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The trick to good salmon is to not overbake it. The general rule is 10 minutes per inch of fish, on a high temperature.
4 salmon fillets, 1 inch thick
dried basil, such as Gefen
Pereg Lemon Pepper spice mix, or this homemade version
canola oil spray
1/4 cup Gefen Mayonnaise
1 tablespoon pickle relish, or 1/2 a dill pickle, finely diced
1 teaspoon sugar
1 teaspoon dried parsley, such as Gefen
Rinse salmon and place on baking tray. Generously coat with basil and lemon pepper, making sure to pat down the sides so that they get coated too. Spray with canola oil.
Bake on 425 degrees Fahrenheit for 10 minutes. For a crustier top, cut baking time by two minutes and broil on high for an additional four minutes.
Mix ingredients together for the tartar sauce.
Styling by Atara Schechter
Photos by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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