Honey Glazed Baked Salmon Recipe Healthy Seafood
There are some meals that just feel a little bit special, even on a Tuesday night. For me, this Honey Glazed Baked Salmon is exactly that. It’s the dish I turn to when I want something that looks and tastes elegant, but that doesn’t require hours of fuss in the kitchen. This is my go-to recipe when I need something quick but impressive, and it has never once let me down. The magic happens in the oven, where a simple glaze of honey, soy sauce, garlic, and ginger transforms a beautiful piece of salmon into something truly spectacular. The top gets wonderfully sticky and caramelised while the inside remains incredibly tender and flaky.
What we’re aiming for here is that perfect balance. The sweetness of the honey is beautifully offset by the salty, umami depth of the soy sauce. A little kick from fresh ginger and garlic cuts through the richness, ensuring every bite is interesting. It’s a wonderfully straightforward recipe that works beautifully for a quiet dinner for two, but it scales up effortlessly when you have friends or family over. It’s the kind of cooking I love most – honest, full of flavour, and guaranteed to make people happy. If you’re looking for another simple yet satisfying meal for your weekly rotation, my Creamy Chicken and Rice Recipe is always a winner in our house.
Recipe Overview
This honey glazed salmon recipe is all about a fantastic sauce and the right baking technique. The glaze is whisked together in minutes, poured over the fish, and the oven does the rest of the work. You get a gorgeously burnished, flavour-packed salmon fillet that flakes at the touch of a fork. After testing this a few times, I found that lining the baking dish with foil or parchment paper is non-negotiable – it makes clean-up so much easier, as the honey glaze can get quite sticky when baked.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Honey Glazed Baked Salmon
- Genuine Flavour: The glaze creates a beautiful sweet and savoury crust. The honey caramelises under the heat, the soy sauce adds a deep savoury note, and the fresh garlic and ginger provide a lovely, aromatic warmth that permeates the fish.
- Ready in Under 30 Minutes: From start to finish, this dish comes together in about 25 minutes, making it ideal for those busy weeknights when you want a proper meal without the long prep time.
- Flexible Recipe: You can easily adjust the glaze to your liking. Add a bit more honey for extra sweetness, or a touch more soy sauce for a saltier finish. A squeeze of lime juice at the end can also add a lovely bit of zing.
- Great for Any Occasion: This baked salmon works wonderfully for a quick midweek dinner but is also sophisticated enough to serve at a dinner party. It’s visually appealing and always feels like a treat.
- Family Tested: This recipe gets a universal thumbs-up in my house. My husband, who’s usually picky about fish, asked for seconds the first time I made it!
Ingredients You’ll Need
The beauty of this honey salmon is its reliance on a few pantry staples to create something special. For the soy sauce, I always reach for a good quality, naturally brewed one like Kikkoman. It has a much more complex and less harsh flavour than cheaper varieties, which really makes a difference here. You can learn more about the different types of soy sauce and their origins online.
- 4 salmon fillets, about 170g each, skin-on or off
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the Honey Glaze:
- 80ml honey (a clear, runny honey works best)
- 60ml soy sauce (or tamari for gluten-free)
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- For Garnish (Optional):
- 1 tbsp sesame seeds
- 2 spring onions, finely sliced
Marcus’s Tip: Don’t be tempted to use garlic or ginger powder instead of fresh. Grating fresh ginger and mincing fresh garlic cloves releases their essential oils and provides a much brighter, more potent flavour that really elevates the glaze.
How to Make Honey Glazed Baked Salmon
The process for making this baked salmon is very straightforward. We’ll make the glaze, bake the salmon part-way, then add more glaze and finish it under the grill to get that perfect sticky, caramelised top. It’s a method that ensures the fish is cooked through without drying out.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking dish or a rimmed baking sheet with aluminium foil or parchment paper. This will save you a lot of scrubbing later!
- Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crisp (if using) and allows the glaze to adhere better. Place them in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.
- Whisk the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until everything is well combined.
- First Glaze and Bake: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon to spread it evenly over the tops and sides. Place the dish in the preheated oven and bake for 8-10 minutes.
- Second Glaze and Grill: After 8-10 minutes, carefully remove the dish from the oven. Switch the oven setting to the grill (broiler) on a medium-high heat. Spoon the remaining glaze over the fillets. What works best for me is to ensure a thick, even layer for the final grilling step.
