Two Delicious Baked Salmon Recipes
Simple Baked Salmon & Herbed Baked Salmon

These two kosher baked salmon recipes will be a welcome additions to your weeknight meal rotation and lovely for the Shabbat fish course. These fish timesaving recipes that go together in no time. For easy cleanup, line your baking pan with foil, and toss when you're done.

Fish can be tricky, you'll have to be the final judge on how long to cook. Smaller fillets will require less time in the oven. Bake just until fish is firm, opaque and flakes easily when you lift the flesh with a fork.

As an added bonus, these recipes keep well in a sealed container for days in your refrigerator.

The Herbed Baked Salmon Recipe

11/2-2 pounds salmon filet

6 cloves garlic, minced

1/3 cup olive oil

1/4 cup lemon juice

1/4 cup fresh parsley, basil, thyme or dill, chopped or 3 teaspoons dried

2 teaspoons salt

1 teaspoon black pepper

1. Place all ingredients in a plastic container or sealable plastic bag. Stir to coat salmon well, seal and place in refrigerator for 1 hour to overnight.

2. Preheat oven to 300 degrees F. Line a large baking pan with aluminum foil, place salmon on foil and pour on marinade. Seal tightly with another layer of foil.

3. Bake in preheated over for 35 to 45 minutes, until easily flaked with a fork. Serve warm, cold or at room temperature.

8-10 Servings ~ Active Time: 15 minutes ~

Cooking Time: 45 minutes ~ Can make ahead

kosher for Pesach

Get the recipes for Queen in the Kitchen Tester Favorite Lemon Herb Baked Salmon, Mango-Pomegranate Barbeque Fish, Salmon Quiche, and Teriyaki Baked Salmon —exclusively in Cooking for the King, recipes with the taste of Torah, designed to bring majesty to you menu