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Home » Course » Quick and Easy

Quick and Easy

Honey Garlic Salmon

Published: September 22, 2014   |   Updated: July 1, 2022   |   141 Comments

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Two fillets of honey garlic salmon on a white plate.
A close up shot of two honey garlic salmon fillets on a white plate.
Two honey garlic salmon fillets on a white plate.
Two honey garlic salmon fillets on a white plate.

Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce.

Two honey garlic salmon fillets on a white plate.

With the recent popularity of crispy honey garlic chicken and me being totally knocked off-guard by the deceptively humble sauce that just rocks that recipe, I’ve decided to make a baked salmon version. It’s simple, it has FIVE ingredients and it’s tasty. Also, it’s super addictive. I liked it so much, I made an air fryer version too. So if you own an air fryer, head on over and grab the 8-minute air fryer honey garlic salmon.

And if you’re a die-hard fan of the sauce and just can’t get enough, try out honey garlic chicken skillet, slow cooker honey garlic chicken, and the insanely popular honey garlic shrimp with over 2 million pins.

How To Make Honey Garlic Salmon (1 Min Video)

Ingredients in Honey Garlic Salmon

Ingredients to make honey garlic salmon in prep bowls.

HONEY GARLIC SALMON RECIPE TIPS

Salmon: You can tell the salmon is done cooking when it is no longer translucent (red or raw) but opaque (pink). If the salmon flakes easily when pressed down gently with your finger or a fork (aka it separates easily along the white lines that run across the fillet), it is cooked! An easier way is to use a meat thermometer.  I have several of these at home and they get used very often for chicken breasts and steaks as well so it’s a worthwhile investment. Back to salmon, the FDA recommends cooking fish to an internal temperature of 145° F.

Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce.

Searing: I seared the top of the salmon in a skillet over medium-high heat for 1-2 minutes to brown it a little before baking. You can do the same thing by broiling the salmon for 1-2 minutes in the oven once it’s done cooking. This step is optional though, depending on how you like your salmon and how much work you want to do. I like crispy tops so it was worth the extra step for me.

Sauce: To quickly thicken the sauce over the stovetop, you can add a cornstarch slurry. Add it in once the sauce has come to a boil and keep stirring until the whiteness of the cornstarch slurry disappears into the sauce. This is when you know the cornstarch has worked and the sauce is as thick as it can get.

Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce.

Honey: If you don’t have regular honey sitting in your pantry, you can substitute it with maple syrup.

Soy sauce: Regular or low sodium soy sauce both work. You can also substitute it with tamari or coconut aminos.

Garlic: You can use either fresh garlic or garlic powder. If you’re using fresh garlic, a little mini grater will come in handy so you don’t have to break out the cutting board and a knife.

Ginger: The ginger part here is optional but it does add a lot of flavor. If you’re not a fan, you can skip this and it will not break the recipe. Otherwise, use fresh minced ginger or a few dashes of powdered ginger.

Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce.

Add more flavor: Add more flavor with red pepper flakes, smoked paprika, fresh lime, or lemon juice. Also, try toppings like black sesame seeds or freshly sliced green onions for texture and crunch.

And that’s it. I wasn’t kidding when I said it was super easy. Not too shabby for a dinner that’s also pretty healthy. Enjoy!

MORE SALMON RECIPES TO TRY

  • Air Fryer Honey Garlic Salmon
  • Honey Mustard Salmon
  • Balsamic-Glazed Salmon
  • Lemon and Parmesan-Crusted Salmon
  • Salmon Piccata
  • Everything Bagel Salmon

Did you make this recipe? Rate it!

♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and  Pinterest.

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Two fillets of honey garlic salmon on a white plate.

Honey Garlic Salmon


★★★★★

5 from 32 reviews

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 2 1x
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Description

Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce.


Ingredients

Units Scale
  • 1 lb. salmon fillet

Sauce

  • 1 teaspoon garlic, minced/ 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger, minced (optional)
  • 4 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  1. Combine the sauce ingredients and divide the sauce in half.
  2. Marinate the salmon in half of the sauce for 15-30 minutes.
  3. Arrange salmon on a foil-lined baking sheet and bake at 350°F for 15-20 minutes, depending on the thickness of the salmon.
  4. Baste the salmon with the leftover marinade halfway through.
  5. [Optional step] Over medium-high heat, bring the other half of the sauce to a boil and simmer for 3-5 minutes until reduced.
  6. Dish and serve the salmon hot drizzled with the remaining sauce.
  7. Enjoy!

