Honey Garlic Glazed Salmon

My neighbor handed me a jar of local honey one autumn afternoon, and I knew I wanted to make something that would let its floral sweetness shine. That evening, I brushed it onto salmon fillets with garlic and butter, watching the glaze bubble and caramelize under the oven heat. The kitchen smelled like a restaurant, and when I pulled the tray out, the edges were golden and sticky. It became my go-to for weeknight dinners and last-minute guests alike.

I made this for my brother the night he came over exhausted from moving apartments. He barely spoke while he ate, just kept nodding and reaching for seconds. Afterward, he asked for the recipe on a napkin, which I took as the highest compliment.

Ingredients

• Salmon fillets (about 170 g each): Look for fillets with bright color and firm flesh, skin-on helps hold the fish together during roasting but skinless works beautifully too.
• Salt and freshly ground black pepper: Season lightly since the glaze already brings plenty of flavor, just enough to enhance the natural taste of the fish.
• Honey: Use a good quality honey with character, the flavor shines through and caramelizes into that sticky golden finish.
• Unsalted butter (melted): Adds richness and helps the glaze coat smoothly, plus it browns slightly in the oven for extra depth.
• Garlic (minced): Fresh garlic is essential here, it mellows and sweetens as it roasts, becoming fragrant without any harshness.
• Soy sauce: Brings umami and a savory backbone that balances the honey, swap for tamari or coconut aminos if you need gluten-free.
• Fresh lemon juice: Cuts through the richness and keeps the glaze bright, use a real lemon not bottled juice for the best result.
• Dijon mustard (optional): A small spoonful adds complexity and a subtle tang, but you can skip it if you prefer a simpler glaze.
• Fresh parsley (chopped): A green pop at the end brings color and a hint of freshness to the finished dish.
• Lemon wedges: Serve them on the side so everyone can add an extra squeeze of brightness if they like.

Instructions

Preheat and Prepare:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper or give it a light grease. This keeps cleanup easy and prevents any sticking.

Season the Salmon:

Pat the fillets dry with paper towels, then place them on the tray and season both sides with a light sprinkle of salt and pepper. Drying them first helps the glaze adhere better.

Mix the Glaze:

In a small bowl, whisk together the honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard if using until smooth and combined. The mixture should be glossy and pourable.

Brush the Fillets:

Use a pastry brush to coat the top and sides of each salmon fillet generously with the glaze. Dont be shy, this is where all the flavor comes from.

Roast:

Slide the tray into the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the glaze has thickened. The timing depends on the thickness of your fillets.

Optional Caramelization:

For deeper golden edges, switch the oven to broil for the final 1 to 2 minutes, watching closely to avoid burning. This step adds a restaurant-style finish.

Finish and Serve:

Remove the tray from the oven and spoon any pan juices back over the fillets. Sprinkle with chopped parsley and serve hot with lemon wedges on the side.

Save

One spring evening, I plated this salmon with roasted asparagus and wild rice, and my friend looked up and said it tasted like something she would order on vacation. That moment reminded me that simple ingredients, treated well, can feel like a celebration.

Pairing Suggestions

This salmon shines next to fluffy jasmine rice or quinoa that soaks up the extra glaze. Roasted broccoli, green beans, or a crisp arugula salad with a lemony vinaigrette all balance the richness beautifully. I also love serving it with roasted sweet potato wedges when I want something heartier.

Flavor Variations

Add a pinch of crushed red pepper flakes to the glaze if you like a gentle heat that plays off the sweetness. Swap the honey for maple syrup for a deeper, earthier flavor that works wonderfully in cooler months. A teaspoon of grated fresh ginger in the glaze brings a warm, aromatic twist that pairs especially well with steamed bok choy.

Storage and Reheating

Leftover salmon keeps in an airtight container in the fridge for up to two days. Reheat gently in a low oven or enjoy it cold flaked over a salad. The glaze can be made ahead and stored in the fridge for up to three days, just give it a good stir before brushing it on.

• Flake leftover salmon into scrambled eggs or grain bowls for an easy next-day meal.
• If reheating, cover the salmon loosely with foil to keep it from drying out.
• Let the fish come to room temperature before reheating so it warms through evenly.

Save

This dish has a way of making ordinary weeknights feel a little more special. I hope it brings as much ease and joy to your table as it has to mine.

Q&A About the Recipe

→ How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. At 200°C, this typically takes 12-15 minutes depending on fillet thickness. You can also use a meat thermometer - salmon is cooked at 63°C internal temperature.

→ Can I use skinless salmon fillets?

Yes, both skin-on and skinless fillets work equally well. Skin-on fillets may provide extra flavor and help keep the fish moist, but skinless fillets are more tender and easier to eat if preferred.

→ What can I serve alongside this dish?

This pairs wonderfully with steamed rice, roasted vegetables like broccoli or asparagus, or a fresh green salad. The light glaze complements both grain-based and vegetable sides perfectly.

→ How can I make this spicier?

Add a pinch of crushed red pepper flakes to the glaze for a subtle heat. You can also incorporate a small amount of sriracha or hot sauce into the honey butter mixture for more pronounced spiciness.

→ Can I prepare the glaze ahead of time?

Yes, the glaze can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Simply reheat gently before brushing onto the salmon fillets.

→ Is this dish suitable for dietary restrictions?

This is naturally pescatarian and gluten-free when using gluten-free soy sauce. It's also low in carbohydrates and high in protein, making it suitable for various dietary preferences. Always check ingredient labels if you have specific allergies.