Honey-Glazed Salmon Recipe with Garlic & Soy Sauce

Make this Honey Glazed Salmon oven-baked, in an air fryer, or grilled. Any method yields a quick, gluten-free, dairy-free dish that’s perfect for a weeknight but elegant enough for guests.

This recipe was originally posted 6/23/16 and has been updated with new photos, FAQs, and alternative cooking methods.

A few years back I was experimenting with a clean BBQ sauce and, in the process, developed a teriyaki-like glaze that wasn’t BBQ but tasted fantastic. Salmon turned out to be the perfect vehicle for that sauce. While a spoon works in a pinch, serving it over salmon is much more elegant.

Originally written as a grill recipe, I now regularly make this honey glazed salmon in the oven and the air fryer as well. Below you’ll find all three methods so you can choose the one that fits your kitchen and schedule.

Honey Glazed Salmon in Oven, Air Fryer, or Grill

Ingredients and Substitutions

• Wild salmon – I prefer wild-caught salmon for flavor and fewer contaminants. Wild Alaskan salmon is a great choice.
• Honey – The glaze uses honey to avoid refined sugar; maple syrup is an excellent substitute.
• Coconut oil – Adds a mild richness. If you have a coconut allergy, use avocado or another neutral oil. Refined coconut oil has less coconut flavor if desired.
• Lime juice – Brightens the glaze; apple cider vinegar can be used instead if preferred.
• Coconut aminos – A soy-free alternative to soy sauce. Low-sodium soy sauce works if coconut aminos aren’t available.

Recipe tips

• Bring the salmon to room temperature 15–30 minutes before cooking for even cooking.
• Preheat to 400°F (about 400°F for grill/oven; 390–400°F recommended for most air fryers).
• Season both sides with sea salt or Himalayan salt and black pepper.
• Cook skin-side down and only flip once the salmon releases easily from the cooking surface.

Three Ways to Cook

Grill

• Preheat the grill to medium–medium-high (about 400°F). Squeeze the juice of one lime over both sides of the salmon, season with salt and pepper, and let it come to room temperature while the grill heats.
• Melt coconut oil in a small saucepan over medium heat. Remove 1 teaspoon and brush or drizzle it over the flesh side of the salmon.
• Add coconut aminos and honey to the remaining melted coconut oil and simmer a few minutes until the sauce thickens slightly.
• Place salmon skin-side down and baste with half the glaze. Grill 4–7 minutes until it releases easily, flip, baste, and cook another 4–7 minutes until flaky and opaque.
• Remove from the grill and drizzle with the remaining glaze.

Air Fryer

• Preheat the air fryer to 390–400°F. Season the salmon with lime juice, salt, and pepper, and let it warm to room temperature.
• Melt coconut oil, reserve 1 teaspoon to brush the salmon’s flesh side, then mix the rest with coconut aminos and honey and simmer until slightly thickened.
• Spray the air fryer basket with oil spray. Place salmon skin-side down and air fry 4–7 minutes until it can be flipped. Flip, baste with half the glaze, and cook another 4–7 minutes until done. Drizzle with the remaining glaze when finished.

Oven

• Preheat oven to 400°F. Season the salmon with lime juice, salt, and pepper and bring to room temperature.
• Melt coconut oil, reserve 1 teaspoon to brush the flesh side, and simmer the remaining oil with coconut aminos and honey until the glaze thickens slightly.
• Place salmon skin-side down in a baking dish, baste with half the glaze, and bake 8–10 minutes until flaky and opaque. Optionally broil 1–2 minutes at the end for a caramelized finish. Drizzle with remaining glaze before serving.

Storing and Reheating Leftovers

Store leftover salmon in an airtight container in the refrigerator and use within five days. To reheat, place fillets in a shallow baking dish with a tablespoon or two of water, cover with foil, and warm at 350°F for about 20 minutes or until heated through. This method preserves moisture and texture better than microwaving.

What to Serve with Glazed Salmon

This salmon pairs well with many sides. Favorites include:

• Brown rice, pasta, or quinoa
• Mashed potatoes (dairy-free if desired)
• A simple side salad
• Grilled, roasted, or air-fried vegetables
• Mediterranean chickpea salad or a noodle salad for a heartier plate

Diet Plans and Nutrition Notes

For 21 Day Fix container counts: about 1 RED and 1 teaspoon per serving for the fish (adjust sides separately).

For Weight Watchers (WW): substituting maple syrup for honey reduces the points by about 1 point on most plans. Using honey, the estimated points are Green = 8, Blue = 5, Purple = 5 per serving.

Recipe (Serves 4)

Notes

21 Day Fix: 1 RED, 1 tsp sweetener (per serving).

WW: Approximately 5 points per serving when using maple syrup (calculation may vary).

Nutrition (per 5 oz serving)

• Calories: 274 kcal
• Carbohydrates: 11 g
• Protein: 28 g
• Fat: 12 g (Saturated: 4 g)
• Sodium: 317 mg
• Potassium: 700 mg
• Sugar: 9 g

More Asian-Inspired Ideas

Try these other recipes for similar flavors: Asian chicken meatballs, instant pot Asian chicken thighs, steak lettuce wraps, or Asian pork tenderloin.