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
Directions
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.
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By rish001_7011898
Tuscaloosa, AL
on December 12, 2011
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The lemons overpowered the fish in this recipe. It was simple and good otherwise!
By lucinda_starshi...
brooklyn, 72
on November 22, 2011
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Simple, fast and most importantly - delicious! I highly recommend trying it. You won't be disappointed.
By dpbbab@inbox.com
Cape Neddick, ME
on November 03, 2011
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Often, when I'm stuck and looking for a new recipe or way to prepare something, I turn to Emeril's recipes and I am usually thrilled that I did!
What a simple, delicious, light way to serve salmon! I was not sure about the Rosemary on salmon, but found the flavor was delicious. I used dried herbs and would recommend using fresh sprigs that can easily be removed from the fish. I omitted the salt and pepper completely as my husband and I prefer to season to our own tastes. I also sliced 2 cloves of garlic; 8 seemed like it would be overwhelming. As it turned out, I didn't really taste the garlic. The fish was cooked exactly as the recipe states, and came out perfect. This is a new favorite and will be added to my 'regular' weeknight menu. Thank you Emeril. I hope someday to eat at one of your restaurants!!!!
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