This is an incredibly gorgeous and delicious meal when prepared using this simple, time-honored method.

We would have this at least twice during the holidays as the color and presentation are the perfect way to make anyone at your dinner table feel special.

This recipe serves six — simply double for more or halve for less:

Gather 6 portion size salmon fillets (or cut down a large whole fish as needed)

Using a large baking dish (or several small ones) , line with foil, using enough to cover the fish before baking — do so by placing the foil down in the dish(es) to fit, leaving the same amount attached so you are able to fold it over, forming a pouch of fish

Sprinkle the foil with salt, pepper and celery salt

Cut open a lemon for each dish you are planning to use and squeeze 1/2 of the lemon on to the foil — leave the used half lemon in the baking dish

Add a whole bay leaf to each dish

Place the salmon, skin side down, onto the foil, gently brush the flesh with olive oil (just enough for it to glisten)

Salt, pepper and celery salt the flesh of the fish so there will be seasoning top to bottom

Cut an orange (or any orange-colored citrus you have) into sections, leaving the skin on

Place 3 or 4 sections into each baking dish, using the number of orange citrus needed to be sure all have 3 or 4 sections

Now, this is the beautiful part and what made this a Charleston holiday favorite and remains so today:

Using a handful of fresh cranberries, toss them around the fish in each dish Place two pats of butter in each dish

Bring the foil cover over and gently form a “lid over the contents of each dish, lightly sealing each parcel

Place in a 350 degree oven for 30 minutes — use your judgement, less time for smaller filets, more time for thicker

Remove from the hot oven and let rest for 5 minutes

Lift the fish and the sauce that was created by the contents onto a dinner plate using a strong spatula that will not tear your fish

Scoop up any sauce and ladle over the still-hot fish before serving

Remove the bay leaf or leaves and discard

Garnish with rosemary or any garden herb you prefer (garnishing with citrus leaves is also beautiful)

Serve with saffron rice that you have infused with lemon and orange — to do this, simply add 1/2 of a lemon rind and 1/2 of an orange rind (or leftover sections) to the rice and cook as directed.

This rice is heavenly; add a pat of melting butter to it when it is served alongside the salmon.

Make a fresh, delicate salad of micro greens to add to the plate as well. Simply rinse, toss with a little olive oil and vinegar.

This is truly a beautiful meal and one made more memorable by sharing it with those you love.

I am preparing this for a dinner party as I write this — my home smells of the wonderful scents of the holidays!

I cannot wait for my guests to arrive as we begin to enjoy being together again after so many years of separation.

My table is set with plates that are over 200 years old, their deep red-and-gold pattern will highlight the red and orange of the salmon, further enhancing the experience for everyone. I remember well the magic spell their beauty wove around the guests at my grandmother’s table so long ago.

The talk at my dinner party will inevitably turn to the past as my entire life has been devoted to preserving “what was,” \ but with a meal like this, remaining rooted in 2021 will be OK for a night.