Honey Salmon in Foil
A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever!
Salmon in foil isn’t the prettiest thing in the world but despite it’s looks, it is by far the best kind of salmon I have ever had.
Now if you’re not familiar with the foil method, it’s really just a super easy and simple way to prepare fish. Simply season the salmon in this sweet garlic mixture loaded with fresh thyme, fold it up and pop it in the oven. That’s it!
After 15 minutes, you’ll have a wonderfully seasoned salmon that easily flakes with a fork. Serve with rice and/or vegetables and dinner is set!
Honey Salmon in Foil
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever!
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds salmon
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.*
- Serve immediately.
*Baking time may need to be adjusted depending on the thickness of the salmon.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Get the Latest Recipes Right in your Inbox:
Leave a Reply Cancel reply
Honey with salmon, I can only imagine how tasty it is, the sweet playing off the salty from the fish. You did this proud. Not an easy thing to shoot Im sure!
The pics still look amazing. Need to get some salmon next shopping trip!
Looks so yummy. I was wondering if it’s okay to do this in a toaster oven? If so, do I have to make changes in the recipe? Thanks.
Yes, you can certainly use a toaster oven. But as I have not tried the toaster method myself, you will need to make the appropriate adjustments accordingly.
This sounds like an amazing combination – and the only ingredients I’m missing – is the salmon! I love how thyme always adds that bit of homely-taste to anything savoury 😀
I love new ways to cook salmon and this looks delicious. Going to try this soon!
Your pictures are always so beautiful, it makes me happy looking at them 🙂
I love salmon and I am always looking for new ways to cook with it. I can’t wait to try this! Great pictures!
This sounds amazing…I’m wondering if I could do it on my grill like a “hobo pack”.
I don’t think the grilling method would work very well here. This recipe was created specifically to be baked in the oven, creating a very moist, flavorful fish.
We cook it on the grill like this all of the time. Turns out fabulously!
Have you made this recipe on the grill? I’m looking for something simple like this for my anniversary dinner tonight & I’m super inexperienced when it comes to cooking fish! 🙂
I actually haven’t tried this on the grill just yet. We live in LA with a very small patio to fit a grill unfortunately!
I’ve done Salmon on the grill several times. The first time I di it, I went to the fish store and bought almost 5 pounds. I was feeding four, and my wife siad my goodness, are you feeding an army. Of course there was very little left. Go for it, it was great
A couple of years ago we bought a new toaster oven. Since I had been using one for many years but didn’t know all I should have known, I called the company. I asked could I cook this or that or so-and-so in it. He said I could make anything in it that I could in a conventional oven. Also, I just say a question about grilling. There’s more than one kind of grilling. We recently bought an OptiGrill. I have been improvising a bit by grilling things meant to be barbequed outside. Really wonderful. Salmon and other fish come out sweet and perfect, That’s because the grill does all the thinking for me. Just imagine!
This recipe is AMAZING. Thank you so much! I made it tonight, and it is so delicious.
Made this last night and it was a hit with the teenagers who are picky eaters! I made the following modifications to get more vegies into the dish…
under the salmon I shingled thinly (mandolin) sliced summer squash, and on top of the salmon I mixed carrot and red pepper matchsticks (about 1/8 cup)…then drizzled with the sauce. I had some very thick filets, so I cooked at 400 degrees for 15 minutes.
Moist, tender, bursting with flavor I never expected. Super easy prep and clean up…a keeper for sure…BTW I served it with coconut rice.
Salmon is so good for us too! Thanks for sharing.
This was delicious! Mine took 25 minutes at 375. ) YUM!
Cooking time all depends on thickness of the salmon. The foil method is so convenient and keeps the fish moist. Any salmon marinade wrapped in foil. We eat a lot of salmon living on Vancouver Island.
Parchment paper works just as well for those who don’t like to use aluminum foil to cook in.
Beautiful recipe and photos Chung!
Your photography is such an inspiration!
The Macadame. xx
This looks wonderful! I’m very picky about salmon and am trying to find more recipes that I’d like. This looks it fits the bill, going to give this a try. Thank you! 🙂
Is it essential to use white wine vinegar? Can we use normal white vinegar?
Divya, for optimal results, I recommend using white wine vinegar. You can certainly use distilled vinegar but I cannot speak for how much this will change in taste.
