Honey Garlic Glazed Salmon (Printable)

Succulent salmon fillets brushed with sweet and savory honey garlic butter, roasted until caramelized and tender in just 25 minutes.

# What You 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 gluten-free 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 It:

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

# Expert Tips:

01 -
  • The glaze turns into a sticky, sweet-savory coating that clings to every bite without feeling heavy.
  • You only need one bowl and one tray, so cleanup is faster than the cooking itself.
  • It looks like something from a restaurant menu but comes together in under half an hour.
  • The combination of honey, garlic, and lemon hits all the right notes without trying too hard.
02 -
  • Don't skip patting the salmon dry, moisture prevents the glaze from sticking and creates steam instead of caramelization.
  • If your fillets are thicker than usual, add an extra 2 to 3 minutes to the roasting time so the center cooks through without drying out the edges.
  • The broiler is your friend but also your enemy, stay close and check every 30 seconds or the glaze will go from golden to burnt in a blink.
03 -
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly from edge to center.
  • Save any leftover glaze and toss it with roasted vegetables or drizzle it over rice, it's too good to waste.
  • If you're cooking for a crowd, double the glaze recipe and keep extra warm on the stove to pass at the table.
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