Food Network: Foil Wrapped Side of Salmon with Lemon and Rosemary

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Foil Wrapped Side of Salmon with Lemon and Rosemary
Recipe courtesy Emeril Lagasse

Ingredients
1 whole side salmon, scaled, with skin, pin bones
removed (2 1/2 to 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil

Instructions

Preheat the oven to 425 degrees F.

Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long
and wide enough to encase the salmon when folded over the center and folded up on
the ends. Position the foil on a large baking sheet and place the salmon in the
center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and
rosemary. Place the lemon slices over the fish fillet along with the sliced onion
and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the
edges of the foil up over the salmon and crimp to seal. Fold the edges together on
both ends to create an airtight package.

Bake the salmon for 15 minutes, or until just cooked through but still moist.
Serve immediately, using a large metal spatula to portion fish. Serve some of the
accumulated juices spooned over the fish.