Lemony Salmon

My wife makes this recipe, and it’s always better when she makes it. I ask her the temperature and cook time every. single. time. I attempt to make it, so I’m recording it here for posterity.

Serves: 4-8, depending on filet size and portion size. We are big eaters and so we generally cut each filet into 8 oz portions.

  • 2 to 3 lb skinless filet of salmon (get at Costco)
  • 1 lemon
  • Salt and pepper.


  • Preheat the oven to 425 degrees.
  • Line a baking sheet with foil. Grab a large second piece of foil (large enough to wrap the salmon), and lay the salmon filet on the center of it.
  • Cut the lemon in half and squeeze the juice of half of it over the salmon.
  • Season the salmon generously with salt and pepper.
  • Wrap up the salmon tightly in the foil, like a packet.
  • Cook in the oven for about 20-30 minutes. Start checking it after 20 minutes. It’s done when the thickest part is cooked through and flakes nicely when you poke it with a fork.
  • Cut the second half of the lemon into wedges and serve with the fish.

Points breakdown: Zero points!

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