Honey Garlic Glazed Salmon with Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For the best glaze, use a good-quality honey that isn't too thick. If your honey is crystallized, warm it gently in the microwave for a few seconds.

You can also add a pinch of red pepper flakes or a teaspoon of grated ginger to the glaze for extra warmth.

To get perfectly flaky salmon, avoid moving the fillets once they're in the pan. Let them cook undisturbed so the glaze can caramelize and the fish can develop a nice crust.

When testing for doneness, gently press the top of a fillet with a fork—it should separate into large flakes.

Variations

• Spicy Honey Garlic: Add 1/2 teaspoon of red pepper flakes or a teaspoon of sriracha to the glaze for a spicy kick. The heat balances the sweetness beautifully.
• Ginger Honey Garlic: Stir in 1 tablespoon of freshly grated ginger along with the garlic for a brighter, more aromatic flavor.
• Maple Dijon Glaze: Replace the honey with maple syrup and add 1 tablespoon of Dijon mustard to the glaze for a tangy, smoky twist.
• Lemon Herb Salmon: Skip the honey and soy sauce. Instead, toss the salmon with olive oil, lemon zest, chopped fresh dill, and garlic. Bake as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.

Freezer

Freeze cooked salmon and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until hot. The glaze may lose some gloss but will still taste delicious.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salmon will flake easily, and the potatoes will absorb more flavor. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.

The glaze can be made up to 2 days ahead and stored in the refrigerator. You can also prep the potatoes by halving them and storing them in water in the fridge for a day. When ready to cook, drain and pat them dry before roasting.

Serving ideas

Serve the honey garlic glazed salmon immediately after resting, with the roasted potatoes on the side.

A sprinkle of fresh chopped parsley or chives adds a pop of color, though the video doesn't show it. A simple green salad or steamed green beans would round out the meal nicely.

This dish is satisfying on its own, but it also pairs well with rice or crusty bread to soak up the extra glaze.

For a low-fuss dinner, serve it straight from the skillet at the table. The glossy, caramelized salmon is the star, so keep the sides simple.

Frequently asked questions

Recipe card

Honey Garlic Glazed Salmon with Roasted Potatoes

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 4 salmon fillets (6 oz each)
• 1 1/2 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/4 cup honey
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: fish, soy, gluten

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.