Easy, peasy Salmon

It’s Sunday (or in my case, it was Saturday) night and all of a sudden you realize how late it is and how hungry you are.  And I’ll go one more…you realize you have very minimal ingredients and cooking utensils, and everything is unfamiliar in a temporary housing flat in a foreign city.  Of course it’s easy to get some take-away or throw in a pizza…but what if you want something hot AND healthy in a jiff?  I am here to solve your problems.

I probably make this dish 1-2x a month even when I’m in my fully stocked kitchen.  But when we were shopping for the first time in Tesco and I had to think of something easy to make with whatever utensils might be in my kitchen, this is what I went for.

Lemon-Garlic (and normally caper) Salmon!

  • Salmon (as much as you fancy eating tonight)
  • Lemons
  • Garlic
  • Capers
  • Butter or Olive Oil

And the list of supplies you’ll need is even shorter:

  • Foil
  • Oven
  • Knife
  • Fork
  • Garlic press
  1. Preheat your oven to 450 degrees F (or if in Scotland, 230 C)
  2. For as many salmon filets you have, cut sheets of foil (should be half baking sheet size- big enough to wrap up your filet)
  3. Place a few small chips of butter on each filet, or brush with olive oil.  In the motherland, I just use a spritz or two of I Can’t Believe It’s Not Butter spray…but ya know, across the pond I don’t see that happening.
  4. Crush your garlic and (depending on how great your love of garlic is) slather on each filet.
  5. Squirt a quarter of a lemon on each piece of salmon, and leave the lemon next to the salmon in the foil.

    Lots of butter for E.

    Lots of butter for E.

  6. If you are lucky enough to have capers, throw capers on dat fish!  Capers are delicious, they hold forever, and they give a great flavor for cheap.  Seriously, do not be scared of the capers.  Do you like salt? Oh you do, then you’ll like capers.  I unfortunately didn’t run into them on my first Tesco trip, but I have faith they will make their way into my fridge soon.
  7. Wrap up the foil around the fish and lemon wedge like a nice little hobo-dinner packet.  Put it in the oven, directly on the rack.
  8. Bake for 10-20 minutes depending on thickness of filet.  Mine took 15 minutes.  But no foul in pulling out the packet, opening it up and checking the inside.

Throw some steamed veggies on the side, and you got a healthy meal!  If your husband needs some carbs and you have a roll of biscuits around, throw em on it.  I did not…and not sure if Grands Biscuits are available here regardless.  But fewer calories are a win for me.


Scots are all about portion control. Even in their veggies. This bag contains 4 adorable little frozen veggie packets for individual consumption.

As this is my first recipe post, and it wasn’t really thought through (hence easy, peasy)…I actually forget to take a picture of the after!  It was late, and I was hungry after all.  I also only have an Iphone here at the moment.  But since I make this so frequently, I’ll be sure to snap a shot of the after soon.

1 Comment

  1. ssandra

    Would you believe I cooked the salmon from your freezer tonight. However I used the frying pan, with the capers, lemon, and a splash of chardonay. Your salmon looks like it was fresh, not frozen. My frozen one was just so-so.


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