Baked Honey Lemon Salmon Recipe

This honey and lemon salmon is perfectly savoury and sweet, as it is covered in a light garlicky sauce that has hints of lemon and honey.

Baked Honey Lemon Salmon Recipe

The butter mixed through with garlic is what makes that salmon recipe stand out from the rest.

This is the greatest recipe for seafood lovers who enjoy the flavors of lemon, garlic, and honey in their seafood dishes. Additionally, the addition of garlic butter accentuates and cuts through the flavors throughout the entire fillet.

This lemon, honey and garlic salmon recipe gives you salmon pieces that are caramelized on the edges but soft and tender on the inside.

Tips for cooking honey and lemon salmon

Adding more honey than lemon juices to the salmon helps to balance out the sweetness of the honey, while adding less honey complement that lemon juice, as it is slightly sweeter and less acidic than lemon.

This recipe does not include pan searing because rotating the salmon and having the fillets fall apart on the pan halfway through cooking makes it a stressful process for the one cooking.

The salmon fillet is baked, then broiled for a few minutes longer to give it a more golden, crispy, and caramelized edges.

When baking the salmon with lemon wedges, the salmon will have a greater lemon flavor, the peels release significantly more flavor in this manner. For a mild lemon flavor.


1/3 cup unsalted butter

¼ cup honey

4 large cloves garlic, crushed

2 lemons for freshly squeezed lemon juice

1 kg of salmon

Sea salt to taste

Cracked black pepper to taste (optional)

¼ cup fresh, chopped coriander

Lemon slices to garnish


Place a rack in the middle of the oven then preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.

Melt the butter over low to medium heat in a small saucepan. Add the honey, garlic and lemon juice, and whisk until the honey has melted through the butter and the mixture is well combined.

Put the salmon on a baking sheet with parchment paper then spread the honey-lemon mixture evenly over the salmon.

Rub the salmon with two tablespoons of the chopped coriander, salt to taste and a decent amount of cracked pepper.

Fold the foil's sides up next to the fish in order to retain the sauce under the salmon fillet 

Depending on the thickness of your fish and your preferred degree of doneness, bake for 15 to 18 minutes or until well cooked.

After that, switch the oven to broil or grill for a further 2-3 minutes on medium heat to caramelize the top.

Serve immediately and garnish with fresh lemon slices and the remaining chopped coriander. You can also squeeze lemon juice on top of your salmon

Salmon can also be served with steamed vegetables, over rice, or with a salad