Delicious and moist salmon that is tender and flavorful. An easy weeknight dish! This is my mom's recipe and we have been eating this for years served with rice or potatoes and steamed greenbeans.
Pre heat your oven to 350 degrees.
Rinse your salmon fillet in cold water and pat dry with paper towels (this is important because it affects the cooking time and the way the ingredients absorb).
Lay your fillet skin side down on an aluminum foil-lined cookie sheet.
Sprinkle with Lawry's seasoning salt, evenly over the fillet.
spread mayo over the entire top of the fillet.
alternate covering the fish with circles of onion and lemon until most of your surface area is covered.
Use the remaining lemon half and squeeze juice over the fillet (take care not to leave the seeds behind).
Cover the fish with another layer of foil and fold the bottom foil later over the top layer to create a sealed "envelope." Prick a fork or knife into the top layer of foil a few times so steam can escape during cooking.
Bake for about 15 minutes per pound and the fish is done when it flakes easily with a fork.
Remove from the onion, crack some fresh pepper on top, and enjoy!!
Really make sure you dry the fish well. The foil "envelope" is also important for sealing in flavor and juice. Use a spatula to remove the fish. The skin should stick to the bottom foil layer leaving you with a perfect piece of fish without any skin!!
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