I don’t have white wine vinegar either but do have white wine and distilled vinegar,can I mix the 2 together?
I have never tried doing that myself but there are a lot of online resources you can use as a reference to mix them together with the appropriate ratios.
The only things I don’t have are white wine vinegar and olive oil – I have coconut oil. Do you think I could still try? Also – my salmon fillets are frozen. Would I have to thaw them before wrapping them in the foil?
Susan, the salmon should be thawed before baking. And as this dish does not require many ingredients, it is crucial to use all the ingredients listed for optimal results. Additionally, coconut oil is not an appropriate substitute for this dish.
Susan, if you have refined coconut oil, it should be fine as a substitute. I use Trader Joe’s Coconut Oil Cooking Spray in place of olive oil for roasting meats and vegetables. Of course, it will impart a bit of that beautiful tropical flavor 🙂
Any ideas on how do make this dish for one? I’m not much of a cook and I live by myself, but I would really love to try this out.
Sarah, you can use a smaller portion of salmon, fit for one serving. You may have to adjust cooking time as needed.
Well I don’t eat fish, but I cooked this for dinner and my husband told me it’s the best salmon I’ve ever cooked! Thanks for the recipe. Sending you love & appreciation from London, England 🙂
I’m so glad! This is one of my absolute favorite salmon dishes!
Ridiculous. Put the salmon in for 15 minutes. Not done. 10 more minutes, cut it open: not even close to done. Like sushi raw on the inside. Hopefully 10 more does it out. I even used less than one pound of salmon for this (2/3lb). As far as I know, my oven isn’t 100 degrees off. What did I do wrong.
What a bummer that this didn’t turn out for you! But in all honesty, it is very difficult for me to tell you what you did wrong since I was not in the kitchen with you.
My suggestion to you is to make sure that your oven temperature is accurate. You mentioned that “it isn’t even 100 degrees off”. The oven temperature should be set exactly as indicated in the recipe. Even a difference in temperature by 25 degrees can cause this to happen.
Additionally, you mentioned that you used 2/3 lb of salmon. Regardless of how much the salmon weighs, the thickness of the salmon plays a huge role in cooking time as well. I would assume that your salmon was a very thick cut, causing the salmon to require additional baking time than indicated in the recipe.
Additionally, every time you open the oven, this causes heat to escape, resulting in an even lower temperature.
I had the same problem 🙁
Dustie, as mentioned in the previous comments, you must take into consideration the thickness of the salmon. Fifteen minutes of baking time is a general guideline and you may have to increase or decrease the baking time as needed to make sure your salmon is cooked through. Additionally, keep in mind that consistently opening the oven door will reduce the oven temperature significantly.
I’m doing the same thing. Ours are a little thick, but not exceedingly so as salmon goes. Our oven routinely overcooks food, but I just put it back in after 25 minutes and it still has a lot of cooking to go. Meanwhile the rest of the meal is getting cold… 🙁
Buy an oven temperature gauge, that way you can tell if your oven is working properly. I have one and oven is right on. Good luck.
This was AMAZING and so easy! And it re-heats beautifully. Thank you for the recipe!
Hi, gonna try this dish soon!
Wish vegetables can you serve as a side-dish? Did you serve it with pasta or rice?
Evy, we served it with rice and veggies – both worked as great side dishes!
I’ve been meaning to post another salmon recipe forever! You are totally inspiring me – this looks amazing! Beautiful photos!
Fantastic salmon and beautiful photos!! 🙂
This looks wonderful!
I just hopped on to check the comments because mine was not done after 15 minutes either and I have to think you’re right. I didn’t consider thickness. So I just popped it back in for longer. I’ll let you know how it goes! 🙂
Next time use an OptiGrille. It knows the thickness, knows the temperature (frozen or thawed), and knows the doneness and how long to cook it. It’s certainly worth the money!!
I just found your blog and I absolutely love it. such wonderful photography and it’s so inspiring. Keep up the amazing work. I am making the salmon tonight and your chicken pesto sandwich tomorrow. Thank you thank you
YUM.. For those Diabetic,or sugar level problems, may want to try sugar free syrup, instead of honey. Honey is a no -no for diabetics..
Yes, it sounds wonderful. I think this is another great LENT candidate!
Do you think swordfish would work with this recipe?
I don’t see why not! You may have to adjust baking time as needed.
