This soft, moist cake has a delicious blend of coconut and crushed pineapple, and the filling also contains more crushed pineapple. A sweet buttercream icing is topped with coconut and pineapple tidbits or slices as a garnish. To store, cover and chill.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- 1 (8 ounce) salmon fillet
- salt and ground black pepper to taste
- ¼ cup chopped basil leaves
- olive oil cooking spray
- 1 lemon, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position.
- Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
- Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet.
- Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.
Reviews
Yum! didn’t change a thing. Will make again
I will never cook Salmon any other way again. I stuffed mine with fresh dill instead of basil.
425 degrees for 15 min at the most!!!
This is my wife and my favorite fish recipe. We always make this with vegetables from our garden. We use fresh cilantro, parsley, basil, and plenty of butter and lemon with garlic. We also put thin sliced jalapeño on it. I cook it on the lower oven rack and check it every 10 minutes. Just cook it until the safe cooking temperature and then you will find that it turns out fantastic!
With four servings, a little over .75 lb each, the recipe worked perfectly. 25 minutes: firm, moist, delicious. No fishy kitchen. Only thing I changed was brush-on olive oil ‘cause I had no spray. Now I see how well this works, next time – one big piece of salmon.
Still too dry and this was my second attempt. I’ll take Damon’s advice next time. I did reduce the time by one minute, but it was not enough.
This was simple and fresh! I just adjusted the time. I cooked two 6 oz salmon pieces for 15 minutes and they were absolutely perfect.
Timing was perfect. Taste delicious.
very easy recipe
Outstanding and so simple! I didn’t have fresh basil so I lightly sprinkled dry basil and it was perfect.
easy dish to make. I did, however, put too much basil in it.
I was really happy with the way the salmon turned out and I love it. I would never have tried to put basil in but wow it works wonderful.
Fantastic!! I really think parchment is the magic touch for perfectly tender and moist baked salmon! The only change I made (based on recommendations from other reviewers) was baking for 15 minutes at 350 degrees. My filet was long but relatively skinny and some tips said that 400 degrees would torch it! So yummy and fast and simple! I’ll do this again and again and again!
Very easy and tasted great!
Very easy and tasty. Loved the basil.
Delicious, fresh and light. Easy and quick!
Everyone loved this recipe. I wish salmon for 6 wasn’t so costly as they keep clamoring for it. Will make again and again. No leftovers helps to make this cost effective!
Very bland. Too many good salmon recipes out there to waste my time on this one again.
I added powdered garlic & onion powder and used Creole seasoning in place of salt & pepper. Baked at 350 degrees about 25 minutes. Fixed more fish than recipe. Will make this one again.
so simple and so fresh tasting, for sure will make it many times in future
my wife loved it and I was envious that I didn’t make myself some too. Nice and moist and the basil is a very interesting addition.