Tired of bland salmon? Elevate your dinner with this honey glazed salmon. The sweet and garlicky sauce caramelizes beautifully, creating an explosion of flavor with every bite. Plus, the juicy, tender salmon is impossible to resist. And did we mention it’s ready in 20 minutes?
Ingredients You’ll Need:
- Salted butter (or olive oil for a healthier option)
- Garlic cloves (minced) and garlic powder
- Honey
- Soy sauce (or Tamari for gluten-free)
- Salmon fillets (5-7 ounces each)
- Sea salt
- Black pepper (freshly ground)
Step by Step Instructions
Get Prepped. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Craft your Glaze. In a small saucepan over medium-high heat, combine butter, soy sauce, honey, and garlic. Whisk until smooth and let it simmer for 3 minutes – the sauce will thicken slightly
Season and Glaze. Arrange salmon fillets on your prepared baking sheet. Season generously with salt, pepper, and garlic powder. Pour the luscious glaze over the salmon, making sure to coat it well.
Note: Skip pre-marinating – the caramelized sauce and seasoning add plenty of flavor to your honey glazed salmon.
Bake the Salmon. Bake for 12 minutes, or until the salmon is cooked through and flakes easily. Give those fillets extra shine! Spoon any pan sauce over the salmon for maximum flavor. Serve immediately and enjoy!
Finish. Spoon any remaining sauce over the salmon for extra flavor, then serve immediately.
Ingredients:
- 4 pieces Salmon fillets (7 oz each)
- 2 teaspoon sea salt
- 2 teaspoon black pepper (freshly ground)
- 2 tsp garlic powder
Honey Glaze Ingredients:
- ½ cup salted butter (or olive oil)
- 5 cloves garlic (freshly minced)
- ½ cup honey (you can adjust the amount of honey for sweetness)
- ¼ cup soy sauce (or Tamari for gluten-free option)
Instructions:
- Get Prepped.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a small saucepan over medium-high heat, combine butter, soy sauce, honey, and garlic. Whisk until smooth and let it simmer for 3 minutes – the sauce will thicken slightly.
- Season and Glaze.
- Arrange salmon fillets on your prepared baking sheet. Season generously with salt, pepper, and garlic powder. Pour the luscious glaze over the salmon, making sure to coat it well.
Note: Skip pre-marinating – the caramelized sauce and seasoning add plenty of flavor to your honey glazed salmon.
- Bake the Salmon.
Bake for 12 minutes, or until the salmon is cooked through and flakes easily. Give those fillets extra shine! Spoon any pan sauce over the salmon for maximum flavor. Serve immediately and enjoy!
- Finish.
Spoon any remaining sauce over the salmon for extra flavor, then serve immediately.
Notes:
How to reheat salmon
Get the most out of your leftover honey glazed salmon! Here’s how to reheat it for the best flavor and texture:
Best Methods:
- Oven: Ideal for gentle, even reheating.
- Stovetop: Great for a quick warm-up and crispy skin.
- Air Fryer: Perfect for a fast, crispy finish.
For step-by-step instructions and specific tips for each method, check out our comprehensive guide: How to Reheat Salmon. And for those times when things don’t go perfectly, learn the Mistakes to Avoid When Reheating Salmon to salvage your leftovers.
Tips for perfect honey glazed salmon
- Even Cooking: Choose salmon fillets of similar size for consistent cooking times. This prevents the dilemma of some pieces being overdone while others are undercooked.
- Fresh Garlic, Big Flavor: Freshly minced garlic offers the best flavor punch. Avoid pre-minced or peeled garlic as they often lack the same vibrancy.
- Customize Cook Time: The 12-minute cook time is ideal for 5-7 ounce fillets. Adjust slightly up or down depending on the size of your salmon pieces and your desired level of doneness.
- Bonus Tip: Temperature Check: If you’re unsure about doneness, use an instant-read thermometer. The internal temperature of cooked salmon should reach 145°F (63°C).
Troubleshooting your honey glazed salmon
Here’s a breakdown of common honey glazed salmon problems and how to address them:
1 Overcooked salmon
- Why it Happens: Salmon cooks quickly and dries out easily if left in the heat too long.
- Solutions:
- Use a thermometer: Aim for an internal temperature of 145°F (63°C)
- Visual Cues: Look for opaque flesh that flakes easily with a fork.
- Carryover Cooking: Remove salmon slightly before it seems fully done; it will continue cooking while resting.
2 Undercooked salmon
- Why it Happens: Not baking/grilling long enough, or thick portions needing additional time.
- Solutions:
- Time Adjustments: Increase cook time slightly, especially if your salmon is thick.
- Thermometer Check: If unsure, use a thermometer to verify doneness (145°F/63°C).
- Quick Finish: Return undercooked salmon to the oven/grill briefly to reach the desired doneness.
3 Glaze too thick
- Why it Happens: Over-reducing the sauce, making it difficult to spread or too sweet.
- Solutions:
- Dilution: Whisk in a tablespoon or two of hot water to thin it out.
- Preventative: Simmer the glaze gently and check consistency frequently.
4 Glaze too thin
- Why it Happens: Sauce not reduced enough, resulting in a lack of flavor and glaze not sticking to the salmon.
- Solutions:
- Simmer Longer: Continue reducing the glaze over low heat until thickened.
- Cornstarch Slurry: Whisk a tiny amount of cornstarch (1tsp) with cold water (1 tbsp), then stir into the sauce.
5 Burnt glaze
- Why it Happens: The sugars in the glaze caramelize quickly and can burn if the heat is too high or it’s left unattended.
- Solutions:
- Temperature Control: Cook the glaze over medium-low heat.
- Watch Closely: Stir frequently, especially during the final stages.
- Rescue Attempt: If slightly burnt, strain the glaze through a fine-mesh sieve to remove any burnt bits.