Baked Salmon Food

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

BAKED SALMON FILLETS

Steps:

• Preheat oven to 375°F.
• Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish.
• Place the fillets in the bottom of the baking dish.
• Pour the remaining olive oil over the fillets.
• Sprinkle half of the garlic over the fillets.
• Sprinkle the bread crumbs over the fillets.
• Sprinkle the cheese over the fillets.
• Bake for approximately 18 to 20 minutes making sure not to over bake.
• Squeeze the juice of a lemon quarter over each fillet (optional).

EASY BAKED SALMON

Steps:

• Preheat oven to 325 degrees.
• Mix together soy sauce, lemon juice, and spices.
• Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
• Bake about 25 minutes or until salmon is flaky.

GARLIC BUTTER BAKED SALMON

Steps:

• Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
• Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
• Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
• Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
• Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

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.

OVEN BAKED SALMON

Steps:

• Run salmon under cold water and pat dry with paper towels, set aside.
• In a large oven-proof baking dish add 3 tablespoons of olive oil and place the salmon in the baking dish.
• Sprinkle the fish with the remaining 3 tablespoons of olive oil.
• Add in this order. The lemon juice, black pepper, kosher salt, dried parsley and place the lemon slices on top of the salmon.
• Cover with foil and bake in a preheated 350 degree oven for 45minutes or until cooked through and tender.
• Serve with long grained rice and steamed asparagus.

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 WITH HERBED MAYONNAISE

Steps:

• Combine all ingredients (except salmon).
• Stir well.
• Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
• Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
• Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
• Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
• Then broil until lightly golden.

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

BAKED SALMON WITH VEGGIES

Steps:

• Heat oven to 375°F.
• Place fish, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with 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.

OVEN-BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
• Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

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!

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.

EASY BAKED SALMON

Steps:

• Arrange rack, preheat the oven, and prepare the baking sheet: Place the rack in the middle of the oven. Preheat the oven to 375°F. Line a large-rimmed baking sheet with foil, being sure to leave several inches of overhang on both long ends to make your foil packet.
• Prepare the salmon: While the oven preheats, remove the salmon from the fridge to come to temperature, 15-20 minutes. Place the salmon on the prepared pan and pat both sides dry with a paper towel. Feel the flesh for any bones and remove them with fish tweezers or your fingers.
• Season the salmon: Season both sides of the salmon with salt and pepper.
• Make the butter sauce and pour over salmon: In a small bowl, combine the melted butter, garlic, honey, and lemon juice. Fold up the edges of the foil to contain the liquid and pour the butter mixture evenly over the top of the salmon.
• Seal the salmon with foil: Bring the two long sides of the foil together and then fold them down a few times to close the top of your packet. Then, tuck each end under to close the sides. If your piece of foil is not large enough, take a second sheet of foil and cover the salmon, pinching the foil to seal the edges.
• Bake the salmon: If you're cooking farm-raised salmon, it should be done in 18-20 minutes, depending on the thickness. If you're using wild-caught salmon, check for doneness beginning at 10 minutes. If you open the packet and see the fish isn't finished cooking, it should be opaque on top and flake easily with a fork, close the foil packet back up, return it to the oven, and check again in another 2-3 minutes.
• Broil the salmon: Carefully open the foil package to uncover the salmon completely, pushing the foil down and out of the way. Set the oven to broil on high. If you have an electric stove, return the salmon to the oven, still on the middle rack. Broil the salmon for 2-3 minutes. You'll see it turn just slightly golden with some charred spots but be sure not to burn the garlic. If you have a gas stove, you may want to reduce your broiling time to 1 minute or skip it all together.
• Serve: Let the salmon rest for about 5 minutes. Garnish with chopped herbs. Transfer to a serving platter or serve directly from the pan!