Total Time
Prep 5 mins
Cook 20 mins

A melt in your mouth "pocket cooked" fish with rosemary good enough to chew off the stem. I am always asked for this recipe, which I developed to serve my recent Rosemary craving.


  1. Place salmon filets on a large sheet of foil that is big enough to fold into a "pocket" or "envelope" around the fish when closed.
  2. Season the fillets with salt and pepper to taste.
  3. Cut garlic in thin slices and place on top of fillets.
  4. Drizzle honey on top of the fish.
  5. Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor.
  6. drizzle with olive oil and a dash more salt.
  7. Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes.
  8. Cook in a 180°C/375°F degree preheated oven on a baking sheet.
  9. Check for doneness after 10 minutes by gently folding open the foil (be careful, steam will escape!) and looking for "flakiness" with a fork and no translucent color. May require additional time.
  10. If using frozen fish, begin checking for doneness after 15-20 minutes.
  11. Serve hot, warm or cold.
  12. Can cook with potatoes or sweet potatoes prepared in the same fashion.
  13. Enjoy.


Most Helpful

I loved the flavor that the honey added to this dish, a completely new way to think about salmon. I was a little less enchanted by the garlic and the rosemary- the flavor of the sliced garlic was a little too harsh with the fairly short cooking time; and while the rosemary added a wonderful perfume and a beautiful presentation, I just didn't taste it much in the dish. I'll make this again, but I'll likely grate the garlic, and chop the rosemary to incorporate the flavors better. Thanks for a lovely dinner! Made for PAC, Spring 2010.

IngridH April 05, 2010

Will make this over and over again. This was totally delicious. I didn't use honey but demerara sugar. Thank you!

sunshinestarr December 28, 2009

I made this last night. My husband didn't comment on it - which wasn't a good sign. The flavor was not bad, however, I prefer my usual recipe. You just can't beat pan seared salmon. This recipe had no crust - and that's the best part.

nancywhited March 08, 2009

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