American
Honey Garlic Salmon
Salmon fillets roasted with a honey, soy, and garlic glaze until the thickest part reaches 145°F. The extra sauce simmers for a minute so it clings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- 145°F in the thickest part is the doneness to use.
- Honey burns if it sits under a broiler too long. The oven bake is more forgiving.
- A short simmer thickens the leftover glaze.
- It is a weeknight fish, not a project.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F. Line a sheet pan. Pat the salmon dry and season it with salt and pepper.
- 2
Stir the honey, soy sauce, garlic, melted butter, and rice vinegar.
- 3
Set the salmon on the pan and spoon half the sauce over it.
- 4
Bake 12 to 15 minutes, until the thickest part reaches 145°F and the fish flakes.
- 5
Simmer the remaining sauce in a small pan for about 1 minute, until it thickens slightly. Spoon it over the salmon. Finish with green onion and sesame seeds.
Pro tips
- Pull the salmon when the center just hits 145°F. It keeps cooking on the pan.
- If the glaze tastes too salty, the soy was a concentrated one. Add a spoon of water to the simmering sauce.
- Skin-on fillets hold together better. Serve skin side down.
Easy substitutions
- salmon
- steelhead trout
- soy sauce
- tamari
Storage and reheating
Storage
Refrigerate leftovers up to 3 days.
Reheating
Warm covered at 300°F until just hot, about 10 minutes. High heat dries it out.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 34 g
- Carbs
- 18 g
- Fat
- 20 g
- Fiber
- 0 g
Moderate · Oven, Stovetop · High Protein
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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