What is that pile of something brown to the right of the thyme leaves, and what is the deep yellow that looks like egg yolk.?
I am a bit confused with the “brown” that you are referring to but the deep yellow is the liquid from the honey mixture that the salmon is cooked in.
Could the “brown” be the skin of the Salmon? I noted you left the skin on…I’ve been taking it off, does this make a difference in the taste?
Yes, absolutely! I personally think that the skin is the best part!
The brown in the bowl by the thyme is the ground black pepper.
Hi. This looks so good. I’m not familiar with the different types of salmon, what type/cut of salmon should I get?
Mary, you can ask the butcher for 2 pounds of salmon, preferably in one piece, with the skin on.
I love Sockeye Salmon… In my opinion it is the best although it may be a little more expensive. Try it sometime.
Sorry to have not made myself clear. The near edge of the dish is mostly minced garlic. The far edge has much of the honey mixture. The left side is obviously thyme leaves. What is the only remaining ingredient next to the thyme that spherical in shape, dark brown around the edges and light brown in the center of the mound of the ingredient?
Thank you for your prompt reply above.
Keith, those are thyme leaves that have been cooked with the salmon. I should let you know though that I have listed out all of the ingredients that have been used in this recipe. I have not added any additional garnishes.
Hey! I think the mound you are talking about is pepper which is in the instructions as “to taste.”
I’m totally making this tonight!
Can I use dried thyme?
Yes, absolutely, but fresh thyme would be ideal for optimal results.
Thanks! It’s winter in the midwest and fresh thyme is expensive to buy. I can’t wait for summer!
My fiance and i just recently moved out and we’re starting to eat a little healthier! We are soooooo having this next week! Thank you for this recipe!
I an just thinking…you did not mean a 2lb salmon fillet only needs 15 mins. Right? I thought you meant cut into serving sizes and in to their own little foil packets. Am I right?
Thanks – just bought fresh salmon.
No, that is not correct. As the recipe indicates, 2 pounds salmon only needs 15 minutes to cook within a sealed foil packet. But please note that if your salmon is a thick cut, you will have to adjust cooking time as needed. As you can see from the photos, my salmon was a standard cut and it took about 15 minutes to be fully cooked through.
Do you think it would work on tilapia?
Yes, absolutely, but you may have to adjust cooking time as needed.
I just made this for dinner tonight and it was delicious!
My family loved this! My husband thought it was a little to sweet, so next time I will cut down the honey a little bit. But overall….awesome and easy! Thanks!
Used dill instead of thyme turned out great
Woah! I’m really enjoying the template/theme
of this blog. It’s simple, yet effective. A lot of times it’s very difficult to get that “perfect balance” between superb usability and appearance.
I must say that you’ve done a awesome job with this.
Also, the blog loads very quick for me on Internet explorer.
What is the nutritional information?
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.
I love the baking salmon in foil method! So clean, so easy, and the salmon comes out so moist! I’ll have to try those spices with my salmon next time 🙂
thanks, just great.
I’ve just cooked it (and eaten it) and it was great, quick and super easy!
Thanks for sharing
If I used dried thyme instead of fresh, should I adjust the amount? Dried thyme is very strong, and I would not want to risk ruining this dish.
The general ratio from dry to fresh is 1:3 so I recommend adjusting accordingly.
Looks delish! Do you leave the skin on?
Yes, I recommend leaving the skin on.
Going to try this with chicken breast, maybe adding a bit of red pepper for heat. (Cooking time will be increased, I think as the breasts I have are bone-in.) SO hard to get chicken breasts just right, without being dry. This recipe may make this easy!
How did this turn out with chicken?
This is the best salmon I’ve ever eaten. Followed the recipe as written and it is now my “go to” salmon recipe. Am contemplating a dinner party so I can serve it!
Made this last night & it was fabulous! My piece of salmon was a bit on the thick side so added 10 minutes to the cooking time & it turned out perfect! It is so tender & not dry at all. I just had some of the leftovers for dinner tonight with a citrus quinoa sauté. Planning to have in on a salad for lunch tomorrow. Just can’t get enough of it 🙂
Had the in-laws over for Father’s Day. Made Dad his ribs and my mother-in-law the salmon. It was a HUGE hit. I am not really a fish person but your beautiful photo just made me want to try this. My mother-in-laws eyes light up when I gave them leftovers to take from the day and she realized she got the salmons. Thanks for such an easy, delicious recipe.
