Honey Soy Glazed Salmon
Quick and easy honey soy glazed salmon that's perfect for weeknight dinners and small gatherings, featuring a sweet and savory marinade that delivers moist, flavorful results.
Ingredients
For the marinade
- 1 cup 1/4 cup olive oil Substitute avocado oil if desired.
- 1/4 cup 1/4 cup honey Sub maple syrup for a different flavor.
- 2 tablespoons 2 tablespoons soy sauce Use low-sodium or tamari for gluten-free.
- 2 tablespoons 2 tablespoons Dijon mustard Adds tang; plain mustard or whole grain works.
- 2 cloves 2 cloves garlic, minced Or 1/2 teaspoon garlic powder if in a pinch.
- 1 teaspoon 1 teaspoon paprika Smoked paprika for added depth.
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1 tablespoon 1 tablespoon fresh lemon juice Brightens the glaze.
For the salmon
- 4 pieces 4 salmon fillets (about 6 oz each), skin-on recommended. Skinless can be used if preferred.
- to taste Fresh parsley, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with foil for easier cleanup.
- Whisk together the marinade ingredients: olive oil, honey, soy sauce, Dijon mustard, minced garlic, paprika, salt, pepper, and lemon juice in a small bowl until smooth.
- Place the salmon fillets skin-side down in the prepared baking dish. Pour the marinade over the fillets, ensuring all are coated. Let them sit for 10–15 minutes at room temperature to absorb flavor.
Cooking
- Bake the salmon for 20–25 minutes, depending on thickness, until it flakes easily with a fork and reaches about 145°F (63°C) at the thickest point.
- For a caramelized top, broil for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let the fillets rest for 3–5 minutes. Garnish with chopped fresh parsley and serve.
Notes
Store cooled salmon in an airtight container for up to 3 days in the refrigerator. For freezing, place portions in freezer-safe containers or vacuum bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating. To reheat gently, cover with foil and warm in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts at medium power.