Salmon in my absolute favorite food. I say that a lot when I try something new, but salmon is still really my favorite. It’s one of the quickest and easiest things to cook in a pinch! Plus I always feel as though I am being extra healthy when I eat fish. Is that just me? When I first started cooking fish at home, I always cooked it for too long. Mostly because I was freaked out about having under cooked fish, which is something I’ve picked up from my mom. She’s one of those people whose always convinced that meat isn’t cooked enough and needs to cook much longer than the recipe says. She’s great at cooking, she just likes meat to be really done. We’re both always tempted to keep it in for ‘just 5 more minutes’. It’s a habit I’ve been breaking thankfully.
So slightly overcooked (but still tasty) fish was normal in our house before. Now that I’ve learned to cook it properly, though? I love it even more! I’ve learned this fun trick for baking fish from Danielle Walker’s Against All Grain and it comes out perfectly every time. No fail.
All you have to do is wrap it up in parchment paper and bake it for 12-15 minutes. Seriously, it’s that simple. You get a perfect dinner every time in less that 20 minutes. If you prefer, you can just bake it normally on a baking sheet, but I love the perfectly flaky texture that the parchment paper lends. Wrapped inside, the steam and flavors are trapped and can meld.
Salmon lends itself easily to different herbs/oil/vinegar for easy variety. For me, lemon is a must when I make salmon and it pairs perfectly with garlic and butter. Did I mention that this recipe is only 5 ingredients? With 5 simple ingredients and 20 minutes, you can have dinner on the table. It doesn’t get much easier than that!
- 1.5 Pounds wild caught salmon (cut into 4 fillets)
- 2 Tablespoons melted butter or ghee
- 1-2 Cloves garlic (minced)
- 2 Small lemons
- Salt and pepper to taste
- Preheat oven to 375 degrees. Lay out 4 pieces of parchment paper.
- In a small bowl, mix the melted butter with the garlic. Slice the lemon into 6 slices each.
- On one piece of parchment, lay one salmon fillet almost in the middle. You want it a little closer to the front so that you can wrap it. Top it with evenly with garlic butter then 3 lemon slices. Finish with salt and pepper.
- Fold the back of the parchment paper over the fish. Fold in the sides. Roll the front up to the fish, locking the salmon in a pouch.
- Lay on a baking sheet and repeat with the remaining fillets.
- Place the baking sheet in the oven and bake for 12-15 minutes. Unwrap the fish and serve!