Serves: 10
Total Calories: 93
Preheat oven to 350° F. Prepare a piece of heavy-duty foil large enough to completely wrap fish loosely. Place foil on a 15 1/.2 x 10 1/2 x 1-inch jelly roll pan. Grease foil. Place three to four lemon slices in center of foil reserve remaining slices. Rinse and pat fish dry with paper towels. Place on top of lemon slices.
In a small bowl mix butter, vermouth, salt and hot pepper sauce. Brush inside of fish cavity with butter mixture. Place two or three lemon slices in cavity. Bring up edges of foil around fish. Pour remaining butter mixture over fish. Top with remaining lemon slices. Loosely bring foil over fish fold over two times to form a tight seal. Bake for 15 minutes per pound (do not overbake). Last 10 minutes of baking, test thickest part of fish to see if it flakes easily with a fork.
Carefully remove skin and dark fatty parts of fish on upper side. Place fish on a heated platter. Garnish with lemon, olives and parsley. Serve the lemon-butter baking sauce separately or serve with hollandaise sauce, if desired.
This Salmon Baked In Foil recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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