Kosher Lemon-Garlic Baked Salmon Fillet (Parve)

For a moist and flavorful salmon entrée that is parve and can be eaten with a meat or dairy meal, sincerely drip seasonings at the fish, wrap the fillet tightly in foil, and bake.

Kosher Lemon-Garlic Baked Salmon Fillet (Parve)
Kosher Lemon-Garlic Baked Salmon Fillet (Parve)


  • 4 pounds salmon fillet (fresh, not frozen)
  • 6 tablespoons lemon juice
  • 3 tablespoons oil (olive or canola)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Steps to Make It


  1. Gather the ingredients.
  2. Heat oven to 425 F.
  3. Clean, rinse, and pat dry the fillet.
  4. Place salmon fillet—skin-side down—on a piece of aluminum foil that is large enough to wrap around the whole fillet. Then place on a baking sheet or in a shallow pan.
  5. In a small bowl, mix together the lemon juice, oil, garlic, salt, and pepper.
  6. Pour the seasonings over the fillet. Then wrap the foil around the fish. Seal edges well, but leave room for the fish to expand.
  7. Bake the fish for 10 minutes for the heat to penetrate the foil. Then cook another 10 minutes for each inch of fish thickness. The salmon is done when it flakes easily when tested with a fork.
  8. When done, remove from oven, unwrap, and discard salmon skin.
  9. Serve hot and enjoy!
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