Lemon Garlic Salmon
This Lemon Garlic Salmon is a delightful seafood dish featuring succulent salmon fillets coated in zesty lemon, aromatic garlic, and a blend of savory spices. Indulge in the mouthwatering flavors of Lemon Garlic of this easy-to-make recipe that transforms fresh ingredients into a culinary masterpiece.
Ingredients
- 1 large 1-1/2 - 2 pound salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
- 1/2 tbsp avocado oil or olive oil
- 1/2 tsp sea salt or to taste
- 1/4 tsp freshly cracked black pepper or to taste
- 2 cloves garlic , finely minced or grated
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 2 tbsp coconut aminos , can substitute with gluten-free tamari low sodium soy sauce if not gluten-free
- juice from 1 lemon
- 2-3 tbsp honey or maple syrup , can sub with your favorite sticky liquid sweetener such as sugar-free maple syrup to keep this salmon recipe lower in carbs and sugar or omit entirely for keto or Whole30.
- 2-3 tbsp fresh chopped parsley divided
- lemon slices for garnish
To Make This with Vegetables:
- 1 large bunch asparagus ends trimmed
- 1 cup broccoli florets
Instructions
Oven Instructions
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Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub paprika, chili powder and garlic on salmon and slide lemon slices halfway underneath the salmon, as pictured.
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In a medium bowl, whisk together soy sauce, lemon juice, and honey and drizzle evenly over salmon. Sprinkle with half of the parsley, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
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For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt, and pepper, to taste.
Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lemon slices underneath the salmon. Place another sheet of foil loosely over the salmon
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Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
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Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.
Grilling Instructions
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Preheat grill to medium-high heat. Line a baking sheet of heavy-duty aluminum foil, then place a slightly smaller sheet of parchment paper on top of the foil (optional if you prefer parchment paper).
Place salmon on top and season as instructed above. Seal up the salmon with the foil (and parchment) and place directly onto grill. Grill for 5-6 minutes, then flip over and grill for an additional 3-4 minutes (depending on the thickness of the salmon) or until salmon is flaky.
Remove from the grill and carefully open the foil packets. Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.
Recipe Notes
How to store:
If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.
How to freeze:
To freeze, wrap the cooled salmon tightly in plastic wrap or foil, and place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
How to reheat:
To reheat, place the salmon on a parchment-lined baking sheet or in an air fryer basket. Heat it at 275°F in the oven for about 15 minutes or for 2-3 minutes in the air fryer. Heating salmon low and slow ensures that it won't dry out.