Honey Glazed Salmon
Tender oven-baked salmon coated in a glossy honey, garlic, butter, and soy sauce glaze.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Small mixing bowl
- Pastry brush
- Instant-read thermometer
Ingredients
- 4 salmon fillets About 5 to 7 ounces each
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons melted butter or olive oil
- 3 cloves garlic Finely minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt Or to taste
- 1 teaspoon sesame seeds For serving
- 2 tablespoons sliced scallions For serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease it.
- Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, leaving space between each piece.
- Whisk the honey, soy sauce, melted butter, garlic, lemon juice, smoked paprika, pepper, and salt in a small bowl.
- Reserve about two tablespoons of the glaze. Brush the remaining glaze generously over the salmon.
- Bake for 10 to 14 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
- For extra caramelization, broil the salmon for 1 to 2 minutes, watching carefully to prevent the honey from burning.
- Rest the salmon for 2 minutes. Spoon the reserved glaze over the fillets and garnish with sesame seeds and scallions before serving.
Notes
- Thaw frozen salmon completely and pat it dry before cooking.
- Check thin fillets early because salmon can dry out quickly.
- Use tamari instead of soy sauce for a gluten-free variation.
- Store leftovers in an airtight container in the refrigerator for up to three days.