I was craving salmon the other night and of course I had a friend share one of those ever popular Facebook recipe videos for honey garlic salmon and it looked amazing. I ran to the store after work to get all of the ingredients. When I went to get the salmon, there was no one at the meat/fish counter. I rang the bell and they didn’t come out, and since I really didn’t feel like dealing with humans, I just found some frozen salmon and hoped for the best. It was really thin and the biggest I could find was 1 lb slabs, so I got two. You could make this meal with already sliced salmon, you don’t have to go with the 1/2 side of salmon, but I thought it was easy and looked pretty bad ass.
Here’s what you’ll need to make a delicious, and I mean mostly healthy, salmon dinner:
- 2 – 2 1/2 pounds of salmon
- 1/4 cup butter
- 4 large garlic cloves
- 1/2 a lemon (more for squeezing on after and for ya know, making it look pretty)
- 1/3 cup honey
- Salt and pepper to taste
This was seriously stupid easy. Pre-heat the oven to 375 degrees while you melt the butter in a pot on low. Add the garlic, honey and lemon until it’s completely liquefied.
Create a foil casket for the salmon. I should have done a slightly better job of this to ensure that no butter leaked out, but it worked fine. Lay out the salmon on the foil and pour all the liquid gold (or butter mixture) over the fish. Sprinkle the top with salt and pepper, as much or as little as you like.
Wrap it up like a mummy and stick it in the oven for 14-20 minutes depending on how thick your fish is and how well done you like it. My salmon was really thin, so I went with 14 minutes, pulled it out, opened up the foil, turned the over up to 500 degrees and put it on the top rack for about 3 more minutes.
Once you take it out of the oven, top it with the parsley and a little more lemon and you’re good to go. If you sealed up your fish nicely, you’ll have some of the butter mixture behind that you can pour on top of the fish. When I opened the foil to take a look, I managed to somehow let most of it escape. C’est la vie. It was a really nice week night/pre-ice storm meal that I will keep and make again in the future.