We love salmon. Our boys, Anthony and Michael, especially. We make it so many different ways. It's easy to pull together a quick meal with a beautiful piece of salmon and a salad.
Yields 5-6 servings (depending on size of salmon)
EQUIPMENT
Foil
Baking Sheet
Microplane or Box Grater
Knife
INGREDIENTS
2 lbs Salmon
2 -3 tbsp Lemon Pepper seasoning
2 Lemons
INSTRUCTIONS
Step 1: Pre-heat oven to 450 degrees F and move rack to middle.
Step 2: Skin side down, check salmon for any bones and remove. Using a paper towel, pat flesh dry.
and move to a foil lined baking sheet.
Step 3: Liberally and evenly, coat the salmon with lemon pepper.
Step 4: Using a microplane or the fine side of a box grater, zest entire surface of the 1st lemon. Evenly coat the salmon with the lemon zest.
Step 5: Slice the lemon evenly, laying each slice on the salmon.
Step 6: Cut 2nd lemon in half, and squeeze juice over the salmon.
Step 7: Place salmon in the oven and bake for 20 mins.
Step 8: Remove salmon from oven.
If using a thermometer, at the thickest part of the salmon, internal temperature should register at 125 degrees F or for medium and 145 degrees F for well done.
If not using a thermometer, the thickest part of the salmon should be firm to the touch (careful not to burn yourself) or using a fork, the salmon should flake easily at the seams that run across the fillet.
Step 9: Let rest for 5-10 min before serving.
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