There's something incredibly satisfying about the rich, flaky texture of salmon paired with a tantalizingly sweet and savory sauce. This Baked Salmon with Honey Soy Glaze Recipe hits those notes perfectly, making it a go-to dish when I want something delicious with minimal fuss.

Four long rectangular pieces of cooked salmon with a shiny, thick, brown sauce covering all around them, placed side by side in a clear glass rectangular dish lined with light brown parchment paper. Small green herb bits are sprinkled on top of the salmon. The sauce has a slightly sticky texture with visible bits of garlic or seeds. The dish is set on a white marbled surface. 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
How to Serve Baked Salmon with Honey Soy Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Salmon with Honey Soy Glaze Recipe

Why You'll Love This Recipe

Every time I make this baked salmon with honey soy glaze recipe, it feels like a little gourmet moment right in my own kitchen. The balance between sweet honey and salty soy sauce is just unbeatable, making it something I keep coming back to.

Effortless Flavor Boost: The honey soy glaze instantly transforms simple salmon into a restaurant-worthy dish without any extra stress.
Quick and Easy: This recipe takes about 30 minutes from start to finish, perfect for weeknight dinners or last-minute meals.
Versatile and Adaptable: You can easily swap ingredients or add your favorite spices to customize the flavor to your liking.
Healthy and Wholesome: Packed with protein and omega-3s, it’s a nutritious option that tastes indulgent without being heavy.

Ingredients & Why They Work

Let’s talk ingredients — each one plays a big role in creating that perfect harmony of flavors that makes this baked salmon with honey soy glaze recipe stand out. Picking fresh salmon and quality pantry staples really sets the foundation.

Flat lay of four fresh salmon fillets with skin on arranged in a square, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of rich amber honey, a small white ceramic bowl of dark brown low sodium soy sauce, a small white ceramic bowl of smooth pale yellow Dijon mustard, two whole garlic bulbs and two peeled garlic cloves, all placed 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: Fresh, skin-on fillets hold moisture better during baking and give you that crispy skin if you want it.
Low sodium soy sauce: Keeps the glaze balanced and prevents it from being overwhelmingly salty.
Olive oil: Adds healthy fats and helps the glaze stick and caramelize beautifully on the fish.
Honey: Provides a natural sweetness that pairs wonderfully with the soy sauce’s umami.
Dijon mustard: Brings a subtle tang and depth of flavor that rounds out the glaze.
Garlic: Minced for aroma and a mild pungency that complements the sweetness and saltiness 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

I love how adaptable this baked salmon with honey soy glaze recipe is—sometimes I switch up the glaze or add an extra seasoning layer. It’s all about making the dish your own and keeping it fresh every time you make it.

Variation: Once, I swapped the Dijon mustard for a bit of freshly grated ginger and it added a lovely zing that brightened the whole dish.
Dietary: If you’re gluten-free, just use tamari instead of soy sauce for the glaze, and you’re good to go without compromising flavor.
Extra kick: I sometimes sprinkle a pinch of red pepper flakes over the glaze before baking to give it a subtle heat that contrasts beautifully with the honey’s sweetness.

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

The dish shows a piece of cooked salmon with a shiny, orange-brown sauce on top, garnished with small green herbs. The salmon is placed on the right side of a white plate with a thin, light brown rim. The salmon is partially sliced into thick pieces with a silver fork near the bottom center of the plate. On the left side of the plate, there is a bunch of bright green broccoli with a rough texture. The plate rests on a white marbled surface that reflects a soft light. photo taken with an iphone --ar 2:3 --v 7

Step 1: Let Your Salmon Warm Up

Before anything else, I take the salmon out of the fridge and let it sit at room temperature for about 15 minutes. This little trick helps it cook evenly. Cold salmon straight from the fridge tends to stay raw in the middle while the outside overcooks — nobody wants that!

Step 2: Prep the Glaze

In a small bowl, whisk together the soy sauce, olive oil, honey, Dijon mustard, and minced garlic. The honey dissolves nicely when whisked, creating a smooth glaze with vibrant layers of flavor. I always give it a taste to balance the sweet and salty before brushing it on.

Step 3: Arrange & Glaze the Salmon

I line my baking dish with parchment paper for easy cleanup and place the salmon fillets skin-side down. Then, I brush half of the glaze over the fillets—this starts to infuse the flavor and helps with that gorgeous caramelization in the oven.

Step 4: Bake and Finish with More Glaze

Pop it in the oven at 400°F. After 12 minutes, I pull it out and brush the remaining glaze over the fillets to boost that shiny, sticky finish. Then I bake it again for another 2–8 minutes depending on the thickness—when it flakes easily with a fork, you’re golden.

Top Tip

Through several attempts, I’ve learned that timing is everything with baked salmon. Overcooking dries it out, but undercooking leaves it raw inside. Here are some tips that’ll help you nail it every time.

Room Temperature Start: Taking the salmon out before baking cuts down on uneven cooking dramatically.
Check Thickness: Thicker fillets will need extra baking time, so adjust accordingly and check doneness with a fork.
Glaze Twice: Brushing on the glaze halfway through baking creates a gorgeous, sticky layer that’s full of flavor.
Avoid Dryness: Remove salmon as soon as it flakes easily — it will keep cooking a bit while resting.

How to Serve Baked Salmon with Honey Soy Glaze Recipe

Garnishes

I love sprinkling thinly sliced green onions and a few toasted sesame seeds over the top just before serving. It adds color, crunch, and a little freshness that complements the rich glaze beautifully.

Side Dishes

My go-to sides are steamed jasmine rice and roasted asparagus or a simple cucumber salad. The rice soaks up the extra glaze, and the veggies keep things light and fresh.

Creative Ways to Present

For special occasions, I arrange the salmon on a platter lined with fresh herbs like cilantro and mint, adding lemon wedges on the side. It immediately feels festive and inviting!

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon in an airtight container in the fridge and try to eat it within two days. Keeping the glaze intact helps maintain moisture, so I always drizzle a bit more honey soy mixture if it seems dry.

Freezing

Freezing cooked salmon can be hit or miss, but if you want to try, wrap fillets tightly in plastic wrap then foil to avoid freezer burn. Thaw gently in the fridge overnight before reheating.

Reheating

I find reheating salmon gently in a low oven (about 275°F) with a little extra glaze or moisture on top keeps it from drying out. Microwave reheating can make it tough, so warming slowly is key.

Frequently Asked Questions:

Can I use other types of fish for this honey soy glaze?

Absolutely! While salmon is wonderful because of its rich texture, this honey soy glaze works beautifully with other firm fish like cod, halibut, or even sea bass. Just adjust cooking times based on thickness.

Is the skin on the salmon necessary?

Having the skin on helps keep the fish moist while baking and adds a nice texture. If you’re not a fan, you can remove it easily after cooking, but I recommend cooking with the skin on to protect the flesh.

How do I know when the salmon is done?

Look for salmon that flakes easily with a fork but is still moist inside. If you use a thermometer, aiming for an internal temperature of around 125-130°F and resting for a few minutes will give a juicy result. Higher temps may dry it out.

Can I prepare the glaze ahead of time?

Yes! Feel free to make the honey soy glaze in advance and store it in the fridge for up to two days. Just give it a good whisk before brushing it on the salmon to recombine any separated ingredients.

Final Thoughts

This baked salmon with honey soy glaze recipe is easily one of my favorites to share because it’s straightforward, comforting, and feels just a little fancy with minimal effort. I hope you enjoy making it as much as I do—and that it becomes a staple in your weeknight meal rotation!