Honey Glazed Salmon

We love this classic, crowd-pleasing Honey Glazed Salmon recipe, developed by Accredited Practicing Dietitian and Accredited Nutritionist, Joel Feren. This recipe is a certified Low GI Recipe from the Glycemic Index Foundation.

Skill Level Easy
Cooking Time 25 min
Servings 6

Saturated Fat9g


1.2kg boneless and skinless salmon fillet
¼ cup honey, warmed
2 tbsp. Extra Virgin Olive Oil
Juice from 1 lemon
2 garlic cloves, crushed
Pinch of salt and pepper

Quinoa salad
1 cup quinoa
1 cup pistachio nuts
1 cup pomegranate seeds – equivalent of seeds from 1 pomegranate
1 cup chopped parsley
½ red onion, diced

Salad dressing
¼ cup Extra Virgin Olive Oil
Juice from ½ lemon
1 tbsp. balsamic vinegar


  • 1

    Combine honey, oil, garlic, lemon juice and salt and pepper.

  • 2

    Cook quinoa in a saucepan of boiling water (2 cups) for 15 minutes, or until tender. Set aside in fridge to cool.

  • 3

    Combine remaining ingredients to quinoa and toss to combine.

  • 4

    Add dressing ingredients to a screw top jar and secure lid. Shake to combine. Add dressing to salad prior to serving.

  • 5

    Combine honey, oil, garlic, lemon juice and salt and pepper.

  • 6

    Place salmon in large shallow dish and pour over marinade. Cover and place in fridge for 1-2 hours, basting occasionally.

  • 7

    Preheat oven to 180°C. Line a large baking dish with baking paper.

  • 8

    Place salmon in baking dish and add remaining marinade.

  • 9

    Bake for 20-25 minutes, or until the salmon is cooked to your liking.

  • 10

    Transfer salmon to serving tray and serve alongside quinoa salad.

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