Ingredients
- 1.5 lb salmon fillets, 4 portions
- 1 tbsp olive oil
- 1.5 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 pinch cayenne or chili powder (optional)
- 2 tbsp unsalted butter
- 1.5 tbsp honey
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp freshly cracked black pepper
- 1 pinch kosher salt
- 1 small garlic clove, micro-planed (optional)
- 1 tbsp chopped parsley (garnish)
Equipment
- oven
- rimmed sheet pan
- parchment paper or foil
- mixing bowl
- small saucepan
- pastry brush or spoon
- Instant-read thermometer
Method
- Heat oven to 450°F (232°C); line a rimmed sheet pan.
- Pat salmon dry; rub with oil. Mix paprika, brown sugar, garlic powder, onion powder, salt, pepper, cayenne; season salmon.
- Bake 10–12 minutes (thick fillets 13–14) until center reads 125–130°F (or 145°F for well-done).
- Meanwhile melt butter with honey, lemon zest/juice, pepper, salt (and garlic if using) 30–60 sec.
- Brush salmon with half the glaze in last 2 minutes; rest 2 minutes, spoon over remaining glaze, garnish with parsley and serve.
Nutrition
Calories: 430kcalCarbohydrates: 7gProtein: 34gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 540mgPotassium: 780mgSugar: 6gVitamin A: 400IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Notes
GF: Naturally gluten-free; verify honey/seasonings. DF: Use dairy-free butter or olive oil in glaze. Swap: Steelhead or trout cook similarly. Gear: Instant-read thermometer; rimmed sheet pan; parchment/foil. Alternate Methods: Air Fryer 400°F, 7–9 min, glaze after. Grill medium-high, skin-side down, 6–10 min, glaze off-heat. Teriyaki Variant: Replace glaze with 3 tbsp teriyaki + 1 tbsp honey + 1 tsp lemon; brush last 2 min.
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