Honey Garlic Glazed Salmon (Printable)

Roasted salmon fillets brushed with honey garlic butter glaze. Caramelized, tender, and bursting with flavor in just 25 minutes.

# Components:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - Salt and freshly ground black pepper to taste

→ Honey Garlic Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons unsalted butter, melted
05 - 3 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges for serving

# Method:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place on prepared tray. Season both sides lightly with salt and pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, soy sauce, lemon juice, and Dijon mustard until combined.
04 - Brush glaze generously over the top and sides of each salmon fillet.
05 - Roast in preheated oven for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
06 - Switch to broil setting for the final 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped parsley. Serve hot with lemon wedges.

# Expert Advice:

01 -
  • The glaze forms a glossy, caramelized crust that looks like you spent an hour on it.
  • Everything comes together in one bowl and one pan, so cleanup is almost nonexistent.
  • It works whether you're cooking for yourself or trying to impress someone who thinks you can't cook.
02 -
  • Pat the salmon completely dry before seasoning or the glaze will slide right off and pool around the edges.
  • Don't walk away during the broil step, I've scorched more than one batch by answering a text message.
  • If your fillets are uneven in thickness, tuck the thinner tail ends under so they cook at the same rate.
03 -
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Use a silicone brush instead of a cheap bristle one, it won't shed and it's easier to clean when the glaze hardens.
  • If you're making this for a crowd, double the recipe and use two trays, rotating them halfway through for even browning.
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