Name: Baked Salmon with Honey Soy Glaze Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets, 6 ounces each, skin on; 1 ½ tablespoons low sodium soy sauce; 1 tablespoon olive oil; 1 tablespoon honey; 1 ½ teaspoons Dijon mustard; 2 cloves garlic, minced

There’s nothing quite like the sweet and savory harmony of this Baked Salmon with Honey Soy Glaze Recipe. The moment this glaze caramelizes in the oven, your kitchen fills with the most inviting aroma, making it hard to wait for dinner. Trust me, it’s a game-changer worth trying soon.

The image shows four rectangular pieces of cooked salmon placed side by side in a clear glass baking dish, lined with light brown parchment paper. Each salmon piece is coated with a thick, shiny dark orange-brown sauce that looks sticky and has small bits of garlic or spices on the surface. Garnishes of finely chopped fresh green herbs are sprinkled on top of each piece, adding contrast to the warm tones of the salmon and sauce. The baking dish is resting on a surface with a white marbled texture, and the sauce has slightly pooled around the salmon inside the parchment paper, showing a glossy finish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Salmon with Honey Soy Glaze Recipe
Top Tip

Why You'll Love This Recipe

I can't tell you how many times this baked salmon with honey soy glaze recipe has saved me on busy weeknights. It’s incredibly simple yet feels special enough for guests. The balance between sweet honey and salty soy is just perfection on flaky, tender salmon.

Effortless Flavor Boost: The glaze takes just minutes to mix but transforms ordinary salmon into something extraordinary.
Healthy & Balanced: Salmon is packed with omega-3s and protein, and the glaze adds flavor without overpowering its natural richness.
Flexible Cooking Time: You can easily adjust how long to bake for your perfect doneness, whether you like it medium-rare or fully cooked.
Easy Cleanup: Using parchment paper or foil means this recipe helps keep your kitchen fuss-free.

Ingredients & Why They Work

Each ingredient here plays a simple but crucial role. The honey rounds out the salty punch of soy sauce, while garlic and Dijon mustard add layers of punchy, savory notes. Plus, olive oil keeps everything moist and helps that glaze stick beautifully to the salmon.

Flat lay of four fresh salmon fillets with skin on, a small white bowl of low sodium soy sauce, a small white bowl of golden olive oil, a small white bowl of amber honey, a small white bowl of creamy Dijon mustard, two whole uncracked garlic bulbs with a few peeled cloves nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: Look for fresh, skin-on fillets—the skin crisps up nicely and helps keep the fish juicy.
Low sodium soy sauce: Using low sodium keeps the glaze balanced and prevents it from being too salty.
Olive oil: Adds moisture and richness without overpowering the glaze’s bright flavors.
Honey: The natural sweetness that caramelizes beautifully in the oven for that irresistible glaze.
Dijon mustard: Adds a subtle tang and depth, elevating the glaze from simple to sophisticated.
Garlic: Use fresh minced garlic for the best punch; it complements the glaze perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Baked Salmon with Honey Soy Glaze Recipe is how easy it is to tweak. I often swap out Dijon mustard for whole grain mustard if I want a bit more texture, or I’ll add a pinch of red pepper flakes to bring a gentle heat. You can absolutely personalize it!

Variation: Sometimes I sprinkle sliced green onions and sesame seeds on top right before serving—adds a fresh crunch and a touch of Asian flair.
Dietary tweak: If you want to keep it paleo-friendly, just make sure your honey is raw and unfiltered, and the soy sauce is tamari for gluten-free.
Seasonal changes: Adding thinly sliced ginger or orange zest to the glaze can give a fresh twist depending on the season.

Step-by-Step: How I Make Baked Salmon with Honey Soy Glaze Recipe

A white plate on a white marbled surface holds a piece of cooked salmon with a shiny orange glaze and small green herb pieces on top. The salmon is partly sliced into several thick layers showing its soft, light pink inside. Next to the salmon is a pile of bright green broccoli florets, tightly clustered and textured. A silver fork is placed under some salmon pieces, lifting them slightly. Tiny drops of sauce and black pepper specks are scattered on the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring Your Salmon to Room Temperature

This is a simple but crucial first step I never skip. Taking the salmon out of the fridge about 15–20 minutes before you bake ensures it cooks evenly. I usually place it on the counter while mixing the glaze to save time. Cold salmon straight from the fridge can cook unevenly and might dry out.

Step 2: Whisk Together the Glaze

In a small bowl, I mix low sodium soy sauce, olive oil, honey, Dijon mustard, and freshly minced garlic. Whisk it until glossy and well combined. This is where the magic happens—each ingredient brings harmony to the glaze's flavor.

Step 3: Prep Your Baking Dish

I line my 9×13-inch baking dish with parchment paper. This step is a lifesaver because it prevents sticking and makes cleanup super easy—trust me, who wants to scrub sticky glaze off a dish after a busy day?

Step 4: Brush Half the Glaze on the Salmon

Place the salmon fillets skin-side down in the dish. I like to reserve half the glaze separately because I brush the remaining half on top of the fillets before baking. Make sure every fillet gets an even coating—that syrupy layer is what locks in flavor and moisture.

Step 5: Bake and Glaze Again

Bake the salmon at 400°F for 12 minutes. Then, pull it out and brush on the remaining glaze. This second coating helps create that beautiful caramelized finish. Pop it back in the oven for another 2 to 8 minutes, checking for doneness. Thicker fillets need more time, so keep an eye out—the salmon should flake easily with a fork when done.

Top Tip

I learned from experience that watching your salmon closely during that last few minutes of baking makes all the difference. Salmon is forgiving, but it can quickly go from perfectly flaky to dry if left too long.

Creative Ways to Present

For special occasions, I like serving the salmon atop a bed of lightly dressed baby spinach or arugula—gives a beautiful pop of green and a slight pepperiness that contrasts nicely. You can plate each fillet with a drizzle of extra glaze and a lemon wedge on the side to make it look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover salmon in an airtight container in the fridge and enjoy it within two days. To keep the glaze’s flavor and moisture, I usually separate the salmon from any excess liquid that collects in the container—this helps prevent it from getting soggy.

Freezing

You can freeze leftover cooked salmon wrapped tightly in plastic wrap then foil, or in a freezer safe container. When freezing, try to consume within 1-2 months for best texture. Just make sure to thaw overnight in the fridge before reheating gently.

Reheating

Reheating gently is key. I like to warm it in a preheated oven at 275°F for about 10 minutes, covered loosely with foil to keep moisture in. Microwaving on low power works if you’re in a rush, but I find the oven method keeps the salmon flaky and tender without drying it out.

Frequently Asked Questions:

Can I use frozen salmon for this Baked Salmon with Honey Soy Glaze Recipe?

Yes! Just make sure to thaw the salmon completely in the refrigerator before baking to ensure even cooking and the best texture.

What if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or whole grain mustard—both add tanginess, but Dijon offers a smoother texture and slightly milder flavor.

Is it necessary to brush the glaze twice?

Brushing the glaze twice enhances the flavor and creates a glossy, caramelized finish that you won’t get if you add it only once. It’s a small extra step that really makes a difference.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily when tested with a fork. If you have a food thermometer, an internal temperature of 125-130°F is ideal for tender, moist salmon. The FDA recommends 145°F, but many prefer it slightly less cooked for better texture.

Final Thoughts

Honestly, this Baked Salmon with Honey Soy Glaze Recipe feels like the easiest way to impress at dinner time without spending hours in the kitchen. Every time I make it, friends ask for the recipe because it tastes so much like a restaurant dish. Give it a try—you’ll love how simple it is to make salmon taste spectacular.