Perfect for an easy dinner and so simple to make, this honey lemon baked salmon is bursting with fresh flavors. Cooked en papillote (in parchment), the salmon is tender and perfectly and is ready to enjoy in less than 30 minutes.
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Dinner just got delicious in the form of this honey lemon baked salmon.
This is so quick and easy to make, with just a few simple ingredients and it's ready to serve in less than half an hour, perfect for a weeknight meal after a busy day.
With flavors from fresh lemon, honey, dill and garlic, this salmon is vibrant without being overpowering. It's herby, sweet and tangy and so delicious.
Cooked en papillote (in parchment), it's a really effortless way to bake your salmon and lock in all those delicious flavors. It's a totally foolproof method that results in juicy and flakey fish.
Be sure to try my salmon pot pies and lemon salmon pasta too!
Ingredients
- Oil: I used olive oil in the marinade, but most oils like canola or vegetable will work well.
- Honey: Use a raw natural honey rather than artificial if you can. It will have a much richer flavor.
- Lemon: We use both the zest and juice of a lemon for a great flavor.
- Garlic: Use freshly minced garlic.
- Dill: This herb works so well with fish. It gives the honey lemon baked salmon a great grassy freshness to each bite.
- Salmon: You can use smaller or larger salmon fillets for this recipe. I like to use wild caught Pacific salmon as Atlantic salmon (unless farmed) reserves are low.
- Salt and pepper: To season the salmon, added to taste.
How to make honey lemon salmon
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the sauce (photo 1).
- Spoon the sauce over the seasoned salmon fillet (photo 2).
- Wrap in parchment paper (photo 3).
- Bake until cooked through and flakey (photo 4).
Frequently Asked Questions
If you are nervous about cooking fish (I know I was for a long time!) this is a great foolproof method and you get the most delicious fish every time.
The tented parchment allows the steam to circulate and cook the salmon, so all of the juices (and flavor) are trapped inside that little package. This results in a super moist and flakey piece of fish.
As an added bonus, clean up is minimal for thie honey lemon baked salmon, as you just have to throw the parchment in the bin and you're done!
If you don't have parchment to hand, you can use foil, but be aware that the cooking time may be a few minutes longer.
When serving and eating salmon fillets, I much prefer to use fresh. Frozen salmon can hold a lot of water which can lead to a less firm flesh.
However, frozen salmon is also way more convenient, so absolutely use that if you have it. If using frozen, make sure it's fully defrosted before using and dab it gently with paper towel to remove as much moisture as you can.
Serving Suggestions
This honey lemon baked salmon is a great weeknight dinner that can be served with all of your favorite sides. Try it with:
Dietary Notes
The current recommendations are to eat two portions of fish each week, and this is one tasty way of doing it! Salmon is high in protein, low in saturated fat and is a great source of Omega 3s and lots of other good stuff. This recipe is also gluten-free and low carb.
Recipe Notes and Tips
- Don't wrap the parchment tightly around the salmon. It should be tented so that the steam is able to circulate.
- Cooking times will vary slightly depending on the thickness of your fillets.
- Once cooked, the salmon should be an opaque light pink and will flake easily with a fork. Check it around 12 minutes, and just pop it back into the oven if not quite ready.
More Seafood Recipes
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Baked Honey Lemon Salmon
Ingredients
Instructions
- Preheat the oven to 350F / 180c.
- Mix together the oil, honey, lemon juice and zest, minced garlic and dill.
- Place a long piece of parchment paper on a baking sheet and lay your salmon fillet on top.
- Season with salt and pepper.
- Fold the edges of the parchment over so that your honey lemon sauce is kept contained.
- Spoon the sauce on top of the salmon fillet (I used about ¾ of the mixture).
- Fold the parchment paper over the salmon and seal it by folding the edges together. It should be sealed all the way around.
- Bake in the oven for 12 to 15 minutes until the salmon is cooked through and flakes easily.
Notes
- Don't wrap the parchment tightly around the salmon. It should be tented so that the steam is able to circulate.
- Cooking times will vary slightly depending on the thickness of your fillets.
- Once cooked, the salmon should be an opaque light pink and will flake easily with a fork. Check it around 12 minutes, and just pop it back into the oven if not quite ready.
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