Honey Glazed Salmon
Sheet-pan roasted salmon gets lacquered with a glossy honey–garlic–soy glaze and a kiss of broiler char. Bright lemon and a hint of heat balance the sweet, savory finish.
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Servings:
Ingredients
Salmon & Seasoning
- 4 salmon fillets (5–7 oz each)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- lemon wedges
Honey-Garlic Glaze
- 1/3 cup honey
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon finely grated lemon zest
- 1 tablespoon unsalted butter
Instructions
Preparation Steps
- Set an oven rack to the upper-middle position and heat the oven to 425°F. Line a rimmed sheet pan with foil and lightly oil it.
- Pat the salmon very dry. Brush all over with olive oil, then season evenly with kosher salt, black pepper, and smoked paprika. Arrange skin-side down on the prepared pan.
- Roast the salmon for 8–10 minutes (thicker fillets may need up to 12), until the flesh is mostly opaque but still slightly translucent in the very center.
- While the salmon roasts, make the glaze: In a small saucepan combine honey, soy sauce, lemon juice, Dijon, garlic, red pepper flakes, and lemon zest. Bring to a gentle simmer over medium heat and cook 3–5 minutes, stirring, until syrupy and reduced by about one-third. Remove from heat and whisk in the butter until glossy.
- Spoon or brush about half the glaze over the salmon. Switch the oven to broil (high) and broil 1–2 minutes, watching closely, until the glaze bubbles and the edges pick up a light char.
- Brush with the remaining glaze and rest 2 minutes on the pan. Serve with lemon wedges.
Notes
Tip: If your salmon fillets taper, fold the thin tail end under so everything cooks at the same pace. Warm honey briefly (10–15 seconds) so it blends quickly into the glaze.
This recipe is an original creation inspired by classic Honey Glazed Salmon flavors. All ingredient ratios and instructions are independently developed.