A quick and easy dinner that delivers! That is soy garlic honey salmon, a dish made up of only 6 ingredients in less than 35 minutes. Marinate fresh salmon in a 5-ingredient sauce, then reduce the rest to a glaze while the salmon cooks. Serve with thickened glaze, brown rice and your favorite vegetables for a simple, tasty and healthy meal.
Baking is definitely my heart, but it’s so much fun to share everyday dinner recipes with you. I struggle to find a meal that my whole family likes, including young children who are often skeptical of what is on their plates! Today’s Honey Garlic Glazed Salmon is often the answer when (1) I need dinner FAST, (2) I need dinner to be DELICIOUS for everyone, and (3) I need to use as few ingredients and dishes as possible. 😉
This recipe has lived on my website since 2015 and a reader, Leslie, says: “This post is a couple of years old, but the recipe holds up. My family loved this! I liked how simple it is but full of flavor.”
You will also love this Honey Soy Garlic Salmon:
- 35 minutes total: 15 minutes to marinate, 15–20 to cook
- Just 6 easy ingredients
- The marinade also acts as a glaze.
- Minimum effort, maximum flavor
- Casual enough for the week, dressy enough for guests
- Healthy, healthy, lactose free
- Easy Recipe to Halve or Double
The marinade also acts as a glaze.
Inspired by delicious Asian cuisine, the 5-ingredient glaze is made with soy sauce, ginger, garlic, honey, and a bit of sesame oil to help the marinade stick. As a marinade, it is sweet and savory, but has a deeper, more complex flavor than fresh garlic and ginger. Use half of the mixture to marinate, then reduce the rest to the heat for a few minutes to season the cooked salmon. Being a thickened frosting, the flavor is incredibly bold. It’s so, so tasty.
I also love this Honey Soy Sauce Glazed Salmon from the amazing food blog Omnivore’s Kitchen. There’s some whole wheat mustard and chili powder in that sauce.
This marinade/glaze reduction also works great with chicken. Replace the salmon with boneless chicken breasts or thighs and increase the cooking time until the chicken is fully cooked. See recipe notes.
You can also skip the protein, make the sauce, reduce the heat and pour over a plate of steamed vegetables and rice. I have made this often and the leftovers are delicious for lunch the next day.
Ingredients you need and why
There are so few ingredients in this Honey Soy Garlic Salmon dish…and each one has a key job!
- Salmon: The fresher the salmon, the better. You want about 24 ounces (680 g) total, and buying individual fillets makes it easy to prepare. Try to find salmon fillets that are the same thickness so that they all cook in the same amount of time. There are many different types of salmon, and this guide on how to buy salmon is a helpful resource. (Not affiliated at all, just a really helpful article on types/fresh/frozen.)
- treasure: Honey is one of the main ingredients and it pairs really well with garlic, something you might know if you’ve already tried these honey garlic shrimp. (A similar dish, but even faster!)
- Soy sauceTip: I typically use Kikkoman Sodium Tamari Free Soy Sauce, which is labeled gluten-free. Once again, not sponsored… just a fan! If you are sensitive or intolerant to gluten, you can use or change the soy sauce for a real tamari sauce.
- Sesame oil: This is a new addition in the last two years and I use it for membership power. After making this dish dozens of times, I’ve found that the salmon sticks a little better to the marinade when there is 1 tablespoon of oil. If you don’t have sesame oil, olive oil is a great substitute.
- Garlic: Can be used fresh or in jar/chopped.
- fresh ginger: Ginger gives this dish a warm, fresh and slightly sweet element. It’s one of my favorite ingredients in the kitchen and you’ll love it in peach cobbler too.
Can I use frozen salmon?
Yes, you can use frozen raw salmon. Thaw completely, then follow the recipe as written, including marinating and baking. You can also use frozen/thawed salmon when making this 5-Ingredient Honey Chipotle Salmon recipe.
Step-by-Step Photo: How to Make Honey Garlic Soy Salmon
Place the salmon in a container or zip-up bag. I usually use these glass marinade containers and they work equally well for storing leftovers and freezing meals/baked goods. (Check out 8 Frozen Meals for inspiration!) Mix the marinade ingredients and pour about half over the salmon:
Marinate the salmon for at least 15 minutes and up to 4 hours. You can stretch this up to 8 hours if needed. You’ll love that this dish can work with any schedule, rush or no rush!
Arrange salmon on lined platter; Reserve the used marinade if you want to reduce it with the rest of the unused marinade:
The sauce will caramelize on the salmon as it cooks:
While salmon cooks, reduce remaining marinade over heat to make a glaze. You want a thick, rich frosting:
Sprinkle glaze all over hot baked salmon. You can also spoon a tablespoon over the salmon fillets towards the end of the cooking time and return them to the oven to finish cooking.
And your dinner is hot and ready! Feel free to garnish the Honey Garlic Soy Salmon with green onions and/or sesame seeds. I like to steam broccoli and make a packet of brown rice while the salmon cooks.
The edges are crispy, the Honey Garlic Soy Salmon is tender, and the flavors are amazing!
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This simple baked salmon is topped with a 5-ingredient sweet and savory glaze and is ready in under 35 minutes!
- Marinate the salmon: Place salmon fillets in a large resealable food bag or shallow dish/container. In a medium bowl, mix soy sauce, honey, sesame oil, garlic, and ginger. Pour about half of the mixture (by eye) over the salmon. Flip salmon to coat. Seal bag/cover pan and refrigerate for at least 15 minutes and up to 4 hours.
- Meanwhile, preheat the oven to 375 °F (191 °C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking sheet. Set aside.
- Line the marinated salmon fillets on the baking sheet, skin side down. You can keep this used marinade, see step 5. Cook salmon for 15 to 20 minutes or until cooked through, which equals 10 minutes per inch of thickness measured from the thickest part of the fillet. (Salmon is considered done when an instant-read thermometer reads the center of the thickest part at least 145°F (63°C).) Feel free to turn the oven on the broiler for the last minute to really crisp the edges.
- Meanwhile, while salmon is cooking, pour unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can also add the remaining (used) marinade. Bring to a boil, then reduce heat to medium-low and simmer for 3-4 minutes or until slightly thickened. Keep an eye on it as it can burn quickly. It will boil a lot as you reduce. Get out of the fire.
- Sprinkle thick glaze over baked salmon and serve with optional garnish.
- Leftovers keep well in the fridge for a few days. Reheat to your liking.
- Advance Directives: You can marinate the salmon up to 4 hours in advance. If necessary, you can extend it to 8 hours.
- sides: To complete the meal, serve the salmon with steamed broccoli and rice. Both are great with a sprinkle of frosting on top. You can cook both while the salmon cooks.
- Can I use frozen salmon? Yes, you can use frozen raw salmon fillets. Thaw completely before use.
- Can I replace salmon with chicken? Yes, you can substitute the salmon for boneless chicken breasts or legs and increase the cooking time until the chicken is cooked through. Marinate the chicken for about 1 hour instead of just 15 minutes.
Keyword: salmon with garlic and honey, salmon with garlic and ginger
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