When you see the word “glazed,” you know it’s going to be a great recipe! Throw in a scrumptious protein (salmon) plus sweet liquid gold (honey), and you have the perfect dinner. This easy Honey Glazed Salmon tastes every bit as tantalizing as its name promises.
Tender salmon fillets bathed in a quick honey and soy glaze, then baked to flaky perfection, this healthy salmon recipe is easy to make, yet exquisite in taste!
It is worthy of any restaurant menu and perfect for serving with veggies or any of your favorite sides.
Had I ordered this baked glazed salmon while dining out (which surely I would have given my weakness for dishes involving the word “glazed”—see also Bourbon Glazed Salmon, Miso Glazed Salmon, and Balsamic Glazed Salmon), I would have been the envy order at the table.
Salmon (and fish at large) has a reputation for being difficult to cook. It intimidated me for years.
Don’t you dare believe it!
About This Honey Glazed Salmon Recipe
In truth, you don’t need any kind of serious cooking experience to make recipes like these honey glazed salmon filets with success.
- If you are new to cooking salmon, start with my Baked Salmon, which has been viewed millions of times, has hundreds of glowing reviews, and is foolproof.
- For a more in-depth look at salmon oven temperatures, baking tips, and how to cook your salmon to various temperatures (medium, medium-rare, etc), check out my Baked Salmon Temperature Guide. These tips for how to cook salmon will be helpful for you too.
- I also highly HIGHLY recommend the back pocket 5 Ingredient Maple Dijon Salmon from my cookbook.
This baked salmon recipe, in particular, is one of my favorites, because it tastes especially impressive.
Thanks to the sweet-meets-salty honey soy glaze, it’s a great starter fish recipe for seafood skeptics (as is Teriyaki Salmon, which has a scrumptious teriyaki glaze).
How to Make Baked Honey Glazed Salmon
This recipe takes advantage of salmon’s versatility and its healthy richness by pairing it with ingredients that bring out its best qualities.
A combination of sweet flavors (like honey), acidic ingredients (like lime juice and vinegar), and aromatics like garlic go best with salmon.
This recipe uses a little of each, plus a touch of saltiness and heat for balance.
Keeping Salmon Moist
The most important tip to keep in mind when cooking salmon is to not overcook it, or your salmon will taste dry.
- The best way to tell your salmon is done is to use an instant read thermometer. Fish is done at an internal temperature of 145 degrees F, but I like to pull my salmon out around 135 to 140 degrees F and let it rest. The carryover cooking will allow it to reach temperature.
- Salmon is done when it is no longer deep red in the center and flakes easily with a fork.
- Baked salmon recipes, like this honey glazed salmon in the oven are a little more sensitive to overcooking, because the oven uses dry heat. For a method that also incorporates moisture, check out Poached Salmon and Instant Pot Salmon.
The Ingredients
- Salmon. Lean, flavorful, and delicious with the honey soy glaze. The salmon becomes perfectly tender, moist, and flaky after baking. No marinade time is required, making this recipe quick and easy.
- Honey. The key to our sweet and sticky glaze. Honey caramelizes beautifully in the oven and adds addictive natural sweetness. If you enjoy it, check out this Honey Garlic Salmon next!
- Soy Sauce. The salty, umami complement to our sweet flavors (just like in this umami-rich Soy Ginger Salmon).
- Rice Wine Vinegar. For a mild acidity and delightful sweetness.
- Red Pepper Flakes. I used just a pinch for a little heat. If you’d like to make this spicy honey glazed salmon, you can add more to taste.
- Lime Juice. A finishing touch of citrus is delicious with the glaze.
The Directions
- Make the honey glaze for the salmon on the stove over medium-high heat.
- Arrange the salmon skin-side down in a baking dish. Pat the salmon dry and season it.
- Pour the glaze over the salmon.
- Bake honey glazed salmon at 400 degrees F for 12 to 14 minutes, spooning the glaze from the dish over the top halfway through.
- Spoon the glaze over the salmon fillets once more, then finish with lime juice and cilantro. ENJOY!
Grilling Method
To try this honey glazed salmon grilled, prepare the glaze as directed, then brush it on and follow the cooking method for this Grilled Salmon in Foil or Cedar Plank Salmon. I’d suggest basting the fish a few times as it cooks.
Storage Tips
- To Store. Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- To Reheat. When rewarming your honey glazed salmon, pan fried is the best method. Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.
Meal Plan Tip
Measure and mix the glaze ingredients together up to 1 day in advance. Store the mixture in the refrigerator until you’re ready to cook.
Leftover Ideas
Turn your leftovers into a delicious meal by mixing the salmon into Homemade Fried Rice or Asian Noodle Salad. The leftover salmon would also be tasty served on this Ramen Salad.
What to Serve with Honey Glazed Salmon
- Green Vegetables. Just about any vegetable goes great with salmon! Try asparagus (Air Fryer Asparagus, Roasted Asparagus, Grilled Asparagus) which is a classic salmon pairing, or Roasted Green Beans.
- Cruciferous Veggies. Sautéed Brussels Sprouts, Roasted Cauliflower, and Air Fryer Broccoli pair nicely with salmon.
- Root Vegetables. For a starchy component, serve Oven Roasted Potatoes, an Air Fryer Sweet Potato, or Scalloped Potatoes alongside salmon.
- Noodles or Grains. Instant Pot Brown Rice, Vegetable Lo Mein, and Asian Noodle Salad are all tasty side dish options with soy honey glazed salmon. To keep it low-carb, use cauliflower rice.
