Honey Garlic Glazed Salmon

My brother texted me on a Tuesday night asking what I was making for dinner, and I realized I had four beautiful salmon fillets thawing and absolutely no plan. I rummaged through the pantry, found honey and garlic, and decided to wing it. Twenty minutes later, the kitchen smelled like a restaurant, and he showed up just as I pulled the tray from the oven. He took one bite, looked at me, and said, "You're making this every week now." I laughed, but honestly, I kind of have.

I made this for my friend who swore she didn't like salmon because it always tasted too fishy. I didn't tell her what we were having until she sat down, and she was halfway through her fillet before she even realized. She paused, fork in the air, and admitted she'd been wrong about salmon all along. Now she asks me to make it every time she comes over, and I never let her forget that moment.

Ingredients

• Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and don't stress about skin-on versus skinless, both work beautifully here.
• Honey: This is what gives the glaze its shine and sweetness, and it caramelizes under heat in the most satisfying way.
• Unsalted butter: Melted butter adds richness and helps the glaze cling to the fish without making it greasy.
• Garlic: Fresh minced garlic is key, the jarred stuff just doesn't have the same punch or fragrance.
• Soy sauce: A splash of soy sauce brings salty umami depth that balances the honey perfectly.
• Fresh lemon juice: Brightens everything up and cuts through the richness so the dish doesn't feel heavy.
• Dijon mustard: Optional, but it adds a subtle tang and complexity that makes people ask what your secret is.
• Fresh parsley: A sprinkle at the end makes it look restaurant-ready and adds a pop of freshness.

Instructions

Prep 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 a breeze.

Season the salmon:

Pat the fillets completely dry with paper towels, then season both sides with salt and pepper. Dry fish helps the glaze stick and caramelize better.

Mix the glaze:

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

Brush it on:

Use a pastry brush to coat the top and sides of each fillet generously with the glaze. Don't be shy, you want every bite to be flavorful.

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 edges should look golden and slightly crispy.

Caramelize under the broiler:

If you want extra caramelization, switch to broil for the last 1 to 2 minutes. Watch it closely because it can go from perfect to burnt in seconds.

Finish and serve:

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

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The first time I served this at a small dinner party, I plated it with roasted asparagus and wild rice, and everyone went quiet for a few minutes. One friend finally looked up and said it tasted like something she'd order at a bistro downtown. I didn't tell her how easy it was until dessert, and when I did, she made me text her the recipe on the spot. That's when I knew this dish was a keeper.

What to Serve It With

This salmon pairs beautifully with steamed jasmine rice or fluffy couscous to soak up the extra glaze. Roasted Brussels sprouts or green beans add a nice crisp contrast, and a simple arugula salad with lemon vinaigrette keeps things light. I've also served it over mashed sweet potatoes, and the sweetness plays really well with the honey garlic flavors.

Making It Your Own

If you like a little heat, add a pinch of crushed red pepper flakes to the glaze before brushing it on. Maple syrup works as a great substitute for honey if that's what you have, and it gives the glaze a deeper, earthier sweetness. I've also swapped the parsley for fresh dill or cilantro depending on what's in the fridge, and both work surprisingly well.

Storage and Reheating

Leftover salmon keeps in an airtight container in the fridge for up to two days. I like to reheat it gently in a low oven or eat it cold over a salad the next day. The glaze can get a little sticky when chilled, but a quick warm-up brings it back to life.

• Reheat in a 150°C (300°F) oven for about 8 minutes to avoid drying it out.
• Cold leftovers are delicious flaked into grain bowls or tucked into wraps.
• Don't microwave it on high or the texture will turn rubbery.

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This recipe has become my go-to whenever I need something that feels special without the stress. It's proof that a handful of simple ingredients and a hot oven can turn into something worth remembering.

Recipe Questions & Answers

→ How do I know when salmon is cooked through?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should be opaque and separate into natural sections without resistance.

→ Can I use fresh salmon instead of fillets?

Yes, fresh whole salmon works beautifully. Adjust cooking time based on thickness—thicker portions may need 18-20 minutes. Ensure even cooking by selecting fillets of similar size.

→ What's the best way to achieve the caramelized finish?

Apply the glaze generously and broil for 1-2 minutes at the end of roasting. Watch carefully as broiling cooks quickly. The glaze should turn golden brown and slightly bubbly without charring.

→ Can I prepare the glaze in advance?

Absolutely. Prepare the honey garlic mixture up to 4 hours ahead and store in the refrigerator. Bring to room temperature before brushing onto salmon for even application.

→ What side dishes pair well with this salmon?

Steamed jasmine rice, roasted root vegetables, and fresh green salads complement the sweet glaze beautifully. Light sides balance the rich, buttery flavors without overwhelming the palate.

→ Is this dish suitable for meal prep?

Yes, prepare and store cooked salmon in airtight containers for up to 3 days. Reheat gently in a 160°C (320°F) oven for 8-10 minutes to preserve moisture and prevent drying.