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Honey Garlic Salmon

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.

Lately I’ve been getting lots of honest comments from people who want to cook my stuff and have general questions or people who have cooked my stuff and came back to leave reviews. These comments make my day. It tells me there are actually people out there that trust me enough to spend money on ingredients and time in the kitchen. So keep them coming! I love it! I’ll be honest and let you all know if I don’t have the answer to things and do my best to make cooking and eating at home fun.

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.

That being said, 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 tasteh. So tasty, I spell it differently.

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.

So my old recipes with salmon used measurements based on salmon fillets. ‘2 salmon fillets’ etc. And while that sounds simple, I was basing this off  individually sealed frozen salmon fillets. It wasn’t till we renewed our Sam’s Club membership and I saw fresh gigantic slabs of salmon that I had the sinking realization that not everyone buys salmon the budget way like I do. Size does matter in this case. Ooops! I need to go back and fix those recipes. In the meantime, this salmon recipe will actually have weight measurements so the sauce is proportionate.

If you’re talented at eyeballing the weight of salmon, then great! If not, maybe a kitchen scale will help. I got mine awhile back around the one year timeline since starting a blog. About the time I realized “Oh hey, maybe I need to measure stuff”. Growing pains.

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.

Back to the salmon, here’s how it’s done.  Marinate it, bake it and then serve drizzled with the sauce. It’s that easy. Yum.

I did sear the top of the salmon over medium high heat for 1-2 minutes to caramelize it a little before baking. This step is purely optional though. Also, if you want more sauce but want it thicker without reduction, you can add 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water. Use it once the sauce has come to a boil and stir to mix until the whiteness of the cornstarch 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.

Baking time will vary depending on how thick your fillet is. The standard rule of thumb is to cook for 10 minutes per inch of thickness which is measured from the salmon’s thickest point. That’s about it! What you’ll get is savory and sweet moist, flaky salmon. Not too shabby for dinner!

Lastly, I’m sorry if the salmon is very shiny. I seem to have picked the wrong angle to shoot it and the light made what was already glistening into mega glistening. My salmon has bling, Whoops! Don’t worry, yours won’t need a pair of sunglasses to eat safely, I promise.

And if you’re in the mood for more recipes in the honey garlic series:

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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 Garlic Salmon


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2

Ingredients

  • 1 lb. salmon fillet

Sauce

  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 4 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  1. Combine the sauce ingredients and marinate the salmon in the sauce for 15-30 minutes
  2. Arrange salmon on a foil-lined baking sheet and bake at 350 degrees F for 15-20 minutes depending on thickness, basting the salmon with the leftover marinade halfway through
  3. Over medium high heat, bring the leftover marinade sauce to a boil and simmer for 3-5 minutes until reduced *
  4. Dish and serve the salmon hot drizzled with reduced sauce

Notes

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

*If you are uncomfortable reducing the marinade to use as a drizzle, you can divide the sauce into half; half for marinade/basting and half to reduce for a drizzle. If you want even more sauce, double the sauce ingredients before diving it into half.

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.

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.

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127 Comments

  • Reply
    Molly
    September 20, 2015 at 10:11 PM

    so delicious! just made this tonight for myself, fiancé, and my 5 year old son. we all loved it! I served the salmon and sauce over a bed of brown rice, and sautéed asparagus w/ parmesan on the side. I just wish I would have tripled the salmon recipe instead of doubled – I want more! thank you! just stumbled upon your site though google searching, you have gained a faithful follower! I’m excited to browse the rest of your site 🙂

    • Reply
      The Cooking Jar
      September 23, 2015 at 1:19 PM

      Thanks, Molly! All those sides sound amazing paired with salmon. Salmon and asparagus are such good food partners. Adding Parmesan to it makes it even more delicious! I wonder why I never thought of that. Ooh and paired with some lemon rind would be great! Have fun trying out the other recipes and I hope they work out for you 🙂

  • Reply
    Addie
    September 23, 2015 at 10:50 PM

    I made this tonight and it was delicious!!! I think I reduced the sauce a little too much, but it was good regardless! And everyone ate it! My 3 boys loved it! The youngest (3 years) loved it so much, he tried to eat the salmon on his brothers plate! Lol! I paired it with some rice, and a simple spinach walnut Apple salad. Delicious! I will be making it again for sure 🙂 and only 5 ingredients, so easy! Thank you!

    • Reply
      The Cooking Jar
      September 24, 2015 at 12:35 PM

      It’s always a success when people start stealing food! That’s when you start beaming with pride over your dining table. 😀 The salad sounds wonderful, I do love walnuts!

  • Reply
    Ann
    October 15, 2015 at 5:52 PM

    I’m sorry. I plan on making this tonight. Are you supposed to marinate it for 15 to 30 minutes prior to ever putting it in the oven?

    • Reply
      The Cooking Jar
      October 15, 2015 at 9:00 PM

      I sent you an email with the answer since I was on the go but I’ll reply here as well! Yup, you marinate it in the fridge for that amount of time prior to baking it. Good luck, Ann!

  • Reply
    Ann-Marie
    October 18, 2015 at 4:46 PM

    This turned out sooooo yummy! Thanks for posting…I will def be making this one again 🙂

    • Reply
      The Cooking Jar
      October 19, 2015 at 10:10 AM

      I’m glad it turned out great for you, Ann! You’re absolutely welcome 🙂

  • Reply
    Alexandra
    October 18, 2015 at 7:52 PM

    So easy and so good! I’m not a super confident cooker, but this was perfect! Thanks so much!

