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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Looks delish! Do you leave the skin on?
Yes, I recommend leaving the skin on.
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.
The general ratio from dry to fresh is 1:3 so I recommend adjusting accordingly.
I’ve just cooked it (and eaten it) and it was great, quick and super easy!
Thanks for sharing
thanks, just great!!!!!!!!!!
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 🙂
What is the nutritional information?
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.
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Used dill instead of thyme turned out great
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!
I just made this for dinner tonight and it was delicious!
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Do you think it would work on tilapia?
Yes, absolutely, but you may have to adjust cooking time as needed.
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.
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.
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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!
Can I use dried thyme?
Yes, absolutely, but fresh thyme would be ideal for optimal results.
Thanks! It’s winter in the midwest and fresh thyme is expensive to buy. I can’t wait for summer!
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.
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.
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!
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!
Mary, you can ask the butcher for 2 pounds of salmon, preferably in one piece, with the skin on.
I love Sockeye Salmon… In my opinion it is the best although it may be a little more expensive. Try it sometime.
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.?
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.
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?
Yes, absolutely! I personally think that the skin is the best part!
The brown in the bowl by the thyme is the ground black pepper.
Do you think swordfish would work with this recipe?
I don’t see why not! You may have to adjust baking time as needed.