Name: Honey Garlic Soy Glazed Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 (6-ounce) salmon fillets, skin on or off; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 1/3 cup honey; 1/4 cup soy sauce; 2 teaspoons fresh lemon juice; 1 teaspoon cornstarch (optional, for thickening); 4 cloves garlic, minced; 1 teaspoon fresh grated ginger (optional); Chopped parsley or green onion, for garnish (optional)

Why You’ll Love Honey Garlic Soy Glazed Salmon Recipe

This dish stands out because it combines minimal ingredients with deep flavor: a sweet‑salty glaze infused with garlic and fresh ginger brings restaurant‑quality salmon to your table with very little fuss. It’s perfect for a busy weeknight but elegant enough to serve to guests. Plus, the marinade doubles as the glaze, meaning fewer dishes and more flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (about 4 fillets, ~6 oz each)
reduced‑sodium soy sauce
honey
sesame oil (or substitute olive oil)
garlic, minced
fresh ginger, minced
optional garnish: chopped green onion and/or sesame seeds

Directions

Preheat your oven to 375 °F (191 °C) and line a baking sheet with foil, parchment paper, or a silicone baking mat.
Place the salmon fillets into a container or zip‑top bag. In a medium bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Pour about half the mixture over the salmon to marinate. Cover and refrigerate for at least 15 minutes and up to 4 hours.
Remove the salmon from marinade and place skin‑side down on the prepared baking sheet. Reserve the remaining marinade.
Bake for 15–20 minutes, or until the thickest part of each fillet reaches an internal temperature of 145 °F (63 °C) and flakes easily with a fork.
Meanwhile, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3–4 minutes, or until slightly thickened.
Once the salmon is cooked, remove from oven and drizzle the thickened glaze over the fillets. Garnish with chopped green onion and/or sesame seeds if desired. Serve immediately.

Servings and timing

Servings: 4 servings
Prep time: 5–10 minutes (plus marinating time)
Marinating time: 15 minutes up to 4 hours
Cook time: 15–20 minutes
Total time: 20–30 minutes minimum, longer with extended marination

Variations

Substitute boneless chicken breasts or thighs for the salmon, adjusting the cook time as needed.
Add chili flakes or a touch of sriracha to the marinade for heat.
Swap sesame oil with olive oil and top with sesame seeds for added texture.
Serve over brown rice, quinoa, or a fresh salad to absorb the glaze.
Reduce the honey slightly for a lighter version and boost garlic or ginger for stronger savory notes.

Storage/Reheating

Storage: Store cooled, cooked salmon in an airtight container in the refrigerator for up to 2–3 days.

Reheating: Reheat gently in a skillet over medium‑low heat with a splash of water or glaze to prevent drying. Alternatively, warm in a 300 °F (150 °C) oven until just heated through. Avoid high heat to preserve texture.

Note: Best enjoyed fresh, though leftovers still taste great when handled gently.

FAQs

What type of salmon should I use?

Any fresh salmon fillets will work. Choose ones of similar thickness for even cooking. Skin‑on or skin‑off is fine—just place skin‑side down on the pan if leaving it on.

Do I have to marinate the salmon?

Yes, marinating helps the flavor soak in and improves how the glaze adheres. A minimum of 15 minutes is required, but up to 4 hours gives deeper flavor.

Can I use frozen salmon?

Yes. Just thaw completely in the fridge before marinating and baking for best results.

How do I know when the salmon is cooked?

It’s done when the thickest part reaches 145 °F (63 °C) and flakes easily with a fork. Avoid overcooking to keep it moist.

Can I use less honey or a different sweetener?

Yes. You can reduce the honey or use maple syrup instead. Just maintain a good balance of sweet and salty flavors.

Is this recipe gluten‑free?

It can be if you use gluten‑free soy sauce or tamari. Always double‑check labels to be sure.

What sides go well with this salmon?

Steamed vegetables like broccoli or green beans, roasted asparagus, rice, quinoa, or a fresh salad all make great accompaniments.

How do I make the glaze thicker?

Simmer the reserved marinade until it coats the back of a spoon. You can also briefly broil the salmon at the end for extra caramelization—just don’t let it burn.

Can I prepare any parts ahead of time?

Yes. You can mix the marinade a few hours ahead and refrigerate it. Then marinate and cook the salmon when ready.

Can I freeze leftovers?

Cooked salmon can be frozen for up to 2 months. Thaw in the refrigerator and reheat gently to preserve texture.

Conclusion

This honey garlic soy glazed salmon is everything a home cook wants in a weeknight meal: simple, quick, and full of bold, balanced flavor. The glaze turns everyday ingredients into something special, and the oven does most of the work. Add your favorite sides and enjoy a dish that’s bound to become a repeat favorite.