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Honey Garlic Baked Salmon – Best Kid-Friendly Recipe

honey garlic baked salmon - featured image

This honey garlic baked salmon with crispy skin is quick, easy, and perfect for busy weeknights. The sweet-savory glaze caramelizes beautifully while the skin turns shatteringly crisp, making it a family-friendly dinner that even picky eaters love.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin-on
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 2 tablespoons chopped green onions (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet and set aside.
  2. Pat the salmon fillets completely dry with paper towels.
  3. Season the skin side generously with salt. Flip the fillets over and season the flesh side with salt and pepper. Let them sit at room temperature for about 10 minutes.
  4. In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, and sesame oil (if using). Set aside about 2 tablespoons of the glaze for brushing later.
  5. Brush the flesh side of each fillet with olive oil. Do not brush the skin side.
  6. Place the salmon skin-side down on the wire rack, leaving space between each fillet.
  7. Brush the tops with half the honey garlic glaze.
  8. Bake for 12 minutes. The internal temperature should read about 125°F (52°C) for medium.
  9. Switch the oven to broil. Brush the remaining glaze over the salmon. Broil for 2-3 minutes, watching closely.
  10. Remove from the oven and let rest for 2 minutes.
  11. Garnish with chopped green onions and sesame seeds. Squeeze a lemon wedge over the top if desired. Serve immediately.

Notes

For extra crispy skin, pat the salmon dry thoroughly and let it sit uncovered in the fridge for an hour before cooking. Watch the broiler closely to prevent burning. The salmon tastes even better the next day cold from the fridge.

Nutrition

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