Famous Schapira Salmon

4.6 ( 5 )

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

7

min

COOK TIME

15

min

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

Soak the salmon filets in lemon juice for 15 min.

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

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

Pour the mixture on top of the salmon.

Bake at 350* for 10 minutes covered.

Uncover and bake for another 5-7 minutes.

Serve hot.

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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.