Salmon Filet Poached in Lemon Juice and Butter Without Cooking Odor

We like to eat salmon at least once a week. Unfortunately, with open plan kitchen and living spaces, fish odors can permeate and linger. Here is one solution to poach salmon in the oven and produce tasty, moist, flaky delicious fish, without odor.

These oven bags are for a conventional convection oven and can take heat up to 400 degrees Fahrenheit. There are two sizes available; a large one for Turkeys and a smaller one for smaller meals. I use the smaller bags. There is no BPA in these bags and the danger of chemical release from plastic only exists in microwave ovens. These bags are made of nylon, not plastic. (not for use in microwave oven)

Preheat oven to 325 degrees Fahrenheit.

Place one oven bag on a cookie sheet and open bag. I am using .8 pounds of salmon filet (approx.13 oz.), the juice of a lemon, grated ginger, 1 clove garlic, salt and pepper. Rinse the fish in cold water and pat dry with a paper towel. Juice the lemon, place two teaspoons of butter in the bag.

Place fish in bag on butter. Pour lemon juice over the fish. Add salt and pepper, grate ginger, crush garlic.

Add some extra lemon slices for garnish. Close the bag by tying it in a knot or use the plastic ties that come with the bag. Leave some room in the bag for air. punch a small hole in the top of the bag to release air pressure. Cut the excess from the bag top. Place pan in oven. Bake for 30 minutes. Remove pan from oven, cut the bag open, if you are cooking for two, cut the fish in half and serve with a green vegetable and some rice of your choice and sushi ginger. Enjoy.