Description
Delicious and easy baked salmon fillets glazed with a flavorful mixture of low sodium soy sauce, olive oil, honey, Dijon mustard, and garlic. This recipe yields tender, flaky salmon perfect for a healthy dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets, 6 ounces each, skin on
Glaze
- 1 ½ tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 ½ teaspoons Dijon mustard
- 2 cloves garlic, minced
Instructions
- Bring salmon to room temperature: Remove the salmon from the refrigerator and let it sit at room temperature while you prepare the other ingredients to ensure even cooking.
- Preheat and prepare baking dish: Preheat your oven to 400° F. Line a 9×13-inch baking dish with parchment paper or foil for easy cleanup.
- Make the glaze: In a small bowl, whisk together the low sodium soy sauce, olive oil, honey, Dijon mustard, and minced garlic until well combined.
- Prepare the salmon for baking: Place the salmon fillets skin side down in the prepared baking dish. Reserve half of the glaze in a clean bowl, then brush or spoon the other half evenly over the salmon fillets.
- Bake the salmon: Bake the salmon in the preheated oven for 12 minutes. Remove briefly to brush the remaining glaze over the fillets.
- Finish baking: Continue baking for an additional 8 minutes or until the salmon flakes easily with a fork and reaches your preferred doneness. The FDA recommends cooking salmon to an internal temperature of 145° F, but some prefer it cooked to 125-130° F followed by a 3-minute rest before serving.
Notes
- You can substitute the glaze with a dry salmon seasoning rub if preferred; just apply the seasoning directly to the fillets before baking.
- Thicker salmon fillets may require a few more minutes of baking for thorough cooking.
- Using parchment paper or foil helps simplify cleanup after baking.
- Allowing salmon to rest after cooking helps the juices redistribute for better texture.
Nutrition
- Serving Size: 1 fillet (6 ounces)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 80 mg
