Honey Garlic Salmon Recipe

Overview

This honey garlic salmon recipe makes tender, flaky salmon with a sweet-savory glaze that turns glossy in the oven. Honey balances the salty soy sauce, while lemon juice and garlic keep the sauce bright rather than heavy.

The salmon bakes in one dish and finishes in about 25 minutes, including preparation. Use skin-on or skinless fillets, but choose pieces of similar thickness so they finish cooking at the same time.

Ingredients

• 4 salmon fillets, 6 ounces each, about 1 inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, finely minced
• 1/4 cup honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil, for the baking dish
• 1 tablespoon chopped fresh parsley, optional, for serving
• Lemon wedges, for serving

For a gluten-free version, use gluten-free tamari instead of soy sauce. Maple syrup can replace the honey, although the sauce will be slightly less sticky and have a deeper flavor. If using frozen salmon, thaw it completely in the refrigerator and pat it very dry before seasoning.

How to make it

1. Heat the oven and prepare the dish. Arrange a rack in the center of the oven and heat it to 400°F. Lightly coat a 9-by-13-inch baking dish with the olive oil. Pat the salmon dry with paper towels; removing surface moisture helps the sauce cling and keeps the fish from steaming in excess liquid.

2. Season the salmon. Place the fillets in the prepared dish, skin-side down if they have skin. Sprinkle evenly with the salt and black pepper. Leave the salmon at room temperature while you mix the sauce, but do not leave it out for longer than about 30 minutes.

3. Mix the honey-garlic sauce. In a small bowl, whisk together the minced garlic, honey, soy sauce, lemon juice, melted butter, and smoked paprika. The mixture should be smooth, with the garlic distributed throughout. If your honey is very thick, warm it for a few seconds in the microwave before whisking.

4. Coat the fish. Spoon the sauce over the top of each salmon fillet, spreading it into an even layer. Some sauce will collect around the fish; that is fine. Avoid pouring cold sauce over hot cookware, since the butter can separate slightly as it sits.

5. Bake. Bake uncovered for 12 to 16 minutes, depending on the thickness of the fillets. Begin checking at 12 minutes. The salmon is ready when the center flakes easily when pressed with a fork and the thickest part reaches 145°F on an instant-read thermometer. For a more precise check, insert the thermometer horizontally into the thickest center of a fillet rather than touching the baking dish.

6. Rest and baste. Remove the dish from the oven and let the salmon rest for 3 to 5 minutes. Spoon the warm sauce from the dish over the fillets. The sauce should look shiny and slightly thickened, while the salmon should remain moist and separate into large flakes. Sprinkle with parsley and serve with lemon wedges.

Expert tips

• Prevent burnt garlic: Keep the oven at 400°F and cover the dish loosely with foil if the garlic on top begins to darken before the salmon is cooked. Finely minced garlic browns quickly.
• Adjust for thin fillets: Salmon portions thinner than 1 inch may finish in 8 to 12 minutes. Check early rather than relying only on the recipe time.
• Use a broiler carefully: For more color, broil the cooked salmon for 30 to 60 seconds, watching constantly. Honey can burn quickly, so do not walk away.
• Keep the sauce balanced: If you use regular soy sauce rather than low-sodium soy sauce, reduce the added salt to a small pinch or omit it.
• If the sauce is too thin: Transfer the liquid from the baking dish to a small saucepan and simmer it for 2 to 3 minutes, until glossy. Do not simmer it if it contains juices from salmon that has not yet reached a safe temperature.
• If the salmon looks dry: It likely baked too long or the fillets were smaller than expected. Check earlier next time, and use a thermometer to avoid guessing.
• For a stovetop version: Sear seasoned salmon skin-side down in an oiled skillet over medium heat for 4 to 5 minutes. Turn it, pour in the sauce, and cook for 3 to 5 minutes more, spooning the sauce over the top, until the thickest part reaches 145°F. Keep the heat moderate so the honey does not scorch.
• Choose the right side: Rice, steamed broccoli, green beans, or roasted vegetables all work well because they can catch the extra sauce. For another simple fish dinner, see this baked cod with lemon recipe.

Serving and storage

Serve the salmon immediately with rice, quinoa, roasted potatoes, or a crisp green vegetable. Spoon the sauce over the fish and side dishes just before eating.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 days. Reheat gently in a covered skillet over low heat or in the microwave in short intervals, adding a teaspoon of water if the sauce has thickened. The salmon can also be flaked cold into salads, rice bowls, or wraps. Do not leave cooked salmon at room temperature for extended periods.

Frequently asked questions

Can I use frozen salmon for this recipe?

Yes. Thaw the salmon completely in the refrigerator, then pat it dry before seasoning. Baking it while still frozen can produce unevenly cooked fish and a watery sauce.

How do I know when honey garlic salmon is done?

The thickest part should reach 145°F on an instant-read thermometer. The flesh should flake easily when pressed with a fork and look opaque through the center, not translucent.

Can I make this recipe without soy sauce?

Use an equal amount of coconut aminos for a slightly sweeter, milder sauce. You can also use 1 tablespoon of low-sodium tamari plus 1 tablespoon of water, adjusting the salt to taste.

Why did my honey garlic sauce burn?

Honey and minced garlic can darken quickly, especially under a broiler or in a very hot oven. Bake at 400°F, check the salmon early, and loosely cover the dish with foil if the top is browning too fast.

Can I prepare the sauce ahead?

Yes. Whisk the sauce together up to 1 day ahead and refrigerate it in a covered container. Bring it close to room temperature and whisk again before spooning it over the salmon.

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