Ingredients

• about 1.5 to 1.75 pounds skin-on salmon fillet
• 1 lemon, sliced into thin rounds
• ½ cup unsalted butter, melted
• 3 tablespoons lemon juice, from about 1 lemon
• 2 to 3 tablespoons honey
• 5 cloves garlic, finely pressed or minced; or to taste
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 2 teaspoons finely chopped fresh parsley, optional for garnishing

Instructions

1. Preheat the oven to 375°F. Lay a large sheet of foil on a rimmed baking sheet, positioning it so the longer side runs parallel to the pan. Place the salmon on the foil with the skin facing down. Fold the foil edges upward about 2 inches to form a shallow packet that will hold the sauce.
2. Slide the lemon slices underneath the salmon, spacing them evenly beneath the fillet. Set aside.
3. Add the butter to a microwave-safe glass measuring cup or bowl and heat on high until fully melted, about 1 minute.
4. Stir the lemon juice, honey, and garlic into the melted butter. Spoon or pour roughly three-quarters of the mixture over the salmon, reserving the rest for later.
5. Sprinkle the salmon evenly with salt and black pepper.
6. Close the foil over the salmon. You may need a second sheet of foil to fully enclose it. Crimp the edges together to seal, keeping it as tight as possible. If time allows, let the salmon rest for 10 to 15 minutes to marinate.
7. Place the foil packet on the baking sheet and bake for about 17 minutes.
8. Remove the pan from the oven and carefully open or remove the top layer of foil so the salmon is exposed, leaving the edges folded up to prevent the sauce from spilling.
9. Switch the oven to the high broil setting.
10. Spoon the reserved butter mixture over the salmon if desired. If the packet already contains plenty of liquid, use less to avoid overflow. Any extra sauce can be served over the finished salmon.
11. Broil for 5 to 10 minutes, or until the salmon reaches your preferred level of golden color.
12. Garnish with chopped parsley if using, and serve immediately.

Notes

• Broiling tip: You don’t need to place the salmon directly under the broiler. Using the second rack from the top reduces the risk of burning, though it may take slightly longer. Watch closely, as broilers vary and cook times depend on salmon thickness and personal preference.
• Storage: Salmon is best enjoyed right away, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.