I perfected a Lemon Salmon baked in foil with honey and garlic that cooks in under 20 minutes and stays Paleo-friendly and Weight Watchers compatible.
I test a lot of quick dinners and this Baked Garlic Lemon Salmon In Foil is the kind of weeknight magic I keep coming back to. Bright lemon tang and sticky honey play off savory garlic, and somehow the foil trick keeps the fillet unbelievably moist.
I’ve served it to picky eaters who asked for seconds, and it fits right into Paleo friendly and Weight Watchers plans, so I make it on repeat. If you think Lemon Salmon is just for fancy nights, try this easy Salmon In Foil version and you’ll be surprised how fast simple ingredients become a table favorite.
Ingredients
- Salmon: rich in protein and omega three fats, great for brain and heart health.
- Honey: adds natural sweetness and glossy finish, also provides small amounts of antioxidants.
- Lemon juice: gives bright sour tang and vitamin C, cuts rich flavors and freshens fish.
- Garlic: punchy savory bite, has immune boosting compounds and layers savory depth.
- Coconut aminos: adds umami saltiness without soy, lower sodium option for paleo cooks.
- Olive oil: helps carry flavors, adds healthy monounsaturated fats, keeps fish moist.
- Red pepper flakes: tiny kick of heat that wakes up the dish, optional but nice.
Ingredient Quantities
- 1 to 1 1/2 lb (450 to 680 g) salmon fillet, cut into 4 portions, skin on or skin off
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon olive oil or avocado oil
- 3 garlic cloves, minced
- 1 tablespoon coconut aminos (or low sodium soy sauce if not doing paleo)
- 1 teaspoon lemon zest (optional but nice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 thin lemon slices, for topping
- 1 tablespoon ghee or melted butter, optional for extra richness
- 1/4 teaspoon red pepper flakes, optional for a little heat
How to Make this
1. Preheat oven to 400 F (200 C) and lay a large sheet of foil on a baking tray, big enough to wrap the salmon portions later. Pat the 1 to 1 1/2 lb salmon dry and cut into 4 portions, skin on or skin off, whatever you prefer.
2. Season the top of each fillet lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so the flavors stick.
3. Whisk the sauce in a small bowl: 3 tablespoons honey, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil or avocado oil, 3 minced garlic cloves, 1 tablespoon coconut aminos or low sodium soy sauce, and 1 teaspoon lemon zest if using. If you want heat add 1/4 teaspoon red pepper flakes. Taste quick and adjust if you like it sweeter or tangier. Reserve a tablespoon or so for finishing if you want.
4. Spoon most of the sauce over the salmon portions, spreading it so every piece gets coated. Dot each fillet with small bits of 1 tablespoon ghee or melted butter divided among pieces if you want extra richness.
5. Top each portion with a thin lemon slice, then fold the foil up around the fish to make loose packets so steam can circulate but honey wont burn on the pan.
6. Bake in the preheated oven for about 12 to 15 minutes for fillets that are around 1 inch thick, or 15 to 18 minutes for thicker pieces. Salmon is done when it flakes easily with a fork and reaches 145 F 63 C in the thickest part.
7. If you want a little caramelization open the packets carefully and broil on high for 1 to 2 minutes, watching closely cause honey burns fast.
8. Let the packets rest closed for 2 to 3 minutes, then open carefully so the steam escapes. Spoon any juices back over the fish, serve with extra lemon wedges and chopped herbs if you like. Tips: bring salmon to room temp for even cooking, pat it dry so the glaze sticks better, and dont overcook or it gets dry.
Equipment Needed
1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking sheet
3. Large sheet of aluminum foil (big enough to wrap each portion)
4. Cutting board
5. Sharp chef’s knife
6. Paper towels or a clean kitchen towel to pat the salmon dry
7. Small mixing bowl and a whisk or fork for the sauce
8. Measuring spoons and a tablespoon (for honey, oil, lemon juice etc)
9. Spoon or rubber spatula to spread the glaze and a pair of tongs or spatula to serve
10. Instant read thermometer to check salmon reaches about 145 F (63 C)
FAQ
Baked Garlic Lemon Salmon In Foil Recipe Substitutions and Variations
- Honey substitute: maple syrup or agave nectar. Use the same amount. Brown sugar can work too but use a bit less and whisk it into the wet ingredients so it dissolves.
- Coconut aminos substitute: low sodium soy sauce or tamari if you need gluten free. Use the same amount, just taste for salt.
- Fresh lemon juice substitute: lime juice for a bright twist, use 1 to 1. Or use 1 teaspoon white wine vinegar for each tablespoon of lemon juice if you want a milder tang.
