Name: Honey Glazed Baked Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 salmon fillets (about 170g each, skin-on or skinless); 2 tbsp olive oil; Salt and freshly ground black pepper; 80 ml runny honey; 60 ml dark soy sauce (or tamari for a gluten-free option); 2 tbsp fresh lemon juice; 3 cloves garlic (finely minced); 1 tbsp fresh ginger (grated); 1 tbsp toasted sesame seeds; 2 tbsp fresh parsley or coriander (chopped); 1 lemon (cut into wedges for serving)

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There’s something truly special about a dish that feels elegant enough for a weekend dinner party yet is straightforward enough for a Tuesday night. This Honey Glazed Baked Salmon is exactly that. The magic happens in the oven, where a simple glaze of honey, soy, garlic, and ginger transforms into a sticky, caramelised coating that clings to the rich, flaky salmon. It’s the kind of meal that perfumes your entire kitchen with a wonderfully savoury and sweet aroma, promising something delicious is on its way. I make this at least once a week – it’s become a family favourite.

What we’re aiming for here is that perfect balance. The natural sweetness of the honey is beautifully offset by the salty depth of the soy sauce and the gentle warmth of fresh ginger and garlic. A final squeeze of lemon juice just before serving cuts through the richness and makes all the flavours sing. This isn’t just another baked salmon recipe; it’s a method that guarantees moist, tender fish with an irresistibly glossy finish every single time.

It’s a recipe that works beautifully when you want to impress without the stress, or simply treat yourself to a nourishing and satisfying meal. Whether you’re a seasoned cook or just starting to explore the world of seafood, this dish is wonderfully rewarding. It’s a testament to how a few quality ingredients, handled with a little care, can create a truly memorable meal.

Recipe Overview

This Honey Glazed Baked Salmon recipe focuses on creating a deeply flavourful, sticky glaze that perfectly complements the rich taste of the fish. The salmon is baked until it’s just cooked through, ensuring a flaky and moist texture. The final step involves a quick blast under the grill to achieve that beautiful, bubbly caramelisation on top. I’ve found that reserving half the glaze to brush on at the end is the key to getting that lacquered finish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Honey Glazed Baked Salmon

Genuine Flavour: The glaze isn’t just sweet. The savoury notes from the dark soy sauce, the aromatic punch from fresh garlic and ginger, and the bright acidity from lemon juice create a wonderfully complex sauce that enhances, rather than masks, the flavour of the salmon.
Ready in Under 30 Minutes: From the moment you start gathering ingredients to the point it’s ready to serve, this dish comes together in about 25 minutes, making it ideal for busy weeknights.
Flexible Recipe: You can easily adjust the components of the glaze. Add a pinch of chilli flakes for some heat, or a teaspoon of sesame oil for a nuttier depth. It’s a great base for experimentation. If you’re a fan of customisable recipes, you might also enjoy our Bacon Brown Sugar Chicken Tenders.
Works Wonderfully for Any Occasion: It’s elegant enough to serve to guests alongside a glass of crisp white wine, yet simple enough to be a go-to family dinner. We often have it on a Friday night to kick off the weekend.
Family Tested: This recipe gets a huge thumbs-up in my house. My kids absolutely devour this every time I make it, often fighting over the crispy, caramelised edges.

Honey Glazed Baked Salmon

⏱️ 15 min prep • 🍳 20 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, I always recommend using fresh, high-quality ingredients. A good piece of salmon is the star, so it’s worth getting the best you can find. For the soy sauce, I prefer using a naturally brewed brand like Kikkoman as it has a more balanced and less harsh flavour than some others.

4 salmon fillets (about 170g each), skin-on or skinless
2 tbsp olive oil
Salt and freshly ground black pepper
For the Honey Glaze:
80ml runny honey
60ml dark soy sauce (or tamari for a gluten-free option)
2 tbsp fresh lemon juice
3 cloves garlic, finely minced
1 tbsp fresh ginger, grated
For Garnish (optional):
1 tbsp toasted sesame seeds
2 tbsp fresh parsley or coriander, chopped
1 lemon, cut into wedges for serving

Sophia’s Tip: Don’t be tempted to substitute ground ginger for fresh. The vibrant, zesty heat from freshly grated ginger root is essential for the glaze’s character and provides a warmth that powdered ginger just can’t replicate.

