Name: Honey Baked Salmon with Garlic Glaze – Baked Salmon Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 salmon fillets (about 6 oz each); Salt and freshly cracked black pepper, to taste; 4 cloves garlic, minced; 1/4 cup honey; 2 tbsp soy sauce (low sodium preferred); 2 tbsp fresh lemon juice; 1 tbsp olive oil; 1 tsp Dijon mustard; Optional: chopped parsley and lemon wedges for garnish

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This honey baked salmon is a cozy go-to when I want something that’s both effortless and packed with flavor. It’s one of those glazed salmon recipes that doesn’t need a culinary degree or three hours to make. The best part? It turns out looking like you tried way harder than you actually did. I’ve made a lot of salmon recipes, but this one’s the kind I come back to when I want to impress myself after a long day. We’re talking about caramelized edges, flaky insides, and a sweet-savory garlic glaze that clings to every bite. You pop it in the oven and fifteen minutes later, you’ve got something that rivals the best salmon recipe from your favorite restaurant. I’m not saying it’ll fix your week, but it might make your Tuesday taste a little more like a Friday. So if you’ve been searching for recipes salmon lovers swear by, or maybe just a recipe for baked salmon that doesn’t taste like, well, sadness—this one’s for you. Pull out that baking dish, and let’s do something great with that salmon fillet.

1) Key Takeaways
2) Easy Honey Baked Salmon Recipe
3) Ingredients for Honey Baked Salmon
4) How to Make Honey Baked Salmon
5) Tips for Making Honey Baked Salmon
6) Making Honey Baked Salmon Ahead of Time
7) Storing Leftover Honey Baked Salmon
8) Try these Main Course recipes next!
9) Honey Baked Salmon Recipe
10) Nutrition

1) Key Takeaways

How to get perfectly baked salmon with a sweet garlic glaze
What ingredients bring the best flavor balance for baked salmon
How long to bake salmon in the oven to get it flaky but not dry
Storage, reheating, and make-ahead tips for salmon meals

2) Easy Honey Baked Salmon Recipe

Salmon nights are my kind of low-lift dinner solution. This honey baked salmon checks all the boxes when you want real flavor without babysitting a skillet. From the moment I drizzle the glaze to the last flake of tender fish, I barely lift a finger but always feel like I pulled off something impressive.

I’ve tried all sorts of salmon recipes over the years, but the sweet and savory balance in this one keeps bringing me back. The garlic soaks into the glaze. The soy adds a bit of bold. And the honey? It clings, caramelizes, and basically turns this into the best salmon recipe I know. You don’t need a lot of tricks—just an oven and the nerve to trust it.

When I say this is one of those baked salmon recipes worth repeating, I mean it. It’s fast, it’s foolproof, and it makes weeknight dinner feel like something better. So yes, let’s call it a win.

3) Ingredients for Honey Baked Salmon

Salmon Fillets: I use four fillets, about six ounces each. I leave the skin on to hold them together while baking. Fresh or thawed, both work fine.

Salt and Pepper: I give the salmon a light sprinkle of both. You don’t need much. The glaze brings its own flavor.

Garlic: Four cloves, minced. The garlic gets cozy with the honey and adds the kind of depth you notice in the first bite.

Honey: This is where the magic lives. The honey adds sweetness and turns golden in the oven. It thickens just enough to coat each fillet beautifully.

Soy Sauce: Just two tablespoons of low-sodium soy sauce keeps the glaze from getting cloying. It balances the honey perfectly.

Lemon Juice: Bright, tart, and just sharp enough to cut through the sweet. I use two tablespoons, fresh squeezed.

Olive Oil: One tablespoon adds richness and helps the glaze spread evenly. It keeps everything from sticking too.

Dijon Mustard: It’s just a teaspoon, but it punches above its weight. It keeps the glaze sharp and flavorful without taking over.

Parsley and Lemon Wedges: Optional, but I like the way they make the plate look. The lemon adds a pop, and the parsley adds color.

4) How to Make Honey Baked Salmon

Step 1. Preheat your oven to 400°F. I usually line my baking sheet with parchment or foil to avoid scrubbing later. Quick cleanup makes this recipe even better.

Step 2. Pat the salmon dry using a paper towel. Lay the fillets skin-side down. Give them a light pinch of salt and pepper. Don’t go overboard. Let the glaze do the talking.

Step 3. In a bowl, whisk together the honey, soy sauce, lemon juice, olive oil, Dijon mustard, and garlic. You’ll smell the sweet and the sharp fighting it out. That’s when you know it’s ready.

Step 4. Spoon the glaze over each salmon fillet. I pour slowly and make sure each piece gets plenty. The glaze spreads while baking, so don’t worry about perfection.

Step 5. Bake for 12 to 15 minutes. I usually check mine at 13. You want flaky, not dry. When the glaze bubbles and edges caramelize a little, it’s time.

Step 6. If I’m feeling bold, I broil for the last 2 minutes. That gives the top a little crisp edge. Just keep an eye on it. Broilers turn on you fast.

Step 7. Garnish with parsley and lemon wedges. Or don’t. Either way, it’ll taste like you know what you’re doing.

5) Tips for Making Honey Baked Salmon

Use fresh garlic. I’ve tried the jarred stuff and it just doesn’t hit the same. Mincing fresh cloves makes a big difference in this recipe.

Don’t skip the Dijon mustard. It sounds small, but that one teaspoon keeps the glaze balanced. Without it, things lean too sweet and flat.

Watch your bake time. Salmon keeps cooking a little after it’s out of the oven. Pull it just as it starts to flake. If you wait too long, the texture dries out fast. Trust your fork test.

6) Making Honey Baked Salmon Ahead of Time

You can prep the glaze in advance and keep it in the fridge for a day or two. That helps if you’re juggling a lot at dinner.

Pre-glazing the salmon a few hours ahead can deepen the flavor. Just cover and chill it until you’re ready to bake. I wouldn’t go overnight. The lemon might toughen the texture if it sits too long.

It also reheats nicely. Warm it in the oven at 300°F for about 10 minutes. Microwaving works too, but it dries faster. A splash of water on top helps avoid that.

7) Storing Leftover Honey Baked Salmon

Leftovers go in an airtight container in the fridge. I usually eat them within two days. That’s when they still taste close to fresh.

If the salmon feels dry the next day, I flake it and toss it into a salad or rice bowl. It still holds onto the flavor even cold.

Don’t freeze glazed salmon. The texture and sauce both suffer. Stick with short-term fridge storage for the best results.

8) Try these Main Course recipes next!

9) Honey Baked Salmon Recipe