Last week I showed you all how to do easy asparagus bundles for the ultimate side dish that will make people think twice about giving you the side-eye for your cooking skillz. Now, here’s a main dish that is sure to give you restaurant-quality deliciousness when it comes to seafood. Fish of any type is usually the hardest for me to cook. I’ve tried cooking it in a skillet, on the grill, baking, etc. It never turns out well.
This technique which I learned off of Pinterest (from the site The Devil’s Punchbowl) is BY FAR the simplest it can get for anyone who works 8-10 hours a day and then has to come home and cook a meal for loved ones. OR for anyone who is cooking-challenged when it comes to fish. Below are the basic ingredients – fish, lemon, butter, garlic salt, pan….BAM! – doesn’t it already look so simple!
Ingredients and Supplies
3 full lemons
1 lb. salmon filet (this filet sliced into 2 halves)
2 tbsp. of butter
1/2 tsp of garlic salt
Salt & Pepper (just a pinch)
12 – 15 inches of aluminum foil
9×9 baking pan
1.Pre-heat the oven to 350 degrees – sometimes I up this to 375, depending on how you want your fish cooked
2. Place aluminum foil into baking pan, ensuring there are equal sides to fold over
3. Slice lemons into quarter-inch or less slices. Place 9 – 12 slices across the bottom onto the foil in the pan.
4. Rinse off salmon and slice filet into two halves. Place each half onto of lemons.
5. Scoop out 2 tablespoons of butter and place 1 on each filet. Sprinkle 1/2 teaspoon of garlic salt on top of the butter and the filets.
6. Then place 1 – 2 lemon slices on each dollop of butter.
6. Sprinkle sea salt and pepper to your preference.
7. Fold alumnimum foil to close pouch and ensure sides are folded in as well. Place in oven and bake from 25 – 35 minutes (depending on preference of how well you like your fish cooked).
8. When done, you open up the foil pouch (TIP: watch out for hot steam!) and then you can you use a spatula to easily move the filet from the lemons to your plate.
Look at this yummy-ness! And the filets will be so tender and flakey – no scraping fish off the skillet or pan anymore. Nom, nom, nom!