Description
A beautifully golden-brown salmon fillet topped with caramelized lemon rounds and fresh chopped parsley, served directly from a foil-lined sheet pan with lemon wedges on the side. The salmon glistens with a lemony garlic sauce and looks moist and flaky.
Ingredients
For the Salmon:
- 2 lb salmon fillet, skin on (keeps it moist and makes serving easier)
- Kosher salt
- 1 large lemon (sliced into rounds and wedges for topping and serving)
- Chopped fresh parsley, for garnish
For the Lemon-Garlic Sauce:
- 2 large lemons (zest of 1, juice of both—about 1/4 cup juice)
- 3 tbsp extra-virgin olive oil (use a good one; you’ll taste it)
- 5 garlic cloves, finely chopped (fresh is key here)
- 2 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp sweet paprika (smoked paprika is lovely too)
- 1/2 tsp freshly ground black pepper
Instructions
Position one oven rack in the center and another about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan lengthwise with a large piece of foil, make sure it’s big enough to fold over and fully cover the salmon later.
In a small bowl or measuring cup, whisk together the lemon zest, lemon juice, olive oil, chopped garlic, oregano, paprika, and black pepper until everything is well blended.
Pat the salmon fillet dry with paper towels, this helps the seasoning stick. Season both sides generously with kosher salt. Place the salmon on the prepared foil, skin side down. Bend up the edges of the foil slightly to create a shallow “tray” so the sauce won’t run off.
Pour the lemon-garlic sauce over the salmon and use a spoon or pastry brush to spread it evenly across the top. Slice half of your remaining lemon into thin rounds and arrange them over the salmon. Cut the other half into wedges and set aside for serving.
Fold the foil over the salmon to cover it completely, leaving a little air space above the fish. Crimp the edges to seal the packet so steam stays inside. Slide the pan into the center rack of your oven and bake for 15 to 20 minutes.
The salmon is ready when it flakes easily at the edges and is nearly cooked through in the thickest part. It should look opaque and feel just firm when you press it gently.
Carefully open and fold back the foil to expose the top of the fish. Switch your oven to broil on high and move the pan to the upper rack, about 6 inches from the heat. Broil for 2 to 3 minutes, just until the top turns golden and the edges of the lemon slices start to caramelize.
Remove the pan from the oven and let the salmon rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve right from the pan with the reserved lemon wedges on the side.
Notes
- Don’t skip the broil – Those few minutes under the broiler add so much flavor and make the dish look gorgeous
- Check your salmon thickness – If your fillet is especially thick (over 1.5 inches), add a few extra minutes to the baking time
- Pat the fish dry before seasoning – Moisture on the surface prevents salt from sticking and can make the sauce slide off
- Let it rest before serving – Just a couple of minutes off the heat helps the juices redistribute so every bite is moist
- Save the foil juices – All that lemony, garlicky goodness at the bottom of the foil is liquid gold—spoon it over your sides
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean