Description
This oven-baked honey garlic salmon features tender, flaky fish with a sweet and savory glaze that caramelizes beautifully. Ready in just 25 minutes, it’s perfect for weeknight dinners or elegant entertaining. The honey and garlic create an irresistible flavor combination that will make this your new favorite salmon recipe!
Ingredients
4 salmon fillets (6 ounces each, about 1 inch thick)
1/3 cup honey
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
6 cloves garlic, minced finely
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Lemon wedges for serving
Instructions
1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. In a bowl, whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, grated ginger, black pepper, and red pepper flakes. Reserve 3 tablespoons of marinade for later.
3. Pat salmon fillets completely dry with paper towels. Place in a shallow dish and pour marinade over them. Let marinate for 15 minutes at room temperature.
4. Remove salmon from marinade and place skin-side down on prepared baking sheet, spacing fillets 2 inches apart.
5. Pour reserved marinade into a small saucepan, bring to a boil, and simmer for 2 minutes to create basting glaze.
6. Bake salmon for 12-15 minutes. At the 8-minute mark, brush fillets generously with the reduced glaze.
7. Optional: Switch to broil for the final 1-2 minutes for extra caramelization, watching closely.
8. Check internal temperature with an instant-read thermometer; it should reach 145°F (or 135-140°F for slightly translucent center).
9. Remove from oven and let rest for 3-4 minutes before serving.
10. Transfer to plates, garnish with fresh parsley and lemon wedges, and drizzle with any remaining glaze from the pan.
Notes
For best results, bring salmon to room temperature 15 minutes before cooking for even cooking.
Don’t marinate longer than 30 minutes as the acid can start “cooking” the fish.
If your fillets vary in thickness, check the thinnest one first and remove as they finish cooking.
The salmon is done when it flakes easily but still holds together. It will continue cooking during the resting period.
Leftover salmon keeps refrigerated for up to 3 days and is delicious cold in salads or grain bowls.
You can substitute coconut aminos for soy sauce to make this paleo-friendly.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: American, Asian-Fusion
Nutrition
- Serving Size: 1 fillet (6 oz)
- Calories: 340
- Sugar: 18g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 95mg
Keywords: garlic salmon, honey garlic salmon, baked salmon, oven baked salmon, easy salmon recipe