Baked Salmon in Coconut Oil and Lemon


Baked Salmon in Coconut Oil and Lemon

COURSE: Entrée

[instapress tag=”lemoncoconutoilsalmon” piccount=”4″ size=”110″ effect=”fancybox” title=”1″]


Salmon- an oldie, but a goodie, full of healthy fats that impart a delicious buttery flavor. For some reason I always forget how tasty salmon is, and I’ll go through stretches where I don’t eat it in forever.  Until I made this baked salmon the other night, I don’t think I’d had it in over 6 months. This was also the first time I’d used the parchment paper bags, and I think it made a huge difference.  Salmon can sometimes have a tendency to cook unevenly, being a little too dry around the edges and a little raw in the middle, especially when you use a nice big filet.  Even though the recipe I put together below is for two salmon filets, I actually cooked three in the same bag the other night, and every single one came out perfectly.  The abundance of lemon and the bag ensured a lot of moisture that couldn’t escape during cooking, and cooking on the broiler pan ensured that there was a nice distribution of heat all the way around the salmon.  As you can see in the pictures, I served it with a few slices of the lemon it was cooked with, and a few steamed broccoli florets. And a glass of wine for good measure.

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Baked Salmon in Coconut Oil and Lemon

baked salmon with coconut oil and lemon

By Published: September 12, 2012

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 25 mins
  • Ready In: 30 mins

It is pretty hard to go wrong with baked salmon flavored with lemon and baked in coconut oil, but using parchment paper bags takes everything to the next level.



  1. Place in oven, and bake for 25 minutes.
  2. Set out the salmon for a few minutes- it is best to allow the salmon to come to room temperature before preparing, since the coconut oil will quickly solidify and flake off if the fish is too cold.
  3. Gently brush the coconut oil over the top and sides of the salmon, evenly coating.
  4. Open the parchment bag, and transfer the salmon into the bag, being careful not to flake off the layer of coconut oil if it has solidified.
  5. Place lemon slices into the bag on top of the salmon, spreading out in an even layer.
  6. Fold the end of the bag over at least twice to close, crimping tightly, and place onto a broiler pan.
  7. Once out of the oven, unroll or tear open the parchment paper bag and remove carefully using a spatula.
    salmon in parchment paper bag

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