INGREDIENTS:
-6-8 oz salmon filet
-Seafood seasoning
-1/2 a lemon, sliced
-1 Tbs butter
-3 sprigs rosemary
Preheat the oven to 400 degrees.
Lay a sheet of foil out on a flat surface. About 12 inches should do. Place a salmon filet, skin side down, on the foil and generously season with your favorite seafood seasoning. I use a salmon blend that I purchased at Pike's Market in Seattle last year, but any good one will work. If you don't have seafood seasoning around the house, just sprinkle with some salt, pepper, and garlic powder. Slice a tablespoon of butter into 4 little pats and place them on top of the fish. Next, lay 3-4 lemon slices down and top them with the sprigs of rosemary. Fold the long sides of the foil up over the fish so they overlap and roll the short sides tightly to form a snug little packet. Place the foil packet in the oven and bake for 18 minutes exactly. Remove it from the oven and gently open the packet, being careful, as the steam is hot. Allow the salmon to cool for a couple of minutes on the foil before plating.
Lay a sheet of foil out on a flat surface. About 12 inches should do. Place a salmon filet, skin side down, on the foil and generously season with your favorite seafood seasoning. I use a salmon blend that I purchased at Pike's Market in Seattle last year, but any good one will work. If you don't have seafood seasoning around the house, just sprinkle with some salt, pepper, and garlic powder. Slice a tablespoon of butter into 4 little pats and place them on top of the fish. Next, lay 3-4 lemon slices down and top them with the sprigs of rosemary. Fold the long sides of the foil up over the fish so they overlap and roll the short sides tightly to form a snug little packet. Place the foil packet in the oven and bake for 18 minutes exactly. Remove it from the oven and gently open the packet, being careful, as the steam is hot. Allow the salmon to cool for a couple of minutes on the foil before plating.
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