Why You’ll Love Honey Garlic Soy Glazed Salmon Recipe

Total time: 35 minutes (about 15 minutes to marinate + 15–20 minutes baking).
Only 6 core ingredients.
The marinade doubles as the glaze = minimal extra work.
Easy enough for a weekday meal yet elegant enough for guests.
Healthy, wholesome and dairy‑free.
Easily scalable (halve or double with equal ease).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 6 oz / 170 g each)
⅓ cup reduced‑sodium soy sauce (or regular)
⅓ cup honey
1 tablespoon sesame oil (or olive oil if you don’t have sesame)
3 garlic cloves, minced (or about 2 teaspoons jarred/minced garlic)
1 teaspoon peeled minced fresh ginger
Optional garnish: chopped green onion and/or sesame seeds

Directions

Place the salmon fillets into a large zip‑top bag or shallow dish. In a medium bowl, whisk together the soy sauce, honey, sesame oil, garlic and ginger. Pour about half of this mixture over the salmon, turning to coat. Seal or cover and refrigerate for at least 15 minutes (up to 4 hours).
Meanwhile, preheat your oven to 375 °F (191 °C). Line a baking sheet with foil, parchment paper or a silicone baking mat.
Place the marinated salmon fillets skin‑side down on the prepared baking sheet. Reserve the used marinade if you like. Bake for 15‑20 minutes or until salmon is done (about 10 minutes per inch of thickness at the thickest part; internal temp should reach at least 145 °F / 63 °C). If you want extra crisp edges, turn the oven to broil in the last minute.
While the salmon bakes, pour the remaining (unused) marinade — and optionally the used marinade — into a small saucepan over medium‑high heat. Bring to a boil, then reduce to medium‑low and let simmer for about 3‑4 minutes until slightly thickened. Be careful — it can burn quickly.
Once the salmon is cooked, drizzle the thickened glaze over the fillets. Garnish with chopped green onion and/or sesame seeds if desired. Serve immediately with steamed vegetables and rice for a complete meal.

Servings and timing

Makes: 4 servings (one fillet per person)
Prep time: approx. 15 minutes
Marinating time: minimum 15 minutes (up to 4 hours)
Cook time: approx. 15‑20 minutes
Total time: approx. 35 minutes

Variations

Use boneless chicken breasts or thighs instead of salmon: marinate for about 1 hour, then bake until fully cooked.
Substitute salmon with a different fish of similar thickness (e.g., trout or cod) adjusting bake time accordingly.
Add a pinch of red pepper flakes or chili powder to the marinade for a spicy kick.
Swap out the honey for maple syrup for a slightly different sweet‑note flavor.
Use tamari or coconut aminos instead of soy sauce for a gluten‑free or soy‑free alternative.
Add fresh citrus (lime or lemon zest) before serving for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2‑3 days.
To reheat: Gently warm the salmon in a 350 °F (175 °C) oven for 5‑7 minutes until just warmed through (to avoid over‑cooking). You can add a small splash of water or extra glaze to keep it moist. Alternatively, reheat in a microwave on medium power in short bursts, checking frequently.
Note: The glaze may thicken further when chilled; let it sit at room temperature for a few minutes before reheating, or gently loosen it with a splash of water or low heat.

FAQs

How long can I marinate the salmon?

You can marinate the salmon for a minimum of 15 minutes. For deeper flavor, you can let it marinate up to 4 hours in the refrigerator.

Can I use frozen salmon?

Yes — you can use frozen, uncooked salmon. Just thaw completely, then follow the recipe as written (including marinating and baking).

What internal temperature should the salmon reach to be safe?

The salmon’s thickest part should reach an internal temperature of at least 145 °F (63 °C) to be considered safely cooked.

Can I use a different oil instead of sesame oil?

Yes — if you don’t have sesame oil you can substitute olive oil. Sesame oil adds a distinct flavor, but olive oil works fine.

What if I don’t have fresh ginger or garlic?

You can use minced jarred garlic if needed. For ginger, if you only have powdered ginger you can substitute about ¼ teaspoon, though fresh is preferred for the best flavor.

Can I use a different protein?

Yes — this marinade/glaze works well with boneless chicken breasts or thighs (increase bake time to ensure chicken is cooked through). You could also try other firm‑fish fillets.

What sides go well with this salmon?

Steamed broccoli and brown rice are excellent choices. You might also serve it with quinoa, roasted vegetables, or a simple green salad.

How do I make the glaze without burning it?

When reducing the leftover marinade on the stove, simmer on medium‑low and watch closely. It bubbles up a lot and can burn quickly, so stay attentive.

Can I halve or double the recipe?

Yes — the recipe scales easily. If you halve the ingredients and use 2 salmon fillets, cooking time remains similar. If you double, ensure the fillets are spaced well on the baking sheet so they cook evenly.

Will the glaze get too thick when stored?

Yes, the glaze may thicken when chilled. Before reheating, you can loosen it with a splash of water or warm it gently so it returns to a pourable consistency.

Conclusion

This honey garlic soy glazed salmon delivers big flavor with minimal effort: a marinade that doubles as a glaze, only a handful of ingredients, and under 35 minutes until dinner is ready. With the versatility to switch proteins, adjust sweetness or spice, and pair with a variety of sides, it’s destined to become a go‑to in your meal rotation. Enjoy!