watching closely so the honey does not burn. Garnish with sesame seeds and green onion.
Tips for the Best Results
- Thin fillets cook in 8 to 10 minutes, so check them early.
- Simmer leftover glaze in a small pan for 1 to 2 minutes to thicken it for drizzling. Do not reuse glaze that touched raw fish unless you boil it first.
- Lining the pan with parchment makes cleanup easy, since honey glaze sticks.
- Let the salmon rest 2 minutes before serving.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Overcooking | Check at 12 minutes. Salmon turns dry fast once it goes past done. |
| Broiling too long | Honey burns in seconds under the broiler. Stay close and watch. |
| Uneven fillets | Fold the thin tail end under so it cooks at the same rate. |
Substitutions
- Honey: Maple syrup or brown sugar.
- Soy sauce: Tamari or coconut aminos.
- Butter: Olive oil or sesame oil.
What to Serve With It
- Steamed jasmine rice
- Roasted asparagus
- Garlic green beans
- Cucumber salad
Storage and Reheating
Fridge: Store in an airtight container for up to 2 to 3 days.
Freezer: Cooked salmon can be frozen for up to 2 months, though the texture is best fresh.
Reheat: Warm gently at 275°F (135°C) for about 10 to 15 minutes, or enjoy cold over salad.
Tools That Make This Easier
- Parchment paper sheetsStops the glaze from sticking and burning on the pan.Check price on Amazon
- Silicone basting brushSpreads glaze evenly and washes easily.Check price on Amazon
- Instant-read thermometerHelps you pull fish at the perfect moment.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Honey Garlic Baked Salmon
Tender oven-baked salmon with a sticky honey garlic glaze. A healthy, family friendly dinner that takes about 20 minutes from start to finish.
Ingredients
Salmon
Honey garlic glaze
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Whisk together the honey, soy sauce, lemon juice, garlic and melted butter.
- Pat the salmon dry and place it on the baking sheet, skin side down. Season with salt and pepper, then brush with about half of the glaze.
- Bake for 12 to 15 minutes, until the salmon flakes easily with a fork. The FDA recommends 145°F (63°C); many cooks remove salmon at 125°F to 130°F for a moist, medium center, as it keeps cooking slightly while resting.
- Brush the remaining glaze over the hot salmon. For extra caramelization, broil 1 to 2 minutes, watching closely so the honey does not burn. Garnish with sesame seeds and green onion.
Nutrition (per serving)
- Calories
- 350 kcal
- Protein
- 34 g
- Carbohydrates
- 14 g
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 13 g
- Sodium
- 520 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How long do you bake salmon at 400°F?
About 12 to 15 minutes for 1 inch thick fillets. Thinner pieces need 8 to 10 minutes.
How do I know when salmon is done?
It flakes easily with a fork and turns opaque. The FDA recommends 145°F (63°C) internal temperature.
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge, or seal it in a bag and place it in cold water for about an hour, then pat dry.
Should I bake salmon skin side up or down?
Skin side down. The skin protects the bottom from overcooking and slides off easily after baking.
