Baked Salmon
A simple, juicy oven-baked salmon finished with a honey-butter garlic glaze.
Equipment
- Rimmed Baking Sheet
- Aluminum Foil
- Small Bowl
- Whisk or fork
- Meat Thermometer
Ingredients
- 1 large salmon filet about 1 to 2 pounds
- salt to taste
- freshly ground black pepper to taste
- 2 lemons thinly sliced
- 6 tablespoons butter melted
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme minced (or 1/2 teaspoon dried)
- fresh parsley minced, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and lightly coat the foil with non-stick spray.
- Arrange the lemon slices in an even layer in the center of the foil.
- Season the salmon filet on both sides with salt and freshly ground black pepper, then place it on top of the lemon slices.
- In a small bowl, whisk together the melted butter, honey, minced garlic, dried oregano, and minced fresh thyme (or dried thyme).
- Pour the butter mixture evenly over the salmon. Fold up the sides of the foil and seal to create a tight packet.
- Bake the sealed packet on the prepared baking sheet until the salmon is cooked through, about 15 minutes (adjust up to 20 minutes for thicker filets).
- Carefully open the foil and switch the oven to broil. Broil the salmon 1–3 minutes until the butter mixture thickens into a glaze and the surface is lightly browned; watch closely to avoid burning.
- Check that the salmon reaches an internal temperature of 145°F (63°C). Garnish with minced fresh parsley and serve.
Notes
- A large salmon filet is about 1 to 2 pounds.
- Cooking time varies with thickness; filets 2 inches or thicker may need about 20 minutes.
- This recipe yields about 4 generous servings.
- Use a meat thermometer to confirm 145°F internal temperature.
- Broil only briefly to avoid burning the glaze.