If you love salmon, you will love this easy and delicious baked salmon recipe. Very easy to make with just a few ingredients you most likely have handy. It is gluten-free, dairy-free, low carb, and keto-friendly. The marinade is made of lemon juice, lemon zest, freshly grated garlic, olive oil, salt, and pepper.
This lemon garlic salmon will work well for a quick weeknight dinner or a salad topper for added protein. Also, if you like to meal prep your meals, serve this easy baked salmon with some sweet potatoes and a side of veggies. Six ingredients are all it takes for this full-flavor easy salmon marinade. With the flavor profile of honey, soy sauce, brown sugar, and more this savory yet sweet meal is a great weeknight go-to.
When the brown sugar, butter and honey glaze caramelize on the surface, this marinade for salmon comes to life. Try sprinkling your marinated salmon with toasted white and black sesame seeds or green onions for a beautiful finish. Whisk together soy sauce, honey, olive oil, garlic and red pepper flakes in a measuring cup to make marinade. Reserve half of the marinade for glaze. Pour remaining marinade into a flat bowl or pan. Add salmon fillets, flip once or twice to coat in marinade, and leave skin side up in the marinade.
Place in the fridge for minutes. And when you follow those easy steps, everything will come out perfectly done, seasoned, and ready to serve. We recommend finishing it with a quick squeeze of lemon and a dash of salt and pepper, then call everyone to the table. Hooray, dinner is ready and nearly all the clean-up is already done. Another beautiful thing about this baked salmon recipe is that the sheet pan can double as a serving dish. Just place the pan on the dinner table and let everyone take their portions right off the baking sheet.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
Wonderful honey lemon garlic salmon covered in an easy lemon garlic butter marinade and baked to flaky perfection. Your salmon should marinate for somewhere in the range of 25 to 40 minutes total. Any longer than that and the acid in the marinade will make the texture of the fish mealy or kind of mushy. Not only does marinating salmon amp up the flavor and elevate into a "wow" entrée, but it's really quick and easy to do.
Marinating this salmon will keep it from drying out as it cooks, and the oil in the marinade will prevent it from sticking to the grill. Find even more time-tested recipes in this Salmon Recipe Collection. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. In a small bowl, whisk together the lime juice, honey, brown sugar, dijon mustard, soy sauce, garlic, ginger, salt and pepper until well combined. This bourbon, brown sugar, soy sauce salmon marinade gives this fish the most amazing taste.
The fact that we can use it as both the marinade and the glaze means it works double duty! Of course there are a few other ingredients in the mix to really perfect the flavor. Sheet pan recipes get high marks for several reasons, especially ones like this oven-baked salmon recipe. First, sheet pan recipes cook in just one pan, which makes everyone happy because the clean-up is fast. Second, sheet pan dinners make it easy to eat a balanced and well-portioned meal because your side dishes cook right alongside your main dish.
Third, the flavors of each ingredient meld together as they cook making everything more delicious. And fourth, they are really easy to prep in advance. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil.
Sprinkle with pepper and top each with 1/2 cup diced fruit. Wrap the foil around the salmon, folding the edges to seal. Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side. Transfer the salmon to warmed individual plates and serve immediately.
This lemon garlic salmon recipe can also be pan-seared if you would like to skip the baking. Simply add a bit of oil to a skillet and cook over medium heat for 2-3 minutes on each side. After 5 minutes, remove the pan from the oven and make a space in the center of the pan for the marinated salmon fillets.
Top off each salmon fillet with a lemon slice or two and sprinkle with a little salt and pepper. In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top.
Put in the refrigerator and marinate for 1 hour. Turn the salmon periodically as needed. In a bowl mix lemon juice, olive oil, honey, sliced garlic, salt, oregano, pepper, dill and red pepper flakes. Pour the marinade over salmon. This baked salmon recipe is easy to prepare ahead of time.
In a small mixing bowl add soy sauce, water, sesame oil, dark brown sugar, ginger, garlic, and jalapeno pepper. Whisk to combine and pour over salmon. Made this the other night and it was it great, especially since it was the first time I've ever cooked fish on my own!
