Super Simple Baked Salmon Pocket

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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.

Baked Salmon Pocket

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:

  1. Preheat over to 375ºF with the rack in the middle.
  2. 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.
  3. At the center, put half of the onion, creating a ‘bed’ for the salmon.
  4. Put the salmon on top of it and sprinkle with salt and fresh ground pepper.
  5. Place the rest of the onion and the tomato chunks on top of the salmon, and lightly drizzle with olive oil.
  6. Fold the lengthwise ends together, and fold and tuck in at the sides. Make sure to leave a tent/balloon at the top.
  7. Bake in the oven for 30 minutes. Turn off the oven, then keep the salmon in the oven for an extra 10 minutes.
  8. 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.
  9. Squeeze a bit of lemon juice on the salmon before devouring. Delish!

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This post was written by:

joy - who has written 159 posts on Gourmeted.com.


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19 Comments For This Post

  1. Milena Says:

    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.

    Reply

  2. Elle Says:

    That looks delicious! And so easy. My husband loves fish cooked this way. I really like the addition of tomato, too.

    Elle’s last blog post..Elevating the Lemon Bar to New Heights…Let’s Make it Lime!

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  3. Ben Says:

    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!

    Ben’s last blog post..OBC (Ohio Baked Chicken)

    Reply

  4. Ada Says:

    Those look so good, and just yesterday my husband and I were talking about making salmon soon.

    Ada’s last blog post..Project Exlinks

    Reply

  5. Erin Says:

    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!)

    Erin’s last blog post..The LolCat Bible

    Reply

  6. joy Says:

    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.

    Reply

  7. Dawn @ Coming to a Nursery Near You Says:

    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.

    Dawn @ Coming to a Nursery Near You’s last blog post..just a quickie

    Reply

  8. Patricia Scarpin Says:

    Joy, that is delish!
    I love making salmon that way. And serving it with spaghetti was a great idea!

    Patricia Scarpin’s last blog post..Orange and Pecan Sugar Cookies

    Reply

  9. joy Says:

    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.

    Reply

  10. Shelia Says:

    Boy that looks good. I’m going to try it this weekend. thanks for sharing.

    Shelia’s last blog post..Davis Cup Play Begins Today

    Reply

  11. Ellie @ Kitchen Wench Says:

    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 :)

    Ellie @ Kitchen Wench’s last blog post..So, who wants to take me on a date?

    Reply

  12. jun & lil Says:

    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.

    Reply

  13. Lorissa Says:

    Oh YUM! This looks so delicious. You’ve inspired me to make this for dinner.

    Reply

  14. joy Says:

    Shelia — You’re welcome! Hope you like it.

    Jun & Lil — You should have mom make it. It’s SO easy. :)

    Lorissa — Enjoy!

    Reply

  15. Nadine Says:

    This is a delicious recipe! I’ve got this bookmarked in my recipe folder! Thank you!

    Reply

  16. The Restaurant Blogger Says:

    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.

    The Restaurant Blogger’s last blog post..How to Balance the Profit Equation

    Reply

  17. Nadine Says:

    Just wanted you to know I posted a link to this in my Two Recipe Tuesday thread.

    Nadine’s last blog post..Don’t Quit – My Official Restart of Weight Watchers

    Reply

  18. joy Says:

    Nadine — That’s awesome! Thanks!

    Reply

  19. Jen Says:

    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!

    Jens last blog post..Guerrilla Gardening

    Reply

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