This savory soy glazed salmon is marinated with soy sauce, garlic, and honey, then oven-baked until it’s juicy and caramelized. Pair it with your favorite veggie side for an easy weeknight meal.
Why you’ll love it: This honey salmon recipe is protein-packed and full of flavor. Plus, the honey soy marinade doubles as a sauce!
How long it takes: 45 minutes (including 15 minutes to marinate)
Equipment you’ll need: small saucepan, shallow bowl, baking pan
- 1 Recipe Overview
- 2 Juicy Honey Soy Glazed Salmon
- 3 Why You’ll Love This Honey Soy Salmon Recipe
- 4 Ingredients You’ll Need
- 5 How To Make Honey Soy Salmon
- 6 How To Tell When Salmon Is Done
- 7 Tips for Success
- 8 FAQs
- 9 Make This Honey Salmon Recipe Your Own
- 10 What To Serve With Soy Glazed Salmon
- 11 Make-Ahead Tip
- 12 Storing and Reheating Leftovers
- 13 More Salmon Recipes
- 14 Get the Recipe: Soy Glazed Salmon Recipe
Juicy Honey Soy Glazed Salmon
Salmon lovers, rejoice! This honey soy glazed salmon recipe is a foolproof method of cooking salmon that’s juicy, perfectly caramelized, and full of mouthwatering flavor. It’s about to become your go-to salmon recipe for busy weeknights, I can almost guarantee it! The Asian-inspired flavors are rich, sweet, and savory. This soy glazed salmon is easy to prepare using ingredients you already have in your pantry, and it bakes in the oven to make a very easy entree.
Why You’ll Love This Honey Soy Salmon Recipe
- Full of flavor. If you love the Asian-style flavors in my orange glazed salmon and hot honey salmon bites, you’re going to love the sticky-sweet, umami-rich glaze in this recipe.
- Oven-baked. Salmon baked in the oven is so quick and easy and the result is consistently perfect.
- Double-duty marinade. You’ll use half of the honey soy marinade to marinate the salmon and simmer the rest on the stove to make a delectable sauce for serving.
- Easy ingredients. The ingredients are common pantry items and I’ve given you a few substitution ideas, too, if you’re missing an item.
Ingredients You’ll Need
I’ll get you going on the recipe here and give you helpful tips. Look for the printable recipe card near the end of the post for complete instructions, measurements, and nutrition information.
- Salmon Fillets – This honey soy salmon recipe is written for six servings, approximately two pounds of salmon. It’s easy to adjust it for as many servings as you like. If you purchase a whole fillet, cut it into serving sizes before proceeding with the recipe. Buy either skin-on or skinless fillets, whichever you prefer.
- Soy Sauce – Choose reduced-sodium soy sauce if you can so the sauce doesn’t become too salty.
- Olive Oil – Adds richness to the sauce and it’s heart-healthy too.
- Honey – Honey adds just the right amount of sweetness and stickiness to make a great glaze. If you prefer, substitute brown sugar. If you happen to have hot honey in the house, you can use it but omit the red pepper flakes.
- Garlic – Fresh garlic cloves provide the best garlic flavor. Mince them finely and press them with a garlic press. Garlic powder (1/2 teaspoon) can be substituted for a milder garlic flavor.
- Red Pepper Flakes – Just a pinch adds a little tingle to the sauce. If you don’t care for spicy heat, it can be omitted. If you like a lot of spice, add more! Sriracha can be substituted, too.
Can I Use Frozen Salmon?
Yes, you can make this recipe with frozen salmon fillets. If the salmon is frozen, thaw it overnight in the refrigerator or according to package directions.
How To Make Honey Soy Salmon
You’ll find the full instructions in the recipe card, but for now, here’s the easy step by step to make this delicious oven-baked honey soy salmon:
- Make the glaze. To prepare this salmon, whisk together a simple glaze with the soy sauce, honey, olive oil, garlic, and red pepper flakes.
- Marinate the salmon. Combine the salmon with half of the glaze and marinate it in the fridge for 15-45 minutes, depending on how much time you have available.
- Cook the sauce. While the salmon is taking a break in the fridge, simmer the rest of the marinade in a small saucepan on the stove to thicken it, about 5 minutes. You can also go ahead and get your potatoes, veggies, or your choice of side in the oven!
- Prep for 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. Bake the salmon fillets at 400ºF for 10 minutes, remove them from the oven, and brush them with the reserved glaze. Return the salmon to the oven and bake for about 10 more minutes.
