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Honey glazed salmon on a plate.
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Honey Glazed Salmon

This baked salmon uses a lightly sweet soy glaze that seasons without overpowering. Made with just the right amount of soy sauce, honey, fresh and powdered garlic, and a short marinade for tender, flaky results. Works with fresh or frozen salmon.
Prep Time10 minutes
Cook Time20 minutes
Marinating20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 4 servings
Calories: 314kcal
Author: Nora from Savory Nothings

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.

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.
    Ingredients for honey glazed salmon.
  • 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
    Whisking honey glaze in a casserole dish.
  • 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
    Marinating salmon in honey glaze.
  • 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.
    Basting salmon with honey glaze.
  • 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.
    Serving honey glazed salmon in a casserole dish.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 18g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 704mg | Potassium: 872mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg