This meal can be prepared in under a half an hour. Plus, it has the added benefit of being cooked in a foil pouch to make clean up a breeze. If you prefer a crispier finish, bake in the over for 12-14 minutes, then finish on the grill.
Recipe Inspired by: Karina, Cafe Delites
⅓ cup honey
¼ cup butter
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
Whole sockeye fillet – about 1.5 lbs
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
- Position a rack in the middle of the oven. Preheat oven to 375°F. Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet.
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking tray. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 1 1/2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference). Open the foil, being careful of any escaping steam, and grill for 2-3 minutes on medium heat to caramelize the top, if desired. Garnish with parsley and serve immediately topped with lemon slices.