Grilled Honey Lemon Butter Salmon
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
3
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Calories
623 kcal
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Cuisine
American
Grilled Honey Lemon Butter Salmon
Description
The recipe starts by preparing the salmon on foil with the skin side down and lemon slices placed underneath. A melted butter mixture blended with honey and fresh lemon juice is poured over the fish, coating it with a bright, glossy sauce. The salmon is seasoned with kosher salt and freshly ground black pepper before sealing the foil packet tightly to retain steam and juices during cooking.
Cooking the salmon on a preheated outdoor grill or in a hot oven allows gentle steaming within the foil, maintaining a moist texture and allowing the flavors from the honey-lemon butter and lemon slices to permeate the fish. The thin lemon slices provide additional citrus aroma without overpowering.
Once cooked, the salmon can be garnished with fresh chopped parsley for color and brightness. It is best served warm and fresh but can be stored airtight in the refrigerator for a few days. This preparation highlights a balance between sweet honey and tangy lemon that complements the richness of the salmon.
Ingredients
- 1.25 pounds salmon fillet skin-on
- 1 lemon sliced into thin rounds
- ¼ cup butter melted, unsalted
- ¼ cup honey
- 3 tablespoons lemon juice from about 1 lemon
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 teaspoons parsley optional for garnishing, finely chopped, fresh
Instructions
- Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
- Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
- Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
- To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
- Stir in the honey and lemon juice. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.
- Evenly season salmon with salt and pepper.
- Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect.
- If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
- Place foil pack on the grill and cook for about 7 minutes, or until done.
- Optionally, if you want additional browning on the top of the salmon, set your oven to Hi broil.
- Open the foil pack or remove the top piece of foil so the salmon is exposed but keep the edges raised to contain the buttery mixture.
- Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.
- Broil salmon for about 5 minutes, or until salmon is as golden as desired. Tip – You don’t have to broil on the top rack, you can use the second rack, and while it will take longer, there’s less chance of it burning. Keep a close eye on it because all broilers are different and you don’t want the salmon to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
- Optionally garnish with parsley and serve immediately.
Notes
- The salmon stays moist and flavorful when cooked in foil packets that trap steam and sauce.
- Leftover salmon can be refrigerated airtight for up to 3 days and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 623kcal | 31% |
| Carbohydrates | 27g | 9% |
| Protein | 42g | 84% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 160mg | 53% |
| Sodium | 828mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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