Wellbeing & Eatwell Cover Image 1001x667 2023 02 02t140002.946

Lemon & Garlic Baked Salmon

Lemon & Garlic Baked Salmon

By: Lisa Holmen

Wrapping the salmon in foil allows the juices to infuse beautifully in the salmon, resulting in the salmon literally melting in your mouth. A little bit of honey provides a subtle natural sweetness to the dish but it is equally delicious without. Feel free to exchange the butter with olive oil as a lighter alternative.



Prep time

Cook time



  • 500g boneless salmon fillet
  • 2 tbsp unsalted butter
  • Juice ½ lemon
  • 2 garlic cloves, crushed
  • 2 tsp honey
  • Cracked pepper & salt, to season
  • 1 lemon, sliced
  • 1 tbsp fresh parsley


  • Preheat oven to 180°C. Place a large rectangle of foil on a baking tray and place the salmon in the middle of it, leaving enough foil around to wrap it.
  • Melt butter on low heat in a small saucepan, add the garlic and lemon and cook until aromatic, then whisk through the honey. Season and adjust to taste.
  • Pour the lemon butter sauce on the salmon then sprinkle with parsley and top with lemon slices.
  • Wrap the foil around the salmon and seal. Bake in the oven for approx. 20 mins until cooked to your liking.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t155525.446

Pan-Fried Fennel, Potatoes & Pine Nuts

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154759.818

Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t154337.940

Asparagus, Fennel & Spinach Soup with Toasted Pepitas

Wellbeing & Eatwell Cover Image 1001x667 2024 04 04t153917.658

Oven-Baked Fennel with Pecorino