Baked Honey Garlic Salmon Recipe

I’m going to show you a super easy and delicious seafood recipe. This is my baked honey garlic salmon.

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
olive oil
blackening seasoning
garlic powder
onion powder
salt
pepper

For the Glaze

honey
soy sauce
maple syrup
sesame oil
rice wine vinegar
3 or 2 cloves of garlic
blackening seasoning

For Serving

lemon

Instructions

To season the salmon, pull it out of the fridge a little bit before so it comes up to room temperature.
Have the salmon on a piece of paper towel so I can get rid of a lot of the moisture that collects.
Place your fillets inside this hotel pan.
Drizzle olive oil right over the top.
Season with some blackening seasoning. Give this a good sprinkle over the top.
Give the base seasoning a sprinkle on top as well.
Using your hands, coat the fish with the olive oil and the spices. Make sure to coat all the sides. Coat the bottom, coat the top. 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.
Let the fish sit out for a little bit to let the spices bloom.
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.
Shred in three or two cloves of garlic.
Put a touch of the blackening seasoning in that we use to season the fish.
Incorporate it all together because the honey is really thick, so use a whisk.
Keep whisking until you get a nice, even consistency of this glaze.
Get your fish into the oven.
Get a baking sheet here that you’ve lined with aluminum foil and parchment paper.
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.
Put this salmon into the oven.
Preheat your oven to 425 degrees.
Put this in for anywhere between 10 to 12 minutes until it’s almost fully cooked.
Pull it out and see what it looks like.
Put a little glaze on top.
Send it back in the oven for a few minutes just to let the glaze get a little bit more solid on the outside.
Give the glaze a good mix to make sure that the garlic’s all mixed in with there.
Take the salmon from here. Give it just like a nice gentle touch right over the top. Try not to overly glaze the fish because you don’t want the glaze running off and creating like a pool of glaze like underneath the fish.
Keep dipping it in the glaze, giving it a little bit of a mix, and then just hitting it right over the top.
Put this first coat of glaze on each of these pieces.
Put this back in the oven for about two more minutes. Just to let the glaze harden up a little bit on the outside and also continue and finish cooking the fish.
Take the salmon and transfer it over to a baking dish that has a raised grate on it. Line it with aluminum foil just to save on cleanup.
Put another coat of glaze on. Put it on the same way just by tapping it over the top, not to overly rub the fish or drown it in glaze, but just adding just a little bit more.
Dip it in the bowl, giving it a mix. So you’re making sure you’re getting some of that garlic on there.
Use a kitchen torch just to give a little bit of browning on the outside.
Give this just a quick once over. Once you see a little bit of that glaze caramelizing, move on and just keep the torch moving.

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.

I also have it on a piece of paper towel so I can get rid of a lot of the moisture that collects.

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.

If you don’t have this, you can just use any blackening seasoning.

This is just a blend of garlic powder, onion powder, salt and pepper. Mixed on hand for all times.

That olive oil is just acting as a binder to help those spices stick to the fish.

I’m not going to immediately put this in the oven, but I’m going to set this aside and we’re going to make our glaze.

I want the garlic to be pretty fine so it gets a good garlic flavor into the glaze.

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 like to absorb some of the oil from the fish and also some of the juice that’s released. I really like using parchment paper for baking stuff.

If you don’t have it on a convection setting, you could probably just bump the temperature up. But salmon tends to cook well at a high temperature.

Our salmon’s already almost cooked. It’s got some of the white proteins already starting to come out of the sides, which means like the salmon’s really close to cooked.

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.

Let me show you one of the best parts about lining your baking trays with aluminum foil and parchment paper. Check out this cleanup. So I take the little bit of paper towel that I have here just to soak up any of the juices. I’ll throw that right inside the middle and then we’ll just fold that aluminum foil up.

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 could 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

I’ll take a piece of lemon. Squeeze this right over the top.

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.