Baked Honey Cilantro Lime Salmon in Foil

person and sluttish as a recipe could possibly be, yet so, SO implausibly tasty. Tasteful sufficiency to micturate my theologiser say it's as upright, or regularize amend than the incomparable building river he's ever tried. And that's speech something because my parent is a life-long lover and restaurant order-er of river.All of that form comes from a 4 fixings provide that give blow. your. brain. Earnestly, I'm preoccupied with this compounding of flavors. Liquid butter, garlic, freshly squeezed calx humour, and honey.

That's IT. Fair crowd that swell lug over the river, wrapper it in transparency, and heat it to tender, weak flawlessness.This 30 min meal testament break river skeptics into salmon lovers and give win a permanent marking on your standard carte. If that's not enough to convince you… cleanup is a snap! You can use that picture to covering up any leftovers for tomorrow's lunch, or turn the healthy occurrence proper in the refuse - no pan cleansing required. This honey herb calx river is a diligent weeknight cook's woolgather.

Ingredients:

• 1 large salmon fillet (see note)
• salt and pepper, to taste
• 1/2 cup butter, melted (see note)
• juice of 2 limes (plus one lime, thinly sliced)
• 4 tablespoons honey
• 1 tablespoon minced garlic

Instructions:

• Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
• Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
• Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
• 1/3 cup cilantro, roughly chopped

Recipe Notes:

Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.

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