The recipe looks amazing. But i would like to know if i don’t add the white wine vinegar is it fine or is there any substitute for this recipe?
Effa, it is best to use the ingredients listed to obtain the best results possible.
If you don’t want to buy white wine vinegar, try using 1 tbls of white wine with 1/2 tbls of lemon juice…or adjust how you see fit.
Just wondering if it is okay to let the salmon marinate for a few hours in the fridge before putting it in the oven?
Chung-Ah, do you think this could work with chicken?
Yes, absolutely! You will have to adjust cooking time as needed though.
Im making it now at a friends and they have no thyme (fresh or dried), no dill, etc. Anything else you can suggest quickly? Thanks in advance. I can hardly wait to pop it in the oven!
You can try using oregano and/or basil (dried or fresh).
I’ve never made Salmon or any fish for that matter before so I decided to try this recipe out to break me in. It was super easy and turned out awesome! The fact that I didn’t have to dirty a lot of dishes to make it was also a plus.Thanks for posting it I’m definitely keeping this in my recipe box!
I have made a similar recipe to this. However, instead of cooking it in the oven, I cooked it on the gas grill. The only way to cook salmon is in the foil (as far as I am concerned)!
LOVED THIS! Only had dried thyme and used “older” white wine, but it was DELISH and a keeper! “Damn Good!” by all who ate! Can’t wait to try it with fresh thyme! YUM!
I love finding new ways to cook Salmon. Made this recipe exactly following the recipe and it turned out great. It was delicious, simple and cook. Next time, I will use agave instead of honey in an effort to be more healthy. Thank you 🙂
Just made this and it was so easy and delicious! I added some lemon slices. Thanks for the recipe!
This was absolutely delicious! So delicious my boyfriend was drinking the leftover juice from the foil packs haha
I don’t blame him! I might have done the same thing…
II am surprised that so many responses to said recipe…I have been baking my salmon in foil for a long time but never thought of including honey…May not like sweetness touch.
If you are not keen on a little bit of sweetness in your salmon, you can certainly reduce the amount of honey to your liking.
Hello, I was just wondering what kind of side dish would go well with this. We don’t care much for rice and we don’t really eat much fish so I was just wondering what I can fix that is easy and will go well with this dish. Much thanks
Roasted vegetables would go great with this dish!
This turned out great thanks for the recipe!
I’ve always been a bit hesitant to try baked salmon, because it’s so yummy when grilled I thought nothing could top it. Boy was I wrong! I couldn’t pass on trying this recipe, and now I’m hooked. Super quick & easy, minimal clean up, and absolutely delicious! Love your website & recipes….keep em coming 🙂
I substituted the vinegar for freshly squeezed lemon juice. D E L I C I O U S ! ! ! ! !
Have you ever served the dish chilled?
This is best served immediately.
This looks great! I’m not an experienced cook when it comes to seafood, is there a big difference in flavor between frozen and fresh salmon? I’m in NC and it seems like all the “fresh” salmon was previously frozen anyway, just wondering from a price perspective. Also, I tend to shy away from fish that has a strong “fishy” flavor for lack of better terminology I lean towards milder flavored ones. How does this compare?
I personally prefer fresh over frozen but feel free to use what works best for you. I am also not really understanding the comparison between a strong “fishy” flavor versus milder flavored ones. Either way, this is a great and easy salmon dish, especially for an inexperienced cook!
I REALLY DONT LIKE FISH OR SEAFOOD. THE ONLY FISH I WILL EAT IS SAMON. AND.THIS.TASTED.SOOOOOOOOOOO GOOD. I WISH I CAN EAT THIS AND ORANGE CHICKEN EVEYDAY 😀
Made this last night and it was DELICIOUS! Because the salmon was thick I butterfly cut it before marinating for half an hour and baking. 20 min at 375 degrees was perfect! Thank you for the recipe!
This was really good! The best part was that it was completely a pantry (used dried thyme) recipe. All I had to add was salmon :). If you have kids and they are iffy on salmon, the honey helps even though we had extremely good Alaskan caught salmon purchased from the fisherwoman. It is not an overpowering sauce and really lets the salmon shine. Thanks for a great recipe!
would you suggest any other herb besides thyme? i’m not a big fan, but the rest of the recipe sounds delicious
There are many other herbs you can use such as basil, oregano, parsley, cilantro, etc.
