Honey Garlic Glazed Salmon with Roasted Potatoes Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). Halve the baby potatoes, mince the garlic, and juice the lemon. Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper. Have all your ingredients measured and ready before you start cooking.

Instructions

Roasting the Potatoes

1. 1Roast the Potatoes
   Preheat the oven to 400°F (200°C). In a large oven-safe skillet or baking dish, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in an even layer. Roast for 15 minutes, until the potatoes are just tender when pierced with a fork.
   Look for Potatoes are lightly browned at the edges and easily pierced with a fork.
   Tip Cut larger potatoes into smaller pieces so they cook evenly.
2. 2Make the Glaze
   While the potatoes roast, whisk together the honey, soy sauce, minced garlic, lemon juice, and the remaining 1 tablespoon of olive oil in a small bowl. Set the glaze aside.
   Look for The glaze is smooth and well combined.
   Tip For a spicier kick, add a pinch of red pepper flakes.

The potatoes should be partially roasted, with slightly crispy edges and a tender interior when pierced with a fork.

The skillet will be hot, so use oven mitts when handling it. The potatoes will continue to cook with the salmon, so they don't need to be fully done at this stage.

Baking the Salmon

3. 3Add the Salmon and Glaze
   Remove the skillet from the oven. Place the salmon fillets skin-side down among the potatoes. Brush the tops of the salmon generously with the honey garlic glaze, using about half of the mixture. Season the salmon with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
   Look for The salmon is evenly coated with the glaze.
   Tip Spoon some glaze over the potatoes as well for extra flavor.
4. 4Bake the Salmon
   Return the skillet to the oven and bake for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Baste the salmon with the pan juices halfway through cooking.
   Look for The glaze is bubbly and caramelized, and the salmon flakes easily.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip If the glaze starts to burn, cover the skillet loosely with foil.

The glaze will bubble and reduce, turning into a sticky, caramelized coating. The salmon will turn from translucent to opaque, and the edges will start to flake.

The kitchen will smell sweet and savory. Check the salmon at the minimum time to avoid overcooking.

Resting and Serving

5. 5Rest and Serve
   Remove the skillet from the oven and let the salmon rest for 2 to 3 minutes. Use a spatula to transfer the salmon and potatoes to a serving plate. Spoon any remaining glaze from the pan over the top. Serve warm.
   Look for The salmon is moist and flaky, with a glossy glaze.
   Tip Letting it rest helps the juices redistribute.

After resting, the salmon should be moist and flaky, with a glossy glaze. The potatoes should be coated in the caramelized pan juices. Spoon any extra glaze from the bottom of the skillet over the salmon and potatoes for maximum flavor.

Common mistakes

One common mistake is overcooking the salmon, which makes it dry and tough. Keep an eye on the timer and start checking for doneness a couple minutes early.

Another mistake is crowding the salmon too close together; leave space between fillets so they cook evenly. Also, avoid using cold honey straight from the fridge—warm it slightly so it mixes easily with the other glaze ingredients.

How to tell it’s done

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The glaze should be bubbly and caramelized, with a deep golden color.

The potatoes should be tender when pierced with a fork and have browned edges. If the glaze is too dark but the salmon is not ready, cover the dish with foil to prevent burning.

• Fish: 145°F (63°C) in the thickest part