This honey glazed salmon uses a balanced soy glaze, fresh and powdered garlic, and a short marinade to keep the fish tender and flavorful. I prefer using two larger, skin-on pieces because they baste better and stay juicier, but the recipe also works with frozen fillets.
Why this recipe works
- It balances the soy sauce carefully. Soy sauce is a seasoning here, not a base. Using just enough keeps the salmon savory without turning the glaze salty or masking the fish.
- I prefer skin-on salmon, ideally in two larger pieces. The skin protects the fish from drying out, and larger pieces baste more evenly in the pan juices — especially important when salmon is a special-occasion dinner.
- The marinating time is short on purpose. Longer marinating doesn’t improve flavor here and can start to affect texture. Twenty to thirty minutes is enough.
This is an easy dinner with very little prep, but it tastes like you spent way more time in the kitchen than you did!
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Ingredients
- ¼ cup honey (this adds enough flavor and sweetness without turning the fish into candy – maple syrup is a good substitute)
- 2½ tablespoons soy sauce (soy sauce is a seasoning here and not the base — using more easily overpowers the salmon)
- 1 clove garlic (finely minced)
- ⅛ teaspoon garlic powder
- ¼- inch piece fresh ginger (grated; optional, but highly recommended if you have it — it adds warmth and depth without dominating)
- salt & freshly ground black pepper (to taste; go lightly with salt; the soy sauce already contributes saltiness)
- 1½ pounds salmon (I strongly prefer two larger pieces with the skin on — they baste better and stay juicier. Frozen individual fillets also work; thaw fully and pat dry before using.)
Tips
- Important: If marinating longer than 30 minutes, transfer the salmon and marinade to a different container. Taking a cold casserole dish straight from the fridge into a hot oven can cause thermal shock and cracking.
Instructions
- Prep:This recipe works best in a casserole dish that comfortably holds the salmon without crowding. Using a properly sized dish helps the glaze stay concentrated and makes basting easier. Get your ingredients ready.
- Assemble the sauce directly in the dish:Whisk together the honey, soy sauce, minced garlic, garlic powder, grated ginger (if using), salt, and pepper.¼ cup honey, 2½ tablespoons soy sauce, 1 clove garlic, ⅛ teaspoon garlic powder, ¼- inch piece fresh ginger, salt & freshly ground black pepper
- Marinate the salmon briefly:Add the salmon to the dish, turning it a few times to coat in the glaze. Cover and refrigerate for 20–30 minutes, turning the salmon once halfway through.1½ pounds salmon
- Bake:When ready to bake, preheat the oven to 400°F.Place the uncovered dish in the oven and bake for 12–20 minutes, depending on the thickness of the salmon and your preferred internal temperature.Halfway through baking, baste the salmon with the pan juices to keep it moist and evenly glazed.
- Finish and serve:Once the salmon reaches your desired doneness, remove it from the oven. Immediately baste again with the pan juices and serve after a short rest, spooning the remaining glaze over the top.
Honey Glazed Salmon
make your kitchen smell like home?Honey Glazed Salmon FAQs
Yes. Thaw the salmon completely and pat it dry before marinating. Frozen individual fillets work just fine here, though I prefer larger pieces if I can get them.
I prefer skin-on salmon for this recipe. The skin protects the fish from drying out and helps it baste more evenly in the pan juices. Skinless fillets will still work, but cook them carefully to avoid overcooking.
Yes. The ginger is optional, but it adds warmth and depth if you have it. The recipe still works well without it.
Twenty to thirty minutes is enough. Longer marinating doesn’t improve flavor and can start to affect the texture, especially with a soy-based glaze.
The most reliable way is to use a thermometer.
145°F is the USDA recommendation for fully cooked salmon.
125–130°F is preferred by some for a more tender, flaky texture.
Choose the temperature you are personally comfortable with. Pull the salmon once it reaches your target temperature and let it rest for 3-5 minutes before serving.
How to serve
Because the glaze is lightly sweet and not overly salty, this salmon pairs well with simple, neutral sides.
- Starches: Steamed white rice, jasmine rice, coconut rice, or roasted baby potatoes all work well and soak up the pan juices.
- Vegetables: Roasted broccoli, green beans, snap peas, or sautéed bok choy are delicious here and add a nice contrast to the savory glaze.
- Something fresh: A tomato avocado cucumber salad, shredded cabbage with a light lemon vinaigrette, or a handful of greens dressed simply work really well if you don’t want to cook another side dish.
If I’m serving this as a special-occasion dinner, I’ll keep everything else straightforward and let the salmon be the focus. The glaze is so good that it doesn’t need much help!
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