Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger

Instructions:

  1. Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper. Note: Parchment prevents the sticky honey from gluing the fish to the pan.
  2. Pat the salmon fillets dry with paper towels. Note: Moisture on the surface creates steam, which stops the glaze from sticking.
  3. Rub each fillet with olive oil, kosher salt, and black pepper. Note: The oil helps the salt adhere and creates a barrier against overcooking.
  4. In a small mixing bowl, whisk together the honey, soy sauce, brown sugar, lemon juice, minced garlic, and grated ginger.
  5. Whisk the glaze until the brown sugar is fully dissolved and the mixture is smooth.
  6. Place the fillets skin side down on the prepared baking sheet.
  7. Generously brush the glaze over the top and sides of each fillet. Note: Don't be shy; the sides will caramelize beautifully.
  8. Bake for 12-15 minutes until the glaze is bubbling and mahogany colored.
  9. Check for doneness: the salmon should be slightly firm to the touch but still have a slight give in the center.
  10. Remove from the oven and let the fish rest for 5 minutes before serving. Note: This allows the juices to redistribute, ensuring a silky texture.