THERABASH12/14/10




My mother in law's award winning salmon recipe. I make it every Friday night. SOOOO GOOD!






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #818





















  • THERABASH











INGREDIENTS













  • ½ cup lemon juice (for soaking)










  • 6-8 slices of salmon filet










  • 4 cloves garlic, crushed










  • 1 tsp thick black pepper










  • 1 Tbsp kosher salt










  • ¼ cup olive oil










  1. Soak the salmon filets in lemon juice for 15 min.



  2. Meanwhile, combine all the rest of the ingredients in a bowl.



  3. Rinse the salmon and place in a 7x10 or 9X13 baking pan.



  4. Pour the mixture on top of the salmon.



  5. Bake at 350* for 10 minutes covered.



  6. Uncover and bake for another 5-7 minutes.



  7. Serve hot.















CONVERTER





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REVIEWS

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Average user rating from: 5 user(s)

Rating:
 
4.6   (5)
 
 

came out delish!

Rating:
 
5.0
Reviewed by goldfish
December 24, 2011
 
Last updated: December 25, 2011

I made this on Friday afternoon. I used good quality baby salmon and I served it at room temperature. I had guests for Shabbos from England who say the salmon from England is best. They all loved this dish. I gave this recipe 5 stars because it truly deserves it!
One more thing, I had to bake another 10-15 minutes longer because it was still raw.

 
Rating:
 
3.0
Reviewed by Chana
October 03, 2011
 

i would add more garlic next time, and bake for a bit longer maybe another 10 minutes, it tasted a bit too fishy.

 

Outstanding Salmon!

Rating:
 
5.0
Reviewed by cs
July 26, 2011
 
Last updated: September 23, 2011

We licked our plates clean! Thank you so much for this phenomenal recipe!
Will definately be making this again!
Edited To Add: I halve the recipe for 1 1/4 lbs. salmon fillet, and bake it uncovered at 400 for 20 minutes, Original cooking time left the salmon a little raw.
This is absolutely our favorite salmon!

 

My favorite new salmon

Rating:
 
5.0
Reviewed by njmom
March 16, 2011
 

I started making this and now make it weekly. I don't think I put so much salt. I just sprinkle on the salt and black pepper.

 

Wonderful, tasty fish!

Rating:
 
5.0
Reviewed by CookMama
January 14, 2011
 

I made it for this past Friday night meal. It was really easy and a nice change from my usual poached or teriyaki fish. Has a nice spicy taste. We ate it warm, but also enjoyed it cold the next day. I will be adding this fish to my recipes.

 
 
 
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