Servings: 4   |  Prep 5 mins  |  Cook: 15 mins

Nutritional information: (average serve)

  • Calories: 246
  • Protein: 24g
  • Carbs: 10g
  • Fat total: 12g Saturated Fat: 4g


500g salmon

chopped parsley for garnish

Lemon Garlic Butter Sauce:

4 garlic cloves, minced

1 tablespoon dijon mustard

1 tablespoon unsalted butter, melted

2 tablespoons raw honey

1 teaspoon lemon zest

1/4 teaspoon smoked paprika

1/4 teaspoon basil

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

salt to taste


Preheat oven to 200°C.

Step 1

Line a baking sheet with a large enough piece of foil that you could fold over and seal to create a packet later on. Place salmon in the centre of the foil.

Step 2

In a small bowl, add garlic cloves, dijon mustard, butter, lemon zest, honey, smoked paprika, basil, red pepper flakes, pepper and salt. Mix everything together until combined.

Step 3

Pour lemon garlic butter mixture over the salmon and then fold foil up around it to create a tent.

Step 4

Place in oven and bake for 10 to 14 minutes or until it is cooked to your liking.

Step 5

Remove salmon from oven and turn grill onto HIGH.

Step 6

Unfold the foil so the salmon is uncovered. Place salmon back under grill for 2 to 3 minutes until there is slight browning over caramelisation on top.

Step 7

Remove from oven. Garnish with chopped parsley and lemon wedges. Serve.