Baked Salmon Honey Garlic (Printable)

Tender salmon fillets baked in a sweet honey garlic glaze make a quick, flavorful dinner option.

# What You Need:

→ Fish

01 - 4 salmon fillets (approx. 5.3 oz each), skin on or off

→ Marinade & Glaze

02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce (gluten-free if necessary)
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

# How to Make It:

01 - Set oven to 400°F and line a baking tray with parchment paper or lightly grease a baking dish.
02 - Whisk honey, soy sauce, lemon juice, minced garlic, olive oil, black pepper, and salt in a mixing bowl until combined.
03 - Place salmon fillets skin-side down on the prepared baking tray and spoon the glaze evenly over each piece.
04 - Bake for 12 to 15 minutes, or until salmon flakes easily with a fork and is just cooked through.
05 - Broil the salmon an additional 2 minutes for a caramelized finish, monitoring closely to prevent burning.
06 - Remove from oven, allow to rest for 2 minutes, then garnish with parsley, sesame seeds, and lemon wedges before serving.

# Expert Suggestions:

01 -
  • It's genuinely fast, the kind of meal that comes together while you're setting the table.
  • That glaze tastes like you've been cooking all day, but it's basically whisking five ingredients together.
  • Salmon feels fancy but tastes even better, and somehow nobody realizes how simple it was to make.
02 -
  • Salmon continues cooking after you pull it out, so stop when it still looks slightly underdone in the thickest part or you'll end up with that dry, sad fish situation.
  • The glaze thickens as it cools, so if you're worried it looks too thin in the pan, wait five minutes and taste it again before you panic and make it thicker.
03 -
  • Pat the salmon dry before it hits the tray so the glaze sticks instead of sliding off fish juice.
  • Make the glaze while the oven preheats so you're not rushing, timing is everything but mostly it's really forgiving.

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