How to Make Honey Glazed Baked Salmon

The process for this baked salmon recipe is very straightforward. The key is to create the glaze first, then use half for baking and reserve the rest for that final, glorious finish under the grill. This two-step glazing method is what makes all the difference.

Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a baking dish or tray with aluminium foil or baking parchment for easier cleanup. Lightly grease the foil.
Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crispier and allows the glaze to adhere better. Place the fillets in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.
Make the Glaze: In a small bowl, whisk together the runny honey, dark soy sauce, fresh lemon juice, minced garlic, and grated ginger until well combined. The mixture should be smooth.
First Glaze: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon or a pastry brush to ensure each fillet is evenly coated.
Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes. The cooking time will vary depending on the thickness of your fillets. The salmon is cooked when it flakes easily with a fork. For a precise check, you can refer to the Food Standards Agency guidance on cooking fish safely.
Final Glaze and Grill: Remove the salmon from the oven and switch the oven setting to grill (broil) on a medium-high heat. Brush the remaining glaze evenly over the top of the fillets.
Caramelise: Place the salmon back in the oven, on an upper rack, and grill for 2-3 minutes. What works best for me is keeping a very close eye on it during this step, as the honey can go from perfectly caramelised to burnt very quickly. You’re looking for the glaze to become bubbly and slightly browned at the edges.
Rest and Serve: Carefully remove the dish from the oven. Let the salmon rest for a couple of minutes. Garnish with toasted sesame seeds and fresh parsley, and serve immediately with fresh lemon wedges on the side.

Tips From My Kitchen

Temperature Control: Overcooked salmon is the enemy of a great seafood dish. The best way to check for doneness is to insert a fork into the thickest part of the fillet and gently twist. If it flakes easily, it’s ready. Remember it will continue to cook slightly from residual heat after you take it out of the oven.
The Secret Step: Don’t skip the final step under the grill. Baking alone will cook the fish, but that short blast of intense, direct heat is what creates the sticky, slightly charred, and utterly delicious glaze. I learned that this final touch elevates the dish from good to great.
Make-Ahead: The honey glaze can be made up to 3 days in advance. Just whisk all the ingredients together, store it in an airtight jar in the fridge, and give it a good shake before using. This makes assembly on a busy night even faster.
Storage: Leftover honey glazed baked salmon can be stored in an airtight container in the fridge for up to 2 days. It’s lovely flaked into a salad the next day or gently reheated in the microwave.

Equipment You’ll Need

You don’t need any fancy gadgets for this salmon recipe, just a few kitchen basics.

A 9×13 inch (or similar size) baking dish
Aluminium foil or baking parchment
A small mixing bowl and a whisk
A sharp knife and chopping board

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. Here are a few ideas we enjoy.

Spicy Honey Glazed Salmon: Add 1-2 teaspoons of sriracha or a generous pinch of red chilli flakes to the glaze mixture for a welcome kick of heat that contrasts beautifully with the sweetness.
Lemon and Herb Version: For a brighter, fresher take, increase the lemon juice to 3 tablespoons and add a tablespoon of chopped fresh dill to the glaze.
Different Protein: This glaze works wonderfully on other proteins. Try it with chicken thighs (you’ll need to increase the baking time) or firm white fish like cod or halibut. For a different but equally flavourful chicken dish, you might like our Bang Bang Chicken Thighs.

What to Serve With Honey Glazed Baked Salmon

This versatile dish pairs well with a variety of sides. Here are some of my go-to combinations to make it a complete meal.

Steamed Asparagus or Tenderstem Broccoli: The fresh, green flavour and crisp-tender texture of steamed greens cut through the richness of the salmon and glaze. A simple drizzle of olive oil and a squeeze of lemon is all they need.
Fluffy White Rice or Quinoa: A bed of rice or quinoa is ideal for soaking up any extra delicious glaze that pools on the plate.
Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works beautifully. The acidity complements the fish and balances the sweetness of the honey glaze.

Frequently Asked Questions

Can I make this ahead of time?

