The ideal weeknight dinner, this super easy 25-minute baked honey glazed salmon is simple to make and big on flavour!
The star of this dish, a perfectly balanced honey soy glaze, creates the most amazing, buttery, garlicky, citrusy, umami-rich, moist and tender salmon.
In this recipe, the salmon fillets are wrapped in foil when baked, retaining their moisture so that they come out perfectly tender and delicious every time!
Love easy, dinners? Also check out my chicken Hokkien noodle stir fry, one-pot sausage pasta bake, tuna mornay, 10-minute chilli garlic noodles or take a browse of all quick and easy dinner recipes!
See how juicy and tender the salmon looks!
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Ingredients
- Dark and normal soy sauce - dark soy sauces are dark, richer in flavour and less salty than normal soy sauces. The main purpose of using dark soy sauce here is to add colour to the honey soy glaze.
- Honey - the fruity/floral aroma of honey works brilliantly with soy sauce and butter. Substitute: brown sugar.
- Lemon juice - adds a citrusy zing to the glaze!
Cooking instructions
To start, preheat the oven to 220°C/430°F.
In a small saucepan, combine soy sauces, honey, minced garlic, butter, lemon juice and black pepper. Bring up to a boil over medium heat then reduce to a simmer.
Simmer for about 3 minutes for the sauce to thicken a little.
With a spoon, vigorously mix the sauce for about 30 seconds or until the sauce emulsifies.
Now, line a baking tray with an extra-long sheet of foil paper (aluminium), long enough so that the sheet can fold over. Layer on a baking sheet just like the picture below.
With a spoon or a brush, coat the baking sheet with a little honey soy glaze. Place salmon fillets on top, flat side down.
Then, spoon about ⅔ of the glaze on top of the fillets, making sure all sides are coated.
Wrap salmon with the excess foil paper and tightly seal. Baking salmon in foil helps lock in moisture and ensure juicy, tender fish every time! Life is too short for dry, overcooked salmon 😀
Bake for 15 minutes or until salmon is cooked. Salmon is cooked when the flesh flakes off easily when pressed with a fork.
Once cooked, brush/coat the salmon fillets with the juices in the baking tray on all sides. Transfer fillets to serving plates and pour the juices in the baking tray into the saucepan with the remaining ⅓ of the sauce. Mix well.
Serve the honey glazed salmon fillets with the remaining sauce. Optional: sprinkle with finely chopped parsley or coriander.
That's it! Super convenient and easy to make.
Serving suggestions
There are endless things you can serve with these easy baked honey glazed salmon fillets!
Here are some ideas:
- Mashed or roast potatoes (or duck fat potatoes if you're feeling a little indulgent)
- Steamed/sauteed broccoli/broccolini
- Creamy mashed cauliflower
- Homemade cheesy garlic bread
- Roast pumpkin and spinach salad
- Simply sauteed green beans
Useful tips and tricks
- Use salmon fillets that are ~200g (7oz) each - larger sized fillets are less likely to become overcooked and are more satisfying to eat (compared to smaller sized fillets). If using small fillets, reduce bake time to 10 minutes before checking for doneness as they cook much quicker.
- If using skin-on salmon, bake salmon skin side down - this will allow even cooking and protect the flesh from drying out (by the heat of the baking tray).
- Pour the remaining honey soy glaze into a gravy dish upon serving - clean presentation and lets everyone decide the amount of sauce they want.
- To tell if salmon is done - gently yet firmly press the top of a fillet with a knife/fork/spatula. The flesh should flake off easily. If not, put it back in the oven and cook a little longer.
Good to know
There is no need! All the bacteria will be killed during the cooking process.
Do not be alarm, this is called albumin and is just a type of protein and completely safe to eat. In fact, it's good for you!
Throw it out! It's no good to eat anymore. Fresh salmon should not smell fishy, rather, it should be almost odourless with a subtle smell of the ocean.
Leftovers/make ahead
These honey glazed salmon (or if you're meal prepping) lasts up to 3 to 4 days in the fridge, stored in airtight containers.
If you're active on Instagram, take a picture once you've made this recipe and tag me on Instagram! I'd love to see them!
Happy cooking! - Gen
📖 Recipe
Baked Honey Glazed Salmon
Ingredients
- 4 fillets salmon ~200g per fillet (note 1)
Honey soy glaze
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon honey
- 1 tablespoon lemon juice ~ juice of half a lemon
- 3 cloves garlic minced
- ½ teaspoon black pepper
- 3 tablespoon unsalted butter ~40g
Instructions
- Preheat oven to 220°C/430°F (200°C/390°F fan-forced).
- In a small saucepan, add all honey soy glaze ingredients and bring them up to a boil. Simmer for about 3 minutes then mix vigorously until the sauce emulsifies. Set aside.
- Place salmon fillets on a lined baking tray with small gaps in between each fillet. With a large spoon, spread the honey soy glaze all over the salmon fillets. Use up approx. ⅔ of the glaze and reserve the remaining ⅓ for later.
- Cover the baking tray tightly with foil paper (aluminium) and bake for 15 minutes or until the salmon is cooked. Salmon is cooked when a fork or knife is pressed on the flesh and it flakes off easily.
- With a brush, brush salmon fillets with the sauce glaze on the baking tray. If you don't have a brush, a spoon will work too.
- To serve, place salmon onto individual serving plates. Pour the juices from the baking tray into the saucepan with the remaining ⅓ of honey soy glaze. Mix well and transfer into a serving bowl to drizzle over salmon when eating.
Video
Notes
- Mashed or roast potatoes (or duck fat potatoes if you're feeling a little indulgent)
- Steamed/sauteed broccoli/broccolini
- Creamy mashed cauliflower
- Homemade cheesy garlic bread
- Roast pumpkin and spinach salad
- Simply sauteed green beans
Kathryn
Love the recipes
Genevieve
thank you Kathryn!
Wendy
Is it possible to substitute something else for the butter for dairy intolerance?
Genevieve
Hi Wendy, you can substitute it with olive oil 🙂 It'll lack that subtle buttery flavour but will still taste delicious!