OVEN BAKED SALMON WITH OLIVES AND CAPERS
The best ever oven baked salmon is here! Flaky and moist Alaska salmon with olives and capers on a bed of vegetables is the best weeknight dinner!
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
- Place the side of Alaska salmon skin side down on the baking sheet.
- Place the sliced onions and cherry tomatoes all around the salmon.
- Drizzle olive oil on the veggies and a little bit on the Alaska salmon.
- Sprinkle salt, pepper and oregano on the salmon, onions and tomatoes.
- Add olives and capers to the Alaska salmon and veggies.
- Place the lemon slices on the salmon.
- Bake in the oven for about 22-25 minutes until the Alaska salmon is opaque and flaky. The internal temperature in the thickest part should be 145F.
- Serve warm.
Nutrition Facts : Calories 509 kcal, Carbohydrate 10 g, Protein 62 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 166 mg, Sodium 731 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
BAKED SALMON
I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SALMON WITH OREGANO
Make and share this Salmon With Oregano recipe from Food.com.
Provided by Alaskadiver
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREPARATION
- Preheat the oven to 375°F.
- Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
- Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).
Nutrition Facts : Calories 416.8, Fat 16.1, SaturatedFat 3.9, Cholesterol 173, Sodium 524.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 63.5
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