Honey Garlic Glazed Salmon

My daughter used to wrinkle her nose at fish until one Friday evening when I glazed salmon with honey and garlic. The kitchen smelled like caramel and butter, and she appeared at my elbow asking what was different. By the time I plated it with lemon wedges, she had already stolen a bite from the pan. Now she requests it every birthday, and I never tire of watching that glaze turn golden under the broiler.

I made this for a small dinner party once, convinced I had timed everything wrong. The salmon came out of the oven just as my friends walked in, and the smell alone made them forget their coats in the hallway. We ate it with roasted asparagus and wild rice, and no one spoke for the first few minutes. One friend texted me the next morning asking for the recipe, which is how I knew it was a keeper.

Ingredients

• Salmon fillets: Look for fillets with bright color and firm flesh, skin on helps them hold together during roasting but skinless works just as well.
• Honey: This is what creates the caramelized crust, use a mild variety so the garlic can shine through.
• Unsalted butter: Melted butter carries the glaze smoothly and adds richness without overpowering the fish.
• Garlic: Fresh minced garlic is essential here, it mellows and sweetens as it roasts.
• Soy sauce: A small splash adds savory depth, swap for tamari or coconut aminos if you need it gluten free.
• Fresh lemon juice: Brightens the glaze and cuts through the sweetness, always use fresh if you can.
• Dijon mustard: Optional but it adds a subtle tang that makes the glaze more complex.
• Fresh parsley: A handful of chopped parsley at the end makes everything look and taste fresher.

Instructions

Prepare the oven and tray:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. This prevents sticking and makes cleanup easier.

Season the salmon:

Pat the fillets dry with paper towels and arrange them on the tray, then season both sides lightly with salt and pepper. Dry fish helps the glaze adhere better.

Mix the glaze:

In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until smooth. It should look glossy and smell incredible.

Brush the glaze on:

Use a pastry brush to coat the top and sides of each fillet generously with the glaze. Dont be shy, you want a thick layer.

Roast the salmon:

Slide the tray into the oven and roast for 12 to 15 minutes, until the salmon flakes easily with a fork. The glaze will bubble and darken slightly.

Broil for caramelization:

If you want extra caramelization, switch to broil for the final 1 to 2 minutes, but watch it closely to avoid burning. The edges should turn deep golden.

Finish and serve:

Remove from the oven, spoon any pan juices over the fillets, and sprinkle with chopped parsley. Serve hot with lemon wedges on the side.

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There was an evening last spring when I served this to my in laws, who usually prefer their salmon plain. My father in law scraped his plate clean and asked if I had any more in the kitchen. My mother in law took a photo of her plate before eating, which for her is the highest compliment. That night, this recipe went from a weeknight staple to something I felt proud to share.

Pairing Suggestions

This salmon loves simple sides that dont compete with the glaze. I usually serve it with steamed jasmine rice to soak up the pan juices, or roasted broccoli tossed with olive oil and sea salt. A crisp green salad with lemon vinaigrette balances the sweetness, and garlic mashed potatoes turn it into a cozy cold weather meal. If youre feeling fancy, try it with sautéed green beans and a glass of chilled white wine.

Storage and Reheating

Leftover salmon keeps in an airtight container in the fridge for up to three days. I reheat it gently in a low oven or eat it cold flaked over salad greens with avocado and cherry tomatoes. If you have extra glaze, store it separately and brush it on before reheating to refresh the flavor. The salmon also freezes well for up to two months, though the texture softens slightly once thawed.

Common Questions

People often ask if they can use frozen salmon, and the answer is yes, just thaw it completely and pat it very dry. Skin on or skinless is entirely up to you, the glaze works either way. If youre worried about the sweetness, start with two tablespoons of honey and add more after tasting the glaze.

• Swap honey for maple syrup if you prefer a deeper, earthier sweetness.
• Add a pinch of crushed red pepper flakes to the glaze if you like a little heat.
• Use coconut aminos instead of soy sauce for a soy free version.

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This recipe has earned a permanent spot in my weekly rotation because it delivers restaurant quality flavor with almost no effort. I hope it becomes a favorite in your kitchen too, the kind of dish that makes ordinary evenings feel a little more special.

Recipe Questions

→ How do I know when salmon is cooked through?

Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque and no longer translucent in the thickest part.

→ Can I use skinless salmon fillets?

Yes, skinless fillets work equally well. Both skin-on and skinless varieties will cook beautifully with this glaze. Skin-on fillets may take slightly longer to roast and provide a protective layer during cooking.

→ What's the best way to prevent the glaze from burning?

Monitor your salmon closely during roasting. If the glaze begins to blacken before the salmon is cooked through, tent the baking tray loosely with foil. The broil finish should be brief—just 1-2 minutes—and watched carefully.

→ Can I make the glaze ahead of time?

Absolutely. Prepare the glaze mixture up to 8 hours in advance and refrigerate in an airtight container. Bring it to room temperature before brushing onto the salmon to ensure even application.

→ What sides pair well with this salmon?

The honey garlic glaze pairs beautifully with steamed rice, roasted vegetables like broccoli or asparagus, or a fresh green salad. The sweet glaze complements the delicate flavors of lightly seasoned sides.

→ Is this suitable for gluten-free diets?

Yes, as long as you use gluten-free soy sauce, this dish is completely gluten-free. All other ingredients are naturally gluten-free. Always check your ingredient labels if you have allergies or sensitivities.