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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Yes, it sounds wonderful. I think this is another great LENT candidate!
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..
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
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! 🙂
Next time use an OptiGrille. It knows the thickness, knows the temperature (frozen or thawed), and knows the doneness and how long to cook it. It’s certainly worth the money!!
This looks wonderful!
Fantastic salmon and beautiful photos!! 🙂
I’ve been meaning to post another salmon recipe forever! You are totally inspiring me – this looks amazing! Beautiful photos!
Hi, gonna try this dish soon!
Wish vegetables can you serve as a side-dish? Did you serve it with pasta or rice?
E!
Evy, we served it with rice and veggies – both worked as great side dishes!
This was AMAZING and so easy! And it re-heats beautifully. Thank you for the recipe!
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???
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.
I had the same problem 🙁
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.
I’m doing the same thing. Ours are a little thick, but not exceedingly so as salmon goes. Our oven routinely overcooks food, but I just put it back in after 25 minutes and it still has a lot of cooking to go. Meanwhile the rest of the meal is getting cold… 🙁
Buy an oven temperature gauge, that way you can tell if your oven is working properly. I have one and oven is right on. Good luck.
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 🙂
I’m so glad! This is one of my absolute favorite salmon dishes!
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.
Sarah, you can use a smaller portion of salmon, fit for one serving. You may have to adjust cooking time as needed.
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?
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.
Susan, if you have refined coconut oil, it should be fine as a substitute. I use Trader Joe’s Coconut Oil Cooking Spray in place of olive oil for roasting meats and vegetables. Of course, it will impart a bit of that beautiful tropical flavor 🙂
Is it essential to use white wine vinegar? Can we use normal white vinegar?
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.
I don’t have white wine vinegar either but do have white wine and distilled vinegar,can I mix the 2 together?
I have never tried doing that myself but there are a lot of online resources you can use as a reference to mix them together with the appropriate ratios.
This looks wonderful! I’m very picky about salmon and am trying to find more recipes that I’d like. This looks it fits the bill, going to give this a try. Thank you! 🙂
Beautiful recipe and photos Chung!
Your photography is such an inspiration!
The Macadame. xx
http://www.creamstop.com
This was delicious! Mine took 25 minutes at 375..:) YUM!
Cooking time all depends on thickness of the salmon. The foil method is so convenient and keeps the fish moist. Any salmon marinade wrapped in foil. We eat a lot of salmon living on Vancouver Island.
Parchment paper works just as well for those who don’t like to use aluminum foil to cook in.
Salmon is so good for us too! Thanks for sharing.
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.
This recipe is AMAZING!!!!! Thank you so much! I made it tonight, and it is so delicious!!!