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Honey garlic salmon on a platter with parsley and lemon.
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Honey Garlic Salmon

This easy Honey Garlic Salmon recipe features tender, flaky salmon with a sticky, savory-sweet honey garlic glaze. There's no marinating required, and it's ready in about 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 349kcal
Author: Marcie

Equipment

Ingredients

  • 1.5 lbs. salmon fillets (4) 6 ounce fillets; see note 2
  • 2 tablespoons olive oil sub with melted butter
  • 2 tablespoons coconut aminos sub with reduced sodium soy sauce or tamari; see note 3
  • 2 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions

  • Place the salmon fillets on a parchment or foil lined baking sheet at room temperature for 20-30 minutes prior to cooking so that they cook evenly. Remove any pin bones as necessary. Season lightly with salt and pepper.
    1.5 lbs. salmon fillets
  • Preheat the oven to 400 degrees.
  • Whisk together the olive oil, coconut aminos, honey, lemon juice, garlic, Dijon mustard, salt and pepper in a medium bowl.
    2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoon honey, 1 tablespoon fresh lemon juice, 3 cloves garlic, 2 teaspoons Dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
  • Brush half of the sauce over the salmon fillets and bake for 8-10 minutes. Brush the remaining sauce over the top and continue baking for 3-5 minutes longer or until the salmon reaches 130 degrees for medium doneness (or about 145 degrees according to USDA recommendations). Note that cooking time will vary depending on the thickness of your salmon, so be sure to check for doneness after 8 minutes.
  • Remove from heat and serve immediately with your favorite sides. Enjoy!

Notes

  1. Pro tip: Cooking time will vary based on the thickness of your salmon, so be sure to check for doneness after 8 minutes with a meat thermometer.
  2. Use fillets of similar thickness. They'll cook much more evenly. If one is significantly thinner, check it before the others.
  3. Adjust the seasoning based on your sauce. Soy sauce contains more sodium than coconut aminos, so you'll likely need less added salt.
  4. Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1fillet | Calories: 349kcal | Carbohydrates: 11g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 564mg | Potassium: 857mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg