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One of the many things I love about Vancouver is the fresh seafood — especially salmon. Salmmmmmon. Give it to me raw, fried, baked, seared, rolled in sushi rice, smoked…I’ll take it!
Aside from baking salmon ’sandwiches’, I like making salmon in pockets. Why? It’s the simplest thing to prepare and you get a great tasting salmon that’s cooked to perfection. You can eat with grains, veggies, or if you’re like me who likes quick cooking, enjoy it with whole grain spaghetti.
I love that you just put everything in each ‘pocket’, leave it to bake and it’s done. See?
Have a go at it sometime and you’ll love that you don’t have to put too much effort to be rewarded with a great little dish that could (win your heart).
Download the PDF recipe or view it now:
Super Simple Baked Salmon Pocket
Ingredients for one serving:
- 1 salmon fillet, about an inch thick
- 1 roma tomato, cut in chunks
- 1/4 cup white onion, sliced
- lemon juice (quarter a lemon and have one for each fillet)
- extra virgin olive oil
- salt
- pepper
You’ll need parchment paper or aluminum foil to make your ‘pocket’.
Preparation:
- Preheat over to 375ºF with the rack in the middle.
- Cut a piece of parchment paper or aluminum foil big enough to fold over and tent (i.e. enough space at the top) an individual fillet. Place it on a baking dish or baking sheet.
- At the center, put half of the onion, creating a ‘bed’ for the salmon.
- Put the salmon on top of it and sprinkle with salt and fresh ground pepper.
- Place the rest of the onion and the tomato chunks on top of the salmon, and lightly drizzle with olive oil.
- Fold the lengthwise ends together, and fold and tuck in at the sides. Make sure to leave a tent/balloon at the top.
- Bake in the oven for 30 minutes. Turn off the oven, then keep the salmon in the oven for an extra 10 minutes.
- Take out of the oven and serve immediately. You can use a spatula to take it out of the wrapping or place the pocket on individual plates to serve.
- Squeeze a bit of lemon juice on the salmon before devouring. Delish!
April 10th, 2008 at 1:00 am
This looks so delicious I almost feel like making it at 3 in the morning. First time to your blog. The photography is lovely and I like the few recipes I’ve had a chance to look at.
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April 10th, 2008 at 5:12 am
That looks delicious! And so easy. My husband loves fish cooked this way. I really like the addition of tomato, too.
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April 10th, 2008 at 8:15 am
That’s just beautiful, and so easy to make. I just rediscovered my forgotten love for salmon and I will try to make this recipe, maybe in tamales?? Hehehe.
Cheers!
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April 10th, 2008 at 11:18 am
Those look so good, and just yesterday my husband and I were talking about making salmon soon.
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April 10th, 2008 at 11:33 am
It looks delicious! And you make it sound so easy I’m going to have to try it! (I usually just cook fish on the stove-top, but yum!)
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April 11th, 2008 at 12:55 am
Milena – Thank you! I avoid food sites after midnight for the same reason — I end up salivating and wanting to cook! Great to have you here. :)
Elle – Thanks! I like cooking it this way, too, because it keeps the fish’s moisture. I love tomatoes with fish!
Ben – Tamales? Now that sounds like a good thing to try.
Ada – Thanks. You better try this if you haven’t cooked salmon in a pocket.
Erin – It is that easy! :) Thanks for dropping by.
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April 11th, 2008 at 7:13 am
Just wondering, what other kinds of fish do you think this would work with? SHould it be a thick cut? We like tilapia, but it’s quite thin, so I wouldn’t want it to dry out – but it looks FABULOUS. We’re just not salmon eaters.
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April 11th, 2008 at 8:00 am
Joy, that is delish!
I love making salmon that way. And serving it with spaghetti was a great idea!
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April 11th, 2008 at 8:57 am
Dawn – I haven’t tried it with another kind of fish, but I think it should work well with tilapia (make sure it’s fully thawed), just decrease the baking time because it’s much thinner — about 20 minutes first to check if it’s cooked or not. I’ve had tilapia with the same ingredients but not baked and they taste so good, so I think it should have similar results. I think you’d need to add a little more salt as compared to salmon. I think this would work great with tuna, too. Now that you mentioned that I think I’ll try it with other fishes! Thanks for your input!
Patricia – Thanks, girl. I love it…it’s a no-brainer. Haha.
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April 11th, 2008 at 1:42 pm
Boy that looks good. I’m going to try it this weekend. thanks for sharing.
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April 11th, 2008 at 10:43 pm
I love baked fish in this manner, though for me it’s usually a whole snapper with a few slices of lemon and cloves of garlic in its belly :)
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April 11th, 2008 at 10:53 pm
Absolutely up my alley! Pasta, fresh red tomatoes, and salmon :-) Seriously, it’s not only healthy, but delicious too. We need more of this stuff.
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April 12th, 2008 at 5:03 am
Oh YUM! This looks so delicious. You’ve inspired me to make this for dinner.
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April 13th, 2008 at 9:29 am
Shelia — You’re welcome! Hope you like it.
Jun & Lil — You should have mom make it. It’s SO easy. :)
Lorissa — Enjoy!
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April 13th, 2008 at 1:08 pm
This is a delicious recipe! I’ve got this bookmarked in my recipe folder! Thank you!
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April 13th, 2008 at 9:38 pm
I have always enjoy cooking with salmon because it is so versatile. If I cook my salmon then I usually pan-sear it to medium-rare to medium. I haven’t tried your recipe yet which I am sure will taste good. What I normally do is use tilapia. I season the fillet and place it either in parchment paper or foil. Top this with julieene vegetables (i.e. carrots, red bell peppers, green onions). Slice some thin lemon wheels and place it on top. Add some chicken stock or water. Tightly seal the package and bake for about 15 minutes at 375 degrees. This will depend on the size of the fillet.
I am looking forward to trying your recipe.
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April 23rd, 2008 at 12:31 pm
Just wanted you to know I posted a link to this in my Two Recipe Tuesday thread.
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April 23rd, 2008 at 12:52 pm
Nadine — That’s awesome! Thanks!
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May 7th, 2008 at 4:24 am
Hi Joy, loving this site :)
I had this for dinner last night; the only difficult part was attempting to get the baking paper to stay parcel-like. I gave up and used foil instead!
Served it with plenty of fresh veggies (carrots, sweet potato, potato and snow peas), very delicious! Thank you for the recipe!
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