Honey Glazed Salmon Recipe

Ash Tyrrell

Honey Glazed Salmon Recipe

I made this Honey Glazed Salmon recently, and wow—it was one of those dinners that feels fancy but doesn’t stress me out. The outside got a beautiful golden glaze, the inside stayed flaky and moist, and every bite hit with a sweet-savory punch.

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Prep Time 15

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

4 salmon fillets — Choose wild-caught if possible; it tends to taste more complex and less “fishy.”
¼ cup honey — This is your sweet base; pure honey caramelizes nicely.
2 Tbsp soy sauce — Low-sodium soy sauce helps keep the salt under control.
2 cloves garlic minced — Fresh garlic adds depth. Pre-minced or garlic powder won’t give quite the same aroma.
1 Tbsp lemon juice — Brightens the glaze and cuts through richness.
1 Tbsp butter — Adds richness and helps the glaze get glossy.
1 pinch black pepper — Just a little to balance sweetness.

Method

I begin by rinsing the salmon under cold water, patting it very dry with paper towels. I use tweezers to remove any pin bones, and if I’m keeping the skin on, I’ll lightly score it. Doing this helps the glaze adhere and the salmon cook more evenly without curling or steaming.
Next, I combine honey, soy sauce, minced garlic, and lemon juice in a bowl to make a glaze. Then I coat the salmon fillets thoroughly and refrigerate them. I’ll marinate anywhere from 30 minutes up to 2 hours to let the flavors penetrate. Turning the fillets halfway through helps ensure both sides absorb flavor.
I place the salmon fillets skin-side down on a parchment-lined baking sheet, brush with half of the glaze. Then I bake for about 12-15 minutes until the internal temperature reaches ~145°F (63°C). To get that caramelized topping, I finish under the broiler for 2-3 minutes. I keep a close eye so the sugars in the glaze don’t burn. Resting for 5 minutes off the heat lets the juices settle before serving.

Notes

I always pat the salmon very dry before marinating. Moisture on the surface prevents good browning.
I adjust baking time by thickness; thick fillets might need a few extra minutes so they reach the correct internal temp.
I save some glaze to brush on near the end of baking and while broiling—this adds extra shine and layers of flavor.
I don’t skip resting—letting it sit for 5 minutes after cooking helps the flesh be juicy rather than dry.
I watch the broiler like a hawk; those last few minutes make the difference but honey burns easily.