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Honey Garlic Butter Baked Salmon Recipe

Honey Garlic Butter Baked Salmon - Simple, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Salmon: 1 to 1.5 pounds salmon fillet, skin-on preferred, pin bones removed.
  • Unsalted butter: 4 tablespoons, melted.
  • Honey: 3 tablespoons.
  • Garlic: 3–4 cloves, finely minced or grated.
  • Lemon: 1 lemon (zest and 2 tablespoons juice), plus extra wedges for serving.
  • Soy sauce or tamari: 1 tablespoon, for depth and balance.
  • Dijon mustard: 1 teaspoon, for a subtle tang and emulsification.
  • Salt and black pepper: To season the fish and sauce.
  • Red pepper flakes: A pinch, optional, for gentle heat.
  • Fresh parsley or chives: 2 tablespoons, chopped, for garnish.
  • Olive oil: 1 teaspoon, to lightly oil the foil or pan.

Instructions
 

  • Prep the pan and oven: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and lightly oil it to keep the skin from sticking.
  • Pat the salmon dry: Use paper towels to remove surface moisture. This helps the sauce cling and encourages light caramelization. Place the salmon skin-side down on the prepared pan.
  • Season the fish: Sprinkle the top with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If your fillet is very thick, season a bit more, especially near the center.
  • Make the honey garlic butter: In a small bowl, whisk melted butter, honey, minced garlic, lemon zest, lemon juice, soy sauce, and Dijon. Add a pinch of red pepper flakes if you like heat. Taste; adjust salt or lemon as needed.
  • Sauce the salmon: Spoon about two-thirds of the sauce over the fillet, spreading it evenly. Reserve the rest for finishing after baking.
  • Bake: Place the pan on the center rack. Bake 10–14 minutes, depending on thickness. Aim for medium, with the thickest part just turning opaque and flaking easily.
  • Optional broil for color: For caramelized edges, switch to broil for 1–2 minutes at the end. Keep a close eye on it so the honey doesn’t burn.
  • Rest and finish: Let the salmon rest 3 minutes. Spoon the remaining sauce over the top. Shower with chopped parsley or chives.
  • Serve: Add lemon wedges on the side. Pair with steamed rice, roasted potatoes, or a crisp green salad.