American-Style Baked Salmon with Garlic and Lemon Recipe
This is a simple yet very aromatic way to prepare salmon: baked in foil with butter, garlic and lemon. In many American homes this kind of dish is made on weeknights because it requires minimal prep and the oven does most of the work. The flavor is delicate and buttery, with a clear lemon note and a gentle hint of garlic.
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
3
Ingredients
- salmon fillet with skin, in one piece or portions - 600 g
- butter at room temperature - 40 g
- olive oil for greasing the foil - 1 tablespoon
- garlic finely grated or pressed - 2 clove
- lemon zest grated and slices for baking - 1 piece
- dill chopped, fresh - 2 tablespoon
- salt for seasoning the salmon, amount to taste - 0.75 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- sweet paprika for color, optional - 0.5 teaspoon
Main Ingredient:
salmon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare a sheet of aluminum foil or baking paper large enough to wrap the salmon.
- Pat the salmon fillet dry with paper towels. If any bones are visible, remove them with tweezers or your fingers.
- In a small bowl, mix the butter with the pressed garlic, grated zest from half the lemon, half of the chopped dill, salt, pepper and sweet paprika until you get an aromatic paste.
- Lightly grease the foil or paper with olive oil so the fish doesn’t stick. Place the salmon skin-side down.
- Spread the garlic-dill butter evenly over the top of the salmon. Slice the remaining lemon into thin rounds and arrange them on the fish.
- Wrap the foil or paper to form a sealed packet, leaving a little space above the fish so the steam can circulate.
- Place the salmon packet in the preheated oven and bake for about 15–18 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork and the center is no longer raw.
- After removing from the oven, carefully open the foil (beware of hot steam), sprinkle with the remaining dill and drizzle with a little juice from the remaining half of the lemon. Serve immediately.
Storage
In fridge:
2 days
Freezing:
Yes
Cool the salmon completely, then store it in an airtight container in the fridge for up to 2 days. It tastes great flaked into salads, pasta or on toast with a bit of yogurt or mayonnaise.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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