Rosemary Garlic Salmon

"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."
photo by IngridH photo by IngridH
photo by IngridH
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  • 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.
  • Season the fillets with salt and pepper to taste.
  • Cut garlic in thin slices and place on top of fillets.
  • Drizzle honey on top of the fish.
  • Place 2 sprigs rosemary on each fillet, you may choose to break them in half or at various intervals to release more flavor.
  • drizzle with olive oil and a dash more salt.
  • Fold up the tin foil sheets to completely seal in the fish, leaving no holes or gapes.
  • Cook in a 180°C/375°F degree preheated oven on a baking sheet.
  • 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.
  • If using frozen fish, begin checking for doneness after 15-20 minutes.
  • Serve hot, warm or cold.
  • Can cook with potatoes or sweet potatoes prepared in the same fashion.
  • Enjoy.

Questions & Replies

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  1. IngridH
    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.
  2. sunshinestarr
    Will make this over and over again. This was totally delicious. I didn't use honey but demerara sugar. Thank you!
  3. nancywhited
    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.


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