Lemon Parchment Salmon

This salmon recipe is very special because we learned about it from my husband's grandfather, Dr. Brothers.

He had never cooked a day in his life until his wife had a massive stroke when he was 85 and she was 82.

He learned this recipe because he knew salmon was one of her favorite foods. Although she couldn't speak well or understand much at that time, she absolutely loved it and I know it played a huge role in her miraculous recovery.

At the time of sharing this blog they had celebrated their 66th wedding anniversary this year and he was about to celebrate his 90th birthday.

I hope you enjoy it as much as our family has and that it brings you the healing you or or family needs too!

Full Video Here

Lemon Parchment Salmon Recipe

The following is for 1 serving of salmon. The video above shows preparation for four.

Ingredients:

• 1 piece of parchment paper

• 1 salmon fillet, center cut, 1 1/2 inches thick, boneless with no skin

• 1 lemon, cut in half-inch slices (this will make three thick slices from the center section, discard the lemon ends or use them elsewhere)

• 4-5 tbsp Grapeseed oil or Avocado oil (high heat oil)

• Pinch of salt

• Pinch of pepper

• 1/4 tsp Potlatch seasoning from Williams Sonoma

• Optional: Mix and match the following

  • 1/4 of a yellow onion sliced

  • 1 habanero pepper sliced thin (wear gloves when cutting and avoid touching your eyes, pop the seeds out before adding to the salmon to avoid intense spice)

  • Thumb-size piece of ginger root, peeled and sliced into small pieces

Instructions:

• Wash and dry your salmon.

• Fold your parchment paper in half and crease it well.

• Place the three lemon slices down on one side of the center crease.

• Place the oil in a bowl and place the clean, dry salmon in the bowl and cover it with oil.

• Place the salmon atop the lemons lengthwise.

• Pour the remaining oil over the salmon to create a pool around the lemons.

• Sprinkle a pinch of salt and a pinch of pepper on top of the salmon.

• Sprinkle 1/4 tsp of Potlatch seasoning atop the salmon, spreading evening (option to use a little more or a little less but I caution doing more than 3/4 tsp.

• Optional: Take some of the discarded lemon slices and juice on top.

• Optional: Add thinly sliced yellow onions to the sides of the fish or sliced habanero or ginger on top of the fish to add some heat and variation in flavor.

• Take your fingers and rub oil along the outside 2 inches of the parchment paper so when you fold it in half it will create a seal.

• Fold the parchment paper in half over the salmon and starting at one edge start to roll the parchment paper until it is sealed completely. It will look like a calzone. See video above for guidance on the folding technique.

• Place the sealed salmon on a cookie sheet or baking dish with edges.

• Bake at 400 F for 15 minutes.

• Once finished, pull out of the oven and let it sit for 5 minutes prior to serving.

• Upon serving, you can tear the parchment paper open at the top and eat it right out of the parchment paper.

• Be sure to dip the salmon in the delicious juices and sauce that is created or pour it over rice or veggies.

Optional

• The salmon pairs well with brown rice as the juices from the dish serve as a delicious sauce for it.

• Also pairs well with potatoes, broccoli, salad, asparagus, or any other carb or veggie of your choice!

I hope you enjoy this recipe as it is probably my favorite way to eat salmon! Bon appetite!

And if you want to learn my core cooking principles as well as watch more amazing cooking videos, check out The Tribe Cooking Code and use the code “2020” for 50% off!

In the meantime, download our Free Hormonal Food Guide for a list of what I recommend you focus on and which foods are not serving you well.