Look up "easy salmon" I dare you. Your internet might crash! It's an insanely easy yet versatile dish. There are oodles of temps and times and methods to baking, sauteing, steaming, you name it! This is my favorite.
Preheat oven to 400°F. Rinse your salmon and pat dry. Lay it on a piece of tinfoil skin side down (large enough to wrap the salmon in). Salt and pepper the fish and add a couple of thin slices of butter or a thin drizzle of olive oil.
Thinly slice some shallots and lemon. I removed the peel from the lemon because I only wanted the sweetness and not the bitterness that the peel has.
Layer the thinly sliced shallots and lemons over the salmon.
Wrap it up like a little delicious package and put it on a cookie sheet. Pop that little guy in the oven for 20 minutes. 15 if you have a very thin piece. Absolutely no more time than 20 minutes for a salmon steak. I see 30-40 minutes so many places... only do that if you like salmon sawdust.
Carefully unwrap the hot tinfoil, don't lose any of the juices! Transfer to a plate and pour the juices over. You can remove the lemons and shallots, or just the lemons or leave them both. This is a good time to flip it and remove the skin if you'd prefer!
This is excellent served hot over couscous or rice. Or next to a pile of steamy veggies. It's great cold over a romaine, watercress or arugula salad. Feel free to change up the lemons for limes or oranges, the shallots for ginger or herbs. Anything is possible really, just do not cook it longer than 20 minutes! Even if it seems soft or too wet, this fish IS that way! It won't be firm and shouldn't be dry looking. If it is, it's overcooked. Enjoy!
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