Baked Honey Lemon Salmon

Honey lemon salmon fillet served on a plate with lemon wedges and fresh dill.

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 257kcal

Author Slow The Cook Down

Ingredients

1 tablespoon olive oil
2 tablespoons honey
juice and zest of 1 lemon
1 garlic clove (minced)
1 tablespoon fresh dill (chopped)
salmon fillet (the one I used was 12oz / 350g, but this recipe will work with any size)
salt and pepper

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.

Nutrition