Sheet Pan Honey Lemon Salmon
It knocked our socks off and we devoured this one pound fillet in five minutes. No joke.
What I love about this recipe is that it’s almost foolproof. Meaning it’s nearly impossible to end up with dry salmon because the salmon bakes in a mixture of butter, honey, and lemon juice. Simple ingredients that pack a ton of flavor.
I could drink that buttery elixir of the gods and was literally spooning it in with every bite of tender, juicy salmon.
I sprinkled the salmon with a generous pinch of Morton Kosher salt and freshly ground black pepper before sealing up the foil pack.
The rights salt matters. Morton Kosher Salt adds a gourmet touch to the dish. It’s the preferred salt of chefs because it’s easy to control which creates perfectly seasoned food.
Morton Coarse Sea Salt adds an artistic pop that you can see and taste. The large crystals also provide contrasting texture. Morton Fine Sea Salt is great for blending in all cooking. The fine salt crystals dissolve quickly, making them perfect for marinades, soups, sauces and dressings.
The salmon is a fast and easy recipe for everything from casual weeknight dinners to fancy dinner parties.
You’ll impress your family or your party guests with it. Cleanup is as easy as tossing away the foil.
The experience was hosted by a man, Travis, who wanted to learn to become a better cook and had help in doing so from local celebrity chef, Karl Worley, of Biscuit Love.
Travis’ house was transformed into a pop-up restaurant, Indie’s Kitchen, for one night.
I had the pleasure of being a guest along with about a dozen other bloggers.
This was Morton Salt’s second Next Door Chef event and was tied around springtime cooking, perfect for this time of year. Morton Salt has shared that they will be releasing video and recipes from their third Next Door Chef, in New Orleans, this summer. Stay tuned to the website for some amazing summer grilling and cooking inspired recipes.
If you haven’t seen it yet check out their site for the first Next Door Chef event that was held in Chicago for another great transformation and delicious recipes.
At the Nashville event, I learned more about the benefits of using Morton Kosher and Sea Salt versus table salt when cooking. Turns out a lot of us are using table salt for almost all cooking purposes which is a big miss in the kitchen. If you usually use table salt for all your cooking needs you may want to adjust your strategy.
Go to MortonSalt.com/NextDoorChef to see more from our meal and learn how you can host your own Next Door Chef with the same recipes we had at our event.
Sheet Pan Honey Lemon Salmon
This is the best salmon I’ve ever made and the recipe is almost foolproof. It’s nearly impossible to end up with dry salmon because the salmon bakes in a mixture of butter, honey, and lemon juice. Simple ingredients that pack a ton of flavor. It’s a fast and easy recipe for casual weeknight dinners or fancy dinner parties. You’ll impress both your family or your party guests with it. Cleanup is as easy as tossing away foil.
- 1 to 1.25 pounds skin-on salmon fillet
- 1 lemon, sliced into thin rounds
- 1/2 cup unsalted butter, melted
- 3 to 4 tablespoons honey
- 2 to 3 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon Morton Kosher Salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon finely chopped fresh parsley, optional for garnishing
- Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
- Place salmon on the 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 around the fillet; set aside.
- 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 honey and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
- Evenly season with Morton Kosher Salt and pepper, to taste.
- 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).
- Bake for about 15 minutes.
- Remove salmon 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, 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, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
- Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.
Adapted from Sheet Pan Orange Chili Salmon
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