Baked Honey Garlic Salmon Recipe

On today’s episode, I’m going to show you a super easy and delicious seafood recipe. This is my baked honey garlic salmon. Hi, I’m and welcome to my kitchen.

Why You’ll Love This

This recipe is super easy. It’s really fast. It comes together from beginning to end really, really easily. You’re going to think you ordered at a restaurant and you can’t believe that you made it yourself.

Ingredients

• Salmon fillets
• Olive oil
• Blackening seasoning
• Base seasoning (blend of garlic powder, onion powder, salt and pepper)
• Honey
• Soy sauce
• Maple syrup
• Sesame oil
• Rice wine vinegar
• 3 or 2 cloves of garlic
• Sliced scallion greens
• Lemon slices

Spoken Moment

Every time I make this, I always drop this in, but I just keep grading it. This happens every single time.

Instructions

1. Pull the salmon out of the fridge a little bit before so it comes up to room temperature.
2. Place the fillets inside a hotel pan or a dish.
3. Drizzle olive oil right over the top.
4. Season with blackening seasoning. Give this a good sprinkle over the top.
5. Give a sprinkle of base seasoning on top as well.
6. Using your hands, coat the fish with the olive oil and the spices, making sure to coat all sides (bottom, top).
7. Keep mixing this with your hands until you get the fish nicely coated on all sides with the base seasoning, the blackening seasoning and that olive oil.
8. Let the seasoned fish sit out for a little bit to let the spices bloom.
9. To mix the glaze, put in a bowl some honey, soy sauce, a little bit of maple syrup, some sesame oil, some rice wine vinegar.
10. Shred in three or two cloves of garlic, making the garlic pretty fine so it gets a good garlic flavor into the glaze.
11. Put a touch of the blackening seasoning in that we use to season the fish.
12. Whisk it all together until you get a nice, even consistency of this glaze.
13. Line a baking sheet with aluminum foil and parchment paper.
14. Arrange the fish nice and evenly on your baking sheet, making sure that you’re leaving a little bit of space in between to allow heat to get in between the pieces.
15. Put the salmon into the oven preheated to 425 degrees (on a convection setting if available).
16. Bake for anywhere between 10 to 12 minutes until it’s almost fully cooked.
17. Pull the salmon out of the oven.
18. Give the glaze a good mix to make sure that the garlic’s all mixed in with there.
19. Give a nice gentle touch of glaze right over the top of each piece, trying not to overly glaze the fish.
20. Put the salmon back in the oven for about two more minutes to let the glaze harden up a little bit on the outside and finish cooking the fish.
21. Transfer the salmon over to a baking dish that has a raised grate on it.
22. Put another coat of glaze on, tapping it over the top, not to overly rub the fish or drown it in glaze, but just adding just a little bit more.
23. Use a kitchen torch to give a little bit of browning on the outside. Keep the torch moving.
24. If you don’t have a kitchen torch, you can just throw this under the broiler for a minute.
25. Take some sliced scallion greens and sprinkle them right over the top.
26. Add a couple of slices of lemon.

Cooking Tips

When you’re cooking fish or any protein for that matter, you probably want it to be room temperature so it cooks really evenly and fast. You don’t want the skin to get a little crispy on the bottom. If you’re going to eat it, you like crispy skin and if you don’t want to eat it, it just makes it easier to take the skin off of the salmon flesh. Hotel pans you don’t commonly see in home kitchens but you see them a lot in restaurant kitchens. This is a great piece of equipment to season proteins that you want flat and it’s better than a bowl. So if you don’t have one of these, I highly suggest you picking one up and adding it to your kitchen equipment. That olive oil is just acting as a binder to help those spices stick to the fish. A lot of these salmon recipes call for taking this glaze, putting it on the stove, and then reducing it. I like to just keep it like this because I like a thinner glaze because I don’t really like it super thick on my fish. I just want it to coat and flavor the outside of the fish. The aluminum foil is to help me on cleanup and the parchment paper is because it’s nonstick. I really like using parchment paper for baking stuff. Salmon tends to cook well at a high temperature. So when you’re picking fish up, always make sure that you’re using a fish spatula that’s really, really thin and you’re able to get underneath the fish. So if you’re using the wide side of the fish, it’s just the easiest way to pick up a fish. And if it needs a little support on the skinnier end, bring your hand underneath. If you don’t have a kitchen torch, I highly suggest you get one. And if you don’t have one and don’t want to get one, you can just throw this under the broiler for a minute. And again, if you don’t have a torch, you can just do this with a broiler. So I find that the torch is just a little bit more effective and a little bit more precise.

Serving Suggestions

How good does this look? When you make this at home, people are going to ask you what restaurant you ordered this from. A couple of slices of lemon. I’ll take a piece of lemon. Squeeze this right over the top.

Oh my God. That is so good. I’m going in for another bite of this one. Even people that don’t like fish, like make them this. You’ll change them. Wow. Perfectly cooked. Nice and moist. Sweet, savory. This is so good. Well, I’m . Thanks for watching.