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Baked honey garlic salmon fillet with caramelized glaze and green onion garnish on white plate

Easy Baked Honey Garlic Salmon

Restaurant-quality salmon with a sweet and savory honey garlic glaze, ready in just 20 minutes. Perfect for busy weeknights with simple cleanup.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice fresh squeezed preferred
  • salt and pepper to taste
  • 2 tablespoons green onions chopped, for garnish

Equipment

  • Baking dish or sheet pan
  • Parchment paper
  • Small mixing bowl
  • Whisk
  • Paper towels

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper or lightly grease it with olive oil.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and lemon juice until well combined and glossy. Whisk for about 30 seconds to fully incorporate the honey.
  3. Pat salmon fillets completely dry with paper towels. Place them skin-side down in the prepared baking dish and season the tops lightly with salt and pepper.
  4. Pour the honey garlic glaze evenly over the salmon fillets, making sure each piece is well coated. Use the back of a spoon to spread evenly if needed.
  5. Bake for 12-15 minutes, depending on thickness, until salmon is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F. The glaze should be bubbling and lightly caramelized.
  6. Remove from oven and let rest for 2 minutes. Spoon any extra glaze from the pan over the salmon, then garnish with chopped green onions before serving.

Notes

Pat salmon completely dry before glazing for best caramelization. Go easy on additional salt since soy sauce adds saltiness. For 6-ounce fillets, 13 minutes is typically the sweet spot. Salmon can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently at 300°F to avoid overcooking.