Savorful Saturday: Lemon Garlic Salmon

Spicy Italian Stuffed Peppers
Courtesy Star Clippers Cruise Line

Our friends at Star Clippers Cruise Line offer another great recipe to try! Salmon is a robust fish that tastes amazing with this tasty lemon-garlic sauce. Not only is this a delicious salmon recipe, it’s also so easy to prepare, using foil to steam & cook the fish well, but prevents dry food. Be sure to have some yummy bread for the sauce too!

Courtesy Star Clippers Cruise Line

Serves 6.


2 lb. salmon fillet
Kosher salt
Extra virgin olive oil
½ lemon (sliced into rounds)
Parsley for garnish

Zest of 1 large lemon
Juice from 2 lemons
3 tbsp extra virgin olive oil
5 garlic cloves, chopped
2 tsp dry oregano
1 tsp sweet paprika
½ tsp black pepper

Courtesy Star Clippers Cruise Line

1. Heat oven to 375 degrees
2. Make the lemon-garlic sauce: Mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper in a small bowl or measuring cup.
3. Whisk all together
4. Line a sheet pan with a large piece of foil (large enough to fold over salmon)
5. Brush top of the foil with extra virgin olive oil
6. Pat salmon dry and season on both sides with kosher salt; place on the foiled sheet pan and top with lemon garlic sauce (spread evenly); fold foil over salmon
7. Bake (seam side up) for 15 to 20 minutes until salmon cooked through at the thickest part (cooking time varies with thickness of your fish; if thinner, check often to make sure it does not overcook; if very thick, cook longer)
8. Remove from oven and uncover the top of the salmon; place under the broiler briefly, about 3 minutes (make sure it doesn’t overcook and the garlic does not burn)

Courtesy Star Clippers Cruise Line

Ready to plan your next cruise or getaway?

If so, Easy Breezy Journeys is here to make it easy for you! Just click HERE to get started!

Courtesy Star Clippers Cruise Line

See the original post by Star Clippers by clicking here.

Leave a Reply

Your email address will not be published. Required fields are marked *