Certain words on restaurant menus get me every single time. “Glazed” is one of them. Throw in one of my preferred proteins (salmon) plus sweet liquid gold (honey), and I am a shoo-in order! Happily, this Honey Glazed Salmon tastes every bit as tantalizing as its name promises.
Tender salmon fillets bathed in a quick honey and soy glaze, then baked to flaky perfection, this healthy salmon recipe is easy to make, yet exquisite in taste! It is worthy of any restaurant menu.
Had I ordered this baked glazed salmon while dining out (which surely I would have given my aforementioned weakness for dishes involving the word “glazed”—see also Bourbon Glazed Salmon, Pineapple Glazed Salmon, and Balsamic Glazed Salmon), I would have been the envy order at the table.
(As an aside… another menu term that never fails to grab my attention: “bacon-wrapped” (see: Bacon Wrapped Brussels Sprouts; Bacon Wrapped Asparagus). Do I sense a future salmon recipe opportunity here?)
Salmon (and fish at large) has a reputation for being difficult to cook. It intimidated me for years. Don’t you dare believe it!
If you are new to cooking salmon, start with my Baked Salmon in Foil, which has been viewed millions of times, has glowing reviews, and is foolproof.
I also highly HIGHLY recommend the back pocket 5 Ingredient Maple Dijon Salmon from my cookbook.
These tips for how to cook salmon will be helpful for you too. (My top tip: use an instant read thermometer to know when your salmon is done.)
In truth though, you don’t need any kind of serious cooking experience to make recipes like this honey glazed salmon with success.
This baked salmon recipe, in particular, is one of my favorites, because it tastes especially impressive.
Thanks to the sweet-meets-salty honey soy glaze, it’s also a great starter fish recipe for seafood skeptics.
How to Make Baked Honey Glazed Salmon
This recipe takes advantage of salmon’s versatility and its healthy richness by pairing it with ingredients that bring out its best qualities.
Sweet flavors (like honey), acidic ingredients (like lime juice and vinegar), and aromatics like garlic go with salmon especially well.
This recipe uses a little of each, plus a touch of saltiness and heat for balance.
Baking salmon is one of the healthiest ways to eat it, since little added oil is needed. Salmon is already high in healthy fats along with protein and potassium. Baking takes advantage of its natural moisture, with yummy, flaky results.
The most important tip to keep in mind when making honey glazed salmon baked in the oven is to not overcook it, or your salmon will taste dry.
- The best way to tell your salmon is done is to use an instant read thermometer. Fish is done at 145 degrees F, but I like to pull my salmon out around 140 degrees F and let it rest. The carryover cooking will allow it to reach temperature.
- Salmon is done when it is no longer deep red in the center and flakes easily with a fork.
- Salmon. Lean, flavorful, and delicious with the honey soy glaze. The salmon becomes perfectly tender, moist, and flaky after baking.
- Honey. The key to our sweet and sticky glaze. Honey caramelizes beautifully in the oven and adds addictive natural sweetness.
- Soy Sauce. The salty, umami complement to our sweet flavors.
- Rice Wine Vinegar. For a mild acidity and delightful sweetness.
- Red Pepper Flakes. I used just a pinch for a little heat.
- Lime Juice. A finishing touch of citrus is delicious with the glaze.
- Make the honey glaze on the stove.
- Arrange the salmon in a baking dish, pat dry, and season.
- Pour the glaze over the salmon.
- Bake at 400 degrees F for 6 minutes, then coat the fillets with the glaze from the baking dish. Continue baking for 6 to 8 minutes more.
- Spoon the glaze over the salmon fillets, then finish with lime juice and cilantro. ENJOY!
To try this honey glazed salmon grilled, prepare the glaze as directed, then brush it on and follow the cooking method for this Grilled Salmon in Foil. I’d suggest basting the fish a few times as it cooks.
Pair this salmon with a Chardonnay, Riesling, Sauvignon Blanc, or Pinot Noir.
- To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- To Reheat. Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.
Meal Plan Tip
Measure and mix the glaze ingredients together up to 1 day in advance. Store the mixture in the refrigerator until you’re ready to cook.
Recommended Tools to Make this Recipe
Beautiful Baking Dish
This high-quality baking dish will last you a lifetime. It’s perfect for making anything from casseroles to salmon.
Honey glazed salmon, you had me at hello!
- ¼ cup honey
- 3 cloves minced garlic about 1 tablespoon
- 1 ½ tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice wine vinegar
- ¼ teaspoon red pepper flakes
- 4 6-ounce skin-on salmon fillets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- Squeeze fresh lime juice or lemon juice
- Chopped fresh cilantro or green onion
- Prepared brown rice or cauliflower rice optional for serving
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9×13-inch baking dish) with parchment paper or aluminum foil.
While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
Brush the fillets with the olive oil and sprinkle with salt.
Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.
Serving: 1(of 4)Calories: 344kcalCarbohydrates: 19gProtein: 34gFat: 14gSaturated Fat: 2gCholesterol: 94mgPotassium: 867mgFiber: 1gSugar: 18gVitamin A: 105IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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