Made for dinner tonight with some wild coho salmon I picked up yesterday. I served it over tumeric rice and had a salad with it. It was soooo good. great recipe. If I use a recipe I usually change things up a bit but did this one as is and it was great. The ONLY thing I may o different in the future is use more garlic. But my family loves to use A LOT if garlic so it’s probably the perfect amount for most people. I also may try using maple syrup next time
¼ cup butter
⅓ cup honey
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
1.2kg | 2½ pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / 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 you fillet).
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.
Place the salmon onto lined baking tray | sheet. Pour the butter/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.
Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.