This healthy baked salmon is the best way to feed a crowd. There’s no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. Considering how beautiful, easy, and dang delicious this hunk of fish is, we believe it might just be the best baked salmon recipe IN THE WORLD.
How much salmon should I buy?
Although it looks massive, you’re still buying a fillet; you won’t be slicing it yourself, but you may have to ask the fishmonger to do it. If you think people will be hungry, aim for about ½ pound per person, keeping in mind that salmon can be surprisingly filling. Also remember that how big the meat is will affect the baking time. For a 3-pound fillet, it’ll take around 25 minutes.
Do I need to precook the glaze?
Another easy way to make things more interesting is a glaze. And no, there’s no need to cook it down beforehand because it’ll thicken and caramelize in the oven. Just whisk together the melted butter, honey, garlic, and thyme, and brush (or pour) it over the salmon.
Can I adapt this recipe?
If everything sounds amazing to you, but you’re missing 1 or 2 ingredients, don’t fret. It’s infinitely adaptable! The honey can be replaced with brown sugar, olive oil can be used instead of butter, and rosemary is just as delicious as thyme. And in our opinion, red pepper flakes are always a good idea.
2 lemons, thinly sliced
1 large salmon fillet (about 3 lb.)
Freshly ground black pepper
6 tbsp. butter, melted
2 tbsp. honey
3 cloves garlic, minced
1 tsp. chopped thyme leaves
1 tsp. dried oregano
Chopped fresh parsley, for garnish
Why the bed of lemons?
For this recipe, we created a bed of lemon slices to infuse the fish with a citrusy freshness. It’s a bomb. The only downside is that the skin won’t get super-crispy. If seared skin is top priority for you, we recommend something along the lines of this skillet glazed lemon salmon instead.
More baked salmon inspiration:
– Baked Pineapple Salmon
– Baked Greek Salmon
– Lemon Baked Parmesan Salmon
– Keto Baked Salmon
Preheat the oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
Season both sides of the salmon with salt and pepper and place on top of lemon slices.
In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
Garnish with parsley before serving.
HOW TO THAW LOBSTER TAILS
Thawing out lobster tails is a simple step in this easy lobster tail recipe! You have two
options for thawing:
Fridge: Thaw the lobster tails in the refrigerator overnight. Make sure to check your tails
an hour or so before you plan on cooking them, to ensure they are fully thawed!
Cold Water: Place lobster tails in a zip lock bag and submerge in water for 30-60
minutes, until thawed completely.