1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
1/2 tablespoon olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
2 tablespoons low sodium soy sauce*
juice from 1 lemon
2-3 tablespoons honey
2-3 tablespoons fresh chopped parsley, divided
Lemon slices (for garnish)
Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub paprika and chili powder on salmon and slide lemon slices halfway underneath the salmon, as pictured.
In a medium bowl, whisk together soy sauce, lemon juice and honey and drizzle evenly over salmon. Sprinkle with half of the parsley, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
Bake in preheated oven for 13-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Unwrap the salmon, and turn oven to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.
*can use coconut aminos (for paleo) or gluten free tamari as necessary
**To Grill the Salmon: Preheat grill to medium-high heat. Line a baking sheet of heavy-duty aluminum foil, then place a slightly smaller sheet of parchment paper on top of the foil (optional if you prefer parchment paper). Place salmon on top and season as instructed above. Seal up the salmon with the foil (and parchment) and place directly onto grill. Grill for 5-6 minutes, then flip over and grill for an additional 3-4 minutes (depending on the thickness of the salmon) or until salmon is flaky.
Remove from the grill and carefully open the foil packets. Cut into sections, discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.