I grew up in Seattle, Washington. Sometimes, to get us out of the house, my dad and my friend’s dad would take all 6 of us kids fishing! The rule was that you could catch 5 fish a day I think, so we’d usually go home with about 20 salmon per family. Basically, I ate salmon a few times growing up. Today, I still love it and am thankful to buy salmon at the store and not have to pick through the bony mess that is fresh salmon!
- 1 lb fresh salmon filet – buy this THE DAY you make it. Martha Stewart says that seafood starts to deteriorate the minute you buy it (or something along those lines) so you always want to buy it the day you cook it. Listen to Martha. She knows what she’s talking about.
- 1 lemon
- 1 onion
- Tony Chachere’s Creole Seasoning
- Place the salmon on a piece of foil big enough to seal it and sprinkle it with Tony’s Seasoning.
- Cut your lemon in half. Squeeze half of it over the salmon. Slice the other half.
- Slice your onion. Lay onion slices all over the salmon.
- Lay your lemon slices from step 2 on the parts of the salmon that you don’t have onion covering.
- Seal the foil and bake at 375 for about 30-40 minutes (time can vary with thickness of salmon).
- Push the lemon slices and onion off to eat!