Total Time
25mins
Prep 5 mins
Cook 20 mins

Super easy method, lucious fresh fish and lightning-fast clean-up elevate this simple dish to divine. My husband's favorite erev Shabbat meal.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Rinse salmon fillets. Skin can stay on.
  3. Tear one sheet of parchment approximately 12 inches long for each salmon fillet.
  4. Place each fillet on its own sheet of paper, skin side down.
  5. Sprinkle on Fish Rub and garlic powder.
  6. Cover fillet with single layer of lemon slices.
  7. Make packets by gathering 2 opposing sides of parchment and rolling into tight packet. Gather each remaining side of parchment, roll and tuck under.
  8. Place on baking pan, tucked-under edges down.
  9. Bake at 425oF for approximately 20 minutes.
  10. When you see the juices bubbling inside the packet, and the paper is slightly brown, it's done!
  11. Serve with your favorite veggies for an elegant meal. You can either unwrap in the kitchen or let diners do it themselves for a fun touch.
Most Helpful

5 5

This is delisious! The salmon was very moist. I topped mine with fresh dill and lemon slices. This is a keeper.

5 5

This was so simple to make and cleanup was just a wipe of the pan. My family liked this very much. The flavors were subtle--not too lemony for my husband who usually thinks lemon overpowers things, but lemony enough for a lemon lover like me. We will make this again soon!