Make tender, baked honey glazed salmon smothered in a sticky sweet, tangy and garlicky sauce in just 20 minutes!
There’s quite a few recipes out there that will show you how to pan sear salmon in a sticky glaze. But what’s not so fun about that is the cleanup, after salmon sizzles all over your walls and stovetop! That’s why this recipe will show you How to Bake Salmon in the oven until oh-so juicy and tender. While the salmon bakes, you’ll make the best darn honey glaze you’ll ever taste, loaded with fresh garlic, a splash of soy sauce, and a little rice wine vinegar to brighten things up. The glaze will stay in the pan – not on the walls – and leave you with restaurant-quality honey garlic glazed salmon every time.
And by every time, I mean every time. You’ll have this bad boy on your weekly dinner rotation without a doubt!
Why You’ll Love This Honey Glazed Salmon
Well if you still need convincing (sigh), let’s get down to the top three reasons why you’ll fall in love with this salmon dish.
- 20 minute recipe. We all know that frantic weeknight feeling: “what’s for dinner?” and “I don’t have time!”. In the time it would take you to pick up takeout, you’ll have honey glazed salmon plated and ready to eat up!
- No big cleanup. Half of the battle of cooking is the cleanup, and this recipe won’t give you a headache. While many call for pan searing salmon on the stove (queue oil spattering everywhere!), this honey garlic salmon is baked with a quick, no splash pan glaze on the stove.
- Versatile. Serve in a Salmon Rice Bowl, with an Asian Cucumber Salad, or with a side of Peanut Sauce…you really can’t go wrong.
Ingredients
Here’s a list of the ingredients need to make this speedy salmon dinner in 20 minutes!
- Salmon fillets – fresh salmon is best! While I prefer skin-off fillets, you can use skin-on if preferred.
- Honey – honey will create the sticky glaze.
- Garlic – garlic adds the best flavor!
- Soy sauce – soy adds salty, umami undertones.
- Rice wine vinegar – rice wine vinegar is mildly tangy with a touch of sweetness. Don’t use “seasoned” rice wine vinegar that has added sugar in it.
- Red pepper flakes – for a little heat, shake in some red pepper flakes! Don’t like spiciness? Skip it.
- Scallions (optional) – scallions are a great garnish, for a pop of green freshness.
How to Make Honey Glazed Salmon
Learn how to make honey glazed salmon. Full instructions in the recipe card; this is an outline!
- Mix.
In a bowl, mix together honey, garlic, soy, vinegar, salt, and red pepper flakes.
- Prepare.
Lightly grease a baking dish or baking sheet, and add salmon.
- Bake.
Bake at 450 degrees for 14-18 minutes. Salmon is cooked when the internal temp reaches 135-145 degrees depending on your doneness preference.
- Preheat.
When salmon has 10 minutes left in the oven, preheat a large nonstick skillet over medium-high heat. Once preheated, pour in honey garlic mixture.
- Reduce.
Let glaze reduce and bubble for 3-5 minutes, stirring often. Glaze is ready when it has reduced by about half, and is darker and thicker.
- Cool.
Remove pan immediately from heat. Glaze will thicken more as it cools.Remove pan immediately from heat. Glaze will thicken more as it cools.
- Baste.
Once salmon is done, gently slide salmon into the skillet, basting with glaze. Serve with scallions.
Cooking Tips for Success
Make perfect honey glazed salmon every time with these tips and tricks.
- Cut fillets the same size. Same-sized salmon fillets will require the same baking time. You can ask for 1 pound of salmon and cut fillets yourself, or ask the fishmonger to do it for you.
- Use a large, nonstick pan for the glaze. A large pan is imperative, to make sure the glaze thickens in 3-5 minutes, as noted in the recipe. A small pan will require a shorter time. While you don’t need to use a nonstick pan, it helps ensure the glaze sticks to your salmon and not your skillet!
