Description
This Oven-Baked Salmon recipe offers a flavorful and tender salmon fillet baked with lemon slices, garlic, butter, honey, and aromatic herbs. The fish is perfectly cooked to a flaky finish and finished under the broiler for a caramelized top, making it an elegant yet simple dish perfect for a healthy family dinner.
Ingredients
Salmon and Base
- 2 lemons, thinly sliced
- 1 large skin-on salmon fillet (about 3 lb.)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Herb Butter Mixture
- 2 cloves garlic, finely chopped
- 6 tbsp. unsalted butter, melted
- 2 tbsp. honey
- 1 tsp. dried oregano
- 1 tsp. finely chopped fresh thyme
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line a large rimmed baking sheet with aluminum foil, then place a sheet of parchment paper on top to prevent the lemon slices from reacting with the foil.
- Arrange Lemons and Season Salmon: Lay the lemon slices evenly in the center of the parchment. Season the salmon fillet on both sides with kosher salt and freshly ground black pepper, then place it skin-side down atop the lemon slices.
- Make Herb Butter Sauce: In a small bowl, whisk together the finely chopped garlic, melted butter, honey, dried oregano, and fresh thyme. Pour this mixture evenly over the salmon, allowing the flavors to infuse the fish. Fold up the parchment and foil around the salmon to enclose it.
- Bake the Salmon: Place the baking sheet in the oven and bake the salmon until the flesh is opaque, cooked through, and flakes easily with a fork, about 25 minutes.
- Broil for Browning: Turn your oven's broiler on. Broil the salmon closely, watching carefully, until browned in spots and slightly caramelized, about 4 to 6 minutes.
- Serve: Transfer the lemon slices and salmon to a serving platter. Garnish generously with finely chopped fresh parsley and serve immediately for a delicious and visually appealing meal.
Notes
- Use fresh herbs like thyme and parsley for the best flavor. Dried oregano works well here, but fresh basil or dill can be a good addition.
- Make sure to line the baking sheet with parchment over foil to avoid any metallic taste from the lemons reacting with aluminum.
- Check the salmon at 20 minutes for doneness if your fillet is smaller to avoid overcooking.
- Broiling at the end is optional but adds a nice color and texture contrast.
- Leftover salmon can be refrigerated for up to 2 days and is great for salads or sandwiches.
