Name: Honey Glazed Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tbsp salted butter (or olive oil); 3 garlic cloves, minced; 3 tbsp honey; 2 tbsp soy sauce (or tamari for gluten-free); 4 salmon fillets (5–7 oz each); 1/2 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/2 tsp garlic powder

I share my favorite version of honey glazed salmon—juicy, tender fillets coated in a sweet-savory garlic-butter glaze that bakes in just 20 minutes.

Why You’ll Love This Recipe

I love how quickly this salmon comes together—I can have dinner ready in under half an hour. The honey and soy sauce caramelize beautifully, giving the fish a restaurant-style glaze. It feels indulgent but is surprisingly simple and failsafe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salted butter (can swap for olive oil)
Fresh garlic cloves, minced
Honey
Soy sauce (or tamari for gluten-free)
Salmon fillets (5–7 oz each)
Sea salt
Freshly ground black pepper
Garlic powder

Directions

Preheat oven to 425 °F (220 °C) and line a baking sheet with foil or parchment for easy cleanup.
In a small saucepan over medium-high heat, combine butter, soy sauce, honey, and garlic. Whisk until smooth and simmer for 3 minutes until slightly thickened.
Place salmon fillets on the baking sheet and season with salt, pepper, and garlic powder. Pour the glaze evenly over them.
Bake for 12 minutes or until salmon flakes easily. Spoon any leftover glaze from the pan over the fillets before serving.

Servings and timing

Servings: 4 fillets (around 5–7 oz each)
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

I like to mix things up by:

Adding a pinch of red pepper flakes or sriracha for heat
Swapping honey for maple syrup or using agave (though then it’s not strictly honey glazed)
Stirring in fresh lemon or lime juice to add brightness
Whisking in Dijon mustard for a honey-mustard twist

Storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Bake covered in foil at 350 °F for about 7–8 minutes, or microwave on 80% power in 20-second intervals. It’s also great cold on salads or in wraps.
Freezing: Freeze fillets for up to 3 months in a sealed container. Thaw overnight and reheat gently.

FAQs

What if my salmon fillets are thicker or thinner than 5–7 oz?

I adjust the cooking time by a minute or two—shorter for thinner fillets, longer for thicker ones. I sometimes use a thermometer and aim for an internal temperature of 145 °F (63 °C).

Can I make this on the stovetop or grill?

Absolutely. I’ve also pan-seared skin-on fillets and basted them with glaze, finishing with oven broil. Some grill it and brush on the sauce during cooking for caramelization.

How do I prevent the glaze from burning?

I simmer it gently and watch closely—it thickens fast. If the glaze seems too thick, I whisk in a tablespoon of hot water or simmer less.

Is there a way to make a spicier glaze?

For heat, I stir in sriracha or sambal oelek. Adding sambal gives a lovely kick to a honey glaze.

What sides pair well with this?

I enjoy serving it over rice—cilantro lime or coconut rice—alongside steamed vegetables or a crisp salad. Roasted asparagus, green beans, or a light quinoa salad work beautifully.

Conclusion

This honey glazed salmon is one of those recipes I turn to over and over: fast, flavorful, and adaptable. With simple pantry ingredients and minimal fuss, it feels special without the stress. Whether I keep it classic or add a spicy or citrus twist, dinner always hits the mark. I hope it becomes one of my dependable go-to meals in your kitchen too!