Honey glazed salmon
This honey glazed salmon recipe is baked in the oven and done in 30 minutes. The glaze is made with soy sauce (or coconut aminos), garlic, lime juice and honey and coated int he salmon before baking to flaky perfection. My favorite sides to go with this are rice, quinoa and roasted veggies.
Servings: 4 people
- 4 6 oz salmon filets boneless with skin on
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 4 tablespoons raw honey
- 3 tablespoons coconut aminos can use soy sauce if you’re not gluten free
- 3 cloves garlic minced
- Juice from ½ a lime
- 2-3 tablespoons green onion to garnish optional
- Serve with rice, quinoa or roasted veggies
Let salmon rest at room temperature for 15-20 minutes. While they’re resting, preheat oven to 450°F and line a medium baking pan with foil or prep an oven safe cast iron pan and set aside.
Next, prep the marinade. In a small bowl, whisk together the honey, coconut aminos (or soy sauce), garlic and lime juice. Set aside.
After resting, pat salmon dry with a paper towel and place skin-side down on prepared baking sheet or pan and season with salt and pepper. Coat each salmon filet with the prepared glaze, leaving some left to drizzle after baking.
Bake in the pre-heated oven for 15-18 minutes or until the center of the thickest filet reads 135-140°F. Turn the oven to broil and broil for 2-3 minutes or until the salmon gets a little crispy on top.
Remove from the oven and serve warm. Drizzle salmon with additional sauce and sprinkle with green onion if desired. Serve with veggies and rice.
You can purchase salmon with the skin off and you’ll get the similar results. I just prefer skin on because it keeps the salmon juicy.
Store salmon in an air-tight container in the refrigerator for up to 5 days.
Serving: 1salmon filet | Calories: 248kcal | Carbohydrates: 20.8g | Protein: 25g | Fat: 7.9g | Saturated Fat: 1.1g | Cholesterol: 56mg | Sodium: 70mg | Sugar: 17.4g