I've been making salmon this way for years. I vary the seasonings a bit sometimes changing things up. But recently I made it this way and my new husband who had never had my salmon says he wants it this way every time. I tell him I change it up and he says no I want it exactly like last time. lol. So the last FOUR times I've made salmon.. it had to be this way.
Gather your ingredients. Minced Garlic. Seafood Magic. Paprika. Seasoning salt (you can use Lawrey's or your choice of season salt.. I prefer Johnny's but its not available in most states). Butter (not pictured). Lemon Juice (not pictured).
*Note: Blackening Seasoning can take the place of Johnny's, Paprika AND the Chef Paul's (this cuts down on ingredients and tastes just as good.)
Lay out foil - a big enough piece to wrap around the salmon leaving space between the Salmon and the top of the foil.
Spread your garlic generously on the salmon filet. Dust the salmon with your Seafood seasoning. A little Paprika and a light dusting of seasoning salt. A squirt of lemon juice over the top.
Put some sliced butter
on the filet..
on the filet..
Bring foil up around the filet and seal. I usually put this on a baking sheet or at least have a baking sheet under the it on the other rack. That way if some butter sneaks out it doesn't get all over the oven. It also makes it easier to pull out when done.
Bake for about 20 min or until opaque. Time depends on the thickness of your filet.
- Chef Paul Seafood Seasoning
- Johnny's Seasoning salt (or lawreys)
- juice of 1/2 lemon (about 1 tsp)
- 2 tablespoons minced garlic
- 2 pinches of paprika
- Heat oven to 400 degrees.
- Spread garlic over salmon.
- Season with Seafood Seasoning, Johnny's, Paprika and Lemon.
- Place slices of butter on filet (your choice how much)
- Wrap the ends of the foil up around the salmon and seal shut.
- Bake for about 20 min or until opaque. Time depends on the thickness of your filet.