Sheet Pan Honey Lemon Salmon
Honey Lemon Salmon — This baked honey lemon salmon is ready in under 30 minutes! It’s impossible to wind up with dry salmon when making this recipe, it’s just that good!
Honey Lemon Salmon Recipe
What I love about this honey garlic 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 right 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.
This lemon 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!
What’s in Honey Lemon Salmon?
For this easy baked salmon with lemon, you’ll need:
- Skin-on salmon fillet
- Whole lemon
- Lemon juice
- Morton kosher salt
- Black pepper
- Fresh parsley
How to Make Lemon Salmon
To make this lemon honey baked salmon, you’ll first need to line a baking sheet with aluminum foil. Place the salmon skin-side down, then nestle the sliced lemon underneath and around it. Stir together honey, melted butter, and lemon juice and pour about two-thirds over the salmon (save the rest for serving!).
Season the salmon with salt and pepper, then seal up the foil pack before baking for 15 minutes. After that time is up, open up the foil pack and broil the salmon on Hi for roughly 5 to 10 minutes, or until the top reaches your desired level of golden brown. Garnish with parsley before serving.
Do I Have to Broil the Salmon?
If you don’t feel confident using your broiler or it’s broken, you don’t have to broil the lemon salmon. However, it does add a nice ‘toasting’ effect that you’ll miss out on. If desired, you can continuing baking the salmon in your regular oven – just keep an eye on it so it’s not overdone or become too dry, or underdone and raw.
Can I Make This With Smaller Pieces of Salmon?
Yes, but the bake times will vary depending on how thick your salmon fillets are. If you use individual pieces of salmon instead of one large salmon fillet, my best advice is to cook the salmon until it’s done and keep an eye on it.
Tips for Making Lemon Salmon
If desired, you can scale back the amount of butter used in this recipe. I love buttery salmon, but if you prefer yours with less butter you can easily adjust the amount in this recipe.
If possible, buy organic lemons or give regular lemons a good wash under warm water before slicing. Since you’ll be baking the lemon slices with the skin on, you don’t want any nasty chemicals sneaking into your lemon honey salmon.
For the best flavor, use freshly squeezed lemon juice and not the bottled stuff. Freshly squeezed is so much brighter in flavor and makes a big difference in this lemon salmon recipe!
Lastly, you can eat the skin on salmon (some people don’t know that, so I wanted to mention). And if you have any leftover lemon salmon, I suggest enjoying it cold atop sandwiches or salads.
Morton Salt’s Next Door Chef
I also want to share about a recent trip I took to Nashville for Morton Salt’s Next Door Chef. 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.
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.
- 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.
Recipe adapted from my Sheet Pan Orange Chili Salmon.
Amount Per Serving: Calories: 758Total Fat: 54gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 200mgSodium: 831mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 43g
More Baked Salmon Recipes:
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Sheet Pan Lemon Garlic Butter Salmon — 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!
Foil Pack Orange Molasses Salmon – EASY, ready in 10 minutes, and a FOOLPROOF way to make salmon!! Tender, juicy, and bursting with layers of FABULOUS flavors!!
Foil Pack Lime Cilantro Salmon – Tender, juicy, and bursting with Mexican-inspired flavors that everyone LOVES!!
Honey Dijon Salmon – EASY, ready in 20 minutes, juicy, tender, and so FLAVORFUL from the honey, Dijon, and lemon juice!! If you’re trying to incorporate more fish in your diet, this is THE RECIPE to make!!
Lemon Dill Salmon with Vegetables in Parchment — An easy, healthy dinner with virtually no cleanup that’s ready in 20 minutes. The salmon is tender, juicy, and boldly flavored with lemon and dill.
Post is brought to you by Morton. The recipes, images, text, and opinions expressed are my own.