This honey garlic glazed salmon recipe is made with just 7 simple ingredients and is baked in the oven for a foolproof and stress-free meal that comes together in just 40 minutes. The marinade doubles as a glaze, ensuring every bite of salmon is tender, flaky, and bursting with sweet and savory flavor. Pair it with creamy coconut rice for a healthy and delicious dinner. This recipe has turned many a salmon-hater into a salmon-lover!
Table of Contents
It’s no secret that salmon has long been atop my list of Not So Favorite Foods. For one, it’s always been too, well, fishy. And two, how are you supposed to cook it if you (A). don’t have a grill and (B). don’t have cedar planks? Now, there are no more excuses for not loving, cooking and even choosing salmon over any other fish. And we have this super-simple Baked Salmon with Honey-Garlic Glaze to thank!
But let’s be honest. You could cover anything in this honey-garlic glaze and I would proclaim it my new favorite food (I’m looking at you honey garlic shrimp!). It has the perfect balance of sweet and savory flavors thanks to an abundance of fresh garlic, ginger, honey, soy sauce and my not-so-secret ingredient, pineapple juice. Very teriyaki-esque, if you will. And it’s the ultimate marinade-slash-glaze (really, both!) for simple baked salmon.
Why You’ll Love It
- Healthy and made with 7 easy-to-find ingredients.
- Packed with flavor from a simple, delicious marinade.
- Perfectly cooked with a tender, flaky texture.
- Quick and easy enough for a weeknight dinner or a special occasion.
- Topped with a sticky, sweet and garlicky glaze that’s irresistible.
- Salmon filets: Fresh or frozen salmon can be used for this recipe. If using frozen, thaw completely before following the recipe as written. I recommend buying individual filets that are about the same thickness so they all cook in the same amount of time.
- Honey: This natural sweetener is key to creating the sticky glaze that makes this dish so delicious.
- Low sodium soy sauce: Provides a rich, umami flavor without making the dish too salty.
- Pineapple juice: Adds a subtle tanginess and helps tenderize the salmon. If you don’t have pineapple juice, orange juice can work as a substitute.
- Garlic: Fresh garlic is best, but in a pinch, you can use 1 teaspoon of garlic powder.
- Ginger: Brings a warm, spicy kick that complements the sweetness of the glaze. If you don’t have fresh ginger, you can substitute ⅜ teaspoons of ground ginger. Store any remaining ginger root in the freezer for future use, like these crispy pork egg rolls!
- Cornstarch + 2 teaspoons water: This creates a slurry that thickens the glaze so it clings to the salmon. Make sure to bring the mixture to a boil to activate the thickening power of the cornstarch.
See the recipe card for full information on ingredients and quantities.
There are no grills, no cedar planks, no fancy fish fryers involved. Just a good ol’ sheet of foil and a trusty baking pan. No frills, all flavor.
- Marinate the salmon. Whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag, then pour in half of the marinade. Seal the bag, making sure the salmon is well-coated, and refrigerate for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade for later.) Tip: Place the bag in a shallow dish in case of any leaks.
- Bake the salmon. Remove the salmon from the fridge and place each filet skin-side down on a baking sheet that’s lined with foil and greased with cooking spray. (Discard the marinade in the bag.) Bake the salmon in a 350°F oven for about 15 minutes or until it’s cooked through. The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.
Kelly’s Tip: If you don’t have a meat thermometer to check if your salmon is done cooking, use a fork to gently press the thickest part of the fish. If the flesh easily flakes apart and looks opaque, it’s probably done. Also, pay attention to its color. The flesh will change from red to pink.
- While the salmon is baking, make the glaze. Pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl, whisk together the cornstarch with 2 teaspoons of water to create a slurry. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking until it reduces and is thick enough to coat the back of a spoon.
- Brush the honey garlic soy glaze over the baked salmon and serve. If you have any leftover glaze, serve it on the side for extra flavor. I like to use toasted sesame seeds and chopped scallions for garnish, but this is totally optional!
