Honey Garlic Glazed Salmon (Printable version)

Succulent salmon with sweet and savory honey garlic butter glaze, roasted until caramelized and tender.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - Salt and freshly ground black pepper to taste

→ Honey Garlic Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons unsalted butter, melted
05 - 3 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges for serving

# How to Make:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels and place on prepared tray. Season both sides lightly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until fully combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet using a pastry brush.
05 - Roast in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
06 - For extra caramelization, switch to broil for the final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon any accumulated pan juices over the salmon and sprinkle with chopped parsley. Serve hot with lemon wedges.

# Expert Advice:

01 -
  • The glaze thickens into a sweet, sticky coating that clings to every bite of tender salmon.
  • It looks impressive enough for company but comes together faster than ordering takeout.
  • You only need one bowl and one pan, which means cleanup is a breeze.
  • The balance of honey, garlic, and lemon makes it impossible to mess up.
02 -
  • Do not skip patting the salmon dry, wet fish steams instead of caramelizes and you lose that gorgeous crust.
  • If your fillets are different sizes, check the thinner ones a couple minutes early so they dont overcook.
  • The glaze can burn quickly under the broiler, stay close and pull it the second it looks golden and sticky.
03 -
  • Use a silicone brush instead of a regular pastry brush, it does not soak up all your glaze and it cleans up in seconds.
  • If your salmon has skin, place it skin side down and the glaze will soak into the flesh while the skin crisps underneath.
  • Make a double batch of glaze and toss it with roasted vegetables or drizzle it over grilled chicken, it works on everything.
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