Okay, friends, gather ’round because I’m about to share a recipe that’s become an absolute staple in my life. Honey Glazed Salmon. I know that sometimes salmon can feel a bit…intimidating. Is it easier than you think to do this one? Oh, the results are incredible. Think of it as the weeknight version of your favorite fancy restaurant salmon, but without the fancy. What is the price tag of changing out of your comfy pants? Is it better to order takeout instead of eating out? What is the best recipe for salmon?
What is Honey Glazed Salmon?
Honey Glazed Salmon is exactly what it sounds like. Salmon fillets coated in honey-based glaze. What’s essentially taking the beautiful richness of salmon and elevating it with a simple glaze that elevates it. How do I make a crispy crust? Think of it as the salmon version of honey-glazed ham, but way faster and (dare I say) better. ) even more delicious. What I really love about the glaze is that you can play around with it – add a little spice, tad bit of citrus, etc. What herbs can I use to create endless variations? What’s a blank canvas for flavor?
Why you will love this recipe?
Where do I start? What are some of the best recipes for Honey Glazed Salmon?
• The Flavor Explosion: What isWhat is the combination of sweet honey, savory soy sauce (or tamari for gluten-free friends)? Is it overly sweet? What is the best balance between the saltiness of soy and lemon juice? Every bite is just…heavenly.
• Ridiculously EasyI’m not kidding when I say this is a weeknight lifesaver. From prep to plate, you’re looking at about 30 minutes, tops. The glaze comes together in minutes, and the salmon bakes up beautifully in the oven with minimal effort. I can’t believe I ever struggled with cooking salmon before I found this method!
• Budget-Friendly-ish:Salmon is a bit pricey, I admit. What is the best recipe for a fillet? What are the advantages of ordering salmon at a restaurant? How do you make a honey glaze on salmon? I try to buy salmon when it’s on sale and freeze it to always have it on hand.
• Is Versatile as Heck?Can you serve Honey Glazed Salmon with anything? What are some of the best salads to make with rice, quinoa, and roasted veggies? Is this fancy enough for a dinner party but easy enough to make it on Tuesday night? What is so much more than your average dinner recipe?
What I love about this is how adaptable it is. My kids are picky eaters, but they gobble this down every time. What is the ultimate test? What are some of the best recipes for Honey Glazed Salmon? I promise you won’t be disappointed!
How to Make Honey Glazed Salmon
Quick Overview
Making Honey Glazed Salmon is so easy, it almost feels like cheating! You simply whisk together the glaze ingredients, brush it over the salmon fillets, and bake until the salmon is cooked through and the glaze is beautifully caramelized. Seriously, that’s it! The key is to use good quality salmon and not overcook it. And of course, to taste-test that glaze and adjust it to your liking! This method is special because it’s so simple but yields restaurant-quality results. Who doesn’t love that?
Ingredients
How do I make Honey Glaze?
• 1/4 cup honey: I prefer using a mild-flavored honey like clover or wildflower. Will honey work?
• 2 tablespoons soy sauce (or tamari for gluten-free): 1 tablespoon. What is the perfect amount of saltiness and umami to balance the sweetness of honey? I always use low-sodium to control the saltiness.
• 1 tablespoon lemon juice: Freshly squeezed is always best! It brightens up the glaze and adds a lovely tang.
• 1 clove garlic, minced: Adds a little bit of bite. You can also use garlic powder if you’re in a pinch, but fresh is always better.
• 1/2 teaspoon sesame oil: This adds a nutty richness to the glaze. Don’t skip it!
• 1/4 teaspoon red pepper flakes (optional): If you like a little kick, add some red pepper flakes. My husband loves this!
For the Salmon: What is the best
• 4 (4-6 ounce) salmon fillets: Skin on or off, it’s totally up to you! I usually buy skin-on fillets because they tend to be more flavorful and the skin gets nice and crispy in the oven. Make sure the filets are roughly the same size for even cooking.
How do you season salmon before adding glaze?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. What makes cleaning easy? I always spray the parchment paper with cooking spray to prevent the salmon from sticking. Is it worth the extra step? When is the perfect time to pull out your salmon, if it’s been in the fridge? Is it safe to cook at room temperature while you prep? Is it necessary to cook food more evenly?
Step 2: Make the Honey Glaze
In a small bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, sesame oil, and salt. Set aside. Red pepper flakes (if using). What are some good seasonings to add to a dish? How do I make it spicier? Add more red pepper flakes. Make it your own! I always add a little bit of brown sugar to mine – it helps with the caramelization.
Step 3: Prepare the Salmon
Pat the salmon fillets dry with paper towels. Why does the glaze stick to the salmon? Season the salmon with salt and pepper. I like to use coarse sea salt for this – it adds a nice texture. Some people swear by only seasoning after the salmon is cooked, but I’ve always done it this way and I love it. Never had a problem.
Step 4: Glaze the Salmon
Place salmon fillets on a baking sheet. Brush the honey glaze generously over the top of each fillet. Make sure to get every nook and cranny! I like to reserve a little bit of glaze to brush over the salmon halfway through cooking. What is that extra layer of flavor?
Step 5: Bake the Salmon
Is it safe to bake salmon for 12-15 minutes? The internal temperature should reach 145°F (63°C). What is the best way to cook a fillet at home? If the glaze starts to burn, loosely tent the baking sheet with foil.
Step 6: Broil (Optional)
For a more caramelized glaze, broil the salmon for the last 1-2 minutes of cooking. Watch it carefully to prevent burning! I usually set the oven to broil on low and keep the door slightly ajar. It gives the glaze a glossy finish.