    • Reply
      The Cooking Jar
      October 19, 2015 at 10:13 AM

      Yay! Always happy when it turns out good for people, especially new/kinda new cooks!

  • Reply
    Jazmin Solano
    December 24, 2015 at 4:15 PM

    can i substitute the soy sauce for something else?

    • Reply
      The Cooking Jar
      December 24, 2015 at 6:46 PM

      If you’re gluten free, you can use tamari instead of soy sauce. If you’re worried about the sodium content of soy sauce, there are low sodium types out there. If you just don’t like soy sauce in general, try and look for something that is salty to balance off the sweetness of the honey.

  • Reply
    Gwyneth Hobson
    January 16, 2016 at 8:01 PM

    Do you wear before putting the marinade on it or after it marinates?

    • Reply
      The Cooking Jar
      January 16, 2016 at 10:11 PM

      Sear it after marinating the salmon!

  • Reply
    Karen
    February 12, 2016 at 2:10 PM

    What a wonderful recipe ! This is now the only way I cook salmon and it comes out perfectly every time. If you’re trying to introduce more fish into your family’s diet, this will be your go to recipe. When I’m not in a hurry, I do sear the salmon but I’ve made it the other way too. Searing is my preferred method because the carmelization adds another layer of flavor. I also double the amount of fresh ginger because we enjoy the taste and I always double the amount of sauce because it’s so delicious !

    • Reply
      The Cooking Jar
      February 16, 2016 at 2:33 PM

      Thanks for the comment and trying it out, Karen!

  • Reply
    Abdulla Yousif
    February 19, 2016 at 2:26 PM

    Hi

    I just wanted to say that i’ve tried your recipe and it turned out realllllllly good!!

    Definitely doing it again.

    Thanks again

    • Reply
      The Cooking Jar
      March 3, 2016 at 1:53 PM

      Hey thanks for trying it out, Abdulla! I’m glad to hear you liked it.

  • Reply
    Hannah
    February 26, 2016 at 6:16 AM

    Didn’t notice if this has been asked before but what do we do of we don’t have ginger at all? Can we substitute it for nutmeg or cinnamon or we just eliminate it from the recipe? Thank you!

    • Reply
      The Cooking Jar
      March 3, 2016 at 1:59 PM

      If you don’t have ginger, just leave it out. The ginger pairs well with the sauce to add a little depth to the flavor but it can work without. If you have problems stocking up fresh ginger as a staple, I’ve seen ginger paste in squeezy bottles in the vegetable aisle near the fresh herbs. These can keep for a long time and are reusable. It’ll look kinda like this.

  • Reply
    Stephanie
    March 14, 2016 at 1:13 PM

    Could the ginger be substituted for something else like cinnamon, or even just left out all together?

    • Reply
      The Cooking Jar
      March 20, 2016 at 5:26 PM

      Heya Stephanie! Best to leave out ginger altogether if you don’t have it. The ginger element is to add a savoryness to the salmon, not the holiday sweetness that most folks are used to!

  • Reply
    Laurie
    March 23, 2016 at 6:58 PM

    I just made this tonight and it was delicious!! The sauce was so flavorful! I think it could probably marinate a little longer, but other than that I have no criticisms! I made sautéed asparagus to go with it, and drizzled the sauce over them too, and the flavor was amazing! Will definitely make again!

    • Reply
      The Cooking Jar
      March 29, 2016 at 4:51 PM

      Thanks for trying it out, Laurie. Asparagus is perfect for it!

  • Reply
    Sigan
    July 8, 2016 at 3:17 PM

    Hey There, Thanks for this glorious recipe.
    Just want to ask is it possible to grill the salmon for a little while for the grill marks and then marinate and bake it
    or marinate the salmon and grill it for the grill marks , then later on bake it ?
    just wanna present it as a grilled salmon :p

    • Reply
      The Cooking Jar
      July 12, 2016 at 1:59 PM

      You’re welcome, Sigan! I suggest either marinating and grilling in place of searing then finish it off with baking if you want to go the baking route. Or you could grill it the entire way after marination and baste it with the other half of the sauce while doing so. Eyeball the salmon after 5 minutes each side to see if it’s done when grilling, depending on the heat of your grill. If you want more sauce to drizzle later, you could double the sauce in the beginning and use 1/3 for marination, 1/3 for basting and 1/3 for drizzling. Hope this helps!

  • Reply
    Kerri
    August 23, 2016 at 3:22 PM

    This Salmon is delicious! I used half the marinade to….. Ummmmm…. Marinate (lol) the fish, I used the other half over the top at the end. So I split the recipe and used half to marinate, used that half over the fish about halfway through, and without reducing I poured the rest over the top at the end. I also baked the fish on a bed spinach and kale, served it with loaded mashed potatoes and garlic green beans, it was amazing! I can’t wait to have it again.

    • Reply
      The Cooking Jar
      August 29, 2016 at 8:13 PM

      You marinated the salmon with the marinade? How marinating! (couldn’t resist) 😉 Glad you enjoyed it, Kerri!

  • Reply
    Gary C
    January 8, 2017 at 1:01 AM

    Looks delicious….beautiful photos too.
    Love the music….thanks.
    Agnes Obel

    • Reply
      The Cooking Jar
      February 20, 2017 at 1:46 PM

      Thanks, Gary. Riverside by Agnes Obel is such a beautiful song. I’m guessing you got it from my ‘About’ page!

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