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Lemon Garlic Salmon

Lemon Garlic Salmon


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.


  • 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


  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.)


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Miriam Szokovski February 4, 2014

Thanks! Thanks Rivka Sara! Reply

Sarah Rivka :) Cincinnati, OH 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" Reply

Miriam Szokovski 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. Reply

Lisa Providence, RI January 26, 2014

Lemon Garlic Salmon I'm a lifelong garlic lover, and this looks delicious! Reply

Anonymous Mahwah via January 25, 2014

I Have to Laugh It's definitely a Chabad thing to be cooking a quick and simple but delicious serve 20! Looks fantastic - Shabbat Shalom worthy! Reply

RD BROOKLYN January 23, 2014

to Glorida Gloria, i think you're right
no way does it need 30 minutes UNLESS you really want it blackened. Reply

Gloria 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? Reply

Avrohom Bilgrei Israel January 23, 2014

I like it BUT, Why do you put it into a metal baking sheet? Hmmmm?

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.

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 ?


Meira Shana San Diego 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. Reply

RD BROOKLYN 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. Reply

Anonymous January 19, 2014

Thank you so much for this recipe. I have been looking for one like this. Just reading it made me hiungry. I simply must make it for next Shabbat.

DK Reply

Cook It Kosher features recipes from 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 editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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