Honey garlic baked salmon makes the perfect quick weeknight meal! Flaky, perfectly cooked salmon is coated in a dreamy honey garlic butter sauce.
Salmon makes an excellent addition to your weekly dinner rotation. It's nutritious, a great source of protein, and cooks quickly - making weeknight dinners a breeze.
This salmon is topped with the most amazingly flavorful honey garlic butter sauce. All you need are a few pantry staples, so it's easy to whip up any night of the week!
Ingredients and substitutions
- Salmon fillets - You'll need four, 4 to 6 ounce salmon fillets for this recipe.
- Honey - Can be substituted with maple syrup for a slightly different flavor.
- Garlic - I highly suggest using fresh minced garlic for this recipe. Garlic powder will not give you the same flavor.
- Dijon mustard
- Seasoning - Salt and red pepper flakes (can be substituted with black pepper for a milder flavor).
As a garnish:
- Chopped parsley
- A squeeze of fresh lemon juice
Tips for cooking salmon
- Before baking, check your salmon for pin bones. Gently run your hands across the top of the salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers or your fingers to gently pull the bone out.
- It is easy to overcook salmon. Salmon is lean and does not need to cook as long as other cuts of meat, like beef or chicken.
- Testing for doneness - use a fork to pierce into the largest part of your salmon fillet. If it flakes apart easily, it's done.
What to serve with salmon
Here are a few of my favorite side dishes to serve with salmon:
- Mashed potatoes
- Asparagus bow tie pasta
- Parmesan asparagus
- Chopped kale avocado salad
- Roasted zucchini and squash
- Green beans and onions
Leftover salmon is best served cold (or reheated carefully so as to not dry out). I suggest flaking it over a salad, adding to a sandwich wrap with lettuce and tomato, or stirring into to a cold pasta salad.
Leftover salmon will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Honey Garlic Baked Salmon
- 4 salmon fillets, about 4-6 ounces each
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- fresh parsley
- juice of ½ lemon
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet (or any oven safe baking dish) with foil and lightly coat with cooking spray.
- Place salmon fillets in the center of prepared baking sheet, about 2 inches apart and skin side down.
- In a bowl, add honey, melted butter, minced garlic, dijon mustard, salt, and red pepper flakes. Whisk to combine. Spoon honey sauce over fillets and spread into an even layer.
- Bake, uncovered, for about 10-12 minutes (for a 1 inch thick salmon fillet), or just until salmon flakes apart easily in the center when tested with a fork.
- Plate your salmon and spoon honey sauce from the pan over each fillet. Garnish with chopped parsley and a squeeze of fresh lemon juice just before serving.
- Leftover salmon will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Before baking, check your salmon for pin bones. Gently run your hands across the top of each salmon fillet. You'll feel a hard bit protruding from your fillet. Use pliers or your fingers to gently pull the bone out.