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Israeli-Style Baked Salmon for Shabbat

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! ✡️
6 / 10
cook time:
45 min
Salmon fillets (6 oz each), skin on 4
Israeli Olive oil 2 Tbsp
Salt and black pepper to taste
Lemon, thinly sliced 1
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
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.