Honey Lemon Salmon

By tammy1365

Honey Lemon Salmon in foil is made with sweet honey, tangy lemon and fresh parsley. It's fresh, flavorful and perfect for busy weeknights.

Ingredients

• 1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
• 1/2 tablespoon olive oil
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 2 tablespoons low sodium soy sauce*
• juice from 1 lemon
• 2-3 tablespoons honey
• 2-3 tablespoons fresh chopped parsley, divided
• Lemon slices (for garnish)

Details

Preparation time 8mins
Cooking time 24mins
Adapted from lifemadesweeter.com

Preparation

Step 1

This recipe for Honey Lemon Salmon is bright, lemony and makes a light and tasty summer meal. It takes less than 25 minutes to put together and cleanup is a breeze!

Whisk together soy sauce, lemon and honey and drizzle over salmon (Marinating it for at least 15 minutes helps to achieve even more flavor but skip if in a pinch)

Sprinkle with more fresh parsley and serve with your favorite sides to make it a complete meal.

Yields

Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub paprika and chili powder on salmon and slide lemon slices halfway underneath the salmon, as pictured.

In a medium bowl, whisk together soy sauce, lemon juice and honey and drizzle evenly over salmon. Sprinkle with half of the parsley, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)

Bake in preheated oven for 13-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Unwrap the salmon, and turn oven to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.

Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.

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