Honey Garlic Glazed Salmon

This simple honey garlic salmon is smothered with a 4 ingredient glaze and ready in under 35 minutes.

garlic honey ginger glazed salmon on a white plate with a fork and broccoli

Baking is where my heart is but it is SO much fun to share simple everyday recipes with you. If you’re anything like me, you’re looking up easy dinner ideas on the regular. So hopefully today’s recipe for honey garlic salmon will be the next one you try!

garlic honey ginger glazed salmon filets on a white serving plate

Quick Video: Honey Garlic Salmon (with Ginger)

Here’s what you’re going to do. It will take you 35 minutes MAX to make this healthy meal. First, marinate some fresh salmon in an incredibly flavorful glaze. The glaze is inspired by delicious Asian cuisine with soy, ginger, garlic, and honey.

salmon filets

2 images of garlic honey ginger glaze in a glass bowl and ingredients for glaze on a white cutting board

Let the salmon marinate in half of the glaze for at least 15 minutes or up to 4 hours. If you’re in a rush, perfect. If you have more time, prep this meal 4 hours ahead. I love a recipe that works with any schedule.

Put the salmon in the oven and bake for about 15 minutes, give or take. The amount of time depends how thick your salmon is. While it bakes, steam some broccoli and reduce the remaining glaze. You want a rich, thick glaze to pour overtop the baked salmon and broccoli.

glaze in a pink and white skillet with a whisk

The marinade will caramelize over the salmon as it bakes.

baked garlic honey ginger glazed salmon on a silpat baking mat

The edges are crisp, the honey garlic salmon is tender, the flavors are out of control!

garlic honey ginger glazed salmon on a white plate with a fork and broccoli

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garlic honey ginger glazed salmon on a white plate with a fork and broccoli

Garlic Honey Ginger Glazed Salmon with Broccoli

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian


This simple baked salmon is smothered with a 4 ingredient garlic honey ginger glaze and is ready in under 35 minutes!


  • 4 salmon filets, skin removed (about 2 lbs total)
  • 1/2 cup honey
  • 1/3 cup reduced sodium soy sauce (or regular)
  • 3 teaspoons (1 Tbsp) minced or chopped garlic
  • 1 teaspoon minced fresh ginger
  • 4 cups broccoli florets (or serve with your favorite veggie)
  • optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color


  1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color– try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
  2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
  3. Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade– see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness– measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
  4. Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce heat to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
  5. Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
  6. Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
  7. Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.


  1. Make Ahead Instructions: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.
  2. For a more rounded out meal, serve the salmon and broccoli with brown rice, quinoa, or baked sweet potatoes.
  3. Using SparkRecipes calculator– including the broccoli and extra glaze poured on top, this meal comes out to about 430 calories per serving. 42 grams of protein and 12g healthy fat from the salmon. If your salmon filets are smaller than about 7 ounces each, these numbers will be lower.

Keywords: garlic honey salmon, ginger garlic salmon


  1. Thanks for the great recipe Sally! I was on the hunt for a nice and healthy dinner to make for Father’s Day. This will be just the ticket!

  2. Honestly, just by looking at the pictures, I already agreed with the first statement. Surely, this will be my new favorite. Everything in this meal recipe is healthy and delicious. I can’t wait to go for a grocery shopping and have all these ingredients in my cart. Thank you for this deliciously healthy recipe!

  3. Dawn Adamczyk says:

    Made this tonight using sockeye salmon. Its already easy but I still found a few shortcuts. I didn’t have fresh garlic or ginger on hand so I used the frozen cubes, 1 garlic and 4 ginger (I like ginger and always lighten garlic in all recipes). Also, I didn’t make the reduction. 
    Outcome: Still delicious. I’ll probably make this every week at least once. My 11 year old LOVED it. 

  4. Has anyone worked out the macro breakdown of this? It looks delicious. 

  5. This was really good.  The only thing I might do is baste the salmon w/the marinade half way through the cooking time.  I had no brocolli, but served a lemon, feta chesse pasta side dish!  Hubs wants me to pin it!!

  6. This was beyond amazing – we’ll def be having it again!

  7. So delicious! I just had my third baby in three years and this meal came together so quickly and easily. My husband was very impressed! Thanks for the great recipe. I will be making this again for sure (along with your peanut butter cookies that we can’t get enough of!!).

  8. Jessie @ Chasing Belle says:

    I love salmon and am always looking for more ways to cook it!

  9. This salmon was a big hit tonight alongside your zucchini fritters and an heirloom tomato and burrata salad. Thanks so much!

  10. Made this last night – superb!  Had been looking for a recipe like this.  Well done! 

  11. Very tasty! I could only find skin-on salmon so I turned it halfway through, and the skin came out deliciously crispy.

