Baked Marinated Salmon Food

MARINATED SALMON

Steps:

• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
• Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

EASIEST BAKED SALMON RECIPE + 5 MARINADES

Steps:

• Preheat oven to 375. Mix together marinade of choice (with exception of mango salsa), then add to a large Ziploc bag along with salmon fillets and marinate for 20 minutes.
• Add marinated salmon to a baking sheet lined with parchment paper, along with optional veggies of choice. Bake for 12 minutes until salmon is fully cooked and flaky. Serve and enjoy!
• If making mango salsa, add 1 tbsp olive oil to salmon fillets and season with salt and pepper. Bake for 12 minutes until salmon is fully cooked and flaky. Remove salmon from oven and top with mango salsa - serve and enjoy!

MARINATED SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets.
• Place filets skin-side down in a glass baking dish.
• In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil.
• Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• In a medium saucepan combine the rice, water and dill weed.
• Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
• Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
• Serve salmon over the rice, and pour sauce over.

BAKED MARINATED SALMON

Steps:

• Lay the salmon fillets in a baking dish and spread evenly with brown sugar. Sprinkle with garlic powder, soy sauce and lemon juice. Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes. Baste occasionally with the juices that accumulate in the pan. This salmon is also excellent barbecued over medium coals.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON II

Steps:

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

SLOW-BAKED SALMON WITH LEMON AND THYME

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.