Recommended Tools to Make this Recipe
- Baking Dish. Perfect for making this simple honey glazed salmon baked in foil.
- Instant Read Thermometer. The easiest way to know if your salmon is done.
- Saucepan. A saucepan is ideal for preparing the glaze.
Beautiful Baking Dish
This high-quality baking dish will last you a lifetime. It’s perfect for making anything from casseroles to salmon.
Honey glazed salmon, you had me at hello!
Frequently Asked Questions
Salmon is versatile and can stand up to a wide range of flavors, so what to add to salmon is based entirely on your personal tastes. A sweet and savory glaze like the one in this recipe is always an excellent choice. For a dry spice rub, try Salmon Seasoning or Blackened Salmon. For salmon with herbs as part of the seasoning, my Pesto Salmon is perfect. See all my salmon recipes to find your best match.
I prefer to use skin-on salmon fillets for this recipe, as the salmon holds together better during baking and stays moist. However, you can make this recipe with skinless salmon fillets if that’s what you have on hand.
If your priority is to use less oil, it is better to bake salmon than fry it (or make Air Fryer Salmon for the best of both worlds). Baking salmon is one of the healthiest ways to eat it, since little added oil is needed. Salmon is already high in healthy monounsaturated fat, omega-3s, along with protein and potassium. Baking takes advantage of its natural moisture, with yummy, flaky results. If you’d like to do a spin on fried salmon that’s still good for you, try Pan Seared Salmon (the oil is moderate).
Honey Glazed Salmon Recipe Video
If you enjoy this honey glazed salmon video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).
Honey Glazed Salmon
Ingredients
- 1/4 cup honey
- 3 cloves minced garlic about 1 tablespoon
- 1 1/2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 4 6-ounce skin-on salmon fillets
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Squeeze fresh lime juice or lemon juice
- Chopped fresh cilantro or green onion
- Prepared brown rice or cauliflower rice optional for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9×13-inch baking dish) with parchment paper or aluminum foil.
- While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
- With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
- Brush the fillets with the olive oil and sprinkle with salt.
- Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
- Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that’s collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
- Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.
Video
Notes
- TO STORE: Refrigerate leftover salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Very gently rewarm salmon in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. You can use the thawed salmon in any recipe that you would use canned salmon.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
This recipe sounds delicious! Thank you!
I hope you enjoy it if you try it, Peggy!
So you don’t cover it with foil?
Hi Chrysoula! No, you do not need to cover it with foil. I hope you enjoy the recipe!
Made this tonight for me and my daughters (11&9). Huge hit! Delicious
I’m so happy that you enjoyed it, Sara! Thank you for sharing this kind review!
easy & delicious
YAY! So happy to hear that, thank you!!
Easy and delicious! Thanks!
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Great option for a weeknight dinner! I was nervous about the consistency of my glaze, mine didn’t look like it would thicken, then I was worried it would burn in the pan but it all turned out great, trust the recipe!
Yay, so glad it worked out for you Rosa! Thank you for your kind review!
Really loved the flavor and it cooked up perfectly following the instructions.
Great to hear, Peg! Thank you for this kind review!
Wonderful!
Hi Tom! So glad you enjoyed the recipe! Thank you for this kind review!
Pulled the salmon out at 6 minutes to baste with the glaze and it had burned on the bottom of the baking dish.
Hi Britt! Sorry to hear that! Did you line the baking dish? It shouldn’t of burned at all in 6 minutes but I know all ovens are different, so it’s hard to say what went wrong.
hello! i have made this several times and its amazing every time! but i am wondering if you think making the recipe with boneless Chicken thighs instead of salmon would work well?
Hi Doris! I’ve only tested this recipe with salmon but you likely could use the glaze for chicken. If you decide to experiment, let me know how it goes!
This was so good. New favorite way to bake salmon!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe. loved it, and will use it again
Hi Isaiah! So glad you enjoyed the recipe! Thank you for this kind review!
This was really, really good. My husband doesn’t love salmon but loved this.
I’m so happy that you enjoyed it, Harris! Thank you for sharing this kind review!
Will try this weekend….seems simply
delicious
Hope you enjoy it Portia!
Delicious!!!!! Added it to my favorite recipes.
Hi Jeri! So glad you enjoyed the recipe! Thank you for this kind review!
Loved it on salmon, would it work with chicken too?
Hi Dawn! I’ve only tested the recipe with salmon, but you likely could. If you decide to experiment, let me know how it goes!
I had only two salmon filets but used the exact same amount of ingredients, and my dish turned out perfectly! I personally like a little more sauce, so I recommend doubling the ingredients for the sauce if you have four salmon filets. A delicious and easy dinner, and I will absolutely make again!
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
So good!
So glad you enjoyed it Brigitte!
really really tasty and i have made it several times but I CANNOT get the glaze to thicken! HOW do you get it to thicken? mine stays really runny and i’ve checked the recipe every time I make it. Thanks.
Hi Teresa! So glad you enjoyed it! Thank you for this kind review! Are you letting it come to a full boil? I think you might need to increase the heat just a little more while simmering and see if that helps.
Delicious! I will definitely make it again.
Hi Jennette! So glad you enjoyed the recipe! Thank you for this kind review!
Coating the salmon in oil just makes the glaze slide off.
Hi Jay! This method actually works pretty well. You can even take a pastry brush to help you really marinate the salmon with the glaze. Hope you enjoy it!