- Red pepper flakes substitute: cayenne powder but use about half the amount because it’s hotter. Or swap for a few dashes of your favorite hot sauce for ease.
Pro Tips
– Let the salmon sit out for 15 to 20 minutes and pat it dry first, it helps the glaze stick and cooks more evenly. Don’t marinate it for hours though, the acid and salt start to break the flesh down and the texture gets mushy.
– Make the foil packet for gentle steaming, but if you want a sticky caramelized top open the packet and broil for 1 to 2 minutes at the end, watching it like crazy cause honey burns fast. Better yet reserve a little sauce to brush on after cooking so you get flavor without burning.
– Use an instant read thermometer, they save you from overcooking. Pull the fish around 125 to 130 F if you like it moist and slightly translucent, or 145 F if you prefer it fully done, then let it rest a couple minutes so carryover heat finishes it.
– For crisp skin, sear skin side down in a hot pan for 2 to 3 minutes before finishing in the oven, or keep the skin on and place it skin side down on the foil so it shields the flesh. Little tricks like a thin smear of oil or a dab of butter right before serving make it taste richer.
Baked Garlic Lemon Salmon In Foil Recipe
I perfected a Lemon Salmon baked in foil with honey and garlic that cooks in under 20 minutes and stays Paleo-friendly and Weight Watchers compatible.
4
servings
377
kcal
Equipment: 1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking sheet
3. Large sheet of aluminum foil (big enough to wrap each portion)
4. Cutting board
5. Sharp chef’s knife
6. Paper towels or a clean kitchen towel to pat the salmon dry
7. Small mixing bowl and a whisk or fork for the sauce
8. Measuring spoons and a tablespoon (for honey, oil, lemon juice etc)
9. Spoon or rubber spatula to spread the glaze and a pair of tongs or spatula to serve
10. Instant read thermometer to check salmon reaches about 145 F (63 C)
Ingredients
1 to 1 1/2 lb (450 to 680 g) salmon fillet, cut into 4 portions, skin on or skin off
3 tablespoons honey
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon olive oil or avocado oil
3 garlic cloves, minced
1 tablespoon coconut aminos (or low sodium soy sauce if not doing paleo)
1 teaspoon lemon zest (optional but nice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thin lemon slices, for topping
1 tablespoon ghee or melted butter, optional for extra richness
1/4 teaspoon red pepper flakes, optional for a little heat
Directions
- Preheat oven to 400 F (200 C) and lay a large sheet of foil on a baking tray, big enough to wrap the salmon portions later. Pat the 1 to 1 1/2 lb salmon dry and cut into 4 portions, skin on or skin off, whatever you prefer.
- Season the top of each fillet lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so the flavors stick.
- Whisk the sauce in a small bowl: 3 tablespoons honey, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil or avocado oil, 3 minced garlic cloves, 1 tablespoon coconut aminos or low sodium soy sauce, and 1 teaspoon lemon zest if using. If you want heat add 1/4 teaspoon red pepper flakes. Taste quick and adjust if you like it sweeter or tangier. Reserve a tablespoon or so for finishing if you want.
- Spoon most of the sauce over the salmon portions, spreading it so every piece gets coated. Dot each fillet with small bits of 1 tablespoon ghee or melted butter divided among pieces if you want extra richness.
- Top each portion with a thin lemon slice, then fold the foil up around the fish to make loose packets so steam can circulate but honey wont burn on the pan.
- Bake in the preheated oven for about 12 to 15 minutes for fillets that are around 1 inch thick, or 15 to 18 minutes for thicker pieces. Salmon is done when it flakes easily with a fork and reaches 145 F 63 C in the thickest part.
- If you want a little caramelization open the packets carefully and broil on high for 1 to 2 minutes, watching closely cause honey burns fast.
- Let the packets rest closed for 2 to 3 minutes, then open carefully so the steam escapes. Spoon any juices back over the fish, serve with extra lemon wedges and chopped herbs if you like. Tips: bring salmon to room temp for even cooking, pat it dry so the glaze sticks better, and dont overcook or it gets dry.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 155g
- Total number of serves: 4
- Calories: 377kcal
- Fat: 21.9g
- Saturated Fat: 4.7g
- Trans Fat: 0.01g
- Polyunsaturated: 5.3g
- Monounsaturated: 8.2g
- Cholesterol: 78mg
- Sodium: 310mg
- Potassium: 700mg
- Carbohydrates: 17.3g
- Fiber: 0.5g
- Sugar: 16.5g
- Protein: 28.3g
- Vitamin A: 70IU
- Vitamin C: 7mg
- Calcium: 14mg
- Iron: 0.4mg
