This Easy Glazed Salmon is a quick dinner that’s full of flavor and family-approved! Ready in just 20 minutes with only a few simple ingredients, it’s the perfect no-fuss recipe for busy weeknights. The sweet and savory glaze takes it to the next level—and trust me, even the picky eaters will be asking for seconds!
Oriana’s Thoughts On The Recipe
I love quick and tasty dinners that don’t require a ton of ingredients or time in the kitchen. That’s exactly why I’m so excited to share this Easy Glazed Salmon recipe with you! It’s one of those meals that comes together in just 20 minutes, uses only 6 simple ingredients, and somehow still feels like a special treat. My kids love it (no complaints at the dinner table—woohoo!), and I love how simple and fuss-free it is. Win-win!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Salmon: Fresh salmon fillets are the star of this recipe. They cook quickly and stay tender and juicy under the broiler. Skin-on or skinless both work—just go with what you prefer!
- Honey: This adds sweetness to balance out the tangy and salty flavors in the glaze. Sub: You can use light brown sugar if you prefer.
- Reduced Sodium Soy Sauce: Brings that classic umami depth while keeping the saltiness in check. If using regular soy sauce, you may want to use a little less.
- Dijon Mustard: Adds a bit of sharpness and helps emulsify the glaze, giving it body and just a little kick.
- Lemon Juice: This gently brightens up the glaze, balancing out the sweetness and saltiness without being overpowering.
- Galic Powder: added flavor! Sub: Feel free to use 2 – 3 minced fresh garlic if you prefer.
- Red Pepper Flakes (optional): For an extra kick! Sub: You can substitute for one tablespoon of sriracha sauce if you prefer.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Use coconut aminos or a soy-free tamari alternative to keep the umami flavor without soy.
- Fish: This recipe is not safe if you have a fish allergy. However, the glaze is also delicious on tofu or boneless chicken thighs.
- Gluten: Make sure to use a gluten-free soy sauce or tamari to keep the recipe safe for gluten sensitivity.
Potential Recipe Challenges & Pro Tips
- The salmon overcooks and becomes dry: Salmon can go from juicy to dry pretty fast under high heat. Pro Tip: I highly recommend using a meat thermometer. I usually stick it into the thicker part of one of the fillets and it bips when it reads 145° F (63° C). Baking usually takes 10 – 18 minutes, depending on thickness. Pull it out when the fish flakes easily with a fork.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Preheat The Oven
Preheat the oven to 425° F (220º C). Position a rack in the center, line a sheet pan with foil, lightly spray with cooking spray, and set it aside.
- Prepare the Glaze
Combine the honey, soy sauce, mustard, lemon juice, garlic, and red pepper flakes (if using) in a bowl. Set aside.
- Glaze Salmon
Pat the salmon fillets dry with paper towels. Place the filets, skin side down and with space between each filet, on the prepared sheet pan. Spoon the glaze onto the filets, making sure it fully covers the tops. Use the back of the spoon to spread it out.
- Bake
Bake for 8 – 10 minutes for fillets less than an inch thick or 12 – 15 minutes for thicker fillets. The fillets are done when they feel slightly firm when pressed with your fingers and should flake easily with a fork. Salmon is considered done when an instant-read thermometer in the thickest part of the fillet reads 145° F (63° C).
Tip: Feel free to turn your oven to broil for the last couple of minutes to really crisp the edges.
Extra Recipe Tips For Success
- For best results, use fillets that are similar in size and thickness so they cook evenly.
- Line your baking pan with foil for easy cleanup.
- If time allows, marinade the salmon in the glaze for 30 minutes for extra flavor.
Variations & Additions
- Add a touch of ginger to the glaze for an extra layer of flavor.
- Sprinkle with sesame seeds just before serving for a fresh finish.
Serving Suggestions
Serve this Easy-Glazed Salmon with steamed rice or quinoa and your favorite roasted or steamed veggies. We love it with broccoli or air-fryer asparagus. For a lighter option, try it over a fresh salad with a simple vinaigrette.
Storage and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can then be reheated gently in the microwave, covered with a damp paper towel, or in the oven until warmed through.
Frequently Asked Questions
More Salmon Recipes You’ll Love!
- Easy Teriyaki Salmon
- Cranberry Honey Glazed Salmon
- Easy Air Fryer Salmon Bites
- Easy Eggless Salmon Patties
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Recipe Card
Easy Glazed Salmon
Equipment
Ingredients
- 4 salmon fillets (about 24 oz / 680 g)
- 1/4 cup honey (see notes)
- 1/4 cup (60 ml) reduced-sodium soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- optional for garnish: chopped green onions
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat The Oven: Position a rack in the center. Preheat the oven to 425°F (220ºC). Line a sheet pan with foil, lightly spray with cooking spray, and set it aside.
- Prepare the glaze: In a bowl, combine the honey, soy sauce, mustard, lemon juice, garlic, and red pepper flakes (if using). Set aside.
- Glaze Salmon: Pat dry the salmon fillets with paper towels. Place the filets, skin side-down and with space between each filet, on the prepared sheet pan. Spoon the glaze onto the filets, making sure it fully covers the tops. Use the back of the spoon to spread it out.
- Bake for 8 – 10 minutes for fillets that are less than an inch thick, or 12 – 15 minutes for thicker fillets. The fillets are done when they feel slightly firm when pressed with your fingers and it should flake easily with a fork. Salmon is considered done when an instant read thermometer in thickes part of the fillet reads 145° F (63° C).Tip: Feel free to turn your oven to broil for the last couple of minutes to really crisp the edges.
- Use a spatula to transfer the salmon onto plates and serve warm.
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Use coconut aminos or a soy-free tamari alternative to keep the umami flavor without soy.
- Fish: This recipe is not safe if you have a fish allergy. However, the glaze is also delicious on tofu or boneless chicken thighs.
- Gluten: Make sure to use a gluten-free soy sauce or tamari to keep the recipe safe for gluten sensitivity.
- The salmon overcooks and becomes dry: Salmon can go from juicy to dry pretty fast under high heat. Pro Tip: I highly recommend using a meat thermometer. I usually stick it into the thicker part of one of the fillets and it bips when it reads 145° F (63° C). Baking usually takes 10 – 18 minutes, depending on thickness. Pull it out when the fish flakes easily with a fork.
- For best results, use fillets that are similar in size and thickness so they cook evenly.
- Line your baking pan with foil for easy cleanup.
- If time allows, marinate the salmon in the glaze for 30 minutes for extra flavor.
- Add a touch of ginger to the glaze for an extra layer of flavor.
- Sprinkle with sesame seeds just before serving for a fresh finish.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in April 2016. The photos, content, and recipe were refreshed in April 2025.
Love this recipe.. scrumptious!
Hello Deb! Yay! I’m so happy to hear that—thank you! 😊 So glad you loved the recipe… scrumptious is the best compliment!
Im DROOLING over this salmon perfection! Seriously need to make this asap!