Honey Salmon in Foil

A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever!

Honey Salmon in Foil - A no-fuss, super easy salmon dish that's baked in foil for the most tender, most flavorful salmon ever!

Salmon in foil isn’t the prettiest thing in the world but despite it’s looks, it is by far the best kind of salmon I have ever had.

Honey Salmon in Foil - A no-fuss, super easy salmon dish that's baked in foil for the most tender, most flavorful salmon ever!

Now if you’re not familiar with the foil method, it’s really just a super easy and simple way to prepare fish. Simply season the salmon in this sweet garlic mixture loaded with fresh thyme, fold it up and pop it in the oven. That’s it!

Honey Salmon in Foil - A no-fuss, super easy salmon dish that's baked in foil for the most tender, most flavorful salmon ever!

After 15 minutes, you’ll have a wonderfully seasoned salmon that easily flakes with a fork. Serve with rice and/or vegetables and dinner is set!

Honey Salmon in Foil

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

Honey Salmon in Foil

A no-fuss, super easy salmon dish that's baked in foil for the most tender, most flavorful salmon ever!

Ingredients

  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with foil.
  • In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
  • Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  • Place into oven and bake until cooked through, about 15-20 minutes.*
  • Serve immediately.

Notes

*Baking time may need to be adjusted depending on the thickness of the salmon.

Adapted from Cookin' Canuck

http://damndelicious.net/2014/02/07/honey-salmon-foil/


Comments

  1. Maria Vivian says

    Looks so yummy. I was wondering if it’s okay to do this in a toaster oven? If so, do I have to make changes in the recipe? Thanks.

    • Chung-Ah says

      Yes, you can certainly use a toaster oven. But as I have not tried the toaster method myself, you will need to make the appropriate adjustments accordingly.

  2. Bdog02 says

    Made this last night and it was a hit with the teenagers who are picky eaters! I made the following modifications to get more vegies into the dish…
    under the salmon I shingled thinly (mandolin) sliced summer squash, and on top of the salmon I mixed carrot and red pepper matchsticks (about 1/8 cup)…then drizzled with the sauce. I had some very thick filets, so I cooked at 400 degrees for 15 minutes.

    Moist, tender, bursting with flavor I never expected. Super easy prep and clean up…a keeper for sure…BTW I served it with coconut rice.

    • Chung-Ah says

      Divya, for optimal results, I recommend using white wine vinegar. You can certainly use distilled vinegar but I cannot speak for how much this will change in taste.

  3. Susan says

    The only things I don’t have are white wine vinegar and olive oil – I have coconut oil. Do you think I could still try? Also – my salmon fillets are frozen. Would I have to thaw them before wrapping them in the foil?

    • Chung-Ah says

      Susan, the salmon should be thawed before baking. And as this dish does not require many ingredients, it is crucial to use all the ingredients listed for optimal results. Additionally, coconut oil is not an appropriate substitute for this dish.

  4. Sarah says

    Any ideas on how do make this dish for one? I’m not much of a cook and I live by myself, but I would really love to try this out.

    • Chung-Ah says

      Sarah, you can use a smaller portion of salmon, fit for one serving. You may have to adjust cooking time as needed.

  5. Helen says

    Well I don’t eat fish, but I cooked this for dinner and my husband told me it’s the best salmon I’ve ever cooked! Thanks for the recipe. Sending you love & appreciation from London, England :-)

  6. Anxiously waiting says

    Ridiculous. Put the salmon in for 15 minutes. Not done. 10 more minutes, cut it open: not even close to done. Like sushi raw on the inside. Hopefully 10 more does it out. I even used less than one pound of salmon for this (2/3lb). As far as I know, my oven isn’t 100 degrees off. What did I do wrong???

    • Chung-Ah says

      What a bummer that this didn’t turn out for you! But in all honesty, it is very difficult for me to tell you what you did wrong since I was not in the kitchen with you.

      My suggestion to you is to make sure that your oven temperature is accurate. You mentioned that “it isn’t even 100 degrees off”. The oven temperature should be set exactly as indicated in the recipe. Even a difference in temperature by 25 degrees can cause this to happen.

      Additionally, you mentioned that you used 2/3 lb of salmon. Regardless of how much the salmon weighs, the thickness of the salmon plays a huge role in cooking time as well. I would assume that your salmon was a very thick cut, causing the salmon to require additional baking time than indicated in the recipe.

      Additionally, every time you open the oven, this causes heat to escape, resulting in an even lower temperature.

      • Chung-Ah says

        Dustie, as mentioned in the previous comments, you must take into consideration the thickness of the salmon. Fifteen minutes of baking time is a general guideline and you may have to increase or decrease the baking time as needed to make sure your salmon is cooked through. Additionally, keep in mind that consistently opening the oven door will reduce the oven temperature significantly.

