Craving something deliciously simple? This oven-baked honey garlic salmon recipe is a game-changer. Imagine taking a few basic ingredients you probably already have and turning them into a salmon dish that’s bursting with flavor. We’re talking sweet honey and rich garlic coming together to coat tender, flaky salmon, all baked to golden perfection.
It’s so easy to make and perfect for when you want a meal that feels special without any complicated steps. Get ready to impress yourself and anyone else who gets a taste!
Ingredients and Equipment Needed
We’ll use a simple baking sheet lined with foil to cook our salmon in the oven.
The salmon filets can be either skinless or skin-on.
We’ll get our flavors by mixing softened butter and honey with garlic powder, paprika, salt and pepper.
Salmon is a dish that greatly benefits from the addition of salt and pepper. In this recipe, we’re using 1 teaspoon of coarse salt for two filets. However, feel free to adjust the amount of salt to suit your taste.
Finally, once the salmon filets are smothered in our honey butter mixture, we’ll top them off with some lemon to allow that flavor to trickle down through the salmon while it bakes.
Make sure you’re starting with room-temperature butter. This doesn’t mean melting it – just letting it sit out until it’s malleable. Then use a spoon or spatula and mix it well with the honey and seasonings in a bowl. You want a uniform mixture, so make sure to mix thoroughly.
Place the salmon filets, skin-side down on the foil-lined baking sheet and smother each with the butter mixture. Then, shingle 3 lemon slices atop each filet. It’s now ready for the oven.
Our salmon will cook at 450°F for about 12-16 minutes. We want the salmon to reach an internal temperature of 145°F when measured in the thickest part of the filet with an Instant Read thermometer.
Does salmon really need to be cooked to 145°F internally?
First, it’s essential to be aware of food safety recommendations, which generally advise cooking fish to an internal temperature of 145°F to prevent the risk of foodborne illness. However many chefs and culinary enthusiasts often prefer it to be less than well done. Cooking salmon to medium-rare or medium can result in a more tender, moist, and flavorful piece of fish. The key is to ensure that the salmon is fresh and of high quality, particularly when it is being served less than fully cooked. The internal temperature for medium-rare salmon should be about 125°F when measured at the thickest part of the filet. Medium-cooked salmon should be 135°F internally.
Personal preference, the quality of the salmon, and adherence to food safety guidelines should all be considered when deciding how thoroughly to cook salmon. Personally, I like it cooked right to 145°F so I keep a close on on the internal temperature.
Once the salmon reaches the desired internal temp, it’s ready to come out of the oven.
Once removed from the oven, the salmon should be allowed to rest for a few minutes before eating. The rest period allows the juices to redistribute throughout the fish, improving the texture and ensuring the heat is evenly distributed. A short rest of about 2-3 minutes is sufficient.
After the salmon is plated, garnish with fresh chopped parsley or dill if desired. You’re now ready to dig in!
Storage and Reheating
Before storing, let the salmon cool. For ideal storage, wrap the filets in plastic wrap or foil then place in an airtight container in the fridge for up to 3 days.
You can reheat the salmon in a few different ways:
- Preheat to 275°F.
- Place salmon on a foil-lined baking sheet or dish.
- Lightly oil or add a splash of water.
- Cover with foil.
- Heat for about 15 minutes.
- Preheat to 350°F.
- Put salmon in the basket or on tray.
- Air fry for 3-4 minutes.
- Place salmon on a plate.
- Cover with a damp paper towel.
- Microwave at 50% power for 1-2 minutes.