Baked Salmon with Onion-Lemon Garnish
Delicious and moist salmon that is tender and flavorful. An easy weeknight dish! This is my moms recipe and we have been eating this for years served with rice or potatoes and steamed green beans.
Delicious and moist salmon that is tender and flavorful. An easy weeknight dish! This is my moms recipe and we have been eating this for years served with rice or potatoes and steamed green beans.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (242g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pre heat your oven to 350 degrees.
- Rinse your salmon fillet in cold water and pat dry with paper towels (this is important because it affects the cooking time and the way the ingredients absorb).
- Lay your fillet skin side down on an aluminum foil-lined cookie sheet.
- Sprinkle with Lawry's seasoning salt, evenly over the fillet.
- spread mayo over the entire top of the fillet.
- alternate covering the fish with circles of onion and lemon until most of your surface area is covered.
- Use the remaining lemon half and squeeze juice over the fillet (take care not to leave the seeds behind).
- Cover the fish with another layer of foil and fold the bottom foil later over the top layer to create a sealed "envelope." Prick a fork or knife into the top layer of foil a few times so steam can escape during cooking.
- Bake for about 15 minutes per pound and the fish is done when it flakes easily with a fork.
- Remove from the onion, crack some fresh pepper on top, and enjoy!!
Moisture Retention Through Fat Barriers
Coating fish flesh in mayonnaise before baking acts as a protective shield against dry heat. Proteins tighten rapidly at 350 degrees Fahrenheit, squeezing out natural moisture. The oil and emulsified eggs in mayonnaise insulate the protein strands. This barrier slows heat transfer to the center of the fillet. Surface proteins remain tender while the interior reaches an opaque, flaky state.
Thermal Execution and Enclosure Dynamics
Sealing the salmon inside an aluminum foil envelope creates a closed steaming environment. Poking small holes in the top foil sheet regulates internal pressure. Steam escapes steadily without building enough force to rupture the pouch. Monitor cooking progress strictly by weight, budgeting roughly fifteen minutes per pound of fish. Check for doneness by inserting a metal skewer into the thickest part; resistance should be zero when the flakes separate.
Storage and Regeneration Protocols
Cooked fish requires precise handling to prevent rubbery textures during reheating. Store leftovers in an airtight glass container for no more than two days at 38 degrees Fahrenheit. Avoid microwave regeneration entirely. High microwave frequencies excite water molecules unevenly, toughening delicate fish muscle. Instead, place the fillet in a cold oven, set the dial to 275 degrees, and warm the portion gently for twelve minutes.
