Instructions

• Preheat the oven to 400°F.
• Lay out two large sheets of heavy‑duty aluminum foil—one for each salmon filet. Place each 1‑pound salmon filet on a sheet of foil and let sit at room temperature while you prepare the topping (about 15–20 minutes).
• In a small bowl, combine ⅓ cup brown sugar, 5 tablespoons salted butter (melted), 2 tablespoons lemon juice, 1 ½ tablespoons dijon mustard, 1 ¼ teaspoons garlic powder, ¾ teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon dried thyme. Whisk until completely combined.
• Pour the mixture evenly over both salmon filets, spreading gently to coat the tops.
• Top each filet with lemon slices (use the 2 lemons, sliced).
• Fold the edges of the aluminum foil up and over the salmon to form a sealed packet for each filet; if needed, use another sheet of foil to fully enclose them.
• Place the foil packets on a sheet pan and bake in the preheated 400°F oven for 15–20 minutes, or until an instant‑read thermometer inserted into the thickest part reads 145°F. (Salmon that is thicker or larger will take longer. 145°F is well done; for medium to medium‑rare aim for 125–135°F.)
• Remove the pan from the oven and let the sealed packets rest for five minutes. Carefully open the foil to avoid steam, garnish the salmon with chopped fresh parsley, then plate and serve.