This no-fuss recipe for Easy Lemon Honey Salmon is a simple, uncomplicated way to incorporate fish into our diets for a healthy and delicious meal. Salmon is a rich, tasty fish with a distinct flavor and healthy, lean protein that pairs very well with citrus, especially lemon.
All the salmon needs in this recipe is a generous seasoning, a simple lemon sauce and paying attention to the cooking time so it does not overcook. The secret to tender, moist and flaky salmon is not to over bake it. Follow my tips below for an easy and nutritious way to cook salmon in just 30 minutes; a perfect meal for those busy weeknights!
Ingredients for the Easy Lemon Honey Salmon
- Salmon – skin-on fillets of wild-caught salmon (like Sockeye or, Coho), fresh or frozen then thawed. Most wild salmon are flash-frozen at the time they were caught and are of an extremely high quality
- Seasoning – sea salt and freshly ground black pepper (for the fish and the sauce)
- Extra Virgin Olive oil – heart-healthy olive oil keeps the salmon moist
- Lemon – adds a bright flavor to the dish; the juice is incorporated in the sauce and the slices go under the fish
- Garlic – freshly grated in a microplane, or, passed through a garlic press for a sharp flavor
- Honey – just a tiny bit of sweetness balances the savory flavors and helps the salmon brown
- Mustard – Dijon mustard helps emulsify the sauce and adds a great acidity to the fish
- Capers – a nice, briny flavor and a natural pairing to any fish
- Thyme – some sprigs of fresh thyme adds an earthy flavor
- Sweet paprika – a dash, optional (do not use smoked paprika)
Tips for Baking Salmon
- Season well: season generously and allow it to rest for a while, so it penetrates the fish
- High heat: bake the fish in a hot oven so the fish cooks quickly without drying out and browns on the top while it cooks
- Pat the fish dry: make sure the fillets are completely dry before they are topped with the sauce
- Protect the fish from overbaking: create a bed of lemon slices under the fish to prevent it from directly touching the pan and overcooking. Leave the skin on the fish as it protects the flesh from the heat
- Do not overcook: do not let the salmon bake beyond 140° F. The carryover heat while it rests will further increase its internal temperature close to 145° F. This temperature is the perfect -and safe- temperature for cooking salmon and produces moist, juicy and buttery salmon, especially the wild kind that tends to be very lean.
- Rest: allow the fish to rest after baking so the juices settle inside the fish
How to make the Easy Lemon Honey Salmon
Step 1: Season the salmon fillets well on both sides with salt and black pepper, then refrigerate uncovered for 30-45 minutes.
Step 2: Preheat the oven to 450° F and set a rack on the upper middle rack of the oven (not the very top).
Step 3: Prepare the lemon-honey sauce, mixing well to emulsify.
Step 4: Line a baking dish with parchment paper and top with thin lemon slices.
Step 5: Pat dry the salmon fillets and place them skin-side down on top of the lemon slices. Using a silicon pastry brush, spread the top of the salmon with the sauce; reserve 1/4 of the sauce for later.
Step 6: Place the baking tray on the upper-middle rack of the oven, and bake for about 12-15 minutes (depending on the thickness of the fillets) or until the temperature at its thickest part is 135° F – 140° F.
Step 7: Remove from the oven, spoon on the reserved lemon-honey sauce, and let the salmon rest for 10 minutes before serving. 
How to serve it
Serve this lemon honey salmon over rice, next to a simple vegetable, or, cut into pieces and added to a seasonal green salad. You can also serve it next to roasted potatoes, your favorite green beans or asparagus (or even flaked then tossed with cooked pasta!).
Leftovers and How to Reheat
- If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days.
- Once cooked and refrigerated, it is best to eat the leftovers cold, gently flaked and tossed with salads. If you do need to reheat the salmon, do it very gently in a small pan with a little olive oil or butter, covered with foil, in a 350° F oven about for 5-6 minutes.
Can you Make it ahead?
While you may make the sauce ahead of time, the salmon itself is best baked just before serving. You may, however, keep the finished dish warm for a short time before serving by covering the fish and placing it in a very low oven (150°F to 160°F) for up to 15 minutes. After that, the salmon could dry out.
- 2 fillets of center cut, skin-on wild salmon, about 6 oz. each
- --- sea salt and freshly ground pepper
- ¼ cup extra virgin olive oil
- 2 small garlic cloves, grated on a microplance
- --- lemon juice & zest of half a lemon, plus lemon slices
- 2 tsp. small capers
- ¼ tsp Dijon mustard
- ½ tsp. honey
- --- fresh thyme
- pinch of sweet paprika (optional)
- Season the salmon fillets well on both sides with salt and black pepper, place on a rack and refrigerate for 30-45 minutes.
- Preheat the oven to 450° F and set a rack on the upper middle rack of the oven (not the very top).
- Prepare the lemon-honey sauce, mixing well to emulsify, and set aside.
- Remove the salmon from the refrigerator and allow it to sit at room temperature for 10 minutes.
- Line a baking dish with foil and then parchment paper. Place the thin lemon slices around the center of the pan.
- Pat dry the salmon fillets and place them skin-side down on top of the lemon slices. Using a silicon pastry brush, spread the top of the salmon with the sauce; reserve ¼ of the sauce for later.
- Place the pan on the upper-middle rack of the oven, and bake for about 12-15 minutes (depending on the thickness of the fillets) or until the temperature at its thickest part is 135° F - 140° F. For best results, use an instant read thermometer to check.
- Remove from the oven, spoon on the reserved lemon-honey sauce, and let the salmon rest for 10 minutes before serving.
--- If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days.
--- Once the salmon is cooked, it is best to eat the leftovers at room temperature or cold, gently flaked and tossed with salads. If you do need to reheat the salmon, do it very gently in a small pan with a little olive oil or butter, covered with foil, in a 350° F oven about for 5-6 minutes.
THANK YOU FOR READING AND FOLLOWING ALONG
Your support for my blog is greatly appreciated, please consider reviewing and rating my recipes!