Notes

For a slightly crisp and caramelized top, sear the top of the salmon over medium-high heat for 1-2 minutes before baking or broil at the end for 1-2 minutes until browned.

If you own an air fryer version, try out air fryer honey garlic salmon.

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Did you make this recipe?

Let me know how it turned out for you! Leave a comment below or share a photo of the recipe on Instagram by tagging @cookingjar

posted in: Main Dishes, Oven, Popular Recipes, Quick and Easy, Seafood

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    Comments & Reviews

  1. Ashley says

    January 20, 2015

    This looks amazing, going to make it for wine Wednesday tomorrow night! One question… Do you buy the salmon with or without the skin?

    Reply
    • The Cooking Jar says

      January 20, 2015

      Without the skin for me. It makes things easier! Good luck Ashley!

      Reply
  2. Luana says

    January 4, 2015

    Just made this for dinner. Had to triple the recipe because there are 6 of us in the family. It was awesome. Even my finicky daughter loved it. The glaze is yummy and I am definitely going to try it on the chicken next. Thanks for such a yummy recipe.

    ★★★★★

    Reply
    • The Cooking Jar says

      January 8, 2015

      Glad it was such a hit and that it scales well! Let me know how you like the chicken? 🙂

      Reply
  3. Mara says

    December 31, 2014

    Found this pin last week and made it the same night! It was a hit with everyone, kids included! The Mr. Has been bugging me to make it again, but I used the last of the honey the last go round. He came home from work and brought honey with!!! This is dinner again tonight

    ★★★★★

    Reply
    • The Cooking Jar says

      December 31, 2014

      That’s such an awesome story! Him bringing home some honey! 🙂

      Reply
      • Mara says

        December 31, 2014

        Yes and it was awesome again. We did salmon and mahimahi, all prepped the same. They both came out great, though if I do mahi again. I will cook it for a little less time.

        ★★★★★

        Reply
  4. Kaitlin says

    November 11, 2014

    my question is are you using the marinade after the salmon was in it to make the sauce on the stove? Or did you make a fresh thing of sauce since it had raw fish?

    Thanks ! Sounds yummy

    Reply
    • The Cooking Jar says

      November 12, 2014

      I used the marinade for the sauce. Since I boiled it down for a reduction, any worries from contact with raw salmon are taken care of. And it doesn’t taste fishy! Thanks, Kaitlin!

      Reply
  5. Kim Valliere says

    November 6, 2014

    For the person that doesn’t like cooked salmon and would much prefer it raw in sushi, this recipe isn’t half bad. I’ll try to work salmon into my diet this way. It will definitely get pinned and I’ll go searching for other great recipes!

    ★★★★

    Reply
    • The Cooking Jar says

      November 7, 2014

      I’m not used to eating raw fish although I did have this fantastic tuna ceviche the other day with ahi tuna steaks that I’ve been craving ever since. Thanks for the comment, Kim!

      Reply
  6. Kim says

    November 3, 2014

    I just made this for dinner tonight and had to come back to tell you that it was sooooo good!

    ★★★★★

    Reply
    • The Cooking Jar says

      November 4, 2014

      Thank you so much for coming back and letting me know, Kim! Love getting these kind of comments! Made it, liked it, letting you know!

      Reply
  7. Araanz says

    October 31, 2014

    Looks SO yummy!!! I love this dish!!!

    Reply
    • The Cooking Jar says

      October 31, 2014

      Thank you! I love that people are having salmon success stories with it! 🙂

      Reply
  8. Veronica says

    October 24, 2014

    The salmon was great! I just made it tonight for my friend and he loved it. He ate every bit and was asking for more. Too bad I only made a piece for him and one for myself. This was my first success with salmon at home. Thanks so much. This date night meal was a hit!

    Reply
    • The Cooking Jar says

      October 29, 2014

      When I read this, I couldn’t stop smiling. I made someone’s date night a success! Yaaaaaaaaaaaay! Love how my recipes affect lives even if just a little 🙂 🙂

      Reply
  9. lori says

    October 20, 2014

    Is there a way to lower the sodium intake?

