Elissa and Ron’s Perfectly Baked Salmon

This is our favorite, fool-proof, easiest recipe for salmon. It always comes out buttery soft and incredibly flavorful. Using a tin foil tent steams the fish as it bakes, keeping the pan clean and kitchen odors to a minimum. Serve it with a baked potato, steamed asparagus and a crusty roll for a delicious, low fat but seriously satisfying meal. We eat it at least once a week.

You will need:

NOTE: The whole fillets do not have to be submerged in the soy sauce. As long as there is enough in the pan for the flesh of the fish to absorb the soy sauce, it will be fine.

The soy sauce is not for flavor! It is a tenderizer and it brings out the best of the fillet. Don’t worry about it tasting too much like soy sauce unless you let it marinate for longer than 15 or 20 minutes.

Step 4:
While the oven is pre-heating and the fish is marinating, line a baking dish with a large piece of tin foil. Make sure there is enough to cover the fish in a tent.

Step 5:
After the fish has been marinating for 15 minutes, place them into the foil-lined pan skin-side DOWN. Discard the soy sauce marinade.

Step 6:
Fold tin foil into a secured tent.

Step 7:
When the oven has pre-heated to 475°, bake for 23 minutes.

Step 8:
After 23 minutes, take out pan and leave tent closed to rest for 5 minutes. Then unwrap and enjoy!

NOTE: When buying your fish, most fish counters offer pre-cut fillets, as shown in our videos. But if not, you can ask the fish counter attendant for two 4 or 5 ounce fillets (or for 1 pound, cut in two.)

ALSO: Leftovers are delicious the next day. Serve cold over a green salad or if you want to be fancy, add some mayo and make a salmon salad (consistency like tuna salad) and dollop on saltines or toasted bread for a scrumptious sandwich.