Sometimes you need a quick and easy main dish for dinner. Sometimes you forget that you have no plans for Shabbat (the sabbath, on which we do not cook) lunch until an hour before sundown on Friday because the week the week just got that crazy. Sometimes, in the midst of unpacking from a family Thanksgiving trip and the inevitable sleepless nights that follow, you forget that you haven’t posted a recipe to your blog. Fifteen minute salmon solves all of these problems.
There’s no one way to make a good salmon. My mother swears by using a fish kettle, my father in law takes to his sephardic roots and poaches it in tomato paste (and only will he use this brand!). In the summer, he’ll grill it outdoors, in the winter he’ll grill it indoors, and this is one thing all of these recipes have in common.
Lemon, and the more of it, the better off you will be.
Information! Looking for a different salmon recipe? I have some more options for you.
My lesson — always keep a salmon in the freezer. Preferably, a freshwater salmon (as I explain alongside my pistachio crusted salmon recipe) but at a pinch, any salmon will do.
15 Minute Salmon Recipe
- 1lb piece of salmon
- 1-2 lemons
- Kosher Salt
- Dill (fresh or dried)
- Black Pepper
- Olive Oil
Pre-heat your oven to 350 degrees. Set the salmon on a cookie sheet, line with baking paper and pat the fish dry with a towel.
Slice your lemon(s), lightly sprinkle the dill, per the photo above, then add a touch of black pepper and salt to taste. Cover the salmon with the lemons.
Drizzle the oil with the best olive oil you can find (that reminds me, I owe you all post about my visit to the Dry Creek Olive Oil Company).
Put the fish in the oven for about 8 minutes. Do not open the oven at all until the timer rings!
The salmon will likely be a little underdone. As long as your meat thermometer reads 135 degrees, it is safe to eat. If you prefer to cook it for longer, go ahead and leave it in the oven for no more than 7 or eight more minutes.