I used the leftovers the next day for a healthy bowl of salmon, brown rice couscous and fresh avocado. Topped with the green onions, sesame seeds and soy sauce. First time salmon cooker looking for a recipe that would not render my salmon DRY. This was exactly what I needed. I hah frozen fillets that were not too thick with skin on.
I sprayed the foil with olive oil and splashed the rest of the seasons on and sprayed again. I sealed the foil and slipped in the oven for 10 minutes, opened the foil and turned the broiler on high for 10 minutes basting with the glaze. It did not brown as much as I wanted because I was afraid of DRYING it out. The salmon was moist and flaked from the skin without sticking.
I was very pleased with the finished product and will certainly try it again with a larger piece of fresh salmon. Thank you very much for sharing. I like cooking this glaze with olive oil and will totally do it; the result is delicious.
But I prefer the nuttier flavors of butter as it browns and mixes with the fats from the fish and the soy sauce and the garlic. I encourage you if you have a smoker, to set up this recipe just as written and bake it in your smoker. You won't need as much brining salt as you normally use because of all the flavor the soy sauce brings to the party. Whisk together soy sauce, hoisin sauce, oil, lemon juice, garlic, scallion, ginger, and pepper in a shallow bowl. Add salmon, turning to coat, and marinate, covered, at cool room temperature 30 minutes.
The marinade for this salmon is a mixture of olive oil, honey, soy sauce, lemon zest and herbs. The salmon sits in the marinade for up to 6 hours, then is grilled or broiled to perfection. I intentionally left lemon juice out of this recipe because acids like lemon juice can actually "cook" the salmon as it sits in the marinade. The lemon zest adds tons of citrus flavor without the risk of changing the texture of the salmon. Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper.
Give the sauce a good whisk. You can slide a sheet pan of potatoes or veggies into the oven to roast right along with the salmon. Try these crispy rosemary roasted potatoes or maple mustard roasted sweet potatoes. I also like to make a quick batch of Instant Pot brown rice or Instant Pot jasmine rice to go with this salmon recipe. Second, don't overcook the salmon!
Do not bake the salmon until it is completely flaking apart, that's overdone. When baked salmon fillets come out of the oven they should still be just a little bit rare in the center. They'll continue to cook in the residual heat and be perfect when you go to eat them.
Quick and easy honey garlic salmon baked and ready in under 30 minutes. With a sweet and savory marinade and sauce of garlic, ginger, honey and soy sauce. Prepare a baking sheet lined with a large piece of foil . Brush the top of the foil with extra virgin olive oil.
Pat salmon dry and season well with kosher salt, and place on the prepared pan. I made this recipe for Easter, I was a bit worried about the other comments about it being too salty. Here is what I did, I used reduced sodium soy sauce.
I also used equal parts brown sugar and soy sauce. I did a little taste to make sure it wasn't too sweet and I thought the flavor was good. First time making this recipe and everyone LOVED it. It was also my first time making salmon. It is definitely a keeper. I wish I had a picture because it looked exactly like the picture in this recipe.
Now cover a baking sheet with aluminum foil and place the salmon fillets. Sprinkle the toasted pecans over top and press them gently into the salmon. Brush 1/3 of the brown sugar glaze on top. You want 4-6 minutes per inch of thickness, depending on how you like it done. Just store those components in separate containers in the refrigerator. But this recipe is so easy that you don't have to do anything in advance, especially if you're short on time.
It really takes just three steps to make this sheet pan salmon recipe the same day you'll serve it. It's simple, it has FIVE ingredients and it's tasty. Also, it's super addictive.
I liked it so much, I made an air fryer version too. So if you own an air fryer, head on over and grab the 8-minute air fryer honey garlic salmon. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top.
Cook an additional 10 minutes, or until fully cooked. We were trying to get into the habit of eating fish for dinner once a week. We printed out several fish recipes - this happened to be the first one we tried. We never got around to trying the others. This has become a staple in our weekly menu.
