The Simple Baked Salmon Recipe We All Need in Our Lives

Honey Glazed Salmon

This easy Honey Glazed Salmon tastes every bit as tantalizing as its name promises—and it’s on the table in just 20 minutes! When you see the word “glazed,” you know it’s going to be a great recipe; throw in a scrumptious protein (salmon) plus sweet liquid gold (honey), and you have the perfect dinner.

Why You’ll Love This Baked Honey Glazed Salmon Recipe

• Low Effort, High Reward. AKA the formula for weeknight dinner success! Tender salmon fillets bathed in a quick honey and soy glaze, then baked to flaky perfection. This healthy salmon recipe is easy to make, yet exquisite in taste!
• Fish for Seafood Skeptics. Thanks to the sweet-meets-salty honey soy glaze, this honey glazed salmon is a great starter fish recipe for picky eaters (as is Teriyaki Salmon, which has a scrumptious teriyaki glaze). This recipe takes advantage of salmon’s versatility by pairing it with ingredients that bring out its best qualities.
• That Glaze, Though. This baked honey glazed salmon recipe is one of my favorites because it tastes especially impressive. Had I ordered it while dining out (which surely I would have given my weakness for dishes involving the word “glazed”—see also Bourbon Glazed Salmon, Miso Glazed Salmon, and Balsamic Glazed Salmon), I would have been the envy order at the table.
• A Balanced Bite. Don’t let the word “glaze” make you think this is cloyingly sweet, though! A combination of sweet flavors (like honey), acidic ingredients (like lime juice and vinegar), and aromatics like garlic go best with salmon. This recipe uses a little of each, plus a touch of saltiness and heat for balance.

How to Make Honey Glazed Salmon

The Ingredients

• Salmon. Lean, flavorful, and delicious with the honey soy glaze. The salmon becomes perfectly tender, moist, and flaky after baking. No marinade time is required, making this recipe quick and easy.

• Honey. The key to our sweet and sticky glaze. Honey caramelizes beautifully in the oven and adds addictive natural sweetness. If you enjoy it, check out this Honey Garlic Salmon next!
• Soy Sauce. The salty, umami complement to our sweet flavors (just like in this umami-rich Soy Ginger Salmon).

• Rice Wine Vinegar. For a mild acidity and delightful sweetness.
• Red Pepper Flakes. I used just a pinch for a little heat. If you’d like to make this spicy honey glazed salmon, you can add more to taste.
• Lime Juice. A finishing touch of citrus is delicious with the glaze.

The Directions

1. Cook the Glaze. Make the honey glaze for the salmon on the stove over medium-high heat.

2. Season. Arrange the salmon skin-side down in a baking dish. Pat the salmon dry and season it.

3. Glaze. Pour the glaze over the salmon.

4. Bake. Cook honey glazed salmon at 400 degrees F for 12 to 14 minutes, spooning the glaze from the dish over the top halfway through.

5. Finish. Spoon the glaze over the salmon fillets once more, then finish with lime juice and cilantro. ENJOY!

Storage Tips

• To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days. 
• To Reheat. When rewarming your honey glazed salmon, pan fried is the best method. Very gently rewarm salmon in a skillet on the stovetop over medium-low heat. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon. 

What to Serve with Honey Glazed Salmon

• Green Vegetables. Just about any vegetable goes great with salmon! Try asparagus (Air Fryer Asparagus, Roasted Asparagus, Grilled Asparagus) which is a classic salmon pairing, or Roasted Green Beans.
• Cruciferous Veggies. Sautéed Brussels Sprouts, Roasted Cauliflower, and Air Fryer Broccoli pair nicely with salmon.
• Root Vegetables. For a starchy component, serve Oven Roasted Potatoes, an Air Fryer Sweet Potato, or Scalloped Potatoes alongside salmon.
• Noodles or Grains. Instant Pot Brown Rice, Farro, and Vegetable Lo Mein, and are all tasty side dish options with soy honey glazed salmon. To keep it low-carb, use cauliflower rice.

Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making this simple honey glazed salmon baked in foil.
• Instant Read Thermometer. The easiest way to know if your salmon is done.
• Saucepan. A saucepan is ideal for preparing the glaze.

Recipe Tips and Tricks

• Use an Instant-Read Thermometer. The most important tip to keep in mind when cooking salmon is to not overcook it, or your salmon will be dry. The best way to tell your salmon is done is to use an instant read thermometer. Fish is done at an internal temperature of 145 degrees F, but I like to pull my salmon out around 135 to 140 degrees F and let it rest. The carryover cooking will allow it to reach temperature.
• Know the Visual Cues for Doneness. If you don’t have a thermometer, there are some visual signs to look for. Salmon is done when it is no longer deep red in the center and flakes easily with a fork. (Baked salmon recipes are a little more sensitive to overcooking because the oven uses dry heat. For a method that also incorporates moisture, check out Poached Salmon and Instant Pot Salmon.)
• Get Acquainted With Cooking Salmon. If you are new to cooking salmon, start with my Baked Salmon, which has been viewed millions of times, has hundreds of glowing reviews, and is foolproof. For a more in-depth look at salmon oven temperatures, baking tips, and how to cook your salmon to various temperatures (medium, medium-rare, etc), check out my Baked Salmon Temperature Guide. These tips for how to cook salmon will be helpful for you too.

Honey Glazed Salmon Recipe Video

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Honey Glazed Salmon

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This easy and delicious honey glazed salmon features tender salmon fillets baked in a simple soy honey glaze. Fast, healthy, and scrumptious!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 344kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup honey
• 3 cloves minced garlic about 1 tablespoon
• 1 1/2 tablespoons low sodium soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon red pepper flakes
• 4 6-ounce skin-on salmon fillets
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• Squeeze fresh lime juice or lemon juice
• Chopped fresh cilantro or green onion
• Prepared brown rice or cauliflower rice optional for serving

Instructions

• Place a rack in the center of your oven and preheat the oven to 400°F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9×13-inch baking dish) with parchment paper or aluminum foil.
• While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
  
• With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
• Brush the fillets with the olive oil and sprinkle with salt.
  
• Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
  
• Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145℉ on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145℉, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
  
• Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
  

Video

Notes

• TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days. 
• TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon. 

Nutrition

Serving: 1(of 4) | Calories: 344kcal | Carbohydrates: 19g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 94mg | Potassium: 867mg | Fiber: 1g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

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