When watching an episode of The Next Food Network Star last week, I got inspired watching one chef dress up a salmon with bought salmon marinade with lots of fresh lemon and lime juice. I have no idea what was in the marinade, but just watching her squeeze the fresh lime juice over the salmon before serving it made me crave some sort of citrus baked salmon all week long! So I decided to make a baked salmon with lots of fresh lemon and lime juice while, once again, taking advantage of my abundance of fresh herbs to brighten up the flavours even more. This salmon is very simple and fast to prepare making it a perfect weeknight dinner.
Tip: Remove your fish just before it is perfectly cooked. The fish will continue cooking in the foil after it is removed from the oven. This allows the fish to remain moist and perfectly cooked.
Tip: Make this fish in your toaster oven to save energy and keep your home cool.
2 salmon steaks or fillets
3 lemon slices + about 1 tbsp more
3 lime slices + about 1 tbsp more
3 thyme sprigs
3 oregano sprigs
6 lemon balm leaves (if you don't have lemon balm, simply grate some lemon zest)
8 fresh chives
salt and pepper to season
1. Preheat oven to 400º. Season both sides of salmon steaks or fillets with salt and pepper.
2. Lay salmon onto a piece of aluminum foil, large enough to securely fold salmon up with.
3. Arrange herbs evenly on top of salmon and top with lemon and lime slices.
4. Fold in aluminum foil to completely cover and seal salmon.
5. Bake for about 30 minutes, or until salmon flakes easily when tested with a fork. Let sit in foil for an additional 2 minutes. Remove, squeeze about 1 tbsp each of fresh lemon and lime juice over, and serve.