- Grill to Finish: Return the dish to the oven, placing it on a higher rack about 15-20cm from the grill element. Grill for 2-4 minutes, watching it like a hawk. The glaze should bubble and become sticky and slightly charred in spots. Do not walk away, as the honey can go from caramelised to burnt very quickly!
- Rest and Serve: Carefully remove the salmon from the oven. Let it rest in the dish for a couple of minutes. The fish will continue to cook slightly from the residual heat. Garnish with a sprinkle of sesame seeds and sliced spring onions before serving.
Tips From My Kitchen
- Temperature Control: Salmon can go from perfectly cooked to dry in a minute. The best way to check for doneness is to use a fork to gently press on the thickest part of the fillet. It should flake easily. If you have a food thermometer, the internal temperature should be around 55-60°C for medium. For more guidance on cooking fish safely, the Food Standards Agency (FSA) has helpful information.
- The Secret Step: The final 2-4 minutes under the grill is what takes this dish from good to great. It creates that irresistible sticky, slightly charred surface. I learned that without this step, the glaze remains a bit too thin. Just be sure to use a dish that is safe to go under the grill.
- Make-Ahead: You can whisk the glaze together up to 3 days in advance. Store it in an airtight jar in the refrigerator. This cuts the prep time down to practically nothing when you’re ready to cook.
- Storage: Leftover baked salmon can be stored in an airtight container in the fridge for up to 2 days. It’s delicious flaked over a salad the next day or gently reheated in the microwave.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.
- A baking dish (approx. 23x33cm or 9×13 inches) or a rimmed baking sheet
- Aluminium foil or parchment paper
- A small mixing bowl and whisk
- A sharp knife and chopping board
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. The glaze is a wonderful canvas for other flavours.
- Spicy Honey Glazed Salmon: Add 1-2 teaspoons of sriracha, sambal oelek, or a pinch of red pepper flakes to the glaze for a welcome kick of heat.
- Citrus Twist: Add the zest and juice of one lime or half an orange to the glaze. The acidity provides a bright contrast to the sweet and salty flavours.
- Different Protein: This glaze is fantastic on other things too. It works beautifully with chicken thighs (you’ll need to increase the baking time) or even large, meaty prawns. For another family-friendly meal idea, check out our Easy Ground Beef Tacos.
What to Serve With Honey Glazed Baked Salmon
This honey salmon pairs well with a variety of sides that complement its rich flavour without overpowering it.
- Steamed Rice and Greens: Simple steamed jasmine or basmati rice is perfect for soaking up any extra glaze. Serve alongside steamed tenderstem broccoli or sautéed pak choi with a little garlic.
- Roasted Asparagus: The earthy flavour of roasted asparagus provides a lovely contrast. Toss the spears in a little olive oil, salt, and pepper and roast them alongside the salmon for the first 10 minutes of cooking.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. Its acidity cuts through the richness of the salmon and the sweetness of the glaze.
Frequently Asked Questions
Honey Glazed Baked Salmon
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking dish or a rimmed baking sheet with aluminium foil or parchment paper. This will save you a lot of scrubbing later!
- Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crisp (if using) and allows the glaze to adhere better. Place them in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.
- Whisk the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil until everything is well combined.
- First Glaze and Bake: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon to spread it evenly over the tops and sides. Place the dish in the preheated oven and bake for 8-10 minutes.
- Second Glaze and Grill: After 8-10 minutes, carefully remove the dish from the oven. Switch the oven setting to the grill (broiler) on a medium-high heat. Spoon the remaining glaze over the fillets. What works best for me is to ensure a thick, even layer for the final grilling step.
- Grill to Finish: Return the dish to the oven, placing it on a higher rack about 15-20cm from the grill element. Grill for 2-4 minutes, watching it like a hawk. The glaze should bubble and become sticky and slightly charred in spots. Do not walk away, as the honey can go from caramelised to burnt very quickly!
- Rest and Serve: Carefully remove the salmon from the oven. Let it rest in the dish for a couple of minutes. The fish will continue to cook slightly from the residual heat. Garnish with a sprinkle of sesame seeds and sliced spring onions before serving.
Notes
I really hope you give this Honey Glazed Baked Salmon a try. It’s one of those recipes that delivers maximum flavour for minimal effort, and it never fails to make a simple meal feel a bit more special. Let me know how you get on in the comments below – I’d love to hear if you enjoyed it as much as we do!
All the best,
Marcus Bennett
