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Kosher Salmon Fillet
If you don't care for gefilte fish, or want an easy starter or entree option for pescatarians, try this simple lemon-garlic baked salmon fillet. The recipe quantities serve 8 to 10, but are easily doubled.
INGREDIENTS
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4 pounds salmon fillet, fresh, not frozen
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6 tablespoons lemon juice
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3 tablespoons olive oil, or canola oil
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3 cloves garlic, minced
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1 teaspoon salt
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3/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Gather the ingredients.
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Heat oven to 425 F.
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Clean, rinse, and pat dry the fillet.
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Place salmon fillet, skin-side down, on a piece of aluminum foil that is large enough to wrap around the whole fillet. Then place on a baking sheet or in a shallow pan.
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In a small bowl, mix together the lemon juice, oil, garlic, salt, and pepper.
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Pour the seasonings over the fillet. Then wrap the foil around the fish. Seal edges well, but leave room for the fish to expand.
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Bake the fish for 10 minutes in order for the heat to penetrate the foil. Then cook another 10 minutes for each inch of fish thickness. The salmon is done when it flakes easily when tested with a fork.
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When done, remove from oven, unwrap, and discard salmon skin.
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Serve hot and enjoy!
