Honey Garlic Salmon Recipe
I’m back from 10 days in northern Italy, inspired to do something more than just grill my salmon in garlic salt and douse with lemon juice. Don’t get excited, I still want to keep things easy and healthy but give my food a little extra punch.
Honey Garlic Butter Salmon is ready in under 20 minutes, then broiled, or grilled, for that extra golden, crispy and caramelized finish. Most of the time is spent cooking so you have plenty of time to set the table and toss a salad while you wait to place it under the broiler for a couple of minutes before serving. Everything tastes better with a nicely-set table and don’t forget fresh flowers. A little bouquet of mums will do nicely.
This recipe is for 2 1/2 pounds of fresh salmon, Since I only purchased one pound, I made the sauce in a microwave dish by estimating smaller ingredient amounts. Heat up on low or defrost, not on high or you may get a lot of smoke. Trust me.
Don’t forget to pick your fresh garden tomatoes for the salad and parsley for the garnish.
Honey Garlic Butter Salmon Recipe Ingredients (for 2.5 lbs of salmon)
•1⁄4 cup butter
•1⁄3 cup honey
•4 large cloves garlic, crushed
•2 tablespoons fresh lemon juice (juice of 1⁄2 a lemon)
•1.2kg | 21⁄2 pounds side of salmon
•Sea salt, to taste
•Cracked pepper, to taste (optional)
•Lemon slices (to serve)
•2 tablespoons fresh chopped parsley
Directions:
1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray or baking sheet with a large piece of foil, big enough to fold over and seal to create a packet or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of your fillet.
2. If your fillet is uneven, slice it to even-width pieces so it will all cook evenly.
3. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon and whisk until the honey has melted through the butter and the mixture is well combined.
4. Place the salmon onto lined baking tray and cookie sheet. Pour the butter and honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt, about 2 teaspoons, and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
5. Bake until cooked through, about 15-18 minutes, depending on the thickness of your fish and your preference of doneness.
6. Open the foil, being careful of any escaping steam, and grill or broil for 2-3 minutes on medium heat to caramelize the top.
7.Garnish with fresh parsley and serve immediately with lemon slices. Excellent served warm or cold.
8. This will make 6 regular servings so plenty to share. Enjoy!
Charlotte Ekker Wiggins is a certified gardener, beekeeper and sometimes cook. Copyright 2016 used with permission, all rights reserved. This material may not be published, broadcast, rewritten or redistributed. Contact Charlotte at chargardens@gmail.com.
OVEN READY – The fresh Coho salmon in the honey garlic butter mixture right before I sealed it up in aluminum foil to bake. Reminds me of one of my brothers’ favorite college dishes, dishwasher-baked fish. I’m not going to try that with the salmon but I bet it would bake just as well!
DONE – My honey garlic butter Coho salmon is done and ready for serving with a salad that includes tomatoes from my garden. They ripened later than usual this year, must have been the hot July temperatures and wet August slowing them down.
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