Baked Salmon Honey Glaze (Printable Version)

Oven-baked salmon fillets glazed with a sweet honey garlic sauce for an easy, tasty dinner.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Honey Garlic Glaze

05 - 3 tablespoons honey
06 - 2 tablespoons low-sodium soy sauce (gluten-free if needed)
07 - 2 tablespoons fresh lemon juice
08 - 3 garlic cloves, minced
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and arrange on the baking sheet. Brush with olive oil and season with salt and black pepper.
03 - In a small bowl, whisk honey, soy sauce, lemon juice, minced garlic, Dijon mustard, and red pepper flakes if using.
04 - Brush half of the honey garlic glaze evenly over the salmon fillets.
05 - Bake for 10 minutes until partially cooked.
06 - Remove salmon from oven, brush with remaining glaze, then bake an additional 3 to 5 minutes until cooked through and flaky.
07 - Sprinkle chopped parsley over salmon and serve with lemon wedges.

# Expert Tips:

01 -
  • The honey-garlic glaze caramelizes just enough to make your kitchen smell restaurant-quality without any fussing.
  • It comes together in under thirty minutes, which means a weeknight dinner that actually feels special.
  • Salmon cooked this way is so tender it practically melts, and the glaze adds sweetness without being cloying.
02 -
  • Pat your salmon dry before it touches the oven—moisture is the enemy of that beautiful glaze and even cooking.
  • Don't skip the second brushing of glaze; it caramelizes in the final minutes and becomes the most flavorful part.
03 -
  • If you want a crispier, more caramelized top, give it a final 1 to 2 minutes under the broiler after the glaze second coat—watch it closely so it doesn't char.
  • Make extra glaze and use it as a drizzle for roasted vegetables or as a marinade for chicken breasts; it's genuinely versatile.

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