Delicious! I cooked it for 15 minutes and it was perfect. My salmon portion was smallish and relatively thin. I suspect the people who had trouble getting it done had thicker pieces. I now have a pot of fresh thyme on my patio so I can grab a sprig when needed for something like this. I hate to admit that my usual method is to pop the salmon and some broccoli into the steamer of my rice cooker. This was way better. I’ll probably investigate putting some vegetables into the packet to roast next time- maybe small-cut carrots or potatoes.
I have my salmon thawing in refrigerator and plan to make this tomorrow. Looks FAB! BTW… I’ve noticed that sometimes you include nutritional information along with your recipes. I just wanted to say THANK YOU for that!! As someone who must what what I eat, that is soooo helpful and I don’t find that many cooking blogs do it.
Do you cut up the thyme and sprinkle around the fish or do you just put the sprigs on top while baking?
Syd, you should only be using the leaves, not the sprigs. I used the sprigs simply as a garnish once the salmon had been completely cooked through.
I made this for dinner and it was delicious! I love the thyme/salmon together and the hint of sweetness from the honey. It was a perfect combination of flavors. Even my boyfriend, who always says “cooked fish is boring,” thought it was really good.
This is the first time I’ve (successfully) made fish, so I’m really happy and excited! I look forward to making this recipe again soon.
Not the prettiest thing in the world?? I think that LOOKS as fantastic as it sounds. Also, cooking fish in a foil pouch sure beats having to clean the oven because of oil spatters, and that’s a beautiful thing to me! ^_^
Omg, can’t wait to try this recipe!
Hey this looks really good, can you tell me why this fish is so high in fat?
Sharon, thanks for pointing that out! The initial numbers were actually for 2 pounds baked salmon instead of raw, but the numbers have been updated.
I fixed this last night and it was a great hit. Very flavorful. The salmon was thick and wasn’t quite done so I finished it off on the stove in a grill pan. Made it look really nice. Will try a longer cook time next time.
This was a nice and quick dinner! My husband and I enjoyed it tonight and can’t wait to have some tomorrow for lunch. Thanks for sharing!
I made this last night and it was so good. I loved it!
I’ve made this great dish several times and it’s always a hit. Whenever my 18 year old son wants it made, he leaves the salmon to thaw in the fridge as a hint.
Awww, that is too cute. Maybe I should do that so my fiance can take a hint too! 🙂
This was outstanding that was the best sauce ever!
Tried the recipe and it was good. The cooking time was a bit hard to nail down, as at 20minutes the salmon was still pretty much raw. I think it took over 40minutes in the end. I assume the salmon was thicker so it took a while. Unfortunately it ended up being a bit dry, but by the next day it had sucked up some of the sauce and was perfect. At least the hubby thought it was a success and it did taste very good!
Oh my – it seems like your salmon was a HUGE cut! It is best to use a less thicker cut for next time – having salmon cook for 40 minutes is not ideal and will definitely yield a “dry” result!
I always like to have 2 proteins for Thanksgiving. This year I decided to have salmon and found this recipe. I used my Napa Valley Lavender infused honey and it was fabulous! Everyone loved it! And it was easy to make as well. My salmon was pretty thick on one side, so I had to cook it for 25 minutes
I have been baking it a little different for a long time. I put honey, yellow mustard, brown sugar and pepper on the salmon,
1/2 cup honey, 1/3 cup mustard and about a table spoon of brown sugar. Mix well and spread over salmon. too much just pour in bottom of pan.
If out of honey. I use pan cake syrup.Put a sprig of Rosemary on top. Bake 20 minutes and turn on the broiler for 5 minutes, just to brown.
Easy and so good. The honey sweetens the salmon.
Man this was good! My husband is an extremely novice cook but he followed the instructions(apart from acciently plivingfresh rosemary instead of thyme 🙂 ) and he did it – absolutely brilliant! Thank you
Well this looks beautiful.. my mouth is watering because it IS dinner tonight.. I am always amazed when I read derogatory comments about a recipe (free at that) that clear common sense and reading ALL of the comments and suggestions in the recipe would be avoided.. love salmon looking forward to the addition of honey and thyme to the garlic.. usually use garlic and dill .. thanks for all your great easy recipes this is the 3rd one I am trying and the first two were superb
I made this gorgeous salmon for dinner the other night! I used chestnut honey, apple vinegar, thyme, herbes de provence and then follow your instructions!
