Baked Salmon Honey Garlic Sauce (Printable Version)
Enjoy tender salmon fillets, perfectly baked and coated in a sweet, savory honey garlic glaze. A delightful, easy main.
# What You'll Need:
→ Salmon
01 - 4 (6 oz) skinless salmon fillets
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Honey Garlic Sauce
05 - ¼ cup honey
06 - 3 tablespoons soy sauce
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place them on the prepared baking sheet. Drizzle with olive oil, then season evenly with salt and black pepper.
03 - In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, fresh lemon juice, and crushed red pepper flakes (if using) until well combined.
04 - Spoon half of the prepared sauce mixture evenly over the seasoned salmon fillets, ensuring to reserve the remaining half for later use.
05 - Bake the salmon for 12 to 15 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork.
06 - While the salmon bakes, pour the reserved sauce into a small saucepan. Bring to a gentle simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until the sauce slightly thickens.
07 - Remove the baked salmon from the oven. Brush or spoon the thickened sauce generously over each fillet. Garnish with chopped fresh parsley and serve immediately with lemon wedges.
# Expert Advice:
01 -
- You'll feel like a culinary wizard, even if you only have 25 minutes to spare!
- It's that perfect balance of sweet, savory, and a little tang that makes everyone ask for the recipe.
02 -
- Overcooked salmon is a sad salmon; pull it from the oven as soon as it flakes, even if it looks slightly underdone in the center, carryover cooking will finish the job.
- Always, always pat your salmon dry before seasoning; it makes a huge difference in achieving that lovely texture.
03 -
- For maximum flavor penetration, try marinating the salmon in half of the sauce for at least 20 minutes (or up to an hour) in the fridge before baking.
- Invest in an instant-read thermometer; salmon is perfectly cooked at an internal temperature of 145°F (63°C), ensuring it's juicy and never dry.