Preheat oven to 375°F. Line a baking sheet with a large piece of foil. The foil should be large enough to fold over and seal the salmon. You may need to use 2 pieces of foil depending on the width of your salmon.
Place salmon on the prepared baking sheet and set aside.
Over medium heat on the stove top melt dairy free butter in a small saucepan. Add the honey, garlic, and lemon.
Whisk until the honey has melted and the glaze is well combined.
With a pastry brush or spoon drizzle the glaze over the salmon.
Sprinkle with salt (about 2 teaspoons) and pepper.
Then fold the foil over the salmon and seal so the glaze doesn't leak.
Bake 15-18 minutes depending on the thicknesses of your salmon. Remove from the oven and open the foil. Place a meat thermometer in the thickest part of the salmon. The salmon is fully roasted when it reaches an internal temperature of 145°F.
Set oven to broil and return salmon to the oven for another 2-3 minutes to caramelize the glaze.
Remove from the oven and serve immediately.
Sprinkle chopped parsley over the salmon and garnish with lemon slices.
For serving smaller salmon filet this recipe can easily be adjusted to accommodate.