Description
This delicious Christmas Baked Salmon recipe combines fresh herbs, citrus, and garlic to create a flavorful and tender holiday dish. The salmon is baked in a sealed parchment packet with orange slices for a moist, aromatic finish, making it perfect for a festive family dinner.
Ingredients
Scale
Salmon and Marinade
- 1.5 lbs (700g) salmon fillet, skin-on
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
Garnish and Extras
- 1 orange, thinly sliced
- Fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon evenly.
- Prepare the Salmon: Place the salmon fillet skin-side down on a large sheet of parchment paper or aluminum foil laid on a baking sheet. This setup will help seal in moisture during baking.
- Apply the Marinade: Drizzle olive oil over the salmon, then evenly rub the minced garlic, chopped rosemary, thyme, lemon zest, and lemon juice on top. Season with salt and pepper to taste for balanced flavor.
- Add Orange Slices: Arrange thin slices of orange neatly on top of the salmon. The citrus will impart a subtle sweetness and aroma as it bakes.
- Create a Packet: Fold the parchment paper or foil over the salmon to form a sealed packet, trapping steam inside to gently cook and keep the fish moist.
- Bake the Salmon: Place the packet on the baking sheet in the preheated oven and bake for 20-25 minutes, or until the salmon flakes easily with a fork, indicating it is cooked through.
- Serve: Carefully open the packet to release steam, garnish the salmon with fresh parsley for a burst of color and freshness, and serve warm.
Notes
- Choose a skin-on salmon fillet for better flavor and easier handling.
- Use fresh herbs to maximize aroma and taste.
- Check the salmon at 20 minutes to avoid overcooking.
- Serve with steamed vegetables or a light salad for a complete meal.
- Parchment paper is preferred for a more natural, environmentally friendly cooking wrapping, but foil works well too.