  7. Cin says

    I just hopped on to check the comments because mine was not done after 15 minutes either and I have to think you’re right. I didn’t consider thickness. So I just popped it back in for longer. I’ll let you know how it goes! :)

  8. Sherry trautman says

    I just found your blog and I absolutely love it. such wonderful photography and it’s so inspiring. Keep up the amazing work. I am making the salmon tonight and your chicken pesto sandwich tomorrow. Thank you thank you

  9. Patsy says

    YUM.. For those Diabetic,or sugar level problems, may want to try sugar free syrup, instead of honey. Honey is a no -no for diabetics..

  10. Keith says

    What is that pile of something brown to the right of the thyme leaves, and what is the deep yellow that looks like egg yolk.?

    • Chung-Ah says

      I am a bit confused with the “brown” that you are referring to but the deep yellow is the liquid from the honey mixture that the salmon is cooked in.

      • Linda Nall says

        Could the “brown” be the skin of the Salmon? I noted you left the skin on…I’ve been taking it off, does this make a difference in the taste?

  11. says

    Hi. This looks so good. I’m not familiar with the different types of salmon, what type/cut of salmon should I get?

    Thank you!

  12. Keith says

    Sorry to have not made myself clear. The near edge of the dish is mostly minced garlic. The far edge has much of the honey mixture. The left side is obviously thyme leaves. What is the only remaining ingredient next to the thyme that spherical in shape, dark brown around the edges and light brown in the center of the mound of the ingredient?

    Thank you for your prompt reply above.

    • Chung-Ah says

      Keith, those are thyme leaves that have been cooked with the salmon. I should let you know though that I have listed out all of the ingredients that have been used in this recipe. I have not added any additional garnishes.

    • Heather says

      Hey! I think the mound you are talking about is pepper which is in the instructions as “to taste.”
      I’m totally making this tonight!

  13. christina says

    My fiance and i just recently moved out and we’re starting to eat a little healthier! We are soooooo having this next week! Thank you for this recipe!

  14. Candy says

    Hi there!

    I an just thinking…you did not mean a 2lb salmon fillet only needs 15 mins. Right? I thought you meant cut into serving sizes and in to their own little foil packets. Am I right?

    Thanks – just bought fresh salmon.

    • Chung-Ah says

      No, that is not correct. As the recipe indicates, 2 pounds salmon only needs 15 minutes to cook within a sealed foil packet. But please note that if your salmon is a thick cut, you will have to adjust cooking time as needed. As you can see from the photos, my salmon was a standard cut and it took about 15 minutes to be fully cooked through.

  15. Robin says

    My family loved this! My husband thought it was a little to sweet, so next time I will cut down the honey a little bit. But overall….awesome and easy! Thanks!

  16. says

    Woah! I’m really enjoying the template/theme
    of this blog. It’s simple, yet effective. A lot of times it’s very difficult to get that “perfect balance” between superb usability and appearance.

    I must say that you’ve done a awesome job with this.
    Also, the blog loads very quick for me on Internet explorer.
    Excellent Blog!

    • Chung-Ah says

      Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.

  17. says

    I love the baking salmon in foil method! So clean, so easy, and the salmon comes out so moist! I’ll have to try those spices with my salmon next time :)

  18. Walda says

    If I used dried thyme instead of fresh, should I adjust the amount? Dried thyme is very strong, and I would not want to risk ruining this dish.

  19. says

    Going to try this with chicken breast, maybe adding a bit of red pepper for heat. (Cooking time will be increased, I think as the breasts I have are bone-in.) SO hard to get chicken breasts just right, without being dry. This recipe may make this easy!

  20. Peggy Reingold says

    This is the best salmon I’ve ever eaten. Followed the recipe as written and it is now my “go to” salmon recipe. Am contemplating a dinner party so I can serve it!

  21. ChrisH. says

    Made this last night & it was fabulous! My piece of salmon was a bit on the thick side so added 10 minutes to the cooking time & it turned out perfect! It is so tender & not dry at all. I just had some of the leftovers for dinner tonight with a citrus quinoa sauté. Planning to have in on a salad for lunch tomorrow. Just can’t get enough of it :-)

  22. Rie says

    Had the in-laws over for Father’s Day. Made Dad his ribs and my mother-in-law the salmon. It was a HUGE hit. I am not really a fish person but your beautiful photo just made me want to try this. My mother-in-laws eyes light up when I gave them leftovers to take from the day and she realized she got the salmons. Thanks for such an easy, delicious recipe.

  23. Effa says

    The recipe looks amazing. But i would like to know if i don’t add the white wine vinegar is it fine or is there any substitute for this recipe?

  24. teri lynne says

    Just wondering if it is okay to let the salmon marinate for a few hours in the fridge before putting it in the oven?

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