Baked Salmon

01Method

1. 1

   Position the oven rack in the center and heat the oven to 375°F. Lay a large sheet of foil on a rimmed baking sheet, leaving several inches of overhang on both long sides so you can form a packet later.

2. 2

   Take the salmon out of the refrigerator and allow it to come toward room temperature for 15 to 20 minutes. Place it on the foil-lined pan and blot both surfaces dry with paper towels. Run your fingers over the flesh to check for pin bones and pull out any you find with tweezers or your fingers.

3. 3

   Sprinkle both sides of the salmon evenly with salt and pepper.

4. 4

   Whisk together the melted butter, garlic, honey, and lemon juice in a small bowl. Fold up the foil edges to form a shallow barrier, then pour the butter mixture evenly over the fish.

5. 5

   Bring the two long foil edges up and fold them down together several times to seal the top. Tuck both short ends underneath to close the packet completely. If the foil is too small, lay a second sheet over the top and crimp the edges together to seal.

6. 6

   Slide the pan into the oven. Farm-raised salmon typically needs 18 to 20 minutes depending on thickness; wild-caught salmon should be checked starting at 10 minutes. The fish is done when it is opaque on top and flakes readily with a fork. If it needs more time, reseal the packet and check again every 2 to 3 minutes.

7. 7

   Open the foil carefully and fold it back to expose the salmon fully. Switch the oven to high broil. For an electric oven, keep the pan on the middle rack and broil for 2 to 3 minutes until lightly golden with a few charred spots, being careful not to burn the garlic. For a gas oven, limit broiling to about 1 minute or skip this step entirely.

8. 8

   Allow the salmon to rest for roughly 5 minutes, then scatter the chopped herbs over the top. Serve straight from the pan or transfer to a platter.