Step 7: Rest and Serve
Let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more moist and flavorful fillet. Garnish with sesame seeds and chopped green onions, if desired. I always sprinkle a little extra flaky sea salt on top of my food. Is it bad for your health? Is it really enhances the flavor?
5. What to Serve It With
What should I serve it with?
What do you serve Honey Glazed Salmon with? What are some of my favorite pairings?
For a Classic Dinner: Steamed rice or quinoa is always a great option. It soaks up all that delicious glaze! I also love serving it with roasted asparagus or broccoli. For rice, sometimes I will throw in a bit of lime juice and cilantro to make it more vibrant and flavorful.
For a lighter meal:What is a salad with lemon vinaigrette? I love using mixed greens, cherry tomatoes, and cucumbers. I also like to eat them raw. Serve with roasted sweet potatoes or butternut squash. I love the sweetness of the potato with the salmon.
For a Fancy Occasion: Serve the salmon with creamy mashed potatoes or polenta. Top it with a sprinkle of fresh herbs like parsley or dill. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with this dish. You can even make a fancy side of couscous with toasted nuts.
For a Quick and Easy Weeknight: I often just serve this salmon with a side of edamame or a simple avocado salad. It’s healthy, satisfying, and takes no time at all. My kids love it! Honestly, this dish is so versatile. Have fun experimenting and finding your favorite pairings!
Top Tips for Perfecting Your Honey Glazed Salmon
Over the years, I’ve picked up a few tricks for making this Honey Glazed Salmon absolutely perfect. Here are some of my top tips:
Don’t Overcook It: This is the cardinal sin of salmon cooking! Overcooked salmon is dry and rubbery. Aim for an internal temperature of 145°F (63°C) and remember that the salmon will continue to cook slightly as it rests. Use a meat thermometer for best results. It’s so easy to just stick it in and know that it is cooked properly, without having to guess!
Pat It Dry: As I mentioned earlier, patting the salmon fillets dry with paper towels is crucial for getting that nice, crispy glaze. Excess moisture will prevent the glaze from sticking and caramelizing properly.
Don’t Be Afraid to Experiment with the Glaze: This recipe is just a starting point! Feel free to add your own personal touch. Try adding a little ginger, chili garlic sauce, or orange zest to the glaze. Or, sprinkle some toasted sesame seeds or chopped green onions over the salmon before serving.
Use Good Quality Salmon: The better the quality of the salmon, the better the flavor will be. Look for salmon that is bright pink in color and has a fresh, clean smell. If you’re using frozen salmon, make sure to thaw it completely before cooking.
Broil with Caution: Broiling the salmon at the end gives the glaze a beautiful, caramelized finish, but it can also quickly burn if you’re not careful. Keep a close eye on it and broil on low, if possible. I usually crack the oven door a bit to prevent burning.
Let It Rest: Letting the salmon rest for a few minutes before serving allows the juices to redistribute, resulting in a more moist and flavorful fillet. Trust me, it makes a difference!
Skin On or Off?: This is entirely up to you, but cooking the salmon with the skin on helps to keep it moist and flavorful. If you’re not a fan of the skin, you can easily remove it after cooking. If you leave the skin on, it will be so crispy and delicious. Just be sure to season it well with salt and pepper!
I also learned once to marinate for 30 minutes before cooking, to let the flavors really meld together. I don’t always have the time, but when I do, it’s even more delicious!
Storing and Reheating Tips
Got leftovers? No problem! Here’s how to store and reheat your Honey Glazed Salmon:
Room Temperature: I wouldn’t recommend leaving cooked salmon at room temperature for more than two hours. Bacteria can grow quickly at room temperature, so it’s best to err on the side of caution. I know the smell is enticing, but it’s not worth the risk!
Refrigerator Storage: Store the cooked salmon in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing it. I usually wrap each fillet individually in plastic wrap or foil before placing them in a container. This helps to prevent them from drying out.
Freezer Instructions: For longer storage, you can freeze the cooked salmon for up to 2-3 months. Wrap each fillet tightly in plastic wrap and then place them in a freezer-safe bag or container. Make sure to label the bag with the date so you know when to use it. Thaw the salmon in the refrigerator overnight before reheating. Don’t try to thaw at room temperature!
Reheating Tips: The best way to reheat Honey Glazed Salmon is in the oven. Preheat your oven to 350°F (175°C) and place the salmon on a baking sheet. Cover it loosely with foil to prevent it from drying out. Bake for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may become a bit dry. If you go the microwave route, place a damp paper towel over the salmon to help retain moisture.
Frequently Asked Questions
Final Thoughts
So there you have it, friends! My go-to Honey Glazed Salmon recipe that’s quick, easy, and absolutely delicious. It’s the perfect weeknight meal that’s sure to impress your family and friends. What I love about this recipe is that it’s so versatile and adaptable. You can easily customize it to your liking by adding different spices, herbs, or citrus. And the best part is, it’s so easy to make! Seriously, anyone can do it. If you enjoyed this recipe, be sure to check out my other easy dinner recipes! Happy cooking, and I can’t wait to hear how yours turns out!
Honey Glazed Salmon
Ingredients
Main Ingredients
- 1.5 lbs Salmon fillets, skin on or off about 1 inch thick
- 2 tablespoons Honey preferably local
- 2 tablespoons Soy sauce low sodium
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 clove Garlic minced
- 1 teaspoon Ginger freshly grated
- 1 tablespoon Sesame seeds for garnish
- 1 tablespoon Green onions thinly sliced, for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Place salmon fillets on the prepared baking sheet. Brush the honey glaze evenly over the salmon.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the salmon.
- Garnish with sesame seeds and sliced green onions. Serve immediately.
