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Baked Salmon with Onions, Red Peppers and Lemon – Soganli, Kirmizi Biberli Firinda Somon

Baked Salmon with onion, peppers and lemon

Baked Salmon with onion, peppers and lemon

Turkey is surrounded by the Aegean, Mediterranean and Black Sea and we get a good variety of fish. Generally, fish is bought very fresh, straight off the boats or from the fish markets. When it comes to cooking fish, Turks are purists and they don’t do much to it; you wouldn’t see any sauce around the fish served at home. Grilled fish is mostly served with a little dash of olive oil, grilled vegetables and fresh green salad with sliced red onions by the side. I love the simplicity of this baked salmon recipe, yet it is packed with flavor. The sweetness of the onions and red peppers go very well with the tangy lemon taste and their marriage works heavenly with the baked salmon.

Serves 2-4
Preparation time: 15 minutes Cooking time: 25-30 minutes

500gr/1 1/4lb salmon fillets
1 onion, halved and thinly sliced
1 small pointy red pepper (or bell pepper), sliced
4 slices of lemon
30ml/2 tablespoons olive oil
Salt and ground black pepper to taste

Preheat the oven to 180C/350F/Gas 4

In a heavy pan, heat the olive oil. Stir in the onions and red peppers and cook until soft (for about 5 minutes). Season with salt and pepper and leave to cool.

Spread the foil (that is large enough to enclose all the fish) on a baking tray and place the salmon fillets on it. Spread the sautéed onions and red peppers on the fillets evenly. Place a slice of lemon on each fillet, season with salt and ground black pepper. Wrap the foil to make into a packet by pulling up the sides and pinching the edges tightly, leaving a little room for the steam to escape. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size of the fish).

Once cooked, open up the packet, and serve the salmon hot with the onion, red pepper and lemon garnish. A green salad with lemon & olive oil dressing or steamed vegetables of your choice would go well with this dish.

Enjoy, Afiyet Olsun!


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5 Responses to Baked Salmon with Onions, Red Peppers and Lemon – Soganli, Kirmizi Biberli Firinda Somon

  1. Anonymous April 2, 2011 at 12:01 pm #

    would Salmon be a typical fish choice in Turkey? or are there a couple of favorite fishes one would serve for friends?
    – Jonathan H. in California

  2. Ozlem's Turkish Table April 3, 2011 at 5:17 am #


    Many thanks for your comment. We do get a good variety of fish at home and what you get changes with the season. At the moment, turbot (kalkan), seabass (levrek) and red mullet should be plentiful. I would love to try this recipe especially with seabass or turbot and would highly recommend for you to share with friends. We do get salmon occasionally too, though not as much. I live in England at the moment and salmon was available so I tried the recipe with salmon – which worked really well too. I hope you get to try it with your choice of fish:)

    Afiyet olsun,

  3. Ozlem Warren April 14, 2013 at 7:07 am #

    Thank you s much for the link and sharing!


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