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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.

Easy honey glazed salmon and rice on a plate

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!

Honey glazed salmon fillets in a baking dish

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).

Healthy honey glazed salmon in a baking dish

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.

Honey glazed salmon on a plate

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.

The Best Salmon to Cook

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).

Substitution Tip!

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. Make the honey glaze for the salmon on the stove over medium-high heat.
Four fish fillets in a baking dish
  1. Arrange the salmon skin-side down in a baking dish. Pat the salmon dry and season it.
Glaze being poured over salmon
  1. Pour the glaze over the salmon.
Fish fillets with sauce on top
  1. Bake 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. 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.

What to Serve with Honey Glazed Salmon

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

What Seasoning is Best on Salmon?

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.

Can I Use Salmon Without the Skin?

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.

Is It Better to Bake or Fry Salmon?

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

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YouTube video

Honey Glazed Salmon

4.62 from 54 votes
This honey glazed salmon baked in the oven is delicious and foolproof! The garlic honey glaze gives it the most incredible flavor.

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

Servings: 4 servings


  • 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


  • 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.



  • 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. 


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 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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  1. 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!5 stars

  2. Pulled the salmon out at 6 minutes to baste with the glaze and it had burned on the bottom of the baking dish.1 star

    1. 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.

  3. 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?5 stars

    1. 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!

    1. 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!

  4. 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!5 stars

  5. 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.4 stars

    1. 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.

    1. 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!