    Also had to substitute mirin for some of the honey, making it more of a sauce than a glaze, so I baked the broccoli in the sauce. That may even have been more delicious than the salmon – will definitely make that again!

  12. This salmon recipe was absolutely delicious, super simple, quick and easy. My guess is that even non fish cookers and eaters will love it. My husband had brought home some fresh wahoo (Ono on the west coast) that day so mine was half salmon half wahoo. Too good for words! I am going to save what was left to top my salad for tomorrow’s lunch.

    1. Thanks for reporting back, Mary! I love this salmon too. It’s great on salad!

  13. Oh this salmon was so good and my husband loved it too! After eating the salmon he went back for rice + the sauce. He loved it! This recipe is similar to others I have tried but BETTER with the honey and ginger. This will be in our regular meal rotation. Glad it’s a healthy one. Thank you!

  14. Springsmile hor says:

    How many salmon should I buy for 8 people? What abt ingredients tsp and tbsp?

  15. I just made this for dinner and the flavor of that glaze is amazing!  I used it on chicken tonight because I had it on hand, but will be using salmon next time.  Thank you!

  16. Just had to comment and say that this recipe has quickly become a favorite!! LOVE. Thank you so much for sharing!

  17. Mary Ann Rollano says:

    This looks amazing! I’m thinking of trying it with a tuna steak. Do you think that will work?


    Mary Ann

    1. Yes, definitely. Maybe 4 tuna steaks for this amount of sauce/marinade. I would marinate them like you would the shrimp, then pan-fry in a little more oil (maybe 1 full Tablespoon). Add the extra sauce when you flip the tuna steaks.

  18. This is my absolute favorite Salmon dish! I’ve made it twice in two weeks, oh dear…

  19. Hi Sally.   I started the marinade process for dinner tonight Friday but something has come up and can’t cook it tonight. Can it stay okay in the refrigerator until Sunday?

    1. Will be just fine!

  20. I made this tonight and it was delicious, though I think I reduced the glaze too much because it came out much thicker and stickier than expected (or on your beautiful pictures) but I ploughed on and dolloped it on rather than glazing and it still tasted yummy! 

  21. This looks yummy. I love your blog and I hope you continue to post easy healthy food.

  22. Marilyn Collins says:

    Can’t wait to try this recipe. I love fish.

  23. This was SO good!!! I like ginger and honey but I hate salmon.  The ginger took away the fishy taste. So glad you posted this. 🙂

  24. Miguelina Jean says:

    I should try it pretty soon

  25. Everytime I try a new recipe for salmon, the hubby basically gags, makes faces and disgusting noises. (Worse than a two year old!!) This has gone on for years. For health reasons, he agreed to give salmon one more try. I was stressed…. one shot, one chance or never again. I surfed and read until I was freaking out! Well, I am overjoyed to announce he pushed his empty plate back and proclaimed this is the best tasting salmon I have ever put in front of him. Thank you for sharing this amazing recipe! Happy day! }i{

    1. YAY!! SUCCESS!! 🙂 I’m really glad he gave it one more try and actually liked it!

  26. Loved this salmon, but I did cook it a bit differently as I like my salmon seared outside, but rare inside. I realized your blog is about baking, but instead of baking, I heated a skillet with a bit of sesame oil, seared the salmon 1 minute on each side, then removed it from the skillet.
    Prepared the sauce the same way, but added some Chinese mushrooms, some bok choy and some baby corn to the skillet and sauteed the vegetables while the sauce was thickening. Served it all with jasmine rice. So delicious! Your marinade is a keeper! Thanks!

    1. Theresa Capri says:

      Very good. I used sockeye salmon and cook it a lot. I ended up searing it for a minute on each side as did Jeana and then put it in a 350 oven for about 4 min. Coming from a commercial salmon fishing family every species of salmon is a little different, and I think this method works well for sockeye. Thank you for sharing your recipe! (Oh and I used half of the recipe with sockeye, and the other half with wild raw shrimp where your recipe originally came from…the shrimp was very tasty and might prefer it with shrimp just a little more)

      1. Theresa Capri says:

        (I meant to edit this first sentence to say I cook salmon frequently, and not a lot meaning to overcook it)

  27. Delicious and easy, like all of your recipes. Love it!

  28. omg made this recipe 3 times now and it just keeps getting better <3 lol omg I cant get enough ! THANKS SALLY FOR THIS AWESOME RECIPE 🙂 😀

    1. YAY! I’m thrilled you like it so much!

  29. This post is a couple years old but the recipe holds. My family LOVED this! I loved how simple it is but packed with flavor. Thank you!

    1. I’m so glad it’s a hit with your family! I still make it all the time!

  30. I made this for lunch on the 4th of July. It was outstanding! Pretty sure it’s the best salmon I’ve ever made.

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