Baked Salmon Local Style Food

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

BAKED SALMON

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.

BAKED SALMON - LOCAL STYLE

Steps:

• 1. Place salmon filets in large baking pan.
• 2. Layer lup chong and sliced onions over the filets.
• 3. Cover with mayonnaise, breadcrumb and parmesan cheese.
• 4. Cover the pan with foil.
• 5. Bake at 350 degrees for 45 minutes, then remove the foil and bake for 15 more minutes or until the cheese is brown and melted.
• 6. Remove from oven and let sit for 5 to 10 minutes. Serve with hot rice. Enjoy!

BAKED SALMON

Steps:

• Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
• Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
• Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
• Brush the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
• Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
• Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind. Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer. Then serve warm and enjoy!

PARMESAN BAKED SALMON RECIPE

Steps:

• Heat oven to 400°F.
• Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

BAKED SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper.
• Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

HEALTHY BAKED SALMON

Steps:

• Heat oven to 500. Line a large pan with foil and place salmon filet on pan.
• Melt butter in microwave safe bowl then add seasonings to bowl. Stir to combine then pour butter mixture over salmon and cover completely.
• Place lemon slices over filet.
• Bake 10-12 minutes or until cooked. Garnish with dill if desired.

BAKED GARLIC SALMON

Steps:

• Enjoy!

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.