There’s nothing quite like a comforting salmon dish to bring some warmth to your evening. This honey and garlic baked salmon is easy to make, but so satisfying – just a few ingredients that come together to create a beautifully sweet and savoury dish.
The salmon fillets get covered in a moreish glaze made with melted butter, sweet honey, flavourful garlic, aromatic herbs and a little kick of cayenne. As the fish bakes, the glaze thickens into a deliciously sticky, fragrant coating. Bright lemon slices sit on top, adding zesty pops of citrus to cut through the richness of the honey butter sauce.
Alongside the salmon, you’ve got a classic risotto to soak up all those delicious juices. This creamy rice gets its flavour from softened shallots, mild leeks, a glug of white wine and a generous grating of salty, nutty parmesan stirred in at the very end. The risotto requires a bit time with all that stirring, but it’s so worth it for that velvety, comforting texture.
The whole meal comes together with humble ingredients, but the flavours are deeply satisfying.
The salmon bakes in very little time so I’d suggest getting on with the risotto first. When the risotto is nearly ready, pop the salmon into the oven and everything will be ready at just the right moment to bring to the table.
The hands-on prep is pretty straightforward too, making it an ideal midweek treat or elegant weekend meal for when you fancy something a little indulgent without too much fuss. Don’t forget some crusty bread to mop up those plates!
Honey & Garlic Baked Salmon with Risotto
For the salmon
- 4 boneless salmon fillets
- 4 tbsp unsalted butter (melted)
- 4 tbsp honey
- 2 gloves garlic (minced)
- 2 tsp parsley
- 2 tsp coriander
- Pinch cayenne pepper
- 1 lemon (sliced into half moons)
For the risotto
- 200g risotto rice
- 600ml stock
- 2 shallots
- 2 small leeks
- 1 glove garlic
- 125ml white wine
- 60g Parmesan cheese
- 1 tbsp olive oil
- 2 knobs of butter
For the salmon
- Preheat the oven to 200C and line a baking tray with foil.
- Place the salmon fillets (skin-side-down, if they have skin) on the baking tray.
- In a small bowl, mix together the melted butter, garlic, honey, herbs, cayenne pepper and season the mixture with a pinch of salt.
- Pour over the salmon fillets, and arrange the lemon slices over the top.
- Bake in the oven for around 8 minutes. Remove, baste with the sauce and return to the oven for a further 4 minutes.
For the risotto
- Finely chop the shallots, leek and garlic and fry on a low heat in a knob of butter and tablespoon of olive oil for around 15 minutes (you want to soften everything without colouring).
- Add the risotto rice and turn up the heat.
- Fry the rice for a minute and then add the white wine and bring to a bubble, allowing the alcohol to evaporate. Season with some salt and pepper.
- Reduce the heat to a simmer and begin adding the stock, one ladle at a time. Allow all of the stock to be absorbed into the risotto before adding the next, and stir constantly.
- When the risotto is cooked, stir through a knob of butter and the parmesan. For best results leave the risotto to sit for a minute or two with the lid on before serving.
