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.
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!
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
A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever!
Ingredients
- ¼ 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.
Did you make this recipe?
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Tried the recipe and it was good. The cooking time was a bit hard to nail down, as at 20minutes the salmon was still pretty much raw. I think it took over 40minutes in the end. I assume the salmon was thicker so it took a while. Unfortunately it ended up being a bit dry, but by the next day it had sucked up some of the sauce and was perfect. At least the hubby thought it was a success and it did taste very good!
Oh my – it seems like your salmon was a HUGE cut! It is best to use a less thicker cut for next time – having salmon cook for 40 minutes is not ideal and will definitely yield a “dry” result!
This was outstanding that was the best sauce ever!
I’ve made this great dish several times and it’s always a hit. Whenever my 18 year old son wants it made, he leaves the salmon to thaw in the fridge as a hint.
Awww, that is too cute. Maybe I should do that so my fiance can take a hint too! 🙂
I made this last night and it was so good!!!!! I loved it!
This was a nice and quick dinner! My husband and I enjoyed it tonight and can’t wait to have some tomorrow for lunch. Thanks for sharing!
I fixed this last night and it was a great hit!!!!! Very flavorful. The salmon was thick and wasn’t quite done so I finished it off on the stove in a grill pan. Made it look really nice. Will try a longer cook time next time.
Hey this looks really good, can you tell me why this fish is so high in fat?
Sharon, thanks for pointing that out! The initial numbers were actually for 2 pounds baked salmon instead of raw, but the numbers have been updated.
Thanks again!
Omg, can’t wait to try this recipe!
Not the prettiest thing in the world?? I think that LOOKS as fantastic as it sounds. Also, cooking fish in a foil pouch sure beats having to clean the oven because of oil spatters, and that’s a beautiful thing to me! ^_^
I made this for dinner and it was delicious! I love the thyme/salmon together and the hint of sweetness from the honey. It was a perfect combination of flavors. Even my boyfriend, who always says “cooked fish is boring,” thought it was really good.
This is the first time I’ve (successfully) made fish, so I’m really happy and excited! I look forward to making this recipe again soon.
Do you cut up the thyme and sprinkle around the fish or do you just put the sprigs on top while baking?
Syd, you should only be using the leaves, not the sprigs. I used the sprigs simply as a garnish once the salmon had been completely cooked through.
I have my salmon thawing in refrigerator and plan to make this tomorrow. Looks FAB! BTW… I’ve noticed that sometimes you include nutritional information along with your recipes. I just wanted to say THANK YOU for that!! As someone who must what what I eat, that is soooo helpful and I don’t find that many cooking blogs do it. {smiling}
Delicious! I cooked it for 15 minutes and it was perfect. My salmon portion was smallish and relatively thin. I suspect the people who had trouble getting it done had thicker pieces. I now have a pot of fresh thyme on my patio so I can grab a sprig when needed for something like this. I hate to admit that my usual method is to pop the salmon and some broccoli into the steamer of my rice cooker. This was way better. I’ll probably investigate putting some vegetables into the packet to roast next time- maybe small-cut carrots or potatoes.
would you suggest any other herb besides thyme? i’m not a big fan, but the rest of the recipe sounds delicious
There are many other herbs you can use such as basil, oregano, parsley, cilantro, etc.
This was really good! The best part was that it was completely a pantry (used dried thyme) recipe. All I had to add was salmon :). If you have kids and they are iffy on salmon, the honey helps even though we had extremely good Alaskan caught salmon purchased from the fisherwoman. It is not an overpowering sauce and really lets the salmon shine. Thanks for a great recipe!
Made this last night and it was DELICIOUS! Because the salmon was thick I butterfly cut it before marinating for half an hour and baking. 20 min at 375 degrees was perfect! Thank you for the recipe!
I REALLY DONT LIKE FISH OR SEAFOOD. THE ONLY FISH I WILL EAT IS SAMON. AND.THIS.TASTED.SOOOOOOOOOOO GOOD. I WISH I CAN EAT THIS AND ORANGE CHICKEN EVEYDAY 😀
This looks great! I’m not an experienced cook when it comes to seafood, is there a big difference in flavor between frozen and fresh salmon? I’m in NC and it seems like all the “fresh” salmon was previously frozen anyway, just wondering from a price perspective. Also, I tend to shy away from fish that has a strong “fishy” flavor for lack of better terminology I lean towards milder flavored ones. How does this compare?
I personally prefer fresh over frozen but feel free to use what works best for you. I am also not really understanding the comparison between a strong “fishy” flavor versus milder flavored ones. Either way, this is a great and easy salmon dish, especially for an inexperienced cook!
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Hi there,
Have you ever served the dish chilled?
Thanks a bunch
This is best served immediately.