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Easy 25-Minute Honey Garlic Butter Baked Salmon

A perfectly cooked fillet of salmon covered in a thick, shiny honey garlic butter glaze, ready to eat.

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You will make moist and flaky salmon fillets coated in a sweet and savory glaze. This recipe is fast enough for busy weeknights and tastes like a restaurant copycat.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Honey Garlic Butter Sauce:
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Pat the salmon fillets dry using paper towels. Place the fillets on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
  3. In a small bowl, whisk together the melted butter, honey, minced garlic, soy sauce, Dijon mustard, smoked paprika, and onion powder until well combined. This creates your rich glaze.
  4. Spoon the honey garlic butter sauce evenly over the top of each salmon fillet, making sure the tops are well coated.
  5. Bake for 12 to 15 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit.
  6. Remove the salmon from the oven. Drizzle the fresh lemon juice over the hot fillets before serving immediately.

Notes

  • For extra flavor, you can broil the salmon for the last 1-2 minutes to get a slightly caramelized top, watching closely to prevent burning.
  • This recipe pairs well with roasted asparagus or steamed rice for a complete, healthy weeknight dinner.
  • If you prefer a spicier kick, add a pinch of red pepper flakes to the butter sauce mixture.

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