This perfectly oven baked salmon filet with the most flavorful honey and soy sauce glaze takes less than 30 minutes to make! This mouthwatering dish is made with simple pantry staples like soy sauce, honey, garlic and rice wine vinegar. Serve it over rice with some more delicious drizzle of that glaze!
This oven baked salmon tastes like it was made in a restaurant. My kids absolutely love the sweet and salty umami flavors, which pair perfectly with the silky texture and fat from the salmon. It’s such a great weeknight meal and there’s always requests for seconds!
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Ingredients and notes
Salmon – I use boneless salmon filets, skin on or off is fine. After baking it, the skin comes off effortlessy.
Glaze – Honey, soy sauce, garlic, rice vinegar, cornstarch and water.
Instructions
Pat the salmon completely dry with a paper towel and season both sides with salt and pepper. Bake in the oven for 10 minutes (I’m using a 1” thick piece, decrease time for thinner pieces).
Make the honey soy glaze. Add honey, soy sauce, rice wine vinegar and garlic to a small sauce pan on medium heat. When it comes to a light simmer, add the cornstarch slurry and stir until the glaze thickens, about 1-2 minutes. Do not overcook or reduce sauce.
Remove salmon from the oven and brush or spoon some of the glaze on top of each filet, then broil for 2 minutes (about 2-3 inches away from the broiler).
Add additional glaze over the salmon, garnish with green onions and serve with easy rice cooker garlic rice, rice cooker rice pilaf or a delicious Chinese chicken salad!
Pro Tips
- Make sure to gently heat the honey soy glaze, if you heat on high the honey could burn, or the sauce could reduce too much which will cause it to taste salty.
- Once the glaze thickens after 1 to 2 minutes, remove from heat. The glaze will thicken more as it cools, so be sure not to overcook.
- If the glaze is too thick, add a few drops of water and stir. Repeat until it reaches your desired consistency.
- You can use salmon with or without the skin. After baking and broiling, you can easily separate the fish from the skin by sliding a spatula or knife under the fish and gently lifting away from the skin.
Frequently asked questions
It depends on the thickness of the salmon fillet. I’m using ½ pound (8 ounce) fillets, 1 inch thick, so 10 minutes of baking at 400 degrees Fahrenheit cooks the salmon to medium rare, then a 2 minute broil brings it up to medium temperature. If your salmon is ¾ inch thick, try baking for 8-9 minutes, then broiling for 1-2 minutes. For ½ inch thick, try baking 7to 8 minutes, then broil for 1 to 2 minutes.
How do you know when salmon is done?
For the most accurate results, use a meat thermometer, and remove the salmon from the oven when it reaches 135 to 140 degrees Fahrenheit.
Bake the salmon uncovered, which will help the fillet develop a nice texture on top. Then broil to really sear the top and get a nice caramelized finish.
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Oven Baked Honey Soy Glazed Salmon
Equipment
- 1 baking sheet
- foil optional (to line baking sheet)
Ingredients
- 1 pound salmon, sliced in 2 fillets and deboned these fillets are about 1 inch thick.
- salt and pepper to taste
Honey Soy Glaze
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 clove garlic about 2 teaspoons
- ¼ teaspoon corn starch
- ½ teaspoon water
- 1 green onion, sliced optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Pat the salmon completely dry with a paper towel and season both sides with salt and pepper. Bake in the oven for 10 minutes. Adjust time according to thickness of the salmon filet (see below notes).
- Meanwhile make the honey soy glaze. Make the cornstarch slurry by mixing the cornstarch and water together in a small bowl, set aside.
- Stir together the honey, soy sauce, rice wine vinegar and garlic in a small sauce pan on medium heat. When it comes to a light simmer, add the cornstarch slurry and stir until the glaze thickens, about 1 to 2 minutes. Do not overcook or reduce sauce.
- Remove salmon from the oven and brush some of the glaze on top of each filet, saving the remaining glaze for later. Then broil the salmon for 2 minutes (about 2 to 3 inches away from the broiler).
- Add additional glaze over the salmon and serve with rice. Optional: garnish with thinly sliced green onions.
Notes
- You can use salmon with or without the skin. After baking and broiling, you can easily separate the fish from the skin by sliding a spatula or knife under the fish and gently lifting away from the skin.
- Cooking time will vary depending on the thickness of the salmon. I am using a 1 inch thick, 8 oz salmon filet which takes a total of 12 minutes cooking time.
- If your salmon is ¾ inch thick, try baking for 8-9 minutes, then broiling for 1-2 minutes. For ½ inch thick, try baking 7-8 minutes, then broil for 1-2 minutes.