Honey Garlic Glazed Salmon (Print View)

Tender roasted salmon fillets glazed with honey garlic butter. An elegant, flavorful main dish ready in just 25 minutes.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 ounces 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 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

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels. Place on prepared tray and season both sides lightly with salt and pepper.
03 - In a small mixing bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until fully combined.
04 - Brush glaze mixture generously over the top and sides of each salmon fillet using a pastry brush.
05 - Place in preheated oven for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
06 - For additional caramelization, switch oven to broil for final 1 to 2 minutes, monitoring closely to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and garnish with chopped parsley. Serve hot with lemon wedges.

# Expert Advice:

01 -
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • The glaze caramelizes into a sticky, golden coating that clings to every bite.
  • You only need one bowl and one pan, so cleanup is laughably easy.
  • The balance of sweet honey and savory garlic never gets old, no matter how many times you make it.
02 -
  • Do not skip drying the salmon, wet fish will steam instead of caramelize and the glaze will slide right off.
  • If your fillets are thicker than an inch, add a few extra minutes to the roasting time so the center cooks through without drying out the edges.
  • Broiling at the end is optional but magical, it turns the glaze into a glossy, sticky shell that clings to your fork.
03 -
  • Use a silicone brush instead of a cheap bristle one, it holds more glaze and does not leave stray hairs on your fish.
  • If you have time, let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Always buy salmon with the skin on if possible, even if you do not eat it, because it protects the flesh and keeps it moist during roasting.
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