This recipe came about early on in my paleo experimentations. I had tried previously to make a fish with lemon juice recipe – it was a disaster, more like lemon juice with a vague after-thought of fish. I was over-lemoned, I needed a detox. I tried to find a salmon recipe that did not, in any way, involve lemons. Easy, right? Err… no, not so much. What is it about lemons and fish? It’s like the law of cooking; thou shalt have lemons with thy fish! Not that I object to lemons and fish (when put together in the correct proportions) but why can’t I, just once in a while, have an entirely non-lemony fish?
A few overdone salmon fillets later and here we are with a nice, plain and simple salmon fillet recipe; just a bit of salt and oil needed. Also, by the way, if you are interested to know, salmon fillets don’t taste half bad when you overdo them!
Salted, Foil Baked Salmon Fillet
- 2x 200 g salmon fillets
- 2 tbsp oil (I use olive oil)
- 1/2 tsp salt
- Pre-heat a fan-assisted oven to 200 deg C (or 400 deg F).
- Pat dry the salmon with some kitchen paper
- Rub the salt evenly onto all the sides of the salmon fillets.
- Make an aluminium foil 'packet' for each salmon fillet which will form a self-contained 'environment' to bake them in.
- Pour 1 tbsp of the oil over each salmon.
- Seal the aluminum foil 'packet' and place them onto a baking tray.
- Bake in the oven for 25 mins.