- Serve! Serve immediately with those delicious roasted potatoes you prepared and a fresh salad.
How To Tell When Salmon Is Done
The easiest way is to use an instant read thermometer. The FDA recommends that the the internal temperature of salmon should be 145°F.
No thermometer? The salmon will flake a bit when you insert a knife into the thickest part. The salmon may look a little translucent in the center but it should not look red or raw.
Tips for Success
In case you’re new to seasoning and baking salmon, keep the following tips in mind:
- Don’t marinate the salmon too long. As in, don’t leave it to soak overnight or all day while you’re at work. The glaze will permeate the salmon too deeply and make it mushy.
- Don’t over-bake the salmon. Take it out of the oven when the internal temperature reaches 145°F for juicy succulent salmon (see above).
- Make it a sheet pan dinner. Turn this honey soy glazed salmon into a sheet pan dinner with your choice of vegetables, like broccoli, asparagus, sweet potato, onions, etc. See my walnut crusted salmon and this salmon sheet pan dinner with tomatoes and fennel for more tips and inspiration.
For this recipe, the salmon comes out perfectly golden and caramelized after 15-20 minutes at 400ºF. Thicker fillets will take longer to bake than thin fillets.
Cooking salmon uncovered creates more of a “crust” on the outside. However, it’s perfectly okay to cook salmon covered with foil or parchment paper. The salmon will gently steam and become quite tender.
Salmon skin is edible and can be quite tasty if it’s crisp; however, most people prefer to remove the skin after the salmon is cooked. It releases very easily.
Make This Honey Salmon Recipe Your Own
Try these simple variation ideas to adapt this recipe to suit your family’s tastes:
- Make as much or as little as you want. Although this recipe is written for 2 pounds of salmon, it can easily be halved or doubled, depending on your need.
- Garlic alternatives. Don’t have fresh garlic? Substitute a half teaspoon of garlic powder or a teaspoon of refrigerated minced garlic.
- No honey? Substitute one-fourth cup of packed brown sugar for the honey.
- Broil the salmon. Instead of baking, broil the honey soy salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Brush with the reserved glaze and broil for 1 to 2 minutes more.
- Tone down the spice level. Omit the red pepper flakes and substitute regular coarse ground black pepper, to taste.
- Salmon is very adaptable. It can be grilled, baked, or seared. It can be roasted at a very low temperature, too. Try this slow roasted salmon for another tasty cooking method. Also, try this pesto salmon in parchment paper, cooked inside a packet with vegetables for a delicious dinner with hardly any cleanup.
What To Serve With Soy Glazed Salmon
Another fabulous thing about this honey soy salmon recipe? 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 soy glazed salmon.
A fresh salad is 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.
The honey soy marinade can be made up to a day ahead and refrigerated until you’re ready to use it. Meanwhile, the salmon can be marinated for up to 45 minutes in advance. Salmon can safely be marinated overnight but it’s not recommended because it may affect the texture of the salmon.
Storing and Reheating Leftovers
- Fridge. While salmon is best served immediately, if you have leftovers, wrap them well and put them 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.
- Freeze. Store the cooked honey glazed salmon in an airtight container or freezer bag and freeze for up to 3-4 months. Defrost the salmon in the fridge before reheating.
Interested in a weekly meal plan (it’s free!) that includes this salmon recipe? Take a look at my Meal Plan #19. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
- Whisk together soy sauce, honey, olive oil, garlic and red pepper flakes in a measuring cup to make marinade. Reserve half of the marinade for glaze.
- Pour remaining marinade into a flat bowl or pan. Add salmon fillets, flip once or twice to coat in marinade, and leave skin side up in the marinade. Place in the fridge for 15-45 minutes.
- Meanwhile, prepare glaze. In a small saucepan over medium heat, boil reserved marinade until reduced, about 5 minutes. Stir frequently; marinade has a tendency to boil over. Keep warm over low heat.
- Preheat oven to 400ºF. If desired, line a baking sheet with parchment paper for easy clean up.
- Remove salmon from marinade and place on prepared baking sheet. Bake salmon for 10 minutes. Remove salmon fillets from oven, brush with glaze. Put salmon back into oven and continue to bake for 5-10 minutes more or until an instant read thermometer reads 145ºF and fish flakes easily with a fork. Enjoy immediately.
- 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 ½ teaspoon of garlic powder or a teaspoon of refrigerated minced garlic.
- Substitute ¼ cup packed 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, or until salmon is done.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.