Honey Glazed Salmon
This easy Honey Glazed Salmon is sticky, sweet, and savory—and it’s on the table in just 20 minutes. Come for the quick weeknight dinner, stay for the flaky fish and fabulously flavorful sauce!
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A low effort, high reward dinner.
AKA the formula for weeknight dinner success!
This baked honey glazed salmon recipe is one of my favorites because it tastes especially impressive. Had I ordered it while dining out (which surely I would have given my weakness for dishes involving the word “glazed”—see also Bourbon Glazed Salmon and Balsamic Glazed Salmon), I would have been the envy order at the table.
Thanks to the sweet-meets-salty honey soy glaze, this recipe is a great starter fish recipe for picky eaters. But don’t let the word “glaze” make you think this is cloyingly sweet, though! A combination of sweet flavors, acidic ingredients, and aromatics like garlic make it perfectly balanced.
5 Star Review
“This was so good. New favorite way to bake salmon!”— Lisa —
Watch Me Make Honey Glazed Salmon
My Tips and Tricks for Perfect Salmon
- Use an Instant-Read Thermometer. Dry salmon is over-cooked. The best way to tell salmon is done is to use an instant read thermometer. Fish is safe to eat at an internal temperature of 145 degrees F, but I like to pull my salmon out around 135 to 140 degrees F and let it rest. The carryover cooking will allow it to reach temperature.
- Know the Visual Cues for Doneness. If you don’t have a thermometer, there are some visual signs to look for. Salmon is done when it is no longer deep red in the center and flakes easily with a fork. (Baked salmon recipes are a little more sensitive to overcooking because the oven uses dry heat.)
- Try It on the Grill. To try this honey glazed salmon grilled, prepare the glaze as directed, then brush it on and follow the cooking method for this Grilled Salmon in Foil or Cedar Plank Salmon. I’d suggest basting the fish a few times as it cooks.
Honey Glazed Salmon
4.79 From 96 reviews . Help us out! Review HERE.
Prep:5minutes mins
Cook:20minutes mins
Total:25minutes mins
Servings: 4 servings
This easy baked honey glazed salmon recipe pairs flaky salmon with the best sweet-and-savory glaze. 20 minutes in the oven and dinner’s done!
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Ingredients 1x2x3x
- ¼ cup honey
- 3 cloves minced garlic about 1 tablespoon
- 1 ½ tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice wine vinegar
- ¼ teaspoon red pepper flakes
- 4 6-ounce skin-on salmon fillets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- Squeeze fresh lime juice or lemon juice
- Chopped fresh cilantro or green onion
- Prepared brown rice or cauliflower rice optional for serving
Instructions SHOW IMAGES
- Place a rack in the center of your oven and preheat the oven to 400°F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9×13-inch baking dish) with parchment paper or aluminum foil.
- While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
- With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
- Brush the fillets with the olive oil and sprinkle with salt.
- Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
- Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145℉ on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145℉, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
- Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
Video
Notes
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.
Nutrition
Serving: 1(of 4)Calories: 344kcalCarbohydrates: 19gProtein: 34gFat: 14gSaturated Fat: 2gCholesterol: 94mgPotassium: 867mgFiber: 1gSugar: 18gVitamin A: 105IUVitamin C: 1mgCalcium: 28mgIron: 2mg