- When it comes to choosing fresh salmon, look for bright, shiny skin and firm, moist flesh. It should smell clean and slightly briny, not fishy. I prefer wild-caught for the best flavor and sustainability.
- Leave the skin on. It acts as a protective barrier between the delicate flesh and your baking sheet. If you’re not a fan of the skin, simply remove it after cooking when it’s easier to peel off.
- Since fish filets can vary in thickness, start checking for doneness around the 12-minute mark.
- Salmon is best between medium and medium-rare. As with meat, the fish will continue to cook after you remove it from the heat. To prevent dry, overcooked fish, aim to take it out of the oven about five degrees before it hits your target temp and let it rest for a few minutes before serving.
What to Serve Alongside
And for a simple side dish to accompany your healthy meal? This honey soy salmon would pair perfectly with:
- Steamed white rice and Cuban black beans
- Quinoa with corn and scallions or roasted potatoes
- Garlic green beans, zucchini fritters or sautéed mushrooms and spinach
One of my favorite ways to enjoy this baked salmon with honey-garlic glaze is atop kale Caesar salad. And leftovers taste great cold for lunch the next day!
Once cooled completely, store leftover baked salmon in an airtight container in the fridge for up to 3 days.
The best way to reheat salmon is in a 275°F oven. Place it in an oven-safe dish, cover it with foil to prevent it from drying out, and reheat for about 15 minutes or until it’s warmed through. I recommend adding a splash of water to the dish before covering it to create some steam and prevent the salmon from drying out.
- Slow Cooker Honey Garlic Chicken
- Glazed Honey Garlic Shrimp
- Baked Popcorn Chicken with Honey-Garlic Glaze
- Glazed Honey Soy Chicken Thighs
Ingredients
- 1/2 cup honey
- 1/3 cup low sodium soy sauce
- 3/4 cup pineapple juice
- 1 Tablespoon minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 4 (6-oz.) salmon filets
- 1 teaspoon cornstarch
- Chopped scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours. (Reserve the remaining half of the marinade.)
- When you are ready to bake the salmon, preheat the oven to 350°F and line a baking sheet with foil. Remove the salmon from the fridge, lightly coat the foil with cooking spray and arrange each filet skin side down on the baking sheet. (Discard the marinade in the bag.) Bake the salmon for about 15 minutes or until it’s cooked through. (The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F.)
- While the salmon is baking, pour the reserved half of the marinade into a small saucepan set over medium-high heat. In a small bowl whisk together the cornstarch with 2 teaspoons water. Whisk the cornstarch mixture into the sauce, bring it to a boil, and continue cooking it until it reduces and is thick enough to coat the back of a spoon.
- Remove the salmon from the oven, transfer each filet to a serving plate and top it with the glaze. Garnish the salmon with chopped scallions and sesame seeds and serve immediately.
Kelly’s Notes
- The cooking time will vary based on the thickness of your salmon filets, but aim for an internal temperature of 145°F. If you don’t have a meat thermometer to check if your salmon is done cooking, use a fork to gently press the thickest part of the fish. If the flesh easily flakes apart and looks opaque, it’s probably done. Also, pay attention to its color. The flesh will change from red to pink.
- Salmon is best between medium and medium-rare. As with meat, the fish will continue to cook after you remove it from the heat. To prevent dry, overcooked fish, aim to take it out of the oven about five degrees before it hits your target temp and let it rest for a few minutes before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I tried it! Easy to make, flavorfull, spicy, a bit too sweet for our taste. I’ll try it again with less honey and less garlic ;)
We accompanied it with roasted vegetables; next time I’ll try a rice with vegetables.
Thanks for the recipe Kelly.
So glad you enjoyed the recipe, Christina!
Wow! So gorgeous. Love the colors!
Looks like a great recipe, I will have to try it. I love salmon. It is a great source of Omega 3s. I try to eat 3 times per week, so maybe this recipe will help spruce things up in the kitchen.
Thanks so much, Rich!
That is some seriously gorgeous salmon!
Thanks so much, Rachel!
Can I substitute orange juice for the pineapple juice
Absolutely, Jackie!