Recipe courtesy of Keith Neubert
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Easy
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 (7 ounce) salmon fillets (substitutes: swordfish, sea bass, etc.)
  • 2 lemons, 1 sliced, 1 juiced
  • 1 teaspoon chopped garlic
  • Salt and pepper
  • 1 sweet onion, sliced thin
  • 1/2 cup white wine
  • 4 ounces butter
  • 2 cups sliced mushrooms

Directions

Watch how to make this recipe.

Tear off 2 sheets of heavy-duty aluminum foil, about 10 inches long each. Lie out foil shiny-side-up. Dot each foil sheet with butter, then cover with sliced onion. Fold up edges of foil. Place one piece of fish in the center of each foil sheet. Sprinkle fish with salt and pepper, wine, garlic and remaining butter. Place sliced mushrooms and lemon on each fillet and fold foil over to seal. Bake in oven at 400 degrees F for 12-15 minutes (can also be cooked over grill or campfire). Remove and serve on plate or eat right out of the foil!

Grilled Asparagus:

Put all ingredients into a zip-top plastic bag. Shake, remove and place on grill. Grill for about 10 minutes or until done.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce

Recipe courtesy of Bobby Flay

Roasted Salmon with Scallops and Mustard Butter

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce

Recipe courtesy of Bobby Flay

Smoked Salmon and Horseradish Cheesecake

Recipe courtesy of Michael Symon

Caramelized Salmon Deviled Eggs

Recipe courtesy of Emeril Lagasse

Poached Salmon with Lemon Mint Tzatziki

Recipe courtesy of Ellie Krieger

Corny Mango Salmon

Recipe courtesy of Sunny Anderson

Salmon Kulebyaka

Recipe courtesy of Michael Symon

Seared Salmon with 3 Bean Salad

Recipe courtesy of Dave Lieberman

So Much Pretty Food Here