Baked Salmon Honey Garlic (Printable)

Salmon fillets baked and coated in a flavorful honey garlic glaze, ideal for effortless weeknight dinners.

# What You'll Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Honey Garlic Sauce

05 - ¼ cup honey
06 - 3 tablespoons soy sauce (gluten-free if needed)
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon crushed red pepper flakes, optional

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# How to Make It:

01 - Set the oven to 400°F and prepare a baking sheet with parchment paper or a light grease.
02 - Dry the salmon fillets with paper towels and arrange on the baking sheet. Drizzle with olive oil, then evenly season with salt and black pepper.
03 - Combine honey, soy sauce, minced garlic, lemon juice, and red pepper flakes in a small bowl; whisk until blended.
04 - Brush half of the honey garlic sauce over the salmon fillets, reserving the remainder for later.
05 - Place the salmon in the oven and bake for 12 to 15 minutes, until it becomes opaque and flakes readily with a fork.
06 - Pour the remaining sauce into a small saucepan, bring to a simmer over medium heat, and cook 2 to 3 minutes until slightly thickened.
07 - Remove salmon from the oven, brush with the thickened sauce, then sprinkle chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but comes together in under half an hour on a weeknight.
  • The glaze is sticky, glossy, and balanced between sweet honey and savory garlic in a way that never gets old.
  • Cleanup is almost nonexistent when you line the pan with parchment.
  • It works beautifully whether you're cooking for two or feeding a crowd.
02 -
  • Don't skip patting the salmon dry, moisture on the surface prevents the glaze from caramelizing properly and you'll end up with a watery finish.
  • Watch the salmon closely in the final minutes of baking because it can go from perfectly moist to dry in under a minute.
  • Simmer the reserved sauce separately so it thickens into a glossy coating instead of staying thin and drippy on the plate.
03 -
  • Use a pastry brush to apply the thickened sauce evenly so every bite has that glossy, sticky coating.
  • If your salmon fillets are thin, check them at the 10 minute mark to avoid overcooking.
  • A squeeze of fresh lemon right before serving wakes up all the flavors and makes the dish taste brighter and more alive.

Return