Honey Garlic Glazed Salmon Recipe: Easy Oven-Baked Perfection
This honey garlic glazed salmon recipe requires only 7 simple ingredients and is baked in the oven, guaranteeing a foolproof and stress-free meal ready in just 40 minutes. The marinade serves double duty as a glaze, ensuring each bite of salmon is tender, flaky, and overflowing with a delightful balance of sweet and savory flavors. Pair it with creamy coconut rice for a wholesome and delicious dinner. This recipe has been known to convert even the most ardent salmon skeptics!
Table of Contents
- Why You’ll Love It
- Ingredients
- How to Make Honey-Garlic Glazed Salmon
- Cooking Tips for Baked Salmon
- What to Serve Alongside
- How to Store and Reheat
- More Honey Garlic Recipes
- Baked Salmon with Honey-Garlic Glaze Recipe
Salmon might not always be everyone’s first choice, often perceived as too “fishy”. Concerns about cooking methods, especially without a grill or cedar planks, can also deter many. However, this recipe eliminates all excuses! This simple Baked Salmon with Honey-Garlic Glaze recipe will change the way you perceive, cook, and enjoy salmon.
Honestly, anything covered in this honey-garlic glaze is bound to become a new favorite food. The glaze, similar to teriyaki, boasts a harmonious blend of sweet and savory tastes, thanks to generous amounts of fresh garlic, ginger, honey, soy sauce, and a secret ingredient: pineapple juice. This glaze doubles as both a marinade and a glaze, perfect for easy oven-baked salmon.
Why You’ll Love This Honey Garlic Salmon
- Healthy and made with 7 easily accessible ingredients.
- Bursting with flavor from a simple yet delicious marinade.
- Perfectly cooked, resulting in a tender and flaky texture.
- Quick and easy enough for a weeknight dinner, yet impressive enough for a special occasion.
- Topped with a sticky, sweet, and garlicky glaze that is truly irresistible.
Ingredients for the Best Honey Garlic Glaze Salmon
- Salmon filets: You can use fresh or frozen salmon for this recipe. If using frozen, ensure it’s fully thawed before starting. For even cooking, I recommend buying individual filets of similar thickness.
- Honey: This natural sweetener is essential for the sticky glaze that makes this dish so delectable. Consider using local honey for added flavor and health benefits.
- Low sodium soy sauce: Provides a rich, umami depth without making the dish overly salty. Tamari can be a suitable gluten-free substitute.
- Pineapple juice: Imparts a subtle tanginess and helps to tenderize the salmon. If you don’t have pineapple juice, orange juice can be used as a substitute. Apple juice can also be considered in a pinch, but will alter the overall flavor profile.
- Garlic: Fresh garlic is the best option for the most robust flavor. However, in a pinch, you can use 1 teaspoon of garlic powder. Experiment with roasted garlic for a sweeter, more mellow flavor.
- Ginger: Adds a warm, spicy kick that beautifully complements the sweetness of the glaze. If you don’t have fresh ginger, you can substitute ⅜ teaspoons of ground ginger. Freeze any leftover ginger root for later use.
- Cornstarch + 2 teaspoons water: This combination creates a slurry that thickens the glaze, allowing it to cling perfectly to the salmon. Be sure to bring the mixture to a boil to fully activate the thickening power of the cornstarch. Tapioca starch can also be used as an alternative.
See the recipe card for full information on ingredients and quantities.
How to Make Honey-Garlic Glazed Salmon
This recipe avoids the complexities of grilling, cedar planks, or specialized fish fryers. All you need is a sheet of foil and a reliable baking pan. It’s about maximum flavor with minimal fuss.
- Marinate the salmon. Whisk together the honey, soy sauce, pineapple juice, garlic, and ginger in a bowl. Place the salmon filets in a large resealable plastic bag, and pour in half of the marinade. Seal the bag, ensuring the salmon is well-coated. Refrigerate for a minimum of 15 minutes and up to 6 hours. Tip: For extra flavor, turn the bag occasionally to ensure even marination. Also, consider adding a pinch of red pepper flakes for a subtle heat. Keep the remaining half of the marinade for glazing later. To prevent leaks, place the bag in a shallow dish.
- Bake the salmon. Remove the salmon from the refrigerator. Line a baking sheet with foil and lightly grease it with cooking spray. Place each filet skin-side down on the prepared baking sheet, discarding the marinade from the bag. Bake in a 350°F (175°C) oven for approximately 15 minutes, or until cooked through. Cooking time depends on the thickness of the salmon filets; aim for an internal temperature of 145°F (63°C). Pro Tip: Use a digital thermometer for the most accurate reading.
Kelly’s Tip: Don’t have a meat thermometer? Gently press the thickest part of the fish with a fork. If the flesh flakes apart easily and looks opaque, it’s likely done. Observe the color change; the flesh should transform from red to pink.
- Prepare the glaze while the salmon bakes. Pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a separate small bowl, whisk together the cornstarch and 2 teaspoons of water to form a slurry. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking until it reduces and thickens enough to coat the back of a spoon. For a richer flavor, consider adding a tablespoon of butter at the end.
- Glaze and serve. Brush the honey garlic soy glaze over the baked salmon and serve. If you have any glaze leftover, serve it on the side for extra flavor. For garnish, I like to use toasted sesame seeds and chopped scallions, but this is totally optional. Consider a squeeze of fresh lemon juice for added brightness.
Cooking Tips for Baking the Perfect Salmon
- When selecting fresh salmon, look for vibrant, shiny skin and firm, moist flesh. It should have a clean, slightly briny scent, not an overpowering fishy odor. For optimal flavor and sustainability, I prefer wild-caught salmon.
- Leave the skin on. It functions as a protective barrier, separating the delicate flesh from the baking sheet. If you prefer not to eat the skin, simply remove it easily after cooking. Consider crisping the skin separately in a pan for a delicious snack.
- Fish filets vary in thickness, so begin checking for doneness around the 12-minute mark. A thinner filet will cook faster than a thicker one.
- Salmon tastes best medium to medium-rare. As with meat, the fish continues to cook after removal from heat. Remove it from the oven about five degrees before it reaches your desired temperature to prevent dryness and overcooking and let it rest for a few minutes prior to serving.
What to Serve with Honey Garlic Salmon
Looking for simple side dishes to complement your healthy salmon meal? This honey soy salmon pairs perfectly with:
- Steamed white rice and Cuban black beans. Try quinoa or brown rice for a healthier alternative.
- Quinoa with corn and scallions or roasted potatoes. Sweet potato fries would also make a great pairing.
- Garlic green beans, zucchini fritters or sautéed mushrooms and spinach. Roasted asparagus is another quick and easy vegetable option.
One of my favorite ways to enjoy this baked salmon with honey-garlic glaze is on top of kale Caesar salad. Leftovers are also great cold for lunch the next day!
How to Store and Reheat Leftover Salmon
Once completely cooled, store leftover baked salmon in an airtight container in the refrigerator for up to 3 days.
The best way to reheat salmon is in a 275°F (135°C) oven. Place it in an oven-safe dish, cover it with foil to prevent drying, and reheat for about 15 minutes, or until warmed through. Adding a splash of water before covering creates steam, further preventing dryness. Microwaving is another option but may result in a less desirable texture.
More Honey Garlic Recipes
- Slow Cooker Honey Garlic Chicken
- Glazed Honey Garlic Shrimp
- Baked Popcorn Chicken with Honey-Garlic Glaze
- Glazed Honey Soy Chicken Thighs
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Baked Salmon with Honey-Garlic Glaze
Kelly Senyei