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Honey garlic butter salmon tucked in foil is my go-to dish for busy evenings. It's always a hit and I barely have to do anything. The house fills with the best smells—sweet, tangy, buttery, and garlicky all at once.
Everyone in my house calls this my famous salmon. The first time I ever gave it a quick broil, the kitchen smelled outrageously good and I’ve been hooked ever since.
Delicious Ingredients
- Fresh salmon fillet: Choose fillets that are vibrant in color and feel firm. Leave the skin on for best flavor. Have your fishmonger pull out those little bones so eating's a breeze.
- Unsalted butter: Adds a creamy touch and helps the sauce stick to the fish. Real butter is what you want here—not margarine.
- Pure honey: Brings a gentle sweetness and that awesome sticky coating. Go for single-flower honey if you can spot it.
- Fresh garlic cloves: Packs in big, bold flavor. Use large ones and smash them up good to get that punch.
- Fresh lemon juice: Gives a zesty burst and keeps things from getting too sweet. Squeeze it right before you need it for max zing.
- Salt: Makes every bite even better. Give it a taste and add a bit more if you think it needs it.
- Cracked black pepper: Adds a mild, welcome heat. Crack it fresh for the biggest kick.
- Lemon slices: To top things off with extra juiciness and color. Pick lemons that are thin-skinned—it makes a difference.
- Chopped parsley: Brings a burst of green and freshness. Chop right before serving to get all that aroma.
Easy Steps
- Dish and Oven Ready:
- Cover your pan with plenty of foil, big enough to completely wrap the fish. Shuffle the oven rack to the middle and crank the heat up to one ninety Celsius. Double check that the foil is big enough so no sauce sneaks out.
- Mix Honey Butter Sauce:
- Put butter in a tiny pot over gentle heat to melt. Stir in that honey, all the smashed garlic, and lemon juice. Whisk or stir till it turns silky and smooth. Soon as it's ready, pull off the heat—don't let the garlic turn brown.
- Salmon Gets Sauced:
- Set your salmon fillet, skin side down, in the center of the foil. Pour the warm honey-butter-garlic mixture right on top. Use a spoon or pastry brush to spread it everywhere. Dust with plenty of salt and a good hit of cracked pepper.
- Wrap it Up:
- Bring the longer edges of foil up and over the fish, folding them together. Fold up the ends tight, sealing up the packet so nothing leaks out and the steam stays in.
- Into the Oven:
- Pop your tray in and let it bake about fifteen to eighteen minutes or until your salmon turns opaque and flakes easily when pressed. If your fillet's thick, tack on a couple minutes.
- Broil for Gold:
- Carefully peel back the foil so the top is open—watch for steam! Slide it under the broiler for a couple minutes on medium till you see a shiny golden glaze start to form.
- Dress and Dish Out:
- Scoot the salmon onto a plate with the foil open. Sprinkle over your fresh parsley and garnish with those lemon wheels. Eat up while it’s still steaming.
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The honey part honestly makes it for me—such a glossy, sticky finish. My kid actually grabbed leftovers from the fridge the next day and ate them cold, and said it was just as good. Can’t beat that.
Storing Made Simple
Let your salmon cool down, then wrap it snugly in foil or stash it in a tight-sealing container. Tuck it into the coldest spot in your fridge and eat within a couple days so it stays tasty. Warm it up gently under foil or just flake it cold over some greens.
Swap-Outs
No honey? Go for maple syrup for a woodsy twist. Need dairy-free? Use any plant-based butter you like. Out of lemon? Swap in orange juice for something a bit sweeter. If you don’t have parsley, try dill or chives for a different hit of freshness.
Serving Ideas
Pair it with fluffy pilaf, some steamed seasonal veggies, or your favorite greens and chunky bread. For a group, slice up and serve with other seafood, roasted potatoes, and maybe some grilled asparagus on the side.
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Recipe FAQs
- → What's the trick for keeping salmon juicy in the oven?
Just wrap the fish well in its foil pack. You'll lock in steam and juices so it stays soft while it cooks.
- → Could I use fillets instead of a whole half of salmon?
You sure can. Just check sooner since fillets get done a bit quicker than big pieces.
- → Which sides go best with this dish?
Rice, fresh green veggies, or a crisp salad all pair perfectly and catch all those tasty juices.
- → Can I make the honey butter garlic ahead of time?
For sure! Mix the sauce whenever you like—just keep it in the fridge till you want to use it.
- → Would parchment paper work, or do I need foil?
Parchment is okay, but foil keeps things sealed tight so you won't lose any moisture.