Oven-Baked Salmon
Directions
- 1Arrange a rack in the center of the oven and preheat to 350°.
- 2Line a large rimmed baking sheet with foil, then line the foil with parchment to prevent any interaction of lemon slices with foil.
- 3In the center of the parchment, arrange thin, uniform lemon slices in an even layer.
- 4Season salmon with salt and pepper and arrange it on top of the lemon slices.
- 5In a small bowl, whisk together garlic, melted butter, honey, dried oregano, and finely chopped fresh thyme.
- 6Pour the sauce evenly over the salmon.
- 7Fold up the parchment and foil around the salmon to keep the juices contained.
- 8Bake salmon until opaque, cooked through, and the flesh easily flakes with a fork, which takes about 25 minutes (or until an internal temperature of 145°F is reached).
- 9Turn on the broiler.
- 10Broil salmon, watching closely, until browned in spots, for 4 to 6 minutes.
- 11Transfer lemons and salmon to a platter.
- 12Top with finely chopped fresh parsley for serving.
Ingredients
- 2 lemons, thinly sliced
- 3 lb. large skin-on salmon fillet
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 6 Tbsp. unsalted butter, melted
- 2 Tbsp. honey
- 1 tsp. dried oregano
- 1 tsp. finely chopped fresh thyme
- Finely chopped fresh parsley, for serving
Equipment
ovenlarge rimmed baking sheetfoilparchment papersmall bowlwhiskplatter
Tips
- Use high-quality salmon, fresh or frozen.
- Line baking sheet with foil, then parchment to prevent lemon from interacting with foil.
- Garlic can be substituted with chopped shallots, scallions, or garlic powder.
- Melted butter can be swapped with extra-virgin olive oil.
- Honey can be replaced with a few tablespoons of light brown sugar.
- Other herbs like rosemary or fresh oregano can be used; adjust to taste.
- Don't skip the parsley topping for bright color.
- Ensure lemon slices are thin and uniform for even cooking.
- Use a thermometer to ensure salmon is cooked through to 145°F.
- For best flavor, enjoy the night of preparation. Leftovers can be refrigerated in an airtight container for up to 3 days.
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