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This easy Honey Glazed Salmon is sticky, sweet, and savory—and it’s on the table in just 20 minutes. Come for the quick weeknight dinner, stay for the flaky fish and fabulously flavorful sauce!

Easy honey glazed salmon and rice on a plate

Why You’ll Love This Baked Honey Glazed Salmon Recipe

  • Low Effort, High Reward. AKA the formula for weeknight dinner success! Tender salmon fillets bathed in a quick honey and soy glaze, then baked to flaky perfection. No marinade needed! This healthy salmon recipe is easy, yet exquisite.
  • Fish for Seafood Skeptics. Thanks to the sweet-meets-salty honey soy glaze, this honey glazed salmon is a great starter fish recipe for picky eaters (as is Teriyaki Salmon, which has a scrumptious teriyaki glaze).
  • That Glaze, Though. This baked salmon recipe is one of my favorites because it tastes especially impressive. Had I ordered it 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.
  • A Balanced Bite. Don’t let the word “glaze” make you think this is cloyingly sweet, though! A combination of sweet flavors, acidic ingredients, and aromatics like garlic go best with salmon. This recipe uses a little of each, plus a touch of saltiness and heat for balance.
honey glazed salmon in a baking dish

5 Star Review

“This was so good. New favorite way to bake salmon!”

— Lisa —

How to Make Honey Glazed Salmon

The Ingredients

  • Salmon. The best salmon to cook is wild-caught (if available). Wild-caught salmon is generally lower in calories, saturated fats, and pollutants than its farm-raised counterparts. I typically purchase a coho, king, or sockeye variety of wild-caught salmon.
  • 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). If you’d like to make honey glazed salmon without soy sauce, you can swap tamari or coconut aminos instead.
  • 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

Glaze being made in a saucepan
  1. Cook the Glaze. Make the honey glaze for the salmon on the stove over medium-high heat.
Four fish fillets in a baking dish
  1. Season. Arrange the salmon skin-side down in a baking dish. Pat the salmon dry and season it.
Glaze being poured over salmon
  1. Glaze. Pour the glaze over the salmon.
Fish fillets with sauce on top
  1. Bake. Cook honey glazed salmon at 400 degrees F for 12 to 14 minutes, spooning the glaze from the dish over the top halfway through.
A lime being squeezed over salmon
  1. Finish. 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.

Rice and honey glazed salmon

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.

Healthy honey glazed salmon in a baking dish

What to Serve with Honey Glazed Salmon

Recipe Tips and Tricks

  • Use an Instant-Read Thermometer. The most important tip to keep in mind when cooking salmon is to not overcook it, or your salmon will be 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.
  • Know the Visual Cues for Doneness. If you don’t have a thermometer, there are some visual signs to look for. Salmon is done when it is no longer deep red in the center and flakes easily with a fork. (Baked salmon recipes 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.)
  • Get Acquainted With Cooking Salmon. 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.
Honey glazed salmon on a plate

Honey Glazed Salmon Recipe Video

YouTube video

Honey Glazed Salmon

4.76 from 87 votes
This easy baked honey glazed salmon recipe pairs flaky salmon fillets with a sticky sweet-and-savory glaze. Ready in under 30 minutes!

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Servings: 4 servings

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°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℉ 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℉, 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

Serving: 1(of 4)Calories: 344kcalCarbohydrates: 19gProtein: 34gFat: 14gSaturated Fat: 2gCholesterol: 94mgPotassium: 867mgFiber: 1gSugar: 18gVitamin A: 105IUVitamin C: 1mgCalcium: 28mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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62 Comments

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  1. Delish!! Made this tonight for my family and they want me to make this on the regular. It was so easy but it tasted like it took a lot of effort to make it. I served it with roasted veggies. What a perfect meal.5 stars

  2. Just make this and the whole family LOVED it. I did it in a cast iron pan and made wild black rice and asparagus, a beautiful plate restaurant 5 star look.5 stars

  3. I’ve made this recipe a few times and WOW!!! It is the best salmon recipe for salmon that I’ve ever tried. Everyone I’ve made it for always says it tastes amazing. It’s my favorite way to cook salmon!!5 stars

  4. YUM! Loved this recipe! It’s a keeper. I served it with brown rice and crunchy green beans. I added paprika for an extra kick.5 stars

  5. This recipe is 5 stars. We cook salmon every week and this is a new family favorite! Served with mashed potatoes and honey glazed carrots. It’s a beautiful thing!5 stars

  6. I am not a huge fan of fish but when I tried this I was blown away by how good it tasted and I ended up eating quite a bit of it. This was so delicious! I made steamed broccoli and a side salad to go with it.5 stars

  7. OMG!!! This is the best salmon recipe I’ve ever made!!! I live on an island in Washington and everyone we know gives us several salmon during salmon season and I try a different recipe every time. I’m going to use this recipe from now on, it is the BEST!!!5 stars

  8. I love this recipe and it’s so easy! I’m not much of a cook but I found this so simple with such great flavor. I’d even feel confident to serve this to guests. We love to serve this alongside some roasted asparagus or brussels sprouts.5 stars

  9. I just made this earlier and it was so GOOD! I ran out of honey. I substituted part of it for maple syrup and that was the best accident I’ve ever done! 100% recommend adding a bit of the honey for maple syrup, it adds an amazing faint maple flavor.5 stars

  10. I absolutely love this recipe! I doubled everything and it came out great. I added the sauce to my veggies too and it tasted awesome. Definitely making this again!5 stars

  11. I’m not really a salmon person but my husband bought some the other day and decided to try your recipe and I’m so happy I tried it. Even my kids love it as well. I love the fact it was also so easy to prepare and cook. Saving this recipe. Will definitely be making this again soon. Thank you!5 stars

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