Honey Garlic Glazed Salmon

Last spring, I picked up a gorgeous piece of salmon at the market with no real plan except to not overthink it. I had honey in the cupboard, garlic sprouting on the counter, and fifteen minutes before everyone got home. What came out of the oven that night was glossy, caramelized, and so good that my kids scraped their plates without a single negotiation. Sometimes the best recipes happen when youre just winging it with what you have.

I made this for my sister once when she swore she didnt like fish. She ate two fillets and asked for the recipe before dessert. Now she texts me photos every time she makes it, usually with some variation like extra garlic or a drizzle of sriracha. Its become her go to for impressing dates, which makes me unreasonably proud.

Ingredients

• Salmon fillets: Look for fillets with bright color and firm flesh, skin on helps them hold together but skinless works just as well if thats what you find.
• Salt and black pepper: A light seasoning lets the glaze shine without competing for attention.
• Honey: This is what gives the salmon that gorgeous caramelized finish, use real honey not the squeezable imitation stuff.
• Unsalted butter: Melted butter adds richness and helps the glaze coat evenly, plus it makes your kitchen smell like a bistro.
• Garlic: Fresh minced garlic is worth the effort here, it blooms in the butter and becomes sweet and mellow as it roasts.
• Soy sauce: A splash of umami depth that balances the sweetness, swap for tamari if you need it gluten free.
• Lemon juice: Freshly squeezed cuts through the richness and keeps everything bright.
• Dijon mustard: Optional but magic, it adds a subtle tang and helps the glaze cling.
• Fresh parsley: A handful of green makes it look restaurant ready and adds a fresh bite.
• Lemon wedges: For squeezing over the top right before you dig in.

Instructions

Prep the oven and tray:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper so nothing sticks. This is also the moment to clear some counter space because things move quickly from here.

Season the salmon:

Pat the fillets completely dry with paper towels, then place them on the tray and season both sides with salt and pepper. Dry fish gets a better sear and the seasoning sticks instead of sliding off.

Mix the glaze:

In a small bowl, whisk together the honey, melted butter, garlic, soy sauce, lemon juice, and Dijon if youre using it. It should smell sweet and garlicky and make you want to eat it with a spoon.

Brush it on:

Use a pastry brush to coat the top and sides of each fillet generously with glaze, dont be shy. Save a little bit in the bowl to baste later if you want extra shine.

Roast until perfect:

Slide the tray into the oven and roast for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork. The glaze will bubble and darken at the edges, thats exactly what you want.

Optional caramelization:

If you love a crispy top, switch to broil for the last minute or two and watch it like a hawk. It goes from perfect to burnt faster than you think.

Finish and serve:

Pull the tray out, spoon any sticky pan juices over the fillets, and scatter parsley on top. Serve hot with lemon wedges for squeezing.

Save

The first time I served this at a dinner party, someone asked if I had gone to culinary school. I laughed and told them it was just garlic, honey, and good timing. But honestly, thats the magic of this dish, it tastes like you fussed when really you just trusted the oven to do its thing.

What to Serve Alongside

This salmon loves company that wont compete with its sticky sweet glaze. I usually go for fluffy jasmine rice to soak up the pan juices, or roasted asparagus and baby potatoes tossed in olive oil and sea salt. A crisp green salad with a lemon vinaigrette keeps things light, and steamed broccoli works if youre keeping it simple on a weeknight. The key is to let the salmon be the star and everything else just support it quietly.

Glaze Variations Worth Trying

Once you nail the base recipe, you can play around with the glaze and make it your own. Swap honey for maple syrup if you want a deeper, smokier sweetness, or stir in a teaspoon of grated fresh ginger for a little zing. I have added a pinch of red pepper flakes when I want heat, and once I used orange juice instead of lemon and it was like sunshine on a plate. The formula is forgiving, so trust your taste buds and have fun with it.

Storage and Reheating

Leftover salmon keeps in an airtight container in the fridge for up to two days, and it is fantastic cold on top of a salad or flaked into grain bowls. If you want to reheat it, do it gently in a low oven or covered in the microwave so it does not dry out. The glaze might lose a bit of its shine, but the flavor stays just as good.

• Let the salmon cool completely before storing to avoid condensation making it soggy.
• Reheat at 150°C (300°F) for about 8 minutes, covered loosely with foil.
• If youre meal prepping, cook the salmon but hold off on the broiler step until youre ready to serve.

Save

This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small win. I hope it becomes one of those dishes you turn to when you want something delicious without the fuss.

Recipe FAQ

→ How do I know when the salmon is cooked through?

The salmon is ready when it flakes easily with a fork and has reached an internal temperature of 63°C (145°F). The flesh should be opaque and no longer translucent.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely first and pat them dry before seasoning. Frozen fillets may require an additional 2–3 minutes of cooking time.

→ What can I substitute for soy sauce?

Use tamari or coconut aminos for a gluten-free alternative. You can also use Worcestershire sauce (check it's gluten-free if needed) for a similar umami depth.

→ Is this dish suitable for meal prep?

Yes, you can prepare the glaze ahead and store it in the refrigerator for up to 2 days. However, it's best to roast the salmon just before serving for optimal texture and flavor.

→ How can I add more heat to the glaze?

Stir in a pinch of crushed red pepper flakes or add a touch of sriracha to the honey garlic mixture. Taste as you go to achieve your preferred level of spice.

→ Can I make this on the stovetop instead of roasting?

Yes, cook the salmon skin-side up in a heated skillet over medium-high heat for 4–5 minutes on the flesh side, then flip and cook for another 3–4 minutes. Brush with glaze during cooking for best results.