Creamy Instant Pot risotto doesn’t require standing by a hot stove and stirring for 20 minutes or more. You’ll love this hands off method...
Savory oven-baked glazed salmon, marinated and seasoned perfectly with soy sauce, garlic, and honey. Easy to prepare and fancy enough to serve to guests.
Salmon lovers, rejoice! Looking for a fool proof method of cooking salmon? Look no further. You’re going to love this honey soy glazed salmon.
Are you getting a little tired of the same old salmon recipe? Do you enjoy the flavors of Asian cooking? Honey soy glazed salmon is going to be your go-to recipe, I can almost guarantee it. It’s easy to prepare. You’ll use ingredients that I’m sure you already have in your pantry and it bakes in the oven to make a very easy entree.
You can slide a sheet pan of potatoes or veggies into the oven to roast right along with the salmon. Bingo! Dinner is ready. Try these crispy rosemary roasted potatoes or maple mustard roasted sweet potatoes. I also like to make a quick batch of Instant Pot brown rice or Instant Pot jasmine rice to go with this salmon recipe.
A fresh salad would be sensational with a meal like this. I’ll admit, a bagged salad from the grocery store might make its way to my table on occasion, but if you want to make your own, try this mango slaw or kale salad with poppy seed dressing.
About this glazed salmon recipe:
I love baked salmon recipes and this recipe is no exception. Salmon baked in the oven is so quick and easy and the end result is consistently perfect. My only hint? Don’t over-bake the salmon. Take it out of the oven when the internal temp just reaches 145°F for juicy succulent salmon.
To prepare this salmon, whisk together a simple glaze of soy sauce (I use reduced sodium), honey, olive oil, minced (or pressed) garlic, and red pepper flakes for just a bit of warm heat.
Marinate the salmon in half of the glaze for 15 to 45 minutes. Don’t marinate it too long, like overnight or all day while you’re at work, because the glaze will permeate the salmon too deeply and make it mushy.
While the salmon is taking a break in the fridge, simmer the rest of the marinade in a small sauce pan on the stove to thicken it a bit, about 5 minutes. You can also go ahead and get those potatoes or veggies in the oven.
When you’re ready to bake the salmon, remove the fillets from the marinade and lay them in a shallow baking pan in a single layer, skin side down. I like to line my baking pan with parchment paper for easy cleanup.
Bake the salmon fillets ten minutes, remove from the oven, and brush them with the reserved glaze. Return the salmon to the oven and bake for about 10 more minutes.
Don’t have an instant read thermometer? Not sure if your salmon is done? The salmon will flake a bit when you insert a knife into the thickest part. The salmon will still look a little translucent in the center but it should not look red or raw.
Serve immediately with those delicious roasted potatoes you prepared and a fresh salad.
How to make this glazed salmon your own:
- This recipe is written for 2 pounds of salmon. It can easily be halved or doubled, depending on your need.
- Don’t have fresh garlic? Substitute 1/2 teaspoon of powdered garlic or a teaspoon of refrigerated minced garlic.
- Substitute 1/4 cup brown sugar for the honey.
- If you prefer broiled salmon, you can still use this recipe. Instead of baking, broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Brush with the reserved glaze and broil 1-2 minutes more.
- Want to tone down the heat or don’t like red pepper flakes? Leave them out or substitute regular coarse ground black pepper.
Storage and Reheating Tips
While salmon is best served immediately, if you have leftovers, wrap well and put in the refrigerator for up to one day. Reheat gently in the microwave when ready to serve. It’s also good cold on a salad.
Other salmon recipes:
I could eat salmon every day. Here’s a few more recipes that you may enjoy: