Ingredients:
1.5 pounds salmon fillet
1 tablespoon olive oil
3 cloves garlic finely minced
1/2 lemon juice only
1 teaspoon Italian seasoning
1/4 teaspoon salt
black pepper to taste
2 tablespoons butter diced
Directions:
Prep: Preheat oven to 400°. Place a large piece of aluminum foil in a large rimmed baking dish that will comfortably hold all of your salmon (the baking dish is to catch any drippings – way easier to clean than your oven!).
Season fish: Lightly grease the foil with olive oil. Place the salmon fillets on top (they can be close together if using individual fillets, just not on top of each other). Drizzle with 1 tablespoon olive oil and evenly scatter garlic on top. Drizzle with lemon juice and sprinkle with Italian seasoning, salt and pepper. Dot with butter. Seal foil over salmon.
Bake: Bake for 10-15 minutes (depending on the thickness of your fillet or until salmon flakes easily. Serve immediately.
You can tell the fish is done when it flakes easily with a fork.
To be safe, check the internal temperature at the thickness part with an instant read thermometer – it should be 145°F to be safe.
This recipe is for pre-cut fillets here, but an entire side of salmon works great, too.
The entire side takes about 5-10 minutes longer to bake than individual fillets.
This recipe is great for those “oops” moments at 5pm: You can bake salmon from frozen!
It’s not optimal because it’s a little harder to get it done evenly, but it still works.
Simply follow the recipe, but double the baking time.
Hot Mama Grade: A
Hot Mama Notes: This fish was really good! Surprisingly so! I prefer my salmon grilled, but it is a hassle for me. The oven is easier. I lined a cookie sheet with foil, and then pulled another long sheet of foil to seal the fish in. I put 1T olive oil on the foil to prevent sticking. I actually ending up forgetting the butter, but I would try adding it next time. I did put an additional 1T of olive oil on the fish. I didn't have Italian seasoning, so I made some (see other recipe posted). I am sure I put way more seasoning than 1t, but it ended up being really good! Next time I would put the lemon juice (1 frozen lemon juice cube thawed) on first before the olive oil and spices. I crushed 3 large fresh cloves of garlic. I had fresh chopped basil in a refrigerated tube, so I used some of that. I put on dried oregano and thyme, plus an additional sprinkle of garlic powder. I omitted the rosemary because I didn't feel like digging through my spice cabinet looking for it, and I was too lazy to go out in the yard and get a fresh sprig! 🙄 Same with basil, I could have used fresh, but I want to use up the refrigerated paste, and it is so convenient. I sprinkled on the salt and pepper. As mentioned, I forgot the butter. I sealed up the foil packet. I baked it (1.25 lbs, thawed from the freezer, the whole side) on 400F for 25 minutes which aligned with the salmon package cooking directions. It also said to put in the meat thermometer at the thickest party and it had to be 145F. Mine was way over that, like 166F. Probably 20 minutes would have been enough, but it wasn't over done. So tasty and moist from the foil packet, and easy to clean up!
I served the fish with microwaved beets which were a HUGE hit (who knew my kids liked beets! Woo hoo!) and sliced salted cucumbers. A delicious meal that I will Definitely make again! 😁❤️
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