4 whole salmon filets, skin on
1 lemon, thinly sliced
5 cloves garlic, minced or crushed
1/2 cup butter, melted
3 tablespoons lemon juice
2 1/2 tablespoons honey
2 teaspoons fresh chopped parsley
Kosher salt and freshly ground black pepper
Heat oven to 375 F. Line a sheet pan with a large piece of aluminum foil, raising the edges about 2 inches to keep the juices from spilling out.
Place lemon slices on the foil, spacing them out a few inches. Place the salmon filets skin-side down on the lemon slices.
In a medium bowl, combine the melted butter, garlic, honey and lemon juice.
Season the filets with salt and pepper, and cover them with the remaining lemon slices.
Lightly drizzle 3/4 of the garlic-butter mixture over the salmon filets. Brush it on to the filet to fully coat, and allow to marinate up to 15 minutes. Reserve the rest, and set aside.
Carefully fold the ends of the foil toward the middle, and fold it over to create a tightly sealed pouch. If the foil on the bottom isn't large enough, add a piece to tightly wrap around the fish.
Place the pouch on a baking sheet, and set in the oven. Bake for 15 to 17 minutes, occasionally checking that the pouch isn't leaking.
If you want to add a little crispiness to the salmon, remove the tray from the oven, and carefully open the pouch slightly so the salmon is exposed but the juices are still contained.
Set the oven to broil, and place the baking sheet back in the oven to finish cooking, about five to 10 minutes, or until the salmon has reached the desired temperature. The broil time depends on the thickness of the filets.
Remove the baking sheet from the oven, and allow the salmon to cool for five minutes.
Gently remove the filets from the foil, garnish with chopped parsley, and serve warm.
