Honey Garlic Salmon Glaze (Printable Version)

Salmon fillets baked with a sweet honey garlic glaze and a hint of lemon for a flavorful meal.

# What You'll Need:

01 - 4 skin-on salmon fillets, 6 oz each

02 - 3 tablespoons honey

03 - 3 tablespoons low-sodium soy sauce

04 - 3 large garlic cloves, minced

05 - 2 tablespoons fresh lemon juice

06 - 2 tablespoons olive oil

07 - ½ teaspoon freshly ground black pepper

08 - 1 tablespoon chopped fresh parsley

09 - Lemon wedges for serving

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, and black pepper in a small bowl.

03 - Place salmon fillets skin side down on the prepared baking sheet.

04 - Brush or spoon the honey garlic mixture evenly over each fillet, reserving 2 tablespoons for basting.

05 - Bake for 12 to 15 minutes until salmon flakes easily with a fork.

06 - Midway through baking, baste fillets with the reserved sauce for enhanced flavor.

07 - Remove from oven, let rest for 2 minutes, then garnish with parsley and serve with lemon wedges.

01 -

It's ready in just 25 minutes, making it perfect for those nights when you want something restaurant-quality but don't have hours to spend
The honey garlic sauce does all the heavy lifting, creating that beautiful glossy finish that looks like you've been cooking all day
Salmon is packed with omega-3s, so you're nourishing yourself while treating your taste buds to something genuinely delicious

02 -

Don't skip the basting step halfway through. I learned this the hard way when I rushed through it once, and the top got dry while the inside was still cooking. That basting is what gives you that caramelized, glossy finish that makes people think you went to culinary school
The moment your salmon flakes easily with a fork, it's done. More than that and you've crossed from tender to tough. Watch it carefully the first time, and you'll develop an instinct for it

03 -

The quality of your salmon makes all the difference. If you can get it from a good fishmonger and can smell the sea breeze instead of something fishy, that's the salmon to choose
Bring your salmon to room temperature for about 10 minutes before cooking. It cooks more evenly and stays more tender than fish straight from the fridge