Honey Garlic Glazed Salmon (Printable)

Succulent salmon fillets with sweet and savory honey garlic butter glaze, roasted until caramelized and tender in just 25 minutes.

# Components:

→ 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, gluten-free
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges for serving

# Method:

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 and arrange on prepared tray. Season both sides lightly with salt and freshly ground black pepper.
03 - In a small mixing bowl, whisk together honey, melted butter, minced garlic, gluten-free soy sauce, lemon juice, and Dijon mustard until well combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet, ensuring even coating.
05 - Place in preheated oven and roast for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
06 - Switch oven to broil setting for the final 1 to 2 minutes to achieve extra caramelization, watching carefully to prevent burning.
07 - Remove from oven and spoon accumulated pan juices over each salmon fillet. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The glaze comes together in one bowl with ingredients you probably already have, and it tastes like you spent all day in the kitchen.
  • Salmon stays moist and tender because the honey locks in moisture while the oven works its magic.
  • It's naturally gluten-free and weeknight-fast, but elegant enough that guests always ask for the recipe.
02 -
  • Don't skip drying the salmon—even a little surface moisture will steam the fish instead of letting the glaze caramelize.
  • If your oven runs hot, check the salmon at 10 minutes; overcooked salmon turns dry and chalky no matter how good the glaze is.
  • Save any leftover glaze in the fridge for up to a week; it's magic on chicken thighs or roasted carrots.
03 -
  • Use a pastry brush with silicone bristles instead of natural ones—they don't shed and they're easier to clean when sticky glaze is involved.
  • If your fillets vary in thickness, arrange the thinner ones toward the edge of the tray so you can pull them early if needed.
  • Let the salmon rest on the tray for 2 minutes after it comes out of the oven; this lets the juices redistribute and keeps every bite moist.
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