Baked Salmon Honey Garlic Sauce (Printable)

Flaky baked salmon glazed in a sweet honey garlic sauce.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Honey Garlic Sauce

05 - ¼ cup honey
06 - 3 tablespoons soy sauce (gluten-free if needed)
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon crushed red pepper flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - Pat salmon fillets dry, place on baking sheet. Drizzle with olive oil and season with salt and black pepper.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and crushed red pepper flakes if using.
04 - Spoon half of the sauce over the salmon fillets. Bake for 12–15 minutes until salmon is opaque and flakes easily.
05 - While salmon bakes, bring remaining sauce to a simmer in a small saucepan over medium heat. Cook 2–3 minutes until slightly thickened.
06 - Remove salmon from oven and brush or spoon the thickened sauce over fillets.
07 - Sprinkle chopped parsley on top and serve with lemon wedges.

# Helpful Tips:

01 -
  • The sauce caramelizes just enough to feel special while the fish stays moist and delicate underneath.
  • It comes together faster than ordering takeout, making weeknight dinners feel like you're trying.
  • The balance of salty, sweet, and tangy flavors works for both casual meals and when you're showing off to guests.
02 -
  • Don't skip patting the salmon dry—this is the difference between fillets that caramelize at the edges and ones that just steam themselves sad.
  • If you apply all the sauce at once before baking, it can make the fish release too much moisture and soften before it gets that crucial sear.
  • The second sauce simmer is non-negotiable; it thickens just enough to coat the fork and cling to the fish instead of sliding off the plate.
03 -
  • Marinating the salmon in the sauce for 20 minutes before baking deepens the flavor and adds an extra layer of protection against drying out.
  • If your salmon fillets are particularly thick, tent them with foil for the first 10 minutes of baking to keep the exteriors from cooking faster than the centers.

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