Your body will thank you for this double dose: delicious AND healthy Honey Glazed Salmon
Salmon is like that person you know who is good-looking AND genuinely nice. Sometimes you really can have the whole package! Salmon is heart-healthy, high in all the good fats we need for brain health, and of course a great source of protein. But it doesn’t stop there. The taste is amazing as well – with a tender flaky texture and rich flavor that complements any number of flavor profiles: citrus, honey, maple, nuts, miso, balsamic vinegar…the possibilities are endless. With this Honey Glazed Salmon, I can enjoy restaurant-quality baked fish at home any time I want.
Making this salmon at home is totally doable, as there is not much to fuss over and the in-oven time means I can whip up a side while it bakes. While salmon seasoned with just olive oil, salt is delicious, this honey glaze with Asian accents creates a perfect sweet/salty upgrade. The glaze that you apply several times bakes in multiple layers of that flavor to your fish fillets so that it’s not just a casual sauce thrown on as an afterthought. Your taste buds will dance with the baked-in sweetness with hints of acidity and aromatics. And you’ll feel satisfied after such a filling, healthy main dish! Win-win.
Can I Eat Salmon Skin?
In the instructions below, you will notice that you leave the skin on the salmon fillets while baking. So do you take the skin off before eating, or is the skin edible, like in fried chicken? It depends. The short answer is yes, it’s edible and can be quite tasty. The skin, when cooked, has a salty, crispy taste and contains all of the nutritional benefits of the salmon fillet itself. However, whether you eat it or not depends on the salmon’s source. Skin from farm-raised salmon can possibly contain harmful toxins, depending on the environment. The skin retains more of any bad stuff in the water or area, so be aware. Wild-caught is best if you are eating the skin. Of course, if the skin is unappealing to you, no worries! Simply follow the recipe below and once the fish is cooked, slide a thin knife or spatula in between the skin and fillet – the skin will come right off, and you can discard before serving.
FAQs & Tips
How to Make Ahead and Store?
To save prep time when you make Honey Glazed Salmon, you can assemble and cook the glaze, then store in the fridge overnight. For leftovers, you can store them in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers for up to 4-6 weeks. When reheating leftovers, reheat gently either on the stovetop over low heat or in the microwave, on reduced power.
What kind of salmon should I use?
Standing at any seafood counter at your typical grocery, you can quickly get overwhelmed by the salmon choices! And then there’s the freezer section. Yikes. Chinook, Coho, Atlantic, Sockeye…then there is farm-raised vs. wild-caught. Any of these will work for Honey Glazed Salmon. For a nice middle of the road flavor, go with Atlantic wild-caught. Fresh or frozen.
How hot should my stovetop burner be for the glaze?
Because of the high sugar content of the glaze, it can burn easily. Start off with your burner set to med-high and watch closely. Once it begins to bubble, turn the burner down to low and stir occasionally. You want the consistency of syrup. It’s not rocket science but does require an eye on the stove!
Basting: isn’t that just for turkeys?
While you may associate basting (think “turkey baster” tool) with Thanksgiving, basting is actually a process used in many types of cooking! In this recipe, just use a basting brush (or a large spoon if you don’t have a brush) to “paint” the fish as it cooks. Per the instructions, you do this more than once to build layers of flavor and seal in the natural moisture of the salmon.
I don’t have rice wine vinegar – what should I use instead?
Rice wine vinegar (or sometimes just called rice vinegar) has a delicate, less acidic taste than distilled white vinegar. If you don’t have any of the rice variety, use an equal amount of white wine vinegar or even apple cider vinegar.
Serving Suggestions
I love Honey Glazed Salmon with a simple bowl of white rice and a couple of lemon slices (see pic!). You can easily add steamed green veggies and have a substantial, healthy meal. If you want to try some other sides, you can try our Delicious Diced Potatoes or Grilled Asparagus, both of which keep your oven free for the salmon. For another option, try this Honey Glazed Salmon on top of your favorite big salad – it’s an amazing protein and flavor boost to any number of entree salads!
Honey Glazed Salmon
Ingredients
- 1/4 cup honey
- 3 cloves minced garlic about 1 tablespoon
- 1 1/2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 6- ounce skin-on salmon fillets
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- Squeeze fresh lime juice or lemon juice
- Chopped fresh cilantro or green onion
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Line a baking dish with parchment (you will thank me when cleaning-up).
- Combine honey, garlic, soy sauce, vinegar, and red pepper in a saucepan. Simmer until thickened, then cool slightly.
- Dry the fillets with paper towels and arrange in the baking dish.
- Brush salmon with olive oil and sprinkle with salt.
- Pour the prepared glaze over the salmon. Spoon extra from the dish back on top.
- Cook the salmon for 7 minutes, baste with more glaze, then finish baking until done (another 7 to 9 minutes, your salmon should flake).
- Add lime juice, cilantro, and serve over rice.
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