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Honey garlic butter salmon wrapped in foil keeps my busy nights simple and packs tons of flavor with barely any hard work You’ll be blown away by the sweet citrusy scent filling your home and each bite combines garlicky goodness and zesty lemon
Everyone at home calls this my all star salmon I’ll never forget broiling it for the first time to get that sticky golden finish The buttery smell took over our place
Mouthwatering Ingredients
- Fresh salmon fillet: choose fillets with vivid color and skin still on Pick out the pin bones so it’s easier to eat
- Unsalted butter: adds creamy flavor and helps the glaze stick Don’t swap for margarine if you want it to taste amazing
- Real honey: lends a little sweetness and shine Single origin honey tastes extra special if you find it
- Garlic cloves (fresh): gives big savory notes Crush up chunky cloves for all that garlic punch
- Lemon juice (fresh): wakes up the sauce and cuts through the sweet Squeeze fresh right before you pour it in for brightness
- Salt: brings out every flavor Taste as you go and add more if you like
- Black pepper (cracked): adds a light kick Freshly cracking makes all the difference
- Lemon rounds: goes on at the end for juiciness and looks Find lemons with soft thin skin
- Flat leaf parsley (fresh): makes it pretty and fresh Chop right before for the best scent
Easy Directions
- Get the Tray Ready:
- Lay out a big sheet of foil over your baking tray so it’s all covered Make sure it’s not ripped and can wrap the salmon all the way Set your oven to heat at one ninety degrees Celsius Put the rack in the middle
- Mix the Butter Honey Garlic:
- Put the butter in a small pan on low to medium Melt it down Add in the garlic honey and lemon Stir or whisk until it’s smooth and the honey’s dissolved Take it off the stove right when it all comes together Don’t let the garlic brown up
- Put Everything Together:
- Set the salmon skin-side down onto the foil Drizzle the butter honey lemon sauce over every part Brush or use the back of a spoon for even coverage Sprinkle a good amount of salt and lots of pepper
- Wrap it Up Tight:
- Pull each long side of foil over the fillet Bring the ends in snug and pinch completely closed to trap the steam and flavors
- Into the Oven:
- Slide the tray in Cook fifteen to eighteen minutes depending on thickness You’ll know it’s done when the center is lightly flaky and the color turns light Need a little more time for thick pieces
- Add Some Color:
- Pop open the foil but watch for hot steam Broil on medium for two or three minutes till you’ve got a shiny rich glaze on top
- Finish and Share:
- Lift out the salmon right onto a serving plate Toss chopped parsley and wedge lemon slices around the edges Eat it while it’s warm
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The sticky honey finish is always my highlight My kid shocked me by sneaking extra cold from the fridge and said it was just as awesome chilled
How to Store
Once the salmon’s no longer warm wrap it with clean foil or drop it in a sealed container Keep it in your coldest fridge shelf Use up in two days for top flavor Cover in foil and warm it gently or break it up cold over greens for salad
Swaps and Options
Like maple flavor Use maple syrup instead of honey To skip dairy go with your favorite plant butter Out of lemon Try a splash of orange for more sweetness You can use chopped dill or a bit of chive if you’re out of parsley
Serving Ideas
Serve with crusty bread and a fresh hearty salad steamed veggies or fluffy pilaf Feeding a group Slice it up and pair with asparagus roasted potatoes and other seafood for a cozy platter
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Frequently Asked Questions
- → How do I keep salmon from getting tough in the oven?
Keep it wrapped up tight in foil. This way, the juices and steam stick around and your fish stays soft and moist.
- → Is it okay to use just salmon fillets here?
Yep, you can! Fillets cook a bit quicker than a whole side, so peek in early so they don't overcook.
- → What can I serve alongside this salmon?
Try some rice, a fresh salad, or steamed greens to soak up all that flavorful saucy stuff.
- → Could I make the honey butter garlic mix ahead of time?
For sure. Just whip it up and stash it in the fridge until you're ready to use. Makes dinner way easier.
- → Can I swap parchment paper for foil?
Parchment will work, but foil always gives a tighter seal and holds in more of the tasty juices so your salmon stays moist.