Baked Garlic Lemon Salmon In Foil Recipe

I perfected Lemon Salmon that pairs honey, garlic and bright lemon in under 20 minutes and uses one tiny trick that changes everything.

I love meals that look like effort but aren’t, and this Baked Lemon Salmon In Foil does exactly that. Bright lemon meets flaky salmon fillets in a parcel that somehow feels fancy even when I throw it together mid week.

I once messed up the timing and still got compliments, which is saying something. The lemon lift keeps it from tasting greasy, and leftovers actually get eaten, not ignored.

Foil means almost no cleanup, and weirdly the dish passes for fancy at dinner parties without much sweat. Give it a try when you want fast comfort that impresses.

Lemon Salmon

Ingredients

• Salmon: Rich in protein and omega 3s, heart healthy, flaky texture, absorbs marinades well.
• Olive oil: Adds healthy monounsaturated fats, silky mouthfeel, helps carry garlic lemon flavors, browns lightly.
• Honey: Natural sweetener, balances lemony tang, adds caramel notes and glaze, use sparingly.
• Garlic: Pungent and savory, gives depth, contains allicin, browns beautifully in foil, boosts aroma.
• Lemon: Bright acidic punch, zest oils add fragrance, slices bring aroma and fresh citrus bite.
• Kosher salt: Enhances all flavors, draws moisture for better texture, simple but critical, season to taste.
• Parsley: Fresh herb garnish, adds green brightness, herbaceous finish, little color and mild flavor.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), skin on or off, whatever you prefer
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 lemon, zested and thinly sliced, plus about 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon chopped fresh parsley (for garnish)
• Pinch of red pepper flakes, optional if you like a little heat

How to Make this

1. Preheat oven to 400°F (200°C). Tear off 4 large pieces of foil, lightly oil the center of each and place one salmon fillet on each piece, skin on or off, whatever you prefer. Pat the salmon dry with a paper towel so the sauce will stick better.

2. In a small bowl whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons honey, 3 cloves minced garlic, the zest of 1 lemon, about 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you want heat. If the honey is thick warm it a few seconds in the microwave so it mixes easier.

3. Spoon and rub about half of the mixture evenly over each fillet so theyre well coated, reserve the rest for serving or brushing later.

4. Top each fillet with thin lemon slices from the zested lemon, tuck them on top so they steam into the fish and add flavor.

5. Fold the foil around each fillet to make a packet, seal the edges so steam is trapped for a moist result or fold loosely if you want a bit crispier edges.

6. Bake the packets on a rimmed baking sheet for 12 to 15 minutes for 6 oz fillets, until the salmon flakes easily with a fork and is opaque in the center. Dont overcook it or itll dry out.

7. For a glossy browned top open the packets carefully and broil 1 to 2 minutes on high, watching like a hawk so the honey doesnt burn.

8. Remove from oven, let rest 2 to 3 minutes, then spoon any reserved sauce over the fillets, garnish with 1 tablespoon chopped fresh parsley and serve.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet
3. Large sheets of aluminum foil, lightly oiled
4. Small mixing bowl
5. Whisk or fork for mixing the sauce
6. Measuring spoons and a tablespoon for oil, honey, lemon juice, salt and pepper
7. Sharp knife and cutting board for zesting and thin lemon slices
8. Paper towels for patting the salmon dry
9. Oven mitts and a spoon or tongs for opening packets and spooning the reserved sauce, dont forget to be careful with steam

FAQ

Baked Garlic Lemon Salmon In Foil Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil for a higher smoke point and neutral taste, or melted butter for a richer finish, or grapeseed oil if you want something light
• Honey: use pure maple syrup or agave nectar in a 1 to 1 swap, or dissolve light brown sugar in a tablespoon of warm water if you dont have a liquid sweetener
• Fresh lemon (zest, slices, juice): lime works almost the same, or bottled lemon juice in a pinch though it tastes less bright, or 1 tsp white wine vinegar for acidity with a tiny bit of extra zest
• Fresh parsley: try fresh dill for a classic salmon pairing, cilantro if you like bolder flavor, or chopped chives for a mild oniony note

Pro Tips

1) Let the fillets warm up on the counter for 15 to 20 minutes before cooking, it helps them cook more even so you dont end up with raw center and overcooked edges.

2) Honey burns fast under high heat, so either brush most of it on after you finish broiling or thin the honey with a little olive oil or warm lemon juice first, that way it glazes nicely instead of turning bitter.

3) If you want crispy skin, pat the skin really dry then sear skin side down in a hot pan for 1 to 2 minutes to render fat and get crunch, then finish in the oven or foil packet for even doneness.

4) Use an instant read thermometer and pull the salmon at about 125 to 130 F if you like it moist, remember carryover will raise it a few degrees while it rests; USDA says 145 F is fully cooked but that will be much firmer.