These Easy Glazed Salmon fillets are a breeze to prep, then just 15 minutes in the oven or even less time on the grill and dinner is served!
Best of all, this simple salmon recipe is made with kitchen staples I always have on hand! Perfect for a delicious last minute meal.
Easy Glazed Salmon
This is one of those recipes that is deceptively simple to prepare. We grilled these marinated salmon fillets for company a few months ago and I had to print off copies of the recipe before my guests left. With just 6 ingredients, all I needed to purchase was the salmon and double check the fridge for a lemon.
Grilling gives added flavor and crispy bits from the hot temperature and smoke, but 15 minutes in the oven also makes for a delicious entree! A delectable sweet, salty and citrus flavors marry well in this simple marinade and glaze.
A Lenten Staple
This seafood entree made its debut back in 2011, during Lent. My youngest was in high school and opted for a peanut butter sandwich after taking a courtesy bite of this marinated salmon. Thank goodness, his palate has matured and he’s happy to eat all varieties of salmon. And I wish I could say I weaned the picky hubby off of tuna casserole and salmon loaf, but at least he’s expanded his seafood repertoire to now include fresh salmon.
Tips for Cooking Salmon
- The rule of thumb is to cook 10 minutes per inch of thickness when it comes to fish. Of course, if the hubby is grilling on the Big Green Egg and the thermometer is registering 500+ degrees, it won’t take as long as in my oven at 400º!
- I like my tuna rare with just the sides seared, but for salmon, I prefer medium rare to medium. I’d say the photo above is cooked to medium as there is no translucency in the fish.
- PRO-Tip: For medium rare salmon, cook wild salmon to 120º and farmed salmon to 125º. Cover with foil after removing it from the grill and allow to rest for 10 minutes to allow the internal temperature to rise another 5-10º.
- Farmed salmon actually has more fat than wild, so won’t dry out if you cook it to the higher internal temperature.
- The marinade is very simple, but I’d increase the marinating time so more flavor can be absorbed, especially if you’re cooking in the oven. Usually, it’s recommended that seafood only has a short time in a marinade, but salmon is a hearty fish and an hour would be my preference.
- Leave the skin on as this helps keeps the delicate seafood intact as you cook.
- I prefer wild salmon as I think the quality and flavor is better. But it is more expensive, so if it’s out of your budget, farmed salmon will also provide the protein and Omega 3 fatty acids that’s found in wild.
- My cooking preference for this recipe is grilled over oven cooked as the smoke makes this fish even more incredible. If not grilling, make sure to use all the glaze to baste a few times during the roasting time as that will impart extra flavor, too. I also like to give the salmon a minute or two under the broiler to give the top some color.
Easy Glazed Salmon photo from 2011. Post and photos were updated in 2019.
More Seafood Recipes You’ll Love
If, like us, you eat a meatless meal on Fridays during Lent, you’ll need a little inspiration this time of year. Or if you’d like to incorporate more seafood in your menu, you’ll also appreciate these recipes.
- Potato Shingled Salmon – a unique presentation with pesto that even the picky hubby enjoyed!
- Dijon Lemon Caper Salmon from Amanda’s Cookin’
- Grilled Shrimp Scampi – we love the nuances provided when shrimp is grilled over charcoal! So good.
- Crab Pot Pie from Big Bear’s Wife
- Sea Bass with Tomatoes, Olives and Capers – the topping is fabulous with this mild white fish
- 4 salmon fillets (8 ounces each)
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- Lemon wedges
Preheat oven to 400º.
Combine brown sugar, olive oil, soy, lemon juice and white wine. Stir to dissolve sugar.
Place salmon fillets in a baking dish. Pour glaze over salmon and turn to coat. Let marinate 10-20 minutes, turning at least once.
Bake to your desired doneness (ours took about 15 minutes), basting every few minutes with glaze. You may broil for a minute or two and the end of the cooking time to brown the top of the salmon.
This is also delicious on the grill.
Serve with lemon wedges and a drizzle of cooked glaze if desired.
Adapted from Everyday Food