Oven-Baked Honey-Glazed Salmon Recipe

This perfectly flavored honey glazed salmon is made with just four basic ingredients and can be cooked on the grill or in the oven. The glaze caramelizes beautifully, creating a sweet-savory crust while keeping the fish tender and flaky inside.

Perfectly Sweet Honey Glazed Salmon with Ginger

Honey glazed salmon is a favorite for good reason. With minimal ingredients—salmon fillets, soy sauce, honey, and freshly grated ginger—you can make a restaurant-quality dinner in under 30 minutes of active cooking time. It works equally well over the summer grill or under a hot broiler in the oven.

Serve this salmon with roasted red potatoes, grilled corn, or a crisp Greek salad to complete the meal.

Why you’ll love it

• High in omega-3s and protein
• Perfectly sweet and savory balance
• Simple four-ingredient glaze
• Flaky, tender texture when cooked right

Featured Ingredients

• Salmon: This recipe uses four 6-oz salmon fillets. You can use one larger fillet if you prefer—adjust cooking time slightly.
• Honey: Adds sticky sweetness and helps create a caramelized finish.
• Soy sauce: Provides salty, savory depth. Use tamari if you need a gluten-free option.
• Fresh ginger: Use freshly grated ginger for bright, aromatic flavor—it’s worth the extra effort.

Can I use one large fillet?

Yes. A single larger fillet will work; just increase the cook time slightly and check the internal temperature to ensure it cooks evenly.

How to Make Honey Glazed Salmon — Two Ways

The glaze is simple and quick: soy sauce, honey, and freshly grated ginger whisked together. Reserve about one-quarter to one-third of the glaze to brush on the fish at the end for a glossy finish.

To Grill

1. Whisk 1/3 cup soy sauce, 1/4 cup honey, and 1/2 teaspoon freshly grated ginger together. Remove 1/4–1/3 of the glaze and set aside.
2. Place fillets in a bag or shallow dish, pour the remaining glaze over them, and marinate in the refrigerator for at least 1 hour (or up to overnight).
3. Preheat the grill to 450°F. Remove salmon from the fridge and let sit at room temperature about 10–15 minutes.
4. Oil or spray the grates, place salmon skin-side down over direct heat, and close the lid. Grill 4 minutes, brush with reserved glaze, close and grill 2 more minutes.
5. Flip fillets and grill an additional 2 minutes or until the internal temperature reaches 140°F. If needed, flip skin-side down and give one-minute increments until done.
6. Remove from the grill and let rest 5 minutes; the temperature will continue to rise to about 145°F. Top with minced green onion and optional sesame seeds.

To Broil (Oven)

1. Prepare the glaze and marinate salmon as above, reserving some glaze.
2. Preheat the oven to high broil. Place marinated fillets on a foil-lined baking sheet.
3. Broil on high for 7 minutes. Remove and brush with reserved glaze, then broil 1 more minute or until the internal temperature reaches 140–145°F.
4. Let rest 5 minutes, then garnish with green onion and sesame seeds if desired.

Top Tips

• Save some glaze: Reserving 1/4–1/3 of the marinade to brush on at the end gives the salmon a sticky, glossy finish.
• Bring salmon to room temp: Let fillets sit about 10 minutes before cooking to help them cook evenly and reduce sticking.
• Cook to 140°F then rest: Remove at 140°F and rest 5 minutes to reach the safe, flaky finish of 145°F.
• Toppings: Finish with minced green onion and optional sesame seeds for crunch and contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat: Gently reheat in the microwave for about 60 seconds or warm in a low oven until heated through, taking care not to dry the fish.

Ingredients (Serves 4)

• 4 — 6 oz salmon fillets
• 1/3 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 1/2 teaspoon fresh grated ginger
• 1/2 cup minced green onion, for serving
• Optional: sesame seeds, for serving

Instructions (Summary)

Pat fillets dry. Whisk soy sauce, honey, and grated ginger, reserve a portion of the glaze, then marinate the salmon for at least one hour. Cook on a preheated 450°F grill or under a hot broiler, brushing with reserved glaze near the end. Cook to an internal temperature of 140°F, rest 5 minutes, garnish and serve.

Nutrition (Per Serving — Approximate)

Calories: 318 kcal; Carbohydrates: 19 g; Protein: 36 g; Fat: 11 g; Fiber: 1 g; Sugar: 18 g.

Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.