Baked Salmon

My family loves salmon.  I will often buy cheaper fish such as tilapia, but once in a while I spend the extra money on salmon.  It’s a meal that I know all five of us will enjoy, so I try to time it for an evening when everyone will be home for dinner.

When the weather is warm I often do this recipe on the grill.  I have cooked salmon directly on the grill, but wrapping it in foil is my favorite way to cook it, whether on the grill or in the oven.   Wrapping the fish in foil keeps it from drying out and produces delicious results every time.  This is one of those unrecipes where I just tell you what ingredients I use.  The amounts don’t need to be exact.

Baked Salmon

Preheat oven to 375°

• salmon filet
• olive oil
• lemon juice
• salt
• dried basil
• dried parsley

Lay sheets of foil going both directions in a baking dish or cookie sheet.  The foil should be long enough that you can wrap up the salmon and fold over the edges so it is pretty well sealed.  Place the salmon filet on top of the foil.  Drizzle olive oil generously over top the fish.  Squeeze fresh lemon juice over top of that.  Sprinkle with salt (I like to use kosher salt for this), basil and parsley to taste.  Fold up the foil, sealing it well so the juices won’t leak out.

Bake at 375° about 30 minutes.  The length of time will depend on the thickness of the fillet.  Open the foil very carefully because still will escape.  I often use two knives for this so I can keep my hands farther back.  Test for doneness.  If you have a very large filet, you may want to remove parts that are done and return the thickest center part to the oven for another 10 minutes.

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