Yield: 4 Servings

Cafedelites

Summer 2016: This is similar in concept to “en Papillote” preparations, but the foil is a little easier for most people to use. The honey adds a nice sweetness to complement the garlic. You could use this recipe on the grill or on a campfire.

• ¼cup butter
• ⅓cup honey
• 4large cloves garlic, crushed
• 2TBS fresh lemon juice (juice of ½ a lemon)
• 1-2½lb salmon or whole filet (reduce other ingredients by half for 1 lb.)
• Sea salt, to taste
• Cracked pepper, to taste (optional)
• Lemon slices (to serve)
• 2TBS fresh chopped parsley

Preheat oven to 375°F.

Position a rack in the middle of the oven. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.

Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.