Kosher Lemon-Garlic Baked Salmon Fillet (Parve) Recipe

Garlic Baked Salmon
The Spruce
Ratings (52)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4 lbs. Salmon (8 to 10 Servings)
Nutritional Guidelines (per serving)
377 Calories
19g Fat
6g Carbs
44g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a moist and flavorful salmon entrée that is parve and can be eaten with a meat or dairy meal, simply drip seasonings on the fish, wrap the fillet tightly in foil, and bake.

This six-ingredient recipe is easy to make, healthy and light to eat, and aesthetically pleasing enough to serve to guests—especially when you're looking for delicious kosher salmon recipes to make. 

Ingredients

  • 4 pounds salmon fillet (fresh, not frozen)
  • 6 tablespoons lemon juice
  • 3 tablespoons oil (olive or canola)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 425 F.

  3. Clean, rinse, and pat dry the fillet.

    Salmon fillets.
     The Spruce
  4. Place salmon fillet—skin side down—on a piece of aluminum foil that is large enough to wrap around the whole fillet. Then place on a baking sheet or in a shallow pan.

    Salmon fillets in foil.
     The Spruce
  5. In a small bowl, mix together the lemon juice, oil, garlic, salt, and pepper.

    Lemon, oil, and garlic.
     The Spruce
  6. Pour the seasonings over the fillet. Then wrap the foil around the fish. Seal edges well, but leave room for the fish to expand.

    Seasoned salmon fillets in foil.
     The Spruce
  7. Bake the fish for 10 minutes for the heat to penetrate the foil. Then cook another 10 minutes for each inch of fish thickness. The salmon is done when it flakes easily when tested with a fork.

    Baked salmon fillets.
     The Spruce
  8. When done, remove from oven, unwrap, and discard salmon skin.

    Simple salmon fillets.
     The Spruce
  9. Serve hot and enjoy!

Note: Salmon bought fresh from a fish store is generally much better than salmon bought from the grocery store frozen section.