Baked Salmon Honey Garlic (Print Version)
Tender salmon fillets baked and glazed with a sweet and savory honey garlic sauce.
# What You'll Need:
→ For the Salmon
01 - 4 (6 oz each) skin-on salmon fillets
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ For the Honey Garlic Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce
07 - 2 tablespoons fresh lemon juice
08 - 3 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges
# Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place salmon fillets skin-side down on the prepared baking sheet. Pat dry with paper towels. Brush fillets with olive oil and season generously with salt and pepper.
03 - In a small bowl, whisk together honey, soy sauce, lemon juice, garlic, Dijon mustard, and red pepper flakes until well combined.
04 - Spoon half of the glaze evenly over the salmon fillets, reserving the remaining mixture for later.
05 - Bake salmon for 12 to 15 minutes, or until the fish flakes easily with a fork and is just opaque in the center.
06 - Meanwhile, pour the remaining glaze into a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes until slightly thickened.
07 - Remove salmon from the oven. Drizzle with the thickened glaze. Garnish with chopped parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The glaze creates this incredible sticky finish that makes restaurant quality salmon completely achievable at home
- Everything comes together in 25 minutes but tastes like something you would order on a special night out
02 -
- Patting the salmon completely dry before seasoning is the step most people skip but it makes the skin crisp up beautifully
- Let the thickened glaze cool for just 30 seconds before drizzling or it slides right off instead of clinging to the fish
03 -
- Broil for just 60 seconds at the very end if you want those gorgeous caramelized edges and extra sticky finish
- A instant read thermometer should read 125F to 130F in the thickest part for perfectly moist salmon every single time