This recipe for Honey Salmon in Foil seemed almost too simple, but I am a believer now! Featured as a part of Janet Keeler’s #CookClub in the Tampa Bay Times I made only a few changes to the recipe.
Being a Florida Cracker, I naturally used Tupelo Honey, a gift from my brother Patrick, who frequents the area where this liquid gold is found in North Florida. I used less than a pound of salmon but added some tiny broccoli florets and small sliced carrots rounds. I placed springs of fresh thyme over the salmon and the flavor it imparted was just enough.
Delicious and easy, the smaller vegetables cooked in the honey along side the salmon, with no transfer of flavor, and made this a snap to prepare. Clean-up was easy with the foil holding the salmon and sauce. I prepared the sauce in a squirt bottle and saved what I didn’t use, in the refrigerator, for later use.
Honey Salmon in Foil
¼ 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
1 piece salmon, about 2 pounds
Preheat oven to 375 degrees. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, and salt and pepper to taste.
Place salmon onto prepared baking sheet and fold up all four sides of the foil to create an edge. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely, sealing the packet.
Place in oven and bake until cooked through, about 13 to 15 minutes. Serve immediately.
Serves 4 to 6.