salmon in a poach from The Jewish Kitchen

Salmon in a Pouch

The salmon pouch holds in all the flavors. But when the pouches finally open, the aroma from the lemon and garlic fills the kitchen with their savory fragrance.
Course Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 people

Ingredients

  • 4 6-8 oz salmon
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 8 slices of lemon
  • 1 tbsp. dried parsley flakes crush with your fingers to release the oils
  • 2 tbsp. chopped garlic
  • 2 tbsp. canola or vegetable oil
  • 8 sprigs of dill
  • 4 sheets of aluminum foil

Instructions

  1. Preheat oven to 375 degrees. Take sheets of aluminum foil, about 8 inches wide. Brush a little oil on center of foil and place a piece of salmon on top.
  2. Mix together the salt, pepper, garlic, and parsley. Sprinkle seasonings on top of salmon. Put 2 lemon slices and 2 sprigs of dill on top of each piece of fish. Drizzle with oil. Bring foil around fish, making a tight seal. The pouches can now be put on a large baking sheet. Put into oven for 17 minutes.
  3. Carefully open the pouches as some steam will be released. This will be extremely hot so be careful. Serve immediately.