Baked Salmon With Lemon Shallot Butter Sauce Food

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
• Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
• Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

BAKED LEMON GARLIC SALMON RECIPE

Steps:

• Heat oven to 375 degrees F.
• Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
• Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
• Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
• Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
• Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)

LEMON-BUTTER BAKED FROZEN SALMON

Steps:

• Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
• Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
• Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
• Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.

SALMON WITH DIJON DILL SHALLOT SAUCE

Steps:

• Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
• While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
• Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
• Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with foil; brush with olive oil.
• Season both sides of the salmon filets with salt and pepper.
• Bake until salmon flakes easily, about 20 - 25 minutes.
• Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
• Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
• Stir in the parsley, capers and lemon zest.
• Serve over the salmon.

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.