High Protein Honey Garlic Salmon Recipe

High Protein Honey Garlic Salmon delivers juicy fillets coated in a glossy, sweet‑savory glaze that packs extra protein without sacrificing flavor. The honey balances the garlic’s bite, while lemon and dill add fresh brightness, making it perfect for busy weeknights or meal‑prep.

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Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 Tbsp unsalted butter, cut into pieces
• 6 garlic cloves, minced
• 2 Tbsp runny honey
• 1 Tbsp olive oil
• Juice of ½ lemon
• 1 Tbsp unflavoured protein powder
• 1 tsp chopped fresh dill
• ½ tsp flaky sea salt
• ¼ tsp cracked black pepper

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Pat salmon fillets dry, place skin‑side down on the sheet, and season lightly with salt and pepper.
3. In a small saucepan over medium heat, melt butter, then add minced garlic; sauté 1 minute until fragrant.
4. Stir in honey, olive oil, lemon juice, protein powder, and dill; whisk until smooth and simmer 2 minutes.
5. Brush the glaze generously over each fillet, reserving a little for the end.
6. Bake salmon for 10‑12 minutes, until the flesh flakes easily with a fork and the glaze is caramelized.
7. Remove from oven, brush with remaining glaze, let rest 2 minutes, then serve.

Tips for Success

• Pat the salmon dry to ensure the glaze adheres and browns evenly.
• Do not overcook; salmon is done when it flakes and is still slightly pink in the center.
• If the glaze thickens too much, add a splash of water to loosen before the final brush.
• Use fresh garlic for the brightest flavor; pre‑minced garlic can become bitter.
• Let the salmon rest briefly after baking to allow juices to redistribute.

Storage

Cool the salmon to room temperature, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat gently in a 300°F oven for 8‑10 minutes or microwave on low power, covering to retain moisture.

Notes

The protein powder thickens the glaze; whisk well to avoid lumps. For extra caramelization, broil 1‑2 minutes at the end.

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