Baked Salmon with Honey Garlic (Print View)

Tender salmon fillets glazed with honey, garlic, and soy, baked to juicy perfection with a hint of lemon.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin optional

→ Marinade & Glaze

02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce (gluten-free if required)
04 - 2 tablespoons fresh lemon juice
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - ½ teaspoon black pepper
08 - ¼ teaspoon salt

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon sesame seeds
11 - Lemon wedges for serving

# Method:

01 - Set the oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Whisk together honey, soy sauce, lemon juice, minced garlic, olive oil, black pepper, and salt in a small bowl.
03 - Place salmon fillets skin-side down on the prepared tray. Evenly spoon the glaze over each fillet.
04 - Bake for 12 to 15 minutes until salmon flakes easily with a fork and is thoroughly cooked.
05 - Optional: Broil the salmon for 2 minutes to caramelize the glaze, monitoring closely to prevent burning.
06 - Remove from oven, allow to rest for 2 minutes. Garnish with parsley, sesame seeds, and lemon wedges if desired, then serve immediately.

# Insider Tips:

01 -
  • The honey-garlic glaze caramelizes beautifully and tastes like you spent hours perfecting it, even though it takes 10 minutes to make.
  • Salmon cooks so quickly that dinner is on the table in under 30 minutes, leaving your evening actually free.
  • It's naturally gluten-free and works for pescatarians, so you're not scrambling to accommodate different diets.
02 -
  • Overcooked salmon becomes dry and mealy, so err on the side of undercooking slightly because the fish continues to cook for a moment after it leaves the oven.
  • Fresh lemon juice versus bottled makes the difference between a flat glaze and one that sings, so squeeze it yourself if you can.
  • Parchment paper saves you from salmon skin sticking to the pan, which is a small convenience that matters more than you'd think.
03 -
  • Pat your salmon fillets dry with a paper towel before arranging them on the tray, because excess moisture on the surface interferes with browning and glaze adherence.
  • If you're cooking for a crowd, this recipe doubles easily, and the glaze coats multiple fillets without needing adjustment.

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