lemon garlic salmon

Wonderful honey lemon garlic salmon covered in an easy lemon garlic butter marinade and baked to flaky perfection. This flavorful lemon garlic salmon recipe makes a delicious, protein packed dinner served with your favorite salad or side dishes, and the marinade is perfect for your go-to proteins.

Honey Lemon Garlic Salmon

salmon

butter, melted

honey (or sub pure maple syrup)

dijon mustard,

½ lemon, juiced

lemon

garlic powder (or 3 cloves garlic, minced)

salt and pepper

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down.

In a medium bowl, whisk together the melted butter, honey, dijon, lemon juice, lemon zest, garlic powder and salt and pepper. Generously brush the salmon with the marinade.

Place salmon in the oven and bake for 15-20 minutes or until salmon easily flakes with a fork. Mine is always perfect at 16-18 minutes. Enjoy immediately.

Baked Lemon Garlic Salmon Recipe 

Kosher salt

virgin olive oil

lemon, sliced into rounds

Parsley

lemons

garlic cloves, chopped

dry oregano

tsp sweet paprika

tsp black pepper

 Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.

Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.

Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)

Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)

Carefully remove from oven and open foil to uncover the top of the salmon.  Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn’t overcook and the garlic does not burn.)

This is a a keeper.    I added a 2tsp of chilli flakes and an extra clove or two of garlic!     We loved it!   It's quick, easy and delicious!

I don’t care for salmon but I eat it because it’s good for me. This was hands down the best salmon I’ve ever had!  I love the spice blend in the marinade. I made it exactly as directed in the recipe. It was superb!

https://www.youtube.com/watch?v=9zWCfd_X2zw

It takes little prep and less than 20 minutes to cook! Salmon baked in foil ensures a perfectly cooked, moist salmon every single time.

👉 FULL RECIPE: http://bit.ly/TMD-Lemon-Garlic-Salmon
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 GREEK EXTRA VIRGIN OLIVE OIL: http://bit.ly/Early-Harvest-EVOO
👉 SPICES: http://bit.ly/TMD-Spices

FOR SALMON:
🔹 2 lb salmon fillet
🔹 Kosher salt
🔹 Extra virgin olive oil 
🔹 1/2 lemon, sliced into rounds
🔹 Parsley for garnish

FOR LEMON GARLIC SAUCE:
🔹 Zest of 1 large lemon
🔹 Juice of 2 lemons
🔹 3 tbsp extra virgin olive oil
🔹 5 garlic cloves, chopped
🔹 2 tsp dry oregano
🔹 1 tsp sweet paprika
🔹 1/2 tsp black pepper

Lemon Garlic Salmon with Mediterranean Flavors | The Mediterranean Dish

Juicy salmon at home in 30 minutes that’s EASY and tastes BETTER than from a restaurant!! The butter is infused with lemon and garlic and adds so much FLAVOR!

Sheet Pan Lemon Garlic Butter Salmon

salmon fillet

lemon, sliced into thin rounds

unsalted butter, melted

lemon juice (from about 1 lemon)

honey

garlic,

kosher salt,

black pepper,

parsley,

Preheat oven to 375F. Place salmon on a...

Preheat oven to 375F. Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).

Nestle lemon slices underneath the salmon, spaced evenly...

Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.

To a microwave-safe glass measuring cup or bowl,...

To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.

Stir in the lemon juice, honey, and garlic....

Stir in the lemon juice, honey, and garlic. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.

Evenly season salmon with salt and pepper.

Seal up the foil. Likely you will need...

Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).

Place foil pack on a baking sheet and bake...

Place foil pack on a baking sheet and bake for about 17 minutes.

Remove baking sheet from the oven and remove...

Remove baking sheet from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.

Set oven to Hi broil.

Spoon the reserved buttery mixture over the salmon,...

Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.

Broil salmon for about 5 to 10 minutes,...

Broil salmon for about 5 to 10 minutes, or until salmon is as golden as desired.*

Optionally garnish salmon with parsley and serve immediately....

Optionally garnish salmon with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

garlic powder

olive oil

unsalted butter

yellow onion (finely chopped)

garlic

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen... it&#039;s incredible!

Steamed Salmon with Garlic, Herbs and Lemon

lbs salmon

yellow onion (thinly sliced)

garlic (thinly sliced)

parsley

dill

salt

black pepper

lemons (sliced as thin as possible)

dry white wine

shallot, roughly chopped

basil

red pepper flakes

red wine vinegar

kosher salt

full fat greek yogurt

Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid (Le Creuset or something of the sort)

Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish skin side down. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.

Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of steamed white rice with mint

Blend everything together in a blender until smooth. Season with salt and pepper to taste

To make the Sauce

Love this salmon recipe! Thank you Gabby!  I made it 3 times already. Love the green yogurt sauce with it and its a must for the dish in my opinion. This recipe is super easy and the salmon tastes so light &amp; fresh. Not fishy at all. Highly recommend.

Best salmon I have ever made!! Highly recommend for taste and easy to cook and clean!

I think this has great potential but for me the onions didn’t cook enough; I think next time I would sautée them first; wondering if anyone else had this issue? I also see from the picture that I should have chopped the parsley more. I look forward to trying it again with some adjustments.

This recipe is so delicious! I didn't steam the salmon in the paper per instructions, but roasted it in a 425°F oven. I did make the sauce; by itself I wasn't a big fan but with the salmon it was incredible. I served it with roasted cherry tomatoes with mini sweet peppers.

Amazing! So easy &amp; delicious! The yogurt sauce definitely elevates this dish! Any suggestions what to use the extra sauce for?

Hi Gaby-this recipe is so good! I want to make it for a group  but I have one person that doesn’t like fish. I was wondering if you think I could do the same recipe with chicken…and cook it the same way? I thought I could do chicken/sauce for the non-salmon eater in a different pan. Let me know your thoughts! Thanks!

LOVE this recipe! Comes out perfect every time!! 

I want to make it, but I don't have any lemons on hand. Do you think I could omit, or would it be better to try adding a little bottled lime juice?

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