I served it with some basmati rice, sweet corn and some balsamic vinegar!
We absolutely loved it! It’s so easy, fast and yummi!
Thank you for this delicious, tender and tasty recipe! I don’t usually eat fish very often but I am learning new recipes for my husband that loves fish. He says this recipe is AWESOME and very tender, thinks I am pretty awesome too for fixing it for him! Many compliments, thank you.
I just made this for dinner tonight and it was AMAZING!! I didn’t have white wine vinegar so I used red wine vinegar instead and it was still delicious . My three kiddos loved it also ages 7,5, and 19 months… thank you for the recipe.
Hi… very interested in trying. However, on 2 servings. Can I cut the ingredients in 1/2 and what can I substitute for the white wine vinegar? thank you
Yes, you can certainly half the recipe. As for the substitute, here is a great article on white wine vinegar substitutes: http://www.buzzle.com/articles/white-wine-vinegar-substitute.html.
Found you tonite when I was looking for a quick, delicious, oven baked salmon recipe.
This was “damn delicious”. Thank you so much…and I look forward to cooking many more of your wonderful recipes!
this honey salmon recipe looks great! gotta get me some, lol u know i will get some salmon, next shopping trip!
A little too sweet for us. Unwrapping the foil and broiling it at the end helped to crisp it up and caramelize the salmon. Next time I think I’ll add a little bit of chili garlic sauce and omit a bit of the fresh garlic to spice it up.
I just made this recipe back here in the Netherlands, and I really liked it! Next time I’m going to use a little more honey. But it was very nice.
I am looking for new recipes of salmon. I used to make salmon in the foil but it was a different one. I am sure this one has to turn out good as I like things sweet and this one contains honey 😉 I left my salmon with skin, I hope it is OK?
Yes, that is completely fine.
We love your blog and will be featuring one of your posts on next week’s social media campaign on March 8th through our facebook, pinterest, twitter, and google + pages. Thank you for your helpful tips and we want you to know that with your creativity we are able to share fun ideas with our clients as well as get you more followers. Keep up the good work.
Just made this last night for dinner. SO AMAZING! I didn’t have white wine vinegar, so i used rice vinegar instead and also didn’t use salt or pepper, it came out PERFECT! I had it for lunch today, and I’m probably going to make more on Sunday for my lunches next week!
found on Pinterest made last night for friends was amazing they all wanted the recipe!
Thank you for sharing 🙂
I love this salmon! It looks delicious. I love the idea of cooking it in foil. I’m wondering if I could get the same results with this recipe but doing it sous vide style. This recipe is pretty similar but uses teriyaki seasoning instead (http://bit.ly/teriyakisalmon).
That sounds like a great idea but without further recipe testing, I cannot answer with certainty if this will work. Please use your best judgment.
This recipe was great! The flavors were so light and went together so well. I’m not the best cook, but this was easy to follow and tasted great. My only problem was getting the fish cooked all the way at that temperature and in that time. I had to bump up the temp on the oven and leave it in for a while longer.
I tried two of your salmon recipes and I must say that I am delighted. OMG. Your cooking time is perfect. I have been cooking for years but I always overcooked the salmon; which is my favorite fish. I follow your directions, step by step p, and the fish was exquisite. Thank you so much!!
I feel kind of silly asking this, but: regular aluminum foil or heavy duty?
It really doesn’t matter – either should work just fine.
Hi. so I just made this for my boyfriend for dinner tonight and it was absolutely delicious! I added some sliced serrano peppers and thinly sliced tomatoes on top of the fish along with a splash of soy sauce. The combination of sweet, salty, and spicy was amazing. I served it over brown rice and spooned that glorious sauce all over it was great! thank you for this recipe I cant wait to try it with other fish.
Without exaggeration, this is the best thing I’ve ever cooked. Thanks for posting this recipe!
We made this on the grill at work today. So yummy. I didn’t have white wine vinegar so I used rice wine vinegar and it was still so good.
