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!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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