This easy Baked Glazed Salmon recipe delivers restaurant-style flavor with just 3 simple ingredients! A sweet and savory soy-glazed salmon that comes together in a few quick steps—perfect for busy weeknights or a special dinner at home.
My requirements for fish recipes: easy — delicious — no dry fish! And this recipe for baked glazed salmon checks all the boxes! Because salmon is so simple, you don’t need a lot of fussy ingredients or steps for it to taste great! Plus, no marinade! YAY!
What I love most about this oven-baked salmon recipe is that it’s mostly hands-off and you end up with perfectly cooked salmon every single time!
If you love simple recipes, you might also enjoy this Beef and Broccoli, 30-minute Chicken Parmesan, and this Smoked Salmon recipe.
Soy Glazed Salmon
While I love fish, I am allergic to all shellfish and I am afraid that has bled into my menu planning by omitting all fish. Shame on me, because it’s so delicious and so good for you!
Years ago, I got food poisoning from salmon, and I mean years, like when I was a kid — so salmon has always kind of scared me. But then, I went to a dinner party and the hosts served a raspberry salmon and I LOVED IT!
I have recreated the sweet glaze for salmon based on memory alone and I know you will not be disappointed.
Raspberry Salmon Ingredients & Substitutions
- Raspberry preserves: Use your favorite jam or marmalade. I used Bonne Maman, which is delicious! Check out this little “starter set!” This is similar to using brown sugar or honey, but a little better I think!
- Soy Sauce or alternative, I used low-sodium Tamari which is gluten free, you could also use Liquid Aminos or Coconut aminos.
- Garlic: Fresh, diced small or using a garlic press.
- Kosher Salt & Pepper: You have that right?
- OPTIONAL GLAZE ADDITIONS
- Red Pepper Flakes: Add a few (or a lot) of shakes, especially if you like it spicy
- Cayenne Pepper: maybe just a dash for you daring types!
- Substitutions or variations: Try using in addition to the garlic, a litte grated ginger. Add a splash of squeezed lemon juice to the finished soy glazed salmon.
Get the full recipe in the recipe card below.
How to Make Salmon Glaze
ANYONE can make this restaurant-quality sweet glaze for salmon!
- Combine preserves, garlic, soy sauce, salt and pepper, stir until combined. Yell – tada!!!
How to make Raspberry Glazed Salmon
- Step 1 | Preheat oven to 450° F (230° C) and line a baking sheet pan with aluminum foil and spray or brush with oil.
- Step 2 | Arrange salmon, skin side down, a couple of inches apart and brush fish fillets evenly with about half of the glaze mixture. Bake at 450°F for 4 minutes.
- Step 3 | Do not remove the fish from the oven, turn the broiler to high, and broil the fish for 6 minutes on the middle rack.
- Step 4 | Spoon remaining sweet glaze mixture onto the center of salmon fillets and broil for 3 more minutes or until desired doneness. Garnish with finely chopped green onions and toasted pine nuts and serve with lemon wedge – optional of course.
Gluten Free Raspberry Sauce for Salmon
This is a naturally gluten-free recipe, just make sure you use Tamari or other gluten-free soy sauce. And always read labels!
Frequently Asked Questions
The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the filet. I like to take it out at 140°F, since it keeps cooking a bit after you remove it from the oven. Use an instant-read meat thermometer for best results—it takes the guesswork out. If your salmon isn’t unusually thick or thin, following these steps should give you perfectly cooked salmon every time.
If your salmon is dry it has been overcooked and it doesn’t take long to overcook it, even a few extra minutes can do it. Follow the instructions above and it will be perfect every time.
Apparently, there is more danger in bacteria spreading if you rinse fish, so pat it dry with some paper towels.
Gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes easily, the fish is done.
I used both farm-raised and wild-caught fresh salmon for my testing. In my opinion farm farm-raised is a bit fishier, but not overwhelmingly so; both turned out silky, moist and delicious.
Fresh is always best, but that’s not always practical, is it? So purchase the best you can afford and it will be perfect!
Serving Suggestions
A light dinner calls for great sides.
- Couscous, rice pilaf, brown rice or quinoa all pair perfectly with salmon.
- We roasted broccoli tossed with olive oil and salt and pepper while the fish was baking.
- Try roasted balsamic brussels sprouts or these tarragon carrots as well.
No Fail Baked Salmon
Follow the baking steps and you will have delicious, moist, flaky and NOT DRY salmon every time! Trust the process!
