salmon with herbs
Photo Credit: David Hagerman

Salmon or Bluefish with Garlic, Herbs & Lemon

This recipe is an easy "dry" buglama, steamed in parchment paper in a skillet. If you slice the lemons thin enough, their peel will cook through and you can eat them with the fish.

Share this Post

Shop Ingredients

How this works

salmon with herbs

Salmon or Bluefish with Garlic, Herbs & Lemon

This recipe is an easy "dry" buglama, steamed in parchment paper in a skillet. If you slice the lemons thin enough, their peel will cook through and you can eat them with the fish.
Course: Dinner
Keyword: istanbul, salmon, turkish cuisine, turkish food, turkish meal
Servings: 2
Calories: 588kcal

Ingredients

  • 1 pound skin-on salmon, mackerel, bluefish or other oily fish, or whole fresh sardines or anchovies, cleaned and cut into 1½- to 2-inch pieces
  • 1 medium onion, finely chopped
  • 6 garlic cloves, thinly sliced
  • 1/3 packed cup chopped fresh dill
  • 1/3 packed cup chopped fresh flat-leaf parsley
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 lemons, sliced as thin as possible
  • 2 tablespoons dry white wine or water

Instructions

  • Cut a 2-foot length of parchment paper and center it in a 10-inch skillet that has a lid.
  • Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl, drizzle over 2 Tbsp of the olive oil, and gently toss. Transfer to the lined skillet.
  • Arrange lemon slices in a single layer over the fish. Drizzle the remaining 2 Tbsp olive oil and the wine or water over. Fold the paper over to cover the fish and crimp edges together to seal, then cover the pan. Cook over medium-high heat for 5 minutes; do not uncover the pan. Reduce the heat to medium and continue to cook, covered, for another 10 to 15 minutes, depending on how well-cooked you like your fish. Remove the pan from heat and rest for 5 minutes.
  • Remove the lid, carefully open the paper, and serve directly from the skillet, so diners can use bread to mop up the juices.

Notes

istanbul and beyondRecipe excerpted from Istanbul & Beyond © 2021 by Robyn Eckhardt. Published by Mariner Books, a division of HarperCollins.

Nutrition

Calories: 588kcal | Carbohydrates: 14g | Protein: 49g | Fat: 37g | Sodium: 1068mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine