Honey Baked Salmon Recipe

Preheat and prepare salmon

Preheat oven to 400°F (200°C). Pat the salmon fillet dry with paper towels. Place it skin-side down on a lightly oiled baking sheet or in an ovenproof dish. Rub 1 tablespoon olive oil over the top of the fillet. Season evenly with 1 teaspoon salt and 1 teaspoon black pepper.

Make glaze

In a small bowl whisk together 3 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon soy sauce, and 1 teaspoon minced garlic until smooth and slightly runny. Taste and adjust: add a little more lemon if you want brighter acidity or extra honey for sweetness.

Glaze and bake

Brush about two-thirds of the honey glaze evenly over the top of the salmon, reserving the rest for finishing. Bake in the preheated oven on the middle rack for 10–14 minutes, depending on thickness (aim for internal temperature of 125–130°F / 52–54°C for medium-rare to medium). About 2–3 minutes before the end of baking, brush the reserved glaze over the salmon and return to oven to set a glossy finish.

Rest

Remove salmon from oven and let rest for 3–4 minutes. Resting allows juices to redistribute and glaze to set. While salmon rests, finish the fried leeks.

Prepare leeks

Trim root end and the very dark green tops from the leek. Slice the white and light-green parts into very thin julienne (matchstick) strips—about 2–3 inches long. Rinse thoroughly in a bowl of cold water, swishing to remove grit. Drain and pat dry with paper towels or a clean kitchen towel until mostly dry.

Coat leeks

In a medium bowl combine 3 tablespoons all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the dried leek strips with the flour mixture until evenly coated. Shake off any excess flour so coating is light.

Fry leeks

Pour about 1/2 cup vegetable oil into a medium sauté pan to a depth of roughly 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Add the coated leeks in a single layer (you may need to work in batches) and fry, stirring gently, until golden brown and crisp—about 1.5–3 minutes depending on heat and thickness. Use a slotted spoon to transfer fried leeks to a paper towel-lined plate to drain. Season immediately with a light pinch of extra salt if desired.

Transfer the rested salmon to a serving plate. Pile or scatter the fried leeks over the top of the glazed salmon for contrast in texture and flavor.

Garnish with 1 tablespoon chopped fresh dill or parsley and serve with lemon wedges for squeezing. Serve immediately.