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Cook It Kosher

Lemon Garlic Salmon

Lemon Garlic Salmon

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I am not a fish eater, but a friend of mine makes this recipe and I've watched it being devoured by her family and guests numerous times, so I feel confident sharing it with all of you.

You'll need fresh lemons, oil, salt, black pepper, fresh garlic and scallions. You do need fresh lemons and fresh garlic - since those are the primary flavors, replacing them with garlic powder or store-bought lemon juice will significantly alter the taste.


You'll also need a side of salmon with the skin on. Place the salmon, skin-side-down, on a baking sheet. Combine the lemon juice, oil, salt and pepper in a bowl and pour over the salmon. (I juiced about 5 lemons for 1 cup of juice, but of course it will depend on the size of your lemons and how ripe they are.) Chop the garlic and scallions and sprinkle them over the salmon.


Broil on high for about 30 minutes. Cook for less time if you prefer it less charred. Serve with salad, or mashed potatoes, or anything else that goes with fish (ya'all would probably know that better than me, with the no-fish thing and all).


Easily serves 20 people. In fact, a side of salmon is a great way to cook when you're not sure exactly how many people to expect, since it's not portioned into exact pieces.

Ingredients

  • 1 side of salmon, deboned, with skin on
  • 1 cup fresh lemon juice
  • 1/2 cup oil
  • 1 Tbsp. kosher salt
  • 1 tsp. black pepper
  • 20 large cloves of garlic, chopped
  • 6-8 scallions

Directions

  1. Place salmon skin side down on a baking tray.
  2. Combine the lemon juice, oil, salt and pepper and pour over salmon.
  3. Sprinkle the garlic and scallions over the salmon.
  4. Broil on high for approximately 30 minutes. (Slightly less if you prefer it less charred.)

Enjoy!


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Discussion (11)
February 4, 2014
Thanks!
Thanks Rivka Sara!
Miriam Szokovski
February 2, 2014
Mazel tov! Your article made it into my edition of a blog carnival. Since links aren't allowed here, just google "Foodiscovery Presents Batya Medad's Kosher Cooking Carnival, Adar 1 Edition"
Sarah Rivka :)
Cincinnati, OH
January 31, 2014
Thanks!
Glad to hear so many of you like this and will try it.

Gloria: 8-10 minutes sounds like not enough for a piece of salmon this size. But you certainly don't have to let it get this blackened. 15-16 minutes would probably get you the cook you're look for.
Miriam Szokovski
January 26, 2014
Lemon Garlic Salmon
I'm a lifelong garlic lover, and this looks delicious!
Lisa
Providence, RI
January 25, 2014
I Have to Laugh
It's definitely a Chabad thing to be cooking a quick and simple but delicious dish...to serve 20! Looks fantastic - Shabbat Shalom worthy!
Anonymous
Mahwah
chabadplace.org
January 23, 2014
to Glorida
Gloria, i think you're right
no way does it need 30 minutes UNLESS you really want it blackened.
RD
BROOKLYN
January 23, 2014
30 minutes?
Does cooking the salmon that long render it over cooked? I usually do 8-10 minutes if it is an inch thick and the thought of putting it in for 30 kind of scares me. What is your thought on this?
Gloria
January 23, 2014
I like it BUT,
Why do you put it into a metal baking sheet? Hmmmm?
COOK IN A PYREX BOWL

Why do you need oil? Hmmmm?
IF the skin sticks to the Pyrex, you can remove it skinless, with a spatula!

Why do you have to incinerate it?
18 minutes (@ 175/180 c) in a marinade of fruit juice (orange etc.), you can cook longer if you wish; marinade keeps it moist.
THAT'S ALL YOU NEED!

Don't jive use skives,
Mince them up for a garnish, during &/or after cooking

Cut the cloves into almond like shards & in bed them in the meat or mince finely (milder; if you don't over cook, more moist) & sprinkle

I use a Lawrys (or similar) lemon pepper, as an aesthetic sprinkle
NOT as an alternative to lemon juice.

WHAT? NO onions in the marinade ?
YUM, YUM!



Avrohom Bilgrei
Israel
January 22, 2014
Individual servings
My children used to like having their own separate portions - so I bought those individual oval 'plates' (name of which I can't remember!) - I made 2 for each of us.

It worked out well because if anything was left over, it just stayed in its own plates for reheating the next day. But, for me, I love salmon cold so don't have to reheat it.

I'm going to try your recipe - sounds and looks good.

As for the different silverware - I like your style! When using my Royal Doulton china and Wallace sterling for the main meal - and for dessert, each person had a different pattern of bone china cup/saucer/cake plate and spoons were sterling antiques - each different.
Meira Shana
San Diego
January 19, 2014
the good and the not-so-good
OK so I went out and bought the side of salmon today. I already had the other ingredients in the house. it came out fantastic. I took it out of the oven after 20 minutes because we don't like to eat things that are black! (though I know a lot of people do). The side disappeared in about 20 minutes. we had 15 growing boys for supper. I imagine it would have been left over had it been women and children eating. No offense to the boys.

Ummm... your fork and knife don't match, and where is the napkin? come on, Miriam! You're better than that.
RD
BROOKLYN
Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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