Easy Lemon Honey Salmon
Prep time
Cook time
Total time
A delicious salmon recipe that can be ready in under 30 minutes - the perfect , healthy, weekday meal!
Author: Marilena Leavitt
Recipe type: Seafood Main
Cuisine: Mediterranean
Serves: 2
Ingredients
- 2 fillets of center cut, skin-on wild salmon, about 6 oz. each
- --- sea salt and freshly ground pepper
- ¼ cup extra virgin olive oil
- 2 small garlic cloves, grated on a microplance
- --- lemon juice & zest of half a lemon, plus lemon slices
- 2 tsp. small capers
- ¼ tsp Dijon mustard
- ½ tsp. honey
- --- fresh thyme
- pinch of sweet paprika (optional)
Instructions
- Season the salmon fillets well on both sides with salt and black pepper, place on a rack and refrigerate for 30-45 minutes.
- Preheat the oven to 450° F and set a rack on the upper middle rack of the oven (not the very top).
- Prepare the lemon-honey sauce, mixing well to emulsify, and set aside.
- Remove the salmon from the refrigerator and allow it to sit at room temperature for 10 minutes.
- Line a baking dish with foil and then parchment paper. Place the thin lemon slices around the center of the pan.
- Pat dry the salmon fillets and place them skin-side down on top of the lemon slices. Using a silicon pastry brush, spread the top of the salmon with the sauce; reserve ¼ of the sauce for later.
- Place the pan on the upper-middle rack of the oven, and bake for about 12-15 minutes (depending on the thickness of the fillets) or until the temperature at its thickest part is 135° F - 140° F. For best results, use an instant read thermometer to check.
- Remove from the oven, spoon on the reserved lemon-honey sauce, and let the salmon rest for 10 minutes before serving.
Notes
--- This recipe is for two portions of salmon, about 12oz total. For a bigger quantity or, for a larger fillet, you might need to adjust the cooking time.
--- If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days.
--- Once the salmon is cooked, it is best to eat the leftovers at room temperature or cold, gently flaked and tossed with salads. If you do need to reheat the salmon, do it very gently in a small pan with a little olive oil or butter, covered with foil, in a 350° F oven about for 5-6 minutes.
--- If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days.
--- Once the salmon is cooked, it is best to eat the leftovers at room temperature or cold, gently flaked and tossed with salads. If you do need to reheat the salmon, do it very gently in a small pan with a little olive oil or butter, covered with foil, in a 350° F oven about for 5-6 minutes.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-lemon-honey-salmon/