    Reply
    • The Cooking Jar says

      October 20, 2014

      Most of the sodium would be from the soy sauce so my only recommendation is to sub low sodium soy sauce. My nutritional label is for regular. Kikkoman claims their less sodium soy sauce has 40% of the salt removed but with the same flavor! I hope this helps!

      Reply
  10. Danielle says

    October 10, 2014

    I’ve never cooked salmon before, but I picked it up when I saw some on sale, and now I’m trying to figure out what to do with it! This recipe sounds right up my alley! Super easy without several ingredients and steps! I’m trying it tomorrow night, and I’m excited!!!

    Reply
    • Danielle says

      October 10, 2014

      It turned out great! Hubs and I loved it… kids not so much. But they’re more impressed by fish sticks and mac and cheese. =)

      Reply
      • The Cooking Jar says

        October 11, 2014

        Whoohoo! Glad the adults loved it. I know how kids are 😉 Thanks for coming back and letting me know how it worked out for you guys!

        Reply
        • The Cooking Jar says

          October 11, 2014

          Oh and just an afterthought but if the kids like cheese and you’re not opposed to giving them LOTS of it, they might like this: http://thecookingjar.com/chicken-alfredo-pasta-bake

        • Danielle says

          October 11, 2014

          Thanks for the tip! That looks delicious! I pinned it to put on next week’s menu!

  11. Kevalyn says

    October 9, 2014

    Thanks for the great recipe. Will be making this tonight!

    ★★★★★

    Reply
    • The Cooking Jar says

      October 9, 2014

      Welcome! Hope it turns out okay for you. I always get a little nervous when people say they’re cooking my stuff! Will they like it or not? 🙂

      Reply
  12. Michael Leng says

    October 4, 2014

    Yes, I love Salmon dishes so much…Yours makes me starve before go to bed. God save!…my weight please…

    Reply
    • The Cooking Jar says

      October 4, 2014

      I know exactly what you mean. I’m always browsing Pinterest recipes at night and end up drooling at 2 am in the morning!

      Reply
  13. Jodee Weiland says

    October 1, 2014

    So easy, but so delicious! What a great idea …thanks for sharing!

    Reply
    • The Cooking Jar says

      October 1, 2014

      It’s definitely good for busy people. On the table in less than 30 minutes without sacrificing flavor! Thanks, Jodee 🙂

      Reply
  14. Annie @Maebells says

    September 24, 2014

    This looks just amazing! And your photography is stunning!! 🙂

    ★★★★★

    Reply
    • The Cooking Jar says

      September 25, 2014

      Thank you, Annie 🙂 I’m glad you like the pics. I didn’t realize how shiny they were till I had put everything away!

      Reply
  15. Thalia @ butter and brioche says

    September 23, 2014

    Salmon is a weeknight staple in my household so this recipe is definitely one I will be recreating.. thanks for sharing it!

    Reply
    • The Cooking Jar says

      September 25, 2014

      You’re very welcome, Thalia. It’s so darn easy to make too. Hope you guys like it!

      Reply
      • Robin says

        January 25, 2015

        I’m a little confused. In the recipe the first instruction says to marinate salmon. Are we using the sauce? At the end after boiling, you say baste in the sauce. Is this the same sauce were marinating in?? I don’t normally baste with my marinade. Would you suggest that I double the recipe?

        Reply
        • The Cooking Jar says

          January 25, 2015

          Yes, the sauce is used for the marinade. While the salmon is baking, you baste it halfway through with the same sauce. Whatever is leftover is then reduced through boiling to make it thicker and to use as extra sauce for a drizzle after everything is cooked. Some people are a little uncomfortable using the same sauce used in the marinade as a drizzling sauce and that’s okay. In this case, I would suggest to make the sauce and then halve it. Half for marinating and half for the basting/drizzling. Hope this helps!

        • Dee Ann says

          April 4, 2015

          thank you for explaining that. I was confused too! I’m making this for Easter lunch tomorrow!

    • Susan says

      April 8, 2015

      Just had This honey salmon it’s perfect 🙂

      ★★★★★

      Reply
      • The Cooking Jar says

        April 9, 2015

        Happy you liked it, Susan! 🙂

        Reply
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