This honey roasted salmon is a perfectly light and healthy dish with a honey butter glaze. The fresh garlic and ginger add a contrasting sharpness to the sweetness of the honey, making this a sweet and savory meal cooked to perfection.
Ingredients
Salmon Fillet You can choose a fillet with or without the skin to your preference.
Butter
Salt
Pepper
Honey
Garlic Cloves
Fresh Ginger Root
Dried Thyme Leaves
Lemon
Tools You May Need
Baking Sheet
Basting Brush
Knife
Cutting Board
Directions
STEP 1: Preheat the oven to 375° F with an greased baking sheet inside. Preheating the pan will help the fish cook more evenly when it is added.
STEP 2: Melt the butter in a small pan over low heat. Once the butter is melted, add the minced garlic and ginger root. Stir on low for a minute or two until fragrant.
STEP 3: Remove the pan from heat and add the honey and dried thyme. Squeeze half a lemon’s worth of juice into the pan and mix until everything is incorporated.
STEP 4: Pat the salmon fillet dry and then season the top (flesh side, not skin) with salt and pepper. Take the greased baking sheet out of the oven and place the fish on it skin side down so that you can see the pink flesh.
STEP 5: Pour the butter honey mixture over the fish and use a basting brush to spread it around. Be sure to cover every part of the fish so that it doesn’t dry out while baking. This should be a generous amount of butter, so that shouldn’t be difficult.
STEP 6: Tent a piece of parchment paper over the fish so that it is not touching it (see tips). Bake the salmon at 375° F for 15 minutes. You will know the fish is done when it flakes easily when you run a fork over it. Be careful to not overcook it.
Enjoy this delicious honey roasted salmon!
Tips
- A great way to keep the fish from drying out is covering it while it cooks. To do this, take a sheet of parchment paper and “tent” it (see picture below). Place it over the pan so that it is not touching the fish, nor the edges or top of the oven itself. This will ensure that it does not burn or stick to your food. If you are okay with using aluminum foil, that will work too. Avoid butcher’s paper because that will burn.
- Using wild caught salmon over farm raised will not only be healthier, but also provide a more flavorful and deeply colored fish.
How to Store
Fridge: Store in an airtight container for up to 4 days.
Freezer: I do not recommend freezing honey roasted salmon because it worsens the texture and flavor. However, this fish can be frozen in an airtight container for up to 3 months.
What to Serve With Honey Roasted Salmon
Mashed Potatoes
Green Beans
Asparagus
Roasted Sweet Potatoes
Brussel Sprouts
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Honey Roasted Salmon with Garlic Butter
Ingredients
- 1 1/2 lb Salmon fillet skin on
- 4 cloves Garlic minced
- 2 tsp Ginger minced
- 3 Tbsp Butter
- Salt
- Pepper
- 1/4 Cup Honey
- 1 tsp Thyme dried
- 1/2 Lemon
Instructions
- Preheat oven to 375° F and place a greased baking sheet inside.
- Melt butter in a small pan over low heat. Once melted, add the minced garlic and ginger root. Stir on low 1-2 minutes until fragrant.
- Remove the pan from heat and add the honey and dried thyme. Squeeze the lemon juice into the pan and mix well.
- Pat the salmon fillet dry and then season the top (flesh side, not skin) with salt and pepper. Take the greased baking sheet out of the oven and place the fish on it skin side down.
- Pour the honey butter mixture over the fish and use a basting brush to spread it around. Be sure to cover every part of the fish so that it doesn’t dry out while baking.
- Tent a piece of parchment paper over the fish so that it is not touching it (see tips). Bake at 375° F for 15 minutes. Be careful to not overcook it.
Love love love this salmon recipe! I have never used the parchment paper tent before, and it made a big difference in the moisture in this dish. Thanks for that!!
For lunch we had this, along with your carrots and cabbage recipes, homerun!!
But, note to self, I need to make sure I cook the carrots at the higher temperature so that they will be cooked through. I made the mistake of trying to cook them in the same pan with the cabbage. But the flavor was great! When all else fails, follow directions.
Yes, the carrots and cabbage have different temperatures and cook times. I’m glad you enjoyed these recipes though! I learned the tent trick when I started trying to look for alternatives to aluminum foil in cooking. I still use it sometimes, but we are using alternatives more and more these days.