Check my note at the bottom of recipe for changes.
Good recipe!
- 4 boneless salmon fillets
- 2 tbsp unsalted butter - melted
- 2 cloves minced garlic
- 2 tbsp honey
- ½ tsp dried parsley - or 2 tsp fresh parsley, finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- pinch paprika
- 1 lemon sliced into half-moons
Place the salmon fillets, skin-side-down on the baking tray.- In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepperPreheat oven to 400°.
- Place the salmon fillets, skin-side-down on the baking tray.( I removed the skin)
- In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper, pinch paprika
- Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).
- Arrange the lemon wedges on and around the salmon.1 lemon sliced into half-moons
- Place in the oven and bake for 8 minutes.
- Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
- Serve with your favorite potatoes and green veg.
I had seasoned acne de Pepe and fresh broccoli.
****Note: I baked the salmon about 10 minutes with half of the glaze. Then removed from oven and baked another 15. We like it more on the medium to well done.
Adapted from Kitchen sanctuary
