Save

Israeli-Style Baked Salmon for Shabbat

Name: IsraeliStyle Baked Salmon for Shabbat
Prep time: PT13.5M
Cook time: PT31.5M
Total time: 45 min
Yield: 4
Cuisine: Israel
Ingredients: Salmon fillets (6 oz each), skin on 4; Israeli Olive oil 2 Tbsp; Salt and black pepper to taste; Lemon, thinly sliced 1; Marinade:; Extra virgin olive oil 1/4 Cup; Fresh lemon juice 1/4 Cup; Garlic cloves, minced 3; Paprika 1 Tsp; Turmeric 1/2 Tsp; Cayenne pepper (optional, for a spicy kick) 1/4 Tsp; Kosher salt 1/2 Tsp; Black pepper 1/4 Tsp; Fresh parsley, chopped 2 Tbsp; Fresh cilantro, chopped 2 Tbsp

Celebrate Shabbat with this delicious Israeli-style baked salmon recipe, combining the bold flavors of the Israel with the delicate taste of fresh salmon. This healthy and satisfying dish is perfect for a Shabbat dinner with family and friends.

Shabbat Shalom!

serves:

Difficulty:

6 / 10

cook time:

45 min

Ingredients

Salmon fillets (6 oz each), skin on 4

Israeli Olive oil 2 Tbsp

Salt and black pepper to taste

Lemon, thinly sliced 1

Marinade:

Extra virgin olive oil 1/4 Cup

Fresh lemon juice 1/4 Cup

Garlic cloves, minced 3

Paprika 1 Tsp

Turmeric 1/2 Tsp

Cayenne pepper (optional, for a spicy kick) 1/4 Tsp

Kosher salt 1/2 Tsp

Black pepper 1/4 Tsp

Fresh parsley, chopped 2 Tbsp

Fresh cilantro, chopped 2 Tbsp

Instructions

Step 1

In a small bowl, combine all marinade ingredients: olive oil, lemon juice, minced garlic, paprika, turmeric, cayenne pepper (if using), salt, pepper, parsley, and cilantro. Whisk until well combined.

Step 2

Place the salmon fillets in a shallow dish, skin side down. Pour the marinade over the fillets, making sure they are well coated. Cover the dish with plastic wrap and refrigerate for 30 minutes to 2 hours to allow the flavors to meld.

Step 3

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 4

Remove the salmon fillets from the marinade, allowing any excess marinade to drip off. Arrange the fillets skin side down on the lined baking sheet. Drizzle each fillet with 1/2 tablespoon of olive oil and season with salt and pepper to taste.

Step 5

Place the lemon slices on top of the salmon fillets, slightly overlapping to cover the surface of the fish.

Step 6

Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 7

To serve, transfer the baked salmon fillets to individual plates and garnish with additional fresh parsley and cilantro. Serve alongside your favorite Israeli salads, rice, or roasted vegetables for a complete Shabbat meal.

Recipe made with our