Preheat Oven to 400°F.
Step 1: Prep The Salmon
Pat dry the piece of salmon and place it in a foil wrap lined on a sheet pan – Trust me! You’ll want an easy clean up. This honey gets very sticky and is nearly impossible to get off a sheet pan once it cools.
Step 2: Season The Salmon
I put all my seasoning directly from container on top of the salmon and measure with my heart – so season to taste with the onion powder, salt & pepper – BUT leave the honey until the end. One you have your seasonings on your fish, cover the entire salmon fillet with honey. If you’re using the little bear, squeeze until covered. If your honey is thicker, you can place it in a dish and warm it up a bit for easy pour-ability.
Do not add the butter, basil or paprika/cayenne yet – save this for right when you take it out of the oven.
Step 3: Cook Salmon
Place the salmon in the oven for 8min. Once cooked for 8min, place thin pieces of butter all around the salmon and add another thin swoosh of honey on top and cook for an additional 5min.
After a total of 13min (yes, seriously 13min – do not overcook) cook time, then turn off the heat. Add basil, green onion [optional] & paprika/cayenne [optional] and leave in oven until ready to serve.
Make sure to add some of the honey on the side of the salmon to the plate for some extra warm sweet goodness.
Tip: Any leftover baked salmon should be refrigerated in an airtight container and eaten within 3 days. It makes a great next day salmon dip – just add cream cheese!