Baked Salmon Honey Garlic (Printable Version)

Tender salmon fillets baked in a sweet honey garlic glaze for a quick and delicious dinner.

# What You Need:

01 - 4 salmon fillets, approximately 5.3 oz (150 g) each, skin on or off as preferred

02 - 3 tablespoons honey

03 - 3 tablespoons soy sauce (gluten-free if needed)

04 - 2 tablespoons fresh lemon juice

05 - 3 cloves garlic, minced

06 - 1 tablespoon olive oil

07 - ½ teaspoon black pepper

08 - ¼ teaspoon salt

09 - 2 tablespoons chopped fresh parsley

10 - 1 teaspoon sesame seeds

11 - Lemon wedges, for serving

01 - Set the oven to 400°F (200°C). Prepare a baking tray by lining it with parchment paper or lightly greasing a baking dish.

02 - Combine honey, soy sauce, lemon juice, minced garlic, olive oil, black pepper, and salt in a mixing bowl and whisk thoroughly.

03 - Place the salmon fillets skin-side down on the prepared tray. Evenly spoon the honey garlic glaze over each fillet.

04 - Cook in the preheated oven for 12 to 15 minutes until the salmon flakes easily with a fork and is cooked through.

05 - Optionally broil the salmon for 2 additional minutes to caramelize the glaze, monitoring closely to prevent burning.

06 - Remove from oven and allow the fillets to rest for 2 minutes. Garnish with chopped parsley, sesame seeds, and lemon wedges before serving.

01 -

It tastes elegant enough for guests but honest enough for a solo dinner, with the sweet and savory balance that makes you keep reaching for another bite.
You're genuinely done in 25 minutes, and most of that is the oven doing the work while you relax or prep a side dish.
The glaze caramelizes beautifully if you broil it for those final two minutes, creating this glossy, almost jewel-like finish that photographs itself.

02 -

Don't skip the resting step, even though it feels unnecessary; those 2 minutes let the residual heat gently finish cooking the center while the exterior sets, resulting in a tender instead of dry fillet.
The glaze thickens as it cools, so what looks loose when it comes out of the oven will set into a proper coating by the time you plate it.
Check your salmon a minute or two before the timer goes off, because the difference between just cooked and overdone is razor-thin with this cut of fish.

03 -

Pat your salmon dry before cooking; moisture on the surface creates steam that prevents the glaze from sticking and caramelizing the way you want it to.
If your salmon fillets are particularly thick, start them skin-side down at a slightly lower temperature for the first few minutes before increasing heat to ensure the center cooks through without the exterior browning too aggressively.