Honey Garlic Glazed Salmon

My neighbor knocked on my door one Thursday evening holding a jar of local honey and a package of salmon she wasn't sure how to cook. We ended up in my kitchen, and I showed her this glaze—whisked together in under a minute, brushed on thick, then roasted until the edges turned glossy and bronze. She took one bite and asked if I'd written it down. I hadn't, but I do now, because sometimes the simplest recipes are the ones that get requested over and over.

I made this for a small birthday dinner last spring, and everyone kept scraping their plates for the sticky pan juices pooled at the bottom of the tray. One friend, who claimed she didn't like salmon, went back for seconds. That night taught me that a good glaze can change someone's mind about a fish they thought they hated.

Ingredients

• Salmon fillets (about 170 g each): Skin-on fillets hold together better during roasting, but skinless works just as well if you prefer. Look for fillets that are evenly thick so they cook at the same rate.
• Salt and freshly ground black pepper: A light seasoning lets the glaze shine without competing for attention.
• Honey: The backbone of the glaze, it caramelizes in the oven and balances the savory notes. Use a mild variety like clover or wildflower.
• Unsalted butter, melted: Adds richness and helps the glaze cling to the salmon. If you're dairy-free, olive oil works in a pinch.
• Garlic, minced: Fresh garlic is essential here—it mellows as it roasts and infuses the fish with warmth.
• Soy sauce: Brings umami depth and a touch of saltiness. Swap in tamari or coconut aminos for gluten-free or soy-free diets.
• Fresh lemon juice: Cuts through the sweetness and brightens the entire dish. Bottled juice won't give you the same zing.
• Dijon mustard (optional): A teaspoon adds subtle tang and complexity, though the glaze is lovely without it.
• Fresh parsley: Chopped and sprinkled at the end for color and a hint of freshness.
• Lemon wedges: Serve them on the side so everyone can add an extra squeeze if they like.

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Prep the oven and tray:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper or give it a light coating of oil. This keeps the salmon from sticking and makes cleanup easier.

Season the salmon:

Pat the fillets dry with paper towels, then arrange them on the tray and season both sides with a pinch of salt and a few grinds of black pepper. Drying the surface helps the glaze adhere better.

Mix the glaze:

In a small bowl, whisk together the honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until smooth and glossy. The glaze should pour easily but still have body.

Brush it on:

Use a pastry brush to coat the top and sides of each fillet generously with the glaze. Don't be shy—this is where all the flavor lives.

Roast until flaky:

Slide the tray into the oven and roast for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork and the glaze starts to bubble and caramelize. The thickest part should reach 60°C (140°F) if you're checking with a thermometer.

Broil for extra caramelization (optional):

If you want a deeper golden crust, switch the oven to broil for the last 1 to 2 minutes. Watch it closely so the glaze doesn't scorch.

Finish and serve:

Pull the tray from the oven, spoon any pan juices over the fillets, and scatter chopped parsley on top. Serve hot with lemon wedges on the side.

Save

The first time I served this to my dad, he scraped every last bit of glaze off his plate with a piece of bread and asked if I'd make it again the next weekend. It's become our go-to when he visits, and I love that something so simple can feel like a tradition.

Choosing Your Salmon

I've made this with wild-caught sockeye, farmed Atlantic, and even frozen fillets from the grocery store. They all work, but wild salmon tends to be leaner and cooks a bit faster, while farmed salmon stays moister and more forgiving if you accidentally leave it in an extra minute. If you're buying frozen, let it thaw slowly in the fridge overnight for the best texture.

Glaze Variations

Once you've made the base glaze a few times, it's fun to tweak it. A pinch of crushed red pepper flakes adds gentle heat without overpowering the honey. Swap the lemon juice for lime if you're serving it with rice noodles or Asian-style greens. I've even stirred in a teaspoon of grated fresh ginger when I wanted something brighter and more aromatic.

Serving Suggestions

This salmon shines next to fluffy jasmine rice or quinoa, which soak up the pan juices beautifully. Roasted asparagus, broccolini, or snap peas make easy, elegant sides. If I'm in a rush, I'll steam some green beans and toss them with a little butter and lemon—dinner's on the table in under thirty minutes.

• Try serving it over a bed of wilted spinach or arugula for a lighter meal.
• Leftovers flake beautifully into grain bowls or salads the next day.
• Double the glaze recipe and brush extra over roasted chicken thighs or pork chops.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This recipe has saved more weeknights than I can count, and it never feels boring. I hope it becomes one of those dishes you reach for when you want something quick, comforting, and just a little bit special.

Recipe FAQ

→ How do I know when salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque and tender, not translucent.

→ Can I prepare the glaze ahead of time?

Yes, you can whisk the glaze ingredients together up to 2 hours in advance and store it in the refrigerator. Let it come to room temperature before brushing onto the salmon.

→ What sides pair best with this dish?

Steamed rice, roasted vegetables like asparagus or Brussels sprouts, or a fresh green salad complement the rich honey garlic flavors beautifully.

→ How can I add more flavor to the glaze?

Try adding a pinch of crushed red pepper flakes for heat, fresh ginger for warmth, or substitute maple syrup for the honey for a deeper flavor profile.

→ Is this suitable for a gluten-free diet?

Yes, simply use gluten-free soy sauce and verify all other ingredients are certified gluten-free. The core preparation is naturally gluten-free.