I recently had the pleasure of receiving some Alaskan Copper River Sockeye Salmon from an associate. What a treat! I am a HUGE fan of salmon. I would even go so far as to say it is my very FAVORITE type of fish. So I was very excited to EAT it…but not necessarily to PREPARE it, because I haven’t ever prepared it at home in a way I have liked.

After seeing a recipe for cooking salmon in foil on, I thought it sounded pretty simple, so I decided to give it a go.

I ended up making a few changes to the recipe based on the ingredients I had on hand AND based on the fact that I love LEMON with fish! This also gave me the perfect opportunity to try my hand at COOKING with essential oils…something I’ve been wanting to do for quite awhile now.


honey lemon salmon

Honey Lemon Salmon Baked In Foil


  • 1/3 cup honey
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 8 – 12 drops lemon essential oil (this gave the fish a deeper, richer lemon flavor than just juice.)
  • 1 tablespoon dried parsley (of whatever herb you fancy!)
  • Salt and pepper, to taste
  • 2 – 2 1/2 pounds salmon



Preheat oven to 375 degrees.


honey lemon salmon

Line a baking sheet with two pieces of foil.


honey lemon salmon

In a bowl, whisk together honey, garlic, olive oil, white wine vinegar, lemon EO, parsley, and salt & pepper.

Place salmon onto foil and fold up the sides.

honey lemon salmon

Pour the honey mixture, taking care to cover the entire salmon.

honey lemon salmon

Fold the sides of the foil over the salmon, covering completely and seal the packet closed.

Place in the oven and bake until cooked through, about 15 minutes.


honey lemon salmon

To serve, slide a spatula between the salmon and the skin and it should slide right off. Cut the salmon into serving portions.

Serve hot or at room temperature.

Serve with rice, potatoes, a salad….or all three! 🙂


honey lemon salmon

If you love salmon as much as me…you are in for a treat! The fish was moist & flaky (cooking it in the foil is key!) and perfectly flavored. Feel free to play around with the ingredients to suit your taste (I think I’ll try wild orange essential oil next time!) This is one of those recipes that is hard to “mess up!”  🙂


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