Honey Rosemary Salmon Recipe

This baked Honey Rosemary Salmon recipe takes less than 15 minutes to put together. With only 6 ingredients. It’s a life saver for a busy weeknight cook!

We’ve been making a version of this baked honey rosemary salmon recipe for years. In fact, I’ve probably made this healthy salmon recipe, or a version of it, more than any other seafood recipe over the years.

Why? Because it’s dead simple and I always seem to have the ingredients (or some good substitutes) available in my fridge and pantry.

If I don’t have rosemary, I substitute fresh thyme. Out of honey? Agave will do the trick. Not a shallot to be found? A mixture of diced onions and minced garlic works just as well.

And since this salmon recipe comes together in under 15 minutes, it takes priority in our dinnertime rotation of 30 minutes (or less) dinners.

Ingredients for rosemary salmon:

• SALMON: Use salmon fillets that are about 4 ounces each. While I call for skinless salmon fillets in this recipe, “with skin” can also be used. The salmon will easily separate from the skin once cooked.
• HONEY: Either honey or agave nectar can be used.
• ROSEMARY: I suggest using fresh rosemary. However, dried crushed rosemary can be used in a pinch.
• SHALLOT: Peel and mince one shallot. If you don’t have shallots, use a combination of onion and garlic.
• VINEGAR: The recipe calls for white wine vinegar. Red wine vinegar, sherry vinegar, champagne vinegar or apple cider vinegar can be substituted.
• SALT: I prefer kosher salt.
• CAYENNE PEPPER: Just a little pinch of cayenne pepper is needed. Leave this out if you’re sensitive to spice.

See recipe card below for full ingredients list & recipe directions.

How to make honey rosemary salmon:

OVEN & BAKING SHEET: Adjust the upper oven rack so that it sits about 6 inches from the top element. Preheat the broiler. Line a baking sheet with foil and lightly coat it with cooking spray.

PREP THE SALMON: Pat the salmon dry before placing on the baking sheet. This will allow the glaze to adhere to the salmon as much as possible.

THE GLAZE: Stir together all of the glaze ingredients in a small bowl, then brush or spoon it onto the salmon.

COOK: Place the salmon under the broiler. It should take about 5 to 7 minutes to cook. A little longer for thicker fillets. Salmon dries out easily when overcooked, so take care not to overdo it. See my tips below.

SERVE: Serve it alongside rice, quinoa or roasted potatoes and a side of vegetables. Garnish it with a sprinkle of minced flat-leaf parsley if you like.

How to tell when salmon is done:

Fillet thickness and oven temperature both affect the cooking time. Also, the salmon continues to cook for a couple of minutes after being removed from the oven.

There are a few methods for determining when salmon is done. Let’s talk about my favorite method first…

1. KNIFE METHOD: Insert a small, sharp kitchen knife into the thickest part of the salmon fillet. Hold the knife there for 10 seconds. Carefully (!) place the flat side of the knife blade on your upper lip or inner wrist. If it’s very warm (you don’t want it to be scorching hot), the salmon is done.
2. THERMOMETER: Insert an instant-read thermometer into the thickest section of one of the filets. The USDA recommends cooking fish to an internal temperature of 145 degrees F, or 62.9 degrees Celsius.
3. FLAKE TEST: The salmon should be opaque inside and should flake easily with a knife or fork.

What to serve with baked salmon:

This salmon recipe pairs well with almost anything! Go as easy as rice and steamed veggies, or try one these side dish recipes. If you like a sauce on the side, try an easy yogurt salmon sauce.

STARCHY SIDES:

• Toasted Brown Rice with Mushrooms & Thyme
• Roasted Mini Potatoes
• Vegetable Quinoa Stir Fry

VEGETABLE SIDES:

• Caramelized Cabbage
• Warm Kale Salad with Caramelized Onions & Mushrooms
• Baked Cauliflower Casserole with Goat Cheese

LEFTOVERS:

If you have leftovers, store them in the refrigerator. The next day, break the cold salmon into chunks and serve them in a salad or mixed into a breakfast hash.

Substitutions:

Salmon: The honey-rosemary glaze works well on large shrimp or prawns. Or try another type of fish, such as halibut or cod.

Vinegar: If you don’t have white wine vinegar, try another type of vinegar, such as red wine, champagne or apple cider.

Honey: Use agave nectar as a substitute.

Rosemary: I prefer fresh rosemary. But if you don’t have fresh herbs on hand, use a smaller amount of dried, crushed rosemary. One teaspoon of the dried herb should work. Another option is fresh or dried thyme.

Printable Recipe

This post was originally published on February 1, 2018 and updated on August 25, 2022.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.