From DN Recipes by David Nagy · Food & Beverage
Baked Salmon With Garlic
Published
Baked Salmon With Garlic
What You'll Need
1 lemon
4 cloves garlic, small, minced
1 tablespoon chopped parsley (heaping)
4 tablespoons extra-virgin olive oil
Dash kosher salt
Dash black pepper
4 salmon fillets (about 4 to 6 ounces each)
2 lemons
How to Make It
- Heat oven to 375 F.
- Lightly grease a 9-by-13-by-2-inch baking pan or line the pan with foil and lightly oil the foil
- In a small bowl, combine the minced garlic, parsley, and olive oil; blend the ingredients well.
- Arrange the salmon fillets in the prepared baking pan and spread the garlic and parsley mixture evenly over them. Sprinkle the fillets lightly with salt and freshly ground black pepper.
- Bake the salmon for about 20 minutes, or until the fillets register 145 F or flake easily with a fork.
- Meanwhile, juice one of the lemons.
- Drizzle the baked salmon fillets with 2 tablespoons of lemon juice.
- Slice the remaining lemon into wedges (see below) and serve them with the salmon.
- Salmon With Garlic and Herbs - Add 2 teaspoons of minced fresh thyme and 1 teaspoon of minced fresh rosemary to the parsley and garlic mixture.
- The fish is done when you can lift flakes with a fork and the fish is opaque. The US Food and Drug Administration recommends an internal temperature of 145 F. To be sure the salmon is perfectly baked, check with a reliable instant-read thermometer inserted into the center of a fillet. It should read 145 F. To check with a fork, insert it into the center of a fillet and twist it slightly. The center should flake and be opaque, but not dry.
- To cut a lemon into wedges, slice off the top and bottom of the lemon. Stand the lemon up on a cut end and slice it to make two halves. Cut each half lengthwise into four wedges.