Wow, this salmon is really good! I even have enough left over to make three bentos for the week. Also put some veggies in the foil and only used one side of salmon fillets. Yum will make again. :3
I made this and it was awful. The sweet honey flavor just not mix well with the fish; sorry 🙁
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But if you are not a fan of a sweetness to your fish, then, no, this recipe will not suit your preferences. But please feel free to browse through the recipe index for more recipes!
Just wanted to say thanks for sharing all your delicious recipes! I’ve made a few of your recipes now and all of them have made it into my favorites list.
Made this salmon while ago and it was some of the best salmon I’ve had. I’m off to make it again for dinner tonight. Can’t wait! 🙂
Thanks so much for posting all of your delicious recipes, I am never disappointed! I absolutely loved this dish (just finished eating it, with some mashed potatoes and sautéed radishes and snap peas on the side). Hubby felt it was a bit sweet for him, which I expected – he’s not a sweets guy – so I suppose I’ll cut the honey down a bit next time, but this will definitely be added to my regular round of recipes! Thanks again!
I did this recipe last night for dinner to my husband (we’re newlyweds) and we loved it! I’m so glad because I found your website, all your recipes are delicious and seems so easy to cook. Thank you!
I made this recipe yesterday for company and it was a huge success! I followed the recipe to the letter and would not change a thing. Thank you so much for this delish recipe!
I’m sure this is a ridiculous question…but do you put the foil packet directly onto the oven rack, so leave it on the baking sheet once you fold the foil?
Kara, you want to place the foil packet onto the prepared baking sheet. From there, you can pop that right into the oven.
Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Place into oven and bake until cooked through, about 15-20 minutes.
I will try to make this tonight I am so excited!
This recipe is delicious . My family loved it. I didn’t change a thing, it was perfect.
Hey girl! Love this recipe and would love to try it! I’m wondering if I could substitute the honey for maple syrup? I’m in love with maple salmon so I was thinking this could be a good, quick way to do that!!
Yes, absolutely! It sounds amazing.
I am going to try this tonight. I am pairing it with Cauliflower rice and potatoes (in foil) -which I also got from this site, btw. 🙂 Will let you know how it turns out! Thanks for the recipe.
I’m planning on making this for a holiday dinner for 12. Any suggestions on making it for that quantity? Thanks!
You can triple or quadruple the recipe (in separate foil packets) as needed.
I keep coming back to your recipe. My favorite way to bake salmon. Thanks for posting.
This was the first time I’ve liked salmon! Thank you thAnk you thank you!
With a lot of cocktails sauce and over rice it was good. Without the sauce and rice I wouldn’t have enjoyed it ar all!
Made this wonderful salmon recipe for a dinner party tonight. It was a huge hit. Lightly sweet and very flavorful. Everyone remarked how good it was. Sent a few people home with portions. They were happy about that. I purchased a large salmon from Costco. Made the recipe almost exactly as written. I used rice vinegar because that is what I had on hand. I did use the whole thyme sprigs, which I placed strategically on the salmon for looks and flavor. I will definitely be making this recipe often. Thank You. I love your recipes and your food photography.
I Love Salmon, especially Sockeye!! I can’t wait to try this.
I think it would make a great Christmas dinner.
Thanks for the recipe.
This is how I cook it too. love your site, especially the breakfast recipes. Pictures are beautiful.
Homerun on the first try! My husband and son lapped it up. Wouldn’t change a thing. Thank you!
Can this recipe be done by steaming? I only have the steam oven to work with. Really want to try this recipe!
I actually have not. Sorry!
I made this last night for dinner and it was DELICIOUS! I didn’t have white wine vinegar or fresh Thyme, so I used rice vinegar, and (McCormick’s) Thyme Leaves and it came out PERFECT!
Can you use parchment paper instead of foil? I worry about the aluminum leaching into the fish.
I love salmon and this recipe sounds awesome. Can’t wait to try it. Thank you for posting your recipes.
This looks good! I actually have salmon and i was thinking of what ingredients to mix then i saw this recipe of yours! But my thym is the dry one fro. McCormick. Is it okay?
Yes, of course. The ratio for dry to fresh herbs is typically 1:3. Hope that helps!
Just made this – absolutely delicious, whole family LOVED it, thanks for the recipe
I’m so glad you enjoyed it, Kate!
Tried this the other night, turned out great. i used roasted garlic and did half rice vinegar half cider vinegar and added a splash of soy sauce. thanks a bunch for this
You’re very welcome Dustin! Glad it turned out so good.
Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.