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.
Why you’ll love it: The easy marinade also doubles as a tasty sauce.
How long it takes: 45 minutes (including 15 minutes to marinate)
Equipment you’ll need: small saucepan, shallow bowl, baking pan
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 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.
About This 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.
One thing you’ll really love about this recipe is the dual purpose marinade. Half of it is used to marinate the salmon and the other half is simmered in a saucepan for a really great sauce for the salmon. The ingredients are common pantry items and I’ve given you a few substitution ideas, too, if you’re missing an item.
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.
What You’ll Need
- Salmon Fillets: The recipe is written for six servings, approximately two pounds of salmon. It’s easy to adjust it for as many servings 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. If the salmon is frozen, thaw it overnight in the refrigerator or according to package directions.
- 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 that 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 of spice, add more! Sriracha can be substituted, too.
How To Make This Recipe
To prepare this salmon, whisk together a simple glaze with the soy sauce, honey, olive oil, garlic, and red pepper flakes.
Marinate the salmon in half of the glaze for fifteen to forty-five 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, 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.
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.
Salmon is really quite adaptable. It can be grilled, baked, or seared. It can be roasted at a very low temperature, too. Try this slow roasted salmon – it’s delectable and turns out perfectly every time.
To answer your question, I would suggest following the recipe that you’re using. If you want to put something else in the oven that bakes at a different temp, simply adjust the time that the salmon roasts (lower temperature, bake longer; higher temperature, bake less time). Thicker fillets will take longer than thin fillets.
Personally, I prefer a bit of a “crust” on the outside of the salmon so I usually cook it uncovered; however, it’s perfectly okay to cook it covered with foil or parchment paper. The salmon will gently steam and become quite tender. Try pesto salmon in parchment paper. Vegetables are cooked inside a packet with the salmon for a delicious dinner with hardly any cleanup.
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.
Because it contains omega-3 fatty acids, salmon skin does have health benefits. However, the skin may contain contaminants, especially if it came from the Atlantic Ocean (Healthline).
Make It Your Own
- Make as much or 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 packed brown sugar for the honey.
- Broil the salmon. 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 to 2 minutes more.
- Tone down the spice level. Omit the red pepper flakes and substitute regular coarse ground black pepper, to taste.
The marinade can be made up to a day ahead. Refrigerate until ready to use. The salmon can be marinated for up to thirty minutes. Salmon can safely be marinated overnight but it’s not recommended because it may affect the texture of the salmon.
Storage & 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.
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.
More Salmon Recipes
I could eat salmon every day. Here’s a few more recipes that you may enjoy:
- Baked salmon with maple mustard glaze
- BBQ salmon
- Air fryer salmon — you won’t believe how good this is, crispy on the outside, tender on the inside.
- Lemon salmon with dill (Ben’s favorite!)
- Walnut crusted sheet pan salmon dinner (with sweet potatoes, apples, Brussels sprouts, and shallots)
- Grilled salmon with marinade
- Baked salmon with lemon and chives
- Salmon and asparagus sheet pan dinner with potatoes
- 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.