Honey Garlic Glazed Salmon

My neighbor knocked one evening with a basket of lemons from her tree, and I had four salmon fillets thawing in the fridge with no real plan. I rummaged through the pantry, found honey and garlic, and decided to wing it. The glaze came together in under two minutes, and when I pulled those fillets out of the oven, golden and glossy, I couldn't believe how something so simple could look so restaurant-ready. We ate it on the back porch with rice and roasted asparagus, and she asked for the recipe before she even finished her plate.

I made this for my brother's birthday dinner last spring, and he still brings it up every time we talk about food. He's not usually one to ask for seconds of fish, but he scraped his plate and reached for another fillet before I could even offer. My mom sat there quietly eating, then looked up and said it reminded her of a dish she had in Vancouver years ago. That's when I knew this one was a keeper.

Ingredients

• Salmon fillets (about 170 g each): Skin-on holds together beautifully in the oven, but skinless works just as well if that's what you have on hand.
• Salt and freshly ground black pepper: Just a light seasoning lets the glaze do the talking without overpowering the fish.
• Honey: It caramelizes under heat and balances the salty, garlicky notes perfectly.
• Unsalted butter, melted: Adds richness and helps the glaze cling to every curve of the salmon.
• Garlic, minced: Three cloves give you that punchy, aromatic backbone without being too sharp.
• Soy sauce: A tablespoon brings umami depth, and you can swap in gluten-free soy sauce or tamari without missing a beat.
• Fresh lemon juice: Brightens everything up and cuts through the sweetness with a clean, citrusy edge.
• Dijon mustard (optional): Just a teaspoon adds a subtle tang and helps emulsify the glaze into something silky.
• Fresh parsley: A sprinkle at the end adds color and a hint of freshness.
• Lemon wedges: Essential for serving, because a squeeze of lemon right before you eat makes everything sing.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper. Pat the salmon fillets completely dry with paper towels so the glaze sticks instead of sliding off.

Season the fillets:

Lay the salmon on the tray and season both sides with a pinch of salt and a few grinds of black pepper. Don't overdo it, the glaze is already flavorful.

Mix the glaze:

In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard if you're using it. It should look glossy and smell incredible.

Brush it on:

Use a pastry brush to coat the top and sides of each fillet generously with the glaze. Save a little bit in the bowl for basting later if you like.

Roast:

Slide the tray into the oven and roast for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork. The glaze will start to bubble and darken at the edges.

Optional broil:

If you want extra caramelization, switch to broil for the final 1 to 2 minutes. Watch it like a hawk so it doesn't burn.

Finish and serve:

Pull the tray out, spoon any sticky pan juices over the fillets, and sprinkle with chopped parsley. Serve hot with lemon wedges on the side.

Pin It

The first time I served this at a small dinner party, my friend who claims she doesn't like fish had two helpings and texted me the next day asking if I'd make it again. It's become my go-to when I want to impress without the stress, and every time I pull it out of the oven, someone in the kitchen stops mid-conversation to ask what smells so good. That's the magic of a glaze that actually delivers.

Choosing Your Salmon

I've made this with both wild-caught and farmed salmon, and both turn out beautifully. Wild salmon has a deeper flavor and firmer texture, while farmed tends to be a bit richer and more forgiving if you accidentally overcook it by a minute. If you can, buy fillets that are similar in thickness so they cook evenly. I once grabbed a mixed pack and ended up with one fillet perfect and another still translucent in the center, so now I'm picky at the counter.

Glaze Variations

Once you've made the base version a few times, it's fun to play around. I've stirred in a pinch of crushed red pepper flakes for a gentle kick, swapped honey for maple syrup when I ran out, and even added a teaspoon of grated fresh ginger for a sharper, brighter note. My sister likes to throw in a splash of rice vinegar instead of lemon juice, and honestly, it works. The formula is forgiving, so trust your instincts and taste as you go.

Serving and Pairing

This salmon plays well with almost anything. I love it over a pile of steamed jasmine rice with the pan juices spooned on top, or alongside roasted broccoli and sweet potatoes for a sheet pan vibe. A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. If you're feeling fancy, serve it with garlic mashed potatoes and sautéed green beans.

• Steamed rice or quinoa soaks up the glaze like a dream.
• Roasted or steamed vegetables add color and balance.
• A bright, citrusy salad keeps things light and fresh.

Pin It

This recipe has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's proof that a handful of ingredients and a hot oven can turn dinner into something worth remembering.

Recipe Questions

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

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque throughout with no translucent areas remaining.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely in the refrigerator beforehand. Pat dry thoroughly before seasoning and glazing to ensure even cooking and caramelization.

→ What can I substitute for honey in the glaze?

Maple syrup works excellently as a direct substitute in equal amounts. You could also use agave nectar or brown sugar dissolved in a little water for a similar sweetness and glaze consistency.

→ Is this suitable for a gluten-free diet?

Yes, provided you use gluten-free soy sauce or tamari instead of regular soy sauce. Check all ingredient labels carefully if you have a gluten sensitivity, as some brands may contain traces.

→ How should I serve this dish?

Serve hot immediately after cooking with lemon wedges for added brightness. Pair beautifully with steamed jasmine rice, roasted seasonal vegetables, or a crisp green salad tossed with a light vinaigrette.

→ Can I prepare the glaze ahead of time?

Absolutely. Mix the glaze components in advance and store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and stir well before brushing onto the salmon.