Honey Garlic Glazed Salmon Side Recipe for Easy Weeknight Dinner

This Honey Garlic Glazed Salmon is my go-to when I want something that feels elegant but takes less than 30 minutes—and yes, it always tastes like a little celebration. Crispy on the edges, tender inside, and dripping with that sweet-savory sticky glaze, it’s the kind of dish that makes everyone at the table pause with that first bite and go, “Wow.” Trust me, you’re going to want to keep this one in your back pocket for weeknights, dinner parties, and everything in between.

Why You’ll Love This Recipe

One evening, I found myself needing something delicious and fast before a last-minute gathering—and that’s how this salmon side was born! It’s since become one of those “you made *what* in 25 minutes?!” crowd-pleasers.

• Ready in under 30 minutes
• Sweet, garlicky, and perfectly glazed
• Restaurant-quality without the effort
• Impressive enough for guests, easy enough for Tuesday night
• Minimal ingredients, maximum flavor

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Place the salmon skin-side down on a parchment-lined baking sheet. Pat it dry and season with salt and pepper.
2. In a small saucepan, heat olive oil over medium heat. Sauté the minced garlic until fragrant (about 1 minute), then stir in the honey, soy sauce, and lemon juice. Let simmer for 1-2 minutes.
3. Brush half of the glaze generously over the salmon.
4. Bake the salmon for 12-15 minutes, depending on thickness, until nearly cooked through.
5. Turn on the broiler and brush the remaining glaze over the salmon. Broil for 2-3 more minutes until caramelized and just cooked through.
6. Remove from oven, garnish with parsley and lemon slices, and serve warm.

Chef’s Tips and Tricks

• Don’t overcook the salmon—look for it to flake easily with a fork and be opaque in color.
• If your glaze thickens too much in the pan, add 1 tbsp water and stir to loosen.
• Let the salmon rest for 5 minutes before serving to keep it juicy.
• A meat thermometer is your best friend—125°F internal temp is the sweet spot.

Recipe Variations and Serving Suggestions

• Swap salmon for steelhead trout or Arctic char.
• Add a splash of orange juice or zest to the glaze for a citrus twist.
• Serve with jasmine rice, quinoa, or roasted fingerling potatoes.
• Top with toasted sesame seeds for texture and extra flair.
• Pair with sautéed greens or a crisp cucumber salad.

FAQs

Can I use frozen salmon?

Absolutely—just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture.

Is the skin edible?

Yes! Once crisped under the broiler, salmon skin is delicious and full of nutrients. If you prefer it skinless, it will still work beautifully—just use a spatula when serving.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It’s great cold on a salad or gently reheated in the oven at 275°F.

Recipe Card

Loved this recipe? Let me know in the comments! Tag @thekitchensaid and share your beautiful salmon creations using #TheKitchensAid. I can’t wait to see what you’re cooking!