Honey Garlic Sockeye Salmon

This honey garlic salmon is the recipe that converts people who think they don't like fish. The sweet-savory glaze caramelizes in the oven, creating an irresistible lacquer over rich, ruby-red sockeye. It is gluten-free, dairy-free, and genuinely takes 20 minutes from fridge to table. Pair with steamed rice and vegetables for a complete meal. Learn about the health benefits of wild sockeye salmon.

Ingredients

• 4 wild sockeye salmon portions (5–6 oz each), thawed
• 3 tablespoons honey
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Pinch of red pepper flakes (optional)
• 1 tablespoon olive oil
• Sesame seeds and sliced scallions for garnish

Instructions

1. Preheat Oven: Preheat to 400°F. Line a baking sheet with parchment paper or foil.
2. Make Glaze: Whisk together honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
3. Prep Salmon: Pat salmon dry. Place skin-side down on prepared baking sheet. Brush with olive oil, then pour the honey-garlic glaze over each portion.
4. Bake: Bake for 12–15 minutes, basting once halfway through with pan juices, until salmon is cooked to your preferred doneness (125–130°F for medium, 145°F for well done).
5. Broil (Optional): Switch to broil for the last 1–2 minutes to caramelize the glaze. Watch closely to prevent burning.
6. Serve: Garnish with sesame seeds and sliced scallions. Serve with steamed rice and steamed broccoli or bok choy.