This Honey Garlic Soy Glazed Salmon is a wholesome, quick dinner that feels as indulgent as it is nourishing. I marinate salmon fillets in a salty-sweet blend of honey, soy sauce, sesame oil, garlic, and fresh ginger, then bake them until tender and flaky. While the salmon cooks, I reduce the leftover marinade into a rich glaze that I drizzle over the top just before serving. It’s simple to prepare, deeply flavorful, and perfect for both weeknight meals and dinner guests.

Why You’ll Love This Recipe

I love how this recipe balances flavor, convenience, and nutrition. It only takes about 35 minutes from start to finish, and the ingredients are all ones I usually have in my kitchen. The glaze is bold and sticky, caramelizing beautifully as it bakes. I can serve it with rice, noodles, or vegetables, and it’s easy to scale up or down depending on how many I’m feeding. Whether I’m cooking for my family or just myself, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 Salmon Fillets – Each should be about 6 ounces. I choose fillets with even thickness so they cook evenly.

• 1/3 Cup Reduced Sodium Soy Sauce – This adds the salty, umami base for the glaze. I sometimes use regular soy sauce if that’s all I have.

• 1/3 Cup Honey – The sweetness balances the saltiness and helps the glaze caramelize.

• 1 Tablespoon Sesame Oil – I use this for its toasty flavor and to help the marinade cling to the fish. Olive oil works as a substitute.

• 3 Garlic Cloves, Minced – I love using fresh garlic for its bold flavor, but jarred garlic works too.

• 1 Teaspoon Fresh Ginger, Peeled And Minced – Ginger brings a fresh, warm, slightly spicy note that elevates the glaze.

• Optional Garnishes – I like to top the cooked salmon with chopped green onions or sesame seeds for a little texture and color.

Directions

I start by placing the salmon fillets into a shallow dish or a zip-top plastic bag. In a medium bowl, I whisk together the soy sauce, honey, sesame oil, garlic, and ginger until everything is combined.

Next, I pour about half of the marinade over the salmon, turning the fillets to coat them evenly. I seal the bag or cover the dish and refrigerate it for at least 15 minutes—longer if I have time, up to 4 hours.

While the salmon marinates, I preheat the oven to 375°F (191°C) and line a baking sheet with parchment paper or foil.

Once marinated, I place the salmon fillets skin-side down on the prepared baking sheet. I keep the remaining unused marinade to make the glaze.

I bake the salmon for 15 to 20 minutes, depending on the thickness. For extra caramelization, I sometimes turn the oven to broil for the last minute or two.

While the salmon bakes, I pour the remaining marinade into a small saucepan and bring it to a boil over medium-high heat. I reduce the heat and let it simmer for 3 to 4 minutes until it thickens into a glaze. I stir frequently to keep it from burning.

Once the salmon is done, I remove it from the oven and immediately drizzle the thickened glaze over each fillet. I garnish with chopped green onions or sesame seeds, and serve it hot with a side of rice and vegetables.

Servings And Timing

This recipe makes 4 servings. It takes 15 minutes to prep and marinate and about 20 minutes to cook, for a total time of around 35 minutes. I make sure the internal temperature of the salmon reaches 145°F (63°C) and flakes easily with a fork before serving.

Variations

Sometimes I substitute chicken breasts or thighs for the salmon. When I do, I marinate the chicken for about an hour and bake it until fully cooked through—usually 25 to 30 minutes depending on thickness.

I’ve also used this glaze as a stir-fry sauce or drizzled over roasted vegetables. If I want a little heat, I stir in a pinch of red pepper flakes or a small spoonful of chili paste to the marinade.

For a citrus twist, I occasionally add a splash of orange or lime juice to the marinade.

Storage/Reheating

Leftover salmon keeps well in the refrigerator for 2 to 3 days. I store it in an airtight container and reheat it gently in the microwave or in a skillet over low heat.

To keep it moist, I like to spoon a little leftover glaze over the salmon before reheating. It also tastes great cold, flaked over a salad or rice bowl the next day.

FAQs

Can I Use Frozen Salmon?

Yes, I use frozen salmon often. I just make sure it’s completely thawed before marinating so it absorbs the flavors evenly and bakes properly.

What Should I Serve With This Salmon?

I usually serve it with steamed broccoli and brown rice. The glaze is perfect over both. Sometimes I switch it up with quinoa, soba noodles, or sautéed bok choy.

Can I Make The Glaze Ahead Of Time?

Yes, I sometimes make the glaze a day in advance and store it in the fridge. I reheat it gently on the stove just before serving.

Is This Recipe Gluten-Free?

If I use tamari or certified gluten-free soy sauce, this dish is naturally gluten-free. I always double-check labels just to be safe.

Can I Grill The Salmon Instead Of Baking It?

Yes, this recipe works on the grill too. I preheat the grill to medium heat and cook the marinated salmon for about 4 to 5 minutes per side, brushing with the glaze during the last few minutes.

Conclusion

This Honey Garlic Soy Glazed Salmon has earned a regular spot in my dinner rotation. It’s fast, flavorful, and easy to adapt. Whether I’m short on time or just craving something savory and satisfying, this recipe always hits the mark. The glaze alone is worth making again and again.