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I can't tell you how many dry salmon dinners I suffered through before discovering this honey glazed version. Now my family fights over the last piece. The sweet garlicky crust gets all caramelized while the salmon stays perfectly tender inside. Best part? It only takes 20 minutes from start to finish.
The Magic Combo
The secret's in that honey glaze. It brings together sweet sticky honey tangy soy sauce and fresh garlic in the most amazing way. The butter adds richness while keeping everything moist. Even my friends who say they don't like fish come back for seconds when I make this.
Ingredients You'll Need
- Salmon Fillets: 4 pieces, skin-on for added moisture.
- Honey: 3 tablespoons, regular or raw honey works well.
- Soy Sauce: 2 tablespoons, use low sodium if preferred.
- Garlic: 3 cloves, freshly minced for bold flavor.
- Butter: 2 tablespoons, unsalted for better control over seasoning.
- Salt & Pepper: To taste, for seasoning the salmon.
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Step-by-Step Instructions
- Prepare Your Oven
- Preheat the oven to 425°F (220°C). Line a baking pan with foil for easy cleanup.
- Make the Glaze
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 3 tablespoons of honey, 2 tablespoons of soy sauce, and 3 minced garlic cloves. Cook until the mixture bubbles and thickens slightly, about 2 minutes.
- Season the Salmon
- Place the salmon fillets on the prepared pan, skin-side down. Sprinkle with salt and pepper, then pour the glaze evenly over each fillet.
- Bake the Salmon
- Transfer the pan to the oven and bake for 12-14 minutes, or until the salmon flakes easily with a fork but remains moist. Spoon additional glaze from the pan over the salmon before serving.
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My Secret Tips
Leave that skin on it keeps the salmon super juicy while cooking. Watch it like a hawk in those last few minutes nobody likes overcooked fish. I always save some extra glaze to spoon over just before serving makes it look fancy and tastes amazing.
Other Ways to Cook It
I usually make this in the oven but it works great in a skillet too. Just cook skin side down for 4 minutes flip add the glaze and cook 3 more minutes. For summer BBQs try it on the grill just keep brushing that glaze on to lock in the moisture.
Saving Leftovers
Pop any extras in the fridge they'll keep for 3 days. When reheating go low and slow whether you use the oven or microwave to keep it moist. The leftovers are amazing flaked over a salad or tossed with pasta for lunch the next day.
Quick Fixes
If your glaze starts getting too dark just move the pan to a lower rack. Finding it too salty? Grab low sodium soy sauce next time. That honey glaze is super forgiving so keep some extra handy just in case you need more moisture.
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Frequently Asked Questions
- → How do I know when the salmon is done?
The salmon should flake easily with a fork when done. For food safety, the internal temperature should reach 145°F at the thickest part of the fillet.
- → Why use fresh garlic instead of pre-minced?
Fresh garlic provides better flavor and doesn't burn as quickly as pre-minced garlic. It also creates a more aromatic and flavorful glaze for the salmon.
- → Can I make this recipe gluten-free?
Yes, simply substitute the soy sauce with tamari or gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
- → What sides go well with honey glazed salmon?
This salmon pairs beautifully with rice, roasted vegetables, or a fresh salad. The honey garlic sauce also tastes great drizzled over the sides.
- → Can I make the glaze ahead of time?
Yes, you can prepare the glaze up to 2 days ahead and store it in the refrigerator. Just reheat gently before using and stir well to recombine ingredients.