Honey Garlic Butter Salmon Foil (Print Version)
# Ingredients:
→ For the Salmon
01 -
1.1 kg side of salmon, skin-on, pin bones removed
02 -
55 g unsalted butter
03 -
80 ml honey
04 -
4 large garlic cloves, crushed
05 -
30 ml freshly squeezed lemon juice
06 -
Salt, to taste
07 -
Cracked black pepper, to taste
08 -
4–5 lemon slices, for serving
09 -
2 tbsp fresh flat-leaf parsley, chopped
# Instructions:
01 -
Set oven rack in the center position and preheat to 190°C. Line a baking tray with a large sheet of foil, ensuring it is sufficient to fully enclose the salmon.
02 -
In a small saucepan over low-medium heat, melt the butter. Stir in honey, crushed garlic, and lemon juice until fully blended and the honey is dissolved.
03 -
Place the salmon skin-side down onto the prepared foil-lined tray. Pour the honey garlic butter mixture evenly over the fillet. Use a pastry brush or spoon to coat thoroughly. Season with a generous pinch of salt and cracked black pepper.
04 -
Fold the sides of the foil over the salmon to enclose it, sealing all edges tightly to form a roasting packet and prevent leakage.
05 -
Transfer the tray to the oven and bake for 15–18 minutes, depending on the thickness of the fillet and desired doneness, until the salmon is opaque and just cooked through.
06 -
Carefully open the foil to expose the top of the salmon—beware of escaping steam. Place under the broiler (grill) on medium heat for 2–3 minutes to caramelize and develop a golden crust.
07 -
Transfer the salmon to a serving platter. Sprinkle with chopped parsley and garnish with lemon slices. Serve immediately.
# Notes:
01 -
For salmon fillets wider than standard foil, use two sheets overlapped to ensure a proper seal.