Baked Honey Glazed Salmon

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.

4.87 from 23 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 400kcal

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

1. 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).

Leftovers/make-ahead - lasts up to 3 to 4 days in the fridge, stored in airtight containers.

Serving suggestions:

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

Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

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