Lemon Garlic Salmon Baked with Onions

Salmon could easily be the only meat I eat for breakfast, lunch, and dinner. King salmon especially, which is the kind of salmon we are using here.

Fun fact, I actually caught a king salmon on a fishing trip in Alaska with my father-in-law. Such a magnificent fish!

King salmon is definitely on the pricier side of the fishies, but it’s 100% worth it when you can splurge. It’s buttery, thick, and melts in your mouth. I mean seriously, check out those white fatty lines in the flesh.. and when it comes to fat, this is the kind of healthy fat you want, rich with omega-3 fatty acids.

You can use other types of salmon if king isn’t available, but always choose wild caught, never farm raised or with added color!

You can also use this recipe with other types of fish such as halibut, or cod, just adjust cook times. And, of course always check to be sure your fish is fresh… no foul smelliness or sliminess.

And, yes you can absolutely use frozen or fresh. I like to get a nice large fresh piece and section it up. Use one for dinner that day, and vacuum seal and freeze the rest. Thaw frozen fish in a cold water bath.

We’re going to treat this salmon with special care and keep it simple: lemon, garlic, salt, pepper, and a bed of fresh onions.

We’re highlighting the salmon flavor, and using the acidity of the lemon to balance the fat.

What sets this recipe apart is the the lemony onion bed this cooks on.

The steam from the lemon juice keeps things moist, and the onions create a soft barrier between the salmon skin helping to protect it from the heat of the pan. The skin helps keep the moisture in the fish and by not having the skin directly on the heated pan, the meat is more tender. This is a similar concept to thawing fish/meats in a cold water bath, rather than shocking the meat with warm water.

Give this simple but oh so delicious recipe a try and let me know how it came out for you!

Lemon Garlic Salmon Baked with Onions

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• Author: Heather of Vibrant Almost Vegan
• Total Time: 35 mins
• Yield: 2 - 3 servings

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Ingredients

• 1 lb king salmon fillet, wild caught
• 1/4 cup organic lemon juice, divided into 3 tbsp and 1 tbsp
• 1/4 organic yellow onion, sliced lengthwise
• 3–4 organic garlic cloves, minced
• 1/8 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1 tsp – 1/2 tbsp extra virgin olive oil
• 4–5 organic lemon slices

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Instructions

1. Preheat oven to 350F.
2. Remove salmon from refrigerator about 20 mins before you begin. Pat dry and place onto plate with flesh side up, skin side down. Leave skin on for cooking.
3. Season salmon with salt and pepper on the flesh side. Let rest for about 5 mins on the counter.
4. Meanwhile, slice onions lengthwise and place into baking dish evenly across the bottom. Ideally use a glass or ceramic baking dish that is sized so there will be about 1″ around the fish on the sides. For a 1 lb salmon fillet a 9″ x 13″ rectangle, or a 9″ round glass pie plate works well.
5. Take 1 tbsp of lemon juice and pour over the salmon fillet. Then turn the salmon over, flesh side face down to soak in the lemon juice for about 3 mins.
6. Pour the remaining 3 tbsp of lemon juice into the baking dish around and over the onions.
7. Place the salmon fillet skin side down/ flesh up into the center of the baking dish.
8. Spread minced garlic over the top of the salmon flesh evenly.
9. Place lemon slices evenly on the salmon, spaced so there is some exposed salmon between them.
10. Sprinkle a little extra salt and pepper if desired.
11. Drizzle olive oil over salmon, with some spreading around to the onions.
12. Bake at 350F for 20 – 25 mins until thickest part of the salmon reaches 125F, turning halfway through cooking for evenness.
13. Remove from oven, spoon some of the lemon juice in the pan over the fish, and cover the baking dish with a lid or foil. Let rest for about 5 mins.
14. Slice into 2 – 3 portions. Remove skin if desired, and serve fillets with the lemony onion slices, and enjoy!

Notes

Leave the skin on the salmon when cooking, remove before serving or leave in tact if desired.

You can use this recipe with other types of salmon if king is not available. Be sure to select a wild caught salmon (no farm raised) with no added colors. Adjust your cooking time to be less with a thinner fillet.

King Salmon can have pin bones running along the thicker side of the fillet. Remove them, or warn others that they are there before eating.

• Prep Time: 10 min
• Cook Time: 25 mins