Tips
- PREP | Once this recipe gets going, it comes together quickly, so prep any side dishes ahead of time to have them ready about the same time as the raspberry salmon. For instance, I tossed some broccoli in olive oil, salted it and placed on a pan in the lower part of the oven at the same time.
- PRESERVES | Use your favorite preserves, a high-quality jam or marmalade may also be used. I do not recommend jelly; you want the fruit to shine through, not the sugar.
- CHANGE THE FRUIT | Not a fan of raspberries, try other fruit and even mixed fruit preserves. Or this Fig Jam (drooling!)
- SOY SAUCE | Replace soy sauce with liquid aminos, coconut aminos, or Tamari.
- RASPBERRY BALSAMIC GLAZE | Swap out the soy sauce with balsamic vinegar for a yummy sweet & sour glaze.
Storage Tips
Refrigerate leftover salmon in an airtight container for up to 3 days. To reheat, I love using my air fryer—warm at 350°F for 3–4 minutes, or gently reheat in a skillet over low heat until warmed through.
Here are a few more great fish recipes!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
- 10" Silicone Whisk
Ingredients
- ¼ cup raspberry preserves marmalade or other preserve. Cherry, mixed berry, blueberry strawberry, orange…all would be fabulous!
- 2 teaspoons low sodium soy sauce low sodium Tamari, liquid aminos or coconut aminos may be subbed or even try balsamic vinegar
- 2-3 cloves garlic minced or pressed
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4 6 oz skin-on salmon fillets
Optional
- ⅛-¼ teaspoon red pepper flakes or just a few shakes
- cayenne pepper to taste
Garnish
- Green onions thinly sliced or diced
- Lemon wedges
- Toasted Pine nuts
Instructions
- Preheat oven to 450°F (230° C) and place rack in middle of oven. Spray or brush oil on a foil lined baking pan or cookie sheet.
- Make the glaze: Combine preserves, garlic, soy sauce, salt and pepper, stir until combined.¼ cup raspberry preserves, 2 teaspoons low sodium soy sauce, 2-3 cloves garlic, ½ teaspoon kosher salt, ½ teaspoon ground pepper, ⅛-¼ teaspoon red pepper flakes, cayenne pepper to taste
- Arrange salmon, skin side down, a couple inches apart and brush fish fillets evenly with about half of the glaze mixture. Bake a 450 for 4 minutes. Do not remove the fish from the oven, turn broiler to high and broil fish for 6 minutes on middle rack.4 6 oz skin-on salmon fillets
- Spoon remaining sweet glaze mixture onto the center of salmon fillets and broil for 3 more minutes or until desired doneness. Even a few minutes can overcook your salmon, trust the process. Garnish with finely chopped green onions and toasted pine nuts and serve with lemon wedge – optional of course.Green onions, Lemon wedges, Toasted Pine nuts
Notes
PRESERVES | Use your favorite preserves, a high quality jam or marmalade may also be used. I duo not recommend a jelly though, you want the fruit to shine through, not the sugar.
CHANGE THE FRUIT | Not a fan of raspberries, try other fruit and even mixed fruit preserves.
SOY SAUCE | Replace soy sauce with liquid aminos, coconut aminos, or Tamari.
RASPBERRY BALSAMIC GLAZE | Swap out the soy sauce with balsamic vinegar for a yummy sweet & sour glaze.
Nutrition
Marianne L
Recipe sounds great, but I think you have the carbs and protein wrong in the nutrition label. 4 oz of salmon has 21g of protein and 0 carbs.
Thanks for pointing that out Marianne, I’ll go and double check the calculator, I converted to a different recipe card a few months back and not everything converted correctly so I’ve been slowly going through each one. Hope you try it tho!
Bobby
Love the recipe but I have a dumb question. What’s the difference between 178kcal and 178 cal? Thanks!
Hi Bobby, according to google, there isn’t any difference and glad you love the recipe!
Glenn
Why do I need the skin on the salmon? I generally prefer to cook without but can leave on if it is serving a purpose. Making this tomorrow!
If you prefer skinless that is perfectly fine! The skin adds a bit of flavor, we don’t eat it, I think I only added skin side down in case you had skinned salmon! Hope you love it!
Debbie
I don’t have any salmon, would the timing be the same for cod?
Hi Debbie — as long as your cod isn’t too thick it should work fine. Check to make sure the fish flakes, then you’ll know it’s done.
M
5 stars!!!
MinShien
This looks SO DELICIOUS. The flavor sounds amazing! Cannot wait to try 🙂
It is so simple and simply amazing!
Wendy
YUM! This looks awesome. Can’t wait to try it. Thanks!
I know you will love it!!