Best Honey Garlic Baked Salmon Recipes

HONEY GARLIC SALMON

Steps:

• Place a rack in the center of your oven and preheat the oven to 450 degrees F.
• Let the salmon rest at room temperature for 10 minutes. With paper towels, pat it dry on both sides.
• In a small mixing bowl or liquid measuring cup, whisk together the honey, hot water, lemon juice, garlic, smoked paprika, ¼ teaspoon salt, and cayenne pepper. Keep near the stove.
• Heat an ovenproof skillet (cast iron is ideal) just large enough to hold the salmon comfortably over medium high-you don't want the salmon to overlap, but you also don't want there to be too much extra room around the salmon or the sauce may burn.
• Sprinkle the salmon with ½ teaspoon salt and 1/4 teaspoon black pepper (wait to season the fish until just before adding it to the pan).
• Once the skillet is hot, add the olive oil. Swirl to coat the pan, then add the salmon, skin-side up/flesh side down. When lowering the fish into the pan, move it in a direction away from you so that you aren't splattered with oil. Sprinkle the skin side of the fish with a generous pinch of additional salt.
• Cook the salmon for 4 minutes without disturbing it, until it is browned and releases easily from the pan. With a thin spatula (a fish spatula is perfect), carefully turn over each fillet. Turn off the heat.
• Pour the honey mixture over the salmon fillets. With a spoon, baste the top of the fish with the sauce for 1 minute.
• Transfer the skillet to the oven. Bake until the salmon flakes easily with a fork, about 4 to 5 more minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees F, I remove the salmon to a plate then cover it and let it rest a few minutes so the carryover cooking finishes the job).
• Sprinkle the salmon with parsley or green onion and squeeze additional lemon over the top if you like. Enjoy hot with more pan sauce spooned over the top.

HONEY GLAZED SALMON

Steps:

• Let salmon rest at room temperature for 15-20 minutes. While they're resting, preheat oven to 450°F and line a medium baking pan with foil or prep an oven safe cast iron pan and set aside.
• Next, prep the marinade. In a small bowl, whisk together the honey, coconut aminos (or soy sauce), garlic and lime juice. Set aside.
• After resting, pat salmon dry with a paper towel and place skin-side down on prepared baking sheet or pan and season with salt and pepper. Coat each salmon filet with the prepared glaze, leaving some left to drizzle after baking.
• Bake in the pre-heated oven for 15-18 minutes or until the center of the thickest filet reads 135-140°F. Turn the oven to broil and broil for 2-3 minutes or until the salmon gets a little crispy on top.
• Remove from the oven and serve warm. Drizzle salmon with additional sauce and sprinkle with green onion if desired. Serve with veggies and rice.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.