While the salmon is best served fresh from the oven, you can absolutely prepare the components in advance. As mentioned in my tips, the glaze can be made and refrigerated for up to 3 days. You can also have your salmon fillets portioned and ready in the fridge, which means the whole dish can be assembled and put in the oven in under 5 minutes.

How do I know when the salmon is perfectly cooked?

The most reliable way is the fork test. A perfectly cooked salmon fillet will be opaque and flake easily when pressed with a fork. If you have a food thermometer, the internal temperature should be around 55-60°C (130-140°F) in the thickest part. Be careful not to overcook it, as it can become dry.

How do I store leftovers?

Allow any leftover salmon to cool completely, then place it in an airtight container and store it in the refrigerator. It will keep well for up to 2 days. You can enjoy it cold, flaked over a salad, or gently reheated. I find a short burst in the microwave on 50% power works well to avoid drying it out.

Can I use something other than soy sauce?

Yes, absolutely. For a gluten-free alternative, tamari is a fantastic substitute that offers a very similar flavour profile. You could also use coconut aminos for a soy-free and slightly sweeter option, though you may want to slightly reduce the amount of honey to compensate.

Should I use salmon with the skin on or off?

This is purely down to personal preference! I often use skin-on fillets because the skin helps protect the flesh from overcooking and becomes wonderfully crisp. If you’re not a fan of fish skin, skinless fillets work just as well in this recipe. Just make sure to grease your baking foil well to prevent sticking.

Honey Glazed Baked Salmon

A quick and delicious recipe for tender, flaky salmon fillets baked in a sweet and savory honey, soy, and ginger glaze. Perfect for a healthy weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Fusion

Calories: 510

Ingredients Method Notes

Ingredients

4 salmon fillets about 170g each, skin-on or skinless
2 tbsp olive oil
Salt and freshly ground black pepper

For the Honey Glaze

80 ml runny honey
60 ml dark soy sauce or tamari for a gluten-free option
2 tbsp fresh lemon juice
3 cloves garlic finely minced
1 tbsp fresh ginger grated

For Garnish (optional)

1 tbsp toasted sesame seeds
2 tbsp fresh parsley or coriander chopped
1 lemon cut into wedges for serving

Method

Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a baking dish or tray with aluminium foil or baking parchment for easier cleanup. Lightly grease the foil.
Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This helps the skin get crispier and allows the glaze to adhere better. Place the fillets in the prepared dish, skin-side down if they have skin. Drizzle with the olive oil and season lightly with salt and pepper.
Make the Glaze: In a small bowl, whisk together the runny honey, dark soy sauce, fresh lemon juice, minced garlic, and grated ginger until well combined. The mixture should be smooth.
First Glaze: Pour about half of the honey glaze mixture over the salmon fillets. Use the back of a spoon or a pastry brush to ensure each fillet is evenly coated.
Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes. The cooking time will vary depending on the thickness of your fillets. The salmon is cooked when it flakes easily with a fork. For a precise check, you can refer to the Food Standards Agency guidance on cooking fish safely.
Final Glaze and Grill: Remove the salmon from the oven and switch the oven setting to grill (broil) on a medium-high heat. Brush the remaining glaze evenly over the top of the fillets.
Caramelise: Place the salmon back in the oven, on an upper rack, and grill for 2-3 minutes. What works best for me is keeping a very close eye on it during this step, as the honey can go from perfectly caramelised to burnt very quickly. You're looking for the glaze to become bubbly and slightly browned at the edges.
Rest and Serve: Carefully remove the dish from the oven. Let the salmon rest for a couple of minutes. Garnish with toasted sesame seeds and fresh parsley, and serve immediately with fresh lemon wedges on the side.

Notes

Serve with steamed rice and roasted asparagus for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I truly hope you and your family enjoy this Honey Glazed Baked Salmon as much as we do. It’s one of those reliable, delicious recipes that never fails to satisfy. If you’re looking for a dessert to follow this meal, something light like my Peach Crumb Cheesecake would be a lovely finish. I’d love to hear how it turns out for you, so please feel free to leave a comment below with your experience!

Happy cooking,
Sophia