Honey Garlic Glazed Salmon (Print Version)

Succulent salmon fillets brushed with sweet and savory honey garlic butter, roasted until caramelized and tender in just 25 minutes.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless
02 - Salt and freshly ground black pepper to taste

→ Honey Garlic Glaze

03 - 3 tablespoons honey
04 - 2 tablespoons unsalted butter, melted
05 - 3 cloves garlic, minced
06 - 1 tablespoon soy sauce, gluten-free
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard

→ Garnish

09 - 1 tablespoon fresh parsley, chopped
10 - Lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease with oil.
02 - Pat salmon fillets dry with paper towels and arrange on prepared tray. Season both sides lightly with salt and black pepper.
03 - In a small bowl, whisk together honey, melted butter, minced garlic, gluten-free soy sauce, fresh lemon juice, and Dijon mustard until well combined.
04 - Brush the glaze generously over the top and sides of each salmon fillet using a pastry brush.
05 - Roast in preheated oven for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
06 - Switch oven to broil setting for final 1 to 2 minutes, watching carefully to prevent burning and achieve caramelized edges.
07 - Remove from oven. Spoon accumulated pan juices over salmon and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The glaze caramelizes into a sticky golden coating that clings to every bite without feeling heavy or overly sweet.
  • You can have an impressive dinner on the table in under half an hour with ingredients you probably already have.
  • It works beautifully whether youre cooking for yourself on a weeknight or plating it up for guests who think you spent hours in the kitchen.
02 -
  • Do not skip patting the salmon dry, moisture on the surface prevents the glaze from forming that glossy, sticky coating you want.
  • If your fillets vary in thickness, check the thinner ones a minute or two early to avoid overcooking while the thicker pieces finish.
  • Let the glaze cool for just a minute after whisking so the butter doesnt separate when it hits the cold fish.
03 -
  • If your salmon has skin, place it skin-side down on the tray and leave it there, the skin protects the flesh and crisps up nicely if you like to eat it.
  • For meal prep, you can mix the glaze the night before and store it in the fridge, then let it come to room temperature before brushing it on.
  • Leftover salmon flakes beautifully into a grain bowl or salad the next day, and the glaze flavor only gets better as it sits.
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