- Adjust the recipe if halving or doubling. If you’re halving or doubling the recipe, you’ll likely need to increase or decrease the cook time for the glaze by a few minutes. The salmon bake time will remain the same!
Serving Suggestions
You can’t go wrong serving honey glazed salmon with rice in this Salmon Rice Bowl. Don’t want rice? Lay one of these beautiful pieces of salmon over Peanut Noodles. I also love this Asian Salad Dressing mixed into simple greens as a quick veggie side dish. Steam some Baby Bok Choy or Sugar Snap Peas for a warm veggie side dish infused with sesame. Even simpler? Broiled Asparagus comes to the rescue!
Variations
Shake things up with one of these ideas to put your own twist on honey glazed salmon:
- Pan sear salmon: pan sear both sides of the salmon fillets in a dash of oil. Remove the salmon, and make the glaze in the same pan.
- Replace with maple syrup: instead of honey, you can use maple syrup. The glaze will be a bit thinner with a touch of maple flavor.
- Replace with coconut aminos: for a gluten-free and soy-free option, use coconut aminos instead of soy sauce. The flavor will be milder and slightly sweeter.
- Add orange juice: add 2 tablespoons of freshly squeezed orange juice and an 1/8 teaspoon of orange zest like in this Pan Seared Salmon recipe. Reduce the glaze for a minute longer!
- Add sesames: shake on some sesame seeds while plating.
Storing, Reheating, and Freezing Honey Garlic Salmon
Store honey garlic salmon in the refrigerator, covered once cooled, for up to 3 days. While you can make it ahead, honey garlic salmon is best served right away. The glaze won’t be as sticky or thick and the salmon tends to overcook when reheated.
If you do want to make ahead, enjoy chilled or reheat the salmon in the oven on a baking sheet, uncovered, for 5-10 minutes at 400 degrees. In a pinch, cover and pop in the microwave in increments of 30 seconds.
While you can certainly freeze cooked salmon for 3 to 4 months, I don’t recommend freezing the glaze.
More Salmon Recipes You’ll Love!
Honey Garlic Glazed Salmon (Easy!)
Equipment
- Large nonstick pan
Ingredients
- 1 pound fresh salmon fillets, cut into 2 or 4 pieces
- 3 tablespoons honey
- 2 large garlic cloves, minced
- 2 ½ tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- Red pepper flakes, to taste
- Salt, to taste
- 1 small bunch scallions, chopped to garnish (optional)
Instructions
- Preheat oven to 450℉. In a bowl, mix together honey, garlic, soy, vinegar, salt, and red pepper flakes until well-combined. Set aside.
- Lightly grease a baking dish or sheet, and add salmon.
- Bake for 14-18 minutes, depending on the thickness of the fillets. Salmon is cooked when the center starts to flake, or the internal temperature reaches 135-145℉ depending on your doneness preference.
- When salmon has 10 minutes left in the oven, preheat a large nonstick skillet over medium-high heat. Once fully preheated, pour honey garlic mixture into the pan.
- Let glaze reduce and bubble rapidly for 3-5 minutes, stirring often. Glaze is ready when it has reduced by about half, and is darker and thicker but not burning.
- Remove pan immediately from heat, setting aside. Glaze will thicken more as it cools.
- Once salmon is done, gently slide salmon into the skillet, basting with the glaze. Serve with chopped scallions.
Video
Notes
- I use skin-off salmon fillets but you can use skin-on.
- Look for regular rice wine vinegar that is not “seasoned”. Seasoned means sugar is added.
- Halve or double the recipe? Halving the recipe will likely reduce the glaze cook time whereas doubling will likely increase the glaze cook time. Glaze is done when it reduces by about half and is darker and thicker but not burning. It will thicken more as it cools!
- Use a large nonstick skillet. Using a smaller skillet can impact the glaze cook time. While a stainless steel skillet can be used, the glaze will stick to it as it cools.
- Glaze not thick enough? You likely need to reduce it or let it cool more.
- Glaze thickened too much as it cooled? Turn the heat on low and warm slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
