Honey Garlic Butter Salmon Foil

Honey Garlic Butter Salmon Foil is the workhorse of my weeknight dinner rotation and always steals the show with minimal effort Your kitchen will smell incredible and the flavors balance sweet garlic richness with zingy citrus in every bite

My family calls this my superstar salmon and I still remember the first time I broiled it for extra caramelization The buttery aroma filled the whole house

Ingredients

• Side of fresh salmon loin: look for firm bright colored fillets with the skin on Pin bones removed for easy eating
• Unsalted butter: gives richness and helps the sauce glaze the fish smoothly Use real butter and not margarine for best flavor
• Pure honey: creates a subtle sweetness and sticky texture Check label for single origin honey if possible
• Fresh garlic cloves: brings savory punch Use large cloves and crush well for maximum flavor release
• Freshly squeezed lemon juice: brightens the sauce and balances the sweetness Always juice fresh lemons right before using for zippiest taste
• Salt: seasons every layer Be sure to taste and adjust as you like
• Cracked black pepper: brings gentle heat Always use freshly cracked for boldness
• Lemon slices: for serving and extra juiciness Choose ripe lemons with thin skin
• Fresh flat leaf parsley: adds color and a pop of freshness Chop just before using for maximum aroma

Step-by-Step Instructions

Prepare the Tray and Oven:

Line a baking tray with a large enough piece of foil to fully wrap the salmon Place the oven rack in the center and preheat to one ninety degrees Celsius Make sure the foil covers the tray without tearing so no sauce escapes

Make the Honey Garlic Butter:

In a small saucepan melt butter over low medium heat Stir in honey crushed garlic and lemon juice Whisk until the honey dissolves and the mixture is fully combined Remove from heat as soon as everything comes together Dont let the garlic brown

Assemble the Salmon Packet:

Place the salmon skin side down in the middle of the foil Pour the warm honey garlic butter all over the top Use a brush or the back of a spoon to spread the sauce into every nook Sprinkle a good pinch of salt and plenty of cracked black pepper

Seal the Foil:

Fold the long sides of the foil up and over the salmon then bring the ends in tightly Seal completely to create a steam packet trapping all the juices

Bake:

Move the tray to the oven Bake for roughly fifteen to eighteen minutes depending on the thickness of your fillet Check that the salmon is opaque and flakes just at the center If thicker fillets add a minute or two

Broil for Caramelization:

Carefully open the foil to expose the salmon surface Watch for hot steam Place under the broiler medium heat for two to three minutes until the top darkens and forms a caramelized golden glaze

Garnish and Serve:

With foil open lift the salmon onto a serving platter Sprinkle with chopped parsley and tuck lemon slices along the sides Serve while hot

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The honey is my favorite part since it creates that gorgeous sticky surface My son once surprised me by eating the leftovers cold right from the fridge and saying it tasted just as good the next day

Storage Tips

Cool the salmon to room temperature then wrap tightly in clean foil or place in an airtight container Store in the coldest part of your fridge Use within two days for best flavor Gently rewarm at low heat covered with foil or flake cold over salad greens

Ingredient Substitutions

Maple syrup swaps in for honey if you love woodsy flavor For a dairy free version use a plant-based butter Lemon can be replaced with a splash of orange for a sweeter finish Flat leaf parsley may be substituted with dill or chives

Serving Suggestions

Plate with fluffy rice pilaf steamed veggies or a hearty green salad and crusty bread For gatherings slice portions and serve as part of a larger seafood platter with roasted potatoes and grilled asparagus

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Recipe FAQs

→ How do I prevent the salmon from drying out in the oven?

Wrapping the fish tightly in foil helps keep it moist by trapping juices and steam during baking.

→ Can I use salmon fillets instead of a whole side?

Yes, adjust baking time slightly as fillets tend to cook faster than larger cuts.

→ What sides complement this salmon best?

Light salads, steamed greens, or rice work well, as they soak up the flavorful sauce.

→ Can the honey garlic butter mixture be prepared ahead?

Absolutely. Melt and combine the sauce earlier, then refrigerate until ready to use for easy assembly.

→ Is parchment paper an option instead of foil?

Parchment can be used, but foil seals more tightly, ensuring maximum moisture retention.