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Parve
Easy
30 Minutes
Diets 
Simple spices, thoughtfully measured and combined, bring out this salmon’s delectable flavor. It’s always nice to incorporate a fish at your dairy meal, but many fish recipes don’t complement dairy dishes. This one does! It’s my absolute go-to favorite, and the best part is that it’s super easy.
4 thick or 6 appetizer-size salmon fillets with skin
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
2 tablespoons coconut aminos (or tamari sauce)
1 teaspoon Himalayan pink salt or sea salt
2 teaspoons lemon pepper
1/4 cup Rorie’s Creamy Dressing or store-bought Caesar dressing
2 tablespoons sesame seeds
1–2 teaspoons Gefen Dry Parsley Flakes
Marinate the fish fillets in lemon juice and coconut aminos for about 15 minutes. Preheat oven to low broil.
Arrange fillets on an oiled baking sheet; discard marinade. Season with salt and lemon pepper to taste. For a beautiful presentation, use a squeeze bottle to drizzle creamy dressing over fish; alternatively, simply brush the fish with dressing. Top with seeds and parsley.
Broil fish in the preheated broiler for eight to 10 minutes until crispy and cooked through. (If your fish is thicker, it might need more time — just watch it closely.)
Once cool, remove fish from the pan with a thin spatula or fork. It should separate easily from the skin, so that the skin remains on the pan.
Delicious served warm, cold, or at room temperature.
Styling and Photography by Baila Rochel Leiner
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I don’t have these ingredients, any I can substitute it with?
Hi Soro, which ingredients specifically are you missing?
This has become my shabbos go-to fish recipe! Tastes fabulous and comes out deliciously moist inside with a crusty and flavorful outside. I sometimes use mayo as an alternate to ceaser dressing.
is there a heimishe brand lemon pepper with no sugar?
didnt taste yet but it is so easy, good for you and smells delicious!