LEMON PEPPER SALMON
Perfect Lemon Pepper Salmon in foil is the best way to bake salmon in the oven. This easy recipe is FOOLPROOF, healthy, and ready in 30 minutes.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
- Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
- Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
- To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.
Nutrition Facts : ServingSize 1 (of 6), about 6 ounces each, Calories 268 kcal, Carbohydrate 4 g, Protein 31 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Fiber 1 g, Sugar 1 g
LEMON PEPPER SALMON
With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.
Provided by Land O'Lakes
Categories Lemon Salmon Main Course Savory Baking Keeping It Simple Fish Seafood Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
- Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
- Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.
Nutrition Facts : Calories 190 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 220 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 23 grams
LEMON-RUBBED SALMON
A herby and zesty salmon dish, that's high in omega-3s - you could barbecue or grill it
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 5
Steps:
- Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
- Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.
Nutrition Facts : Calories 322 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.17 milligram of sodium
BELL PEPPER AND LEMON SALMON
This salmon is bursting with flavor and very tender. It's easy to make and clean up, and the capers add an extra zing! Be careful when opening foil, as the steam is hot!
Provided by SATINSTEAM
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h50m
Yield 2
Number Of Ingredients 7
Steps:
- In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.
- Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 9 g, Cholesterol 110.6 mg, Fat 49 g, Fiber 3.5 g, Protein 40.1 g, SaturatedFat 8.2 g, Sodium 565.8 mg, Sugar 1.3 g
SHEET PAN SALMON AND BELL PEPPER DINNER
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
- Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
- Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
- Serve with lemon slices and remaining sauce.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 920.7 mg, Sugar 7.3 g
LEMON PEPPER SALMON
A college dorm or apartment do-able gourmet! Impress your date with this delicious and delicate dish. The key to success on this dish is the freshness of the Salmon, and getting it just done enough, and not a smidgen overcooked. This make take a few tries and adjustments to suit your own kitchen, so the 6 min is just my suggestion for my own kitchen. Especially good with Mexi rice! An additional note as an after thought. To better judge approximately how long you should broil the fish, a friend told me a quick tip on how to estimate: About 10 - 15 min per inch thickness on the salmon at 400 degrees F. So for me, I generally use abnout 3/4 inch thickness, so a 6 minute cooking times leaves it a little raw, just the way I like it =).
Provided by Nin-Nin
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Fresh Salmon into serving size pieces.
- The best parts to use is the back or tail section.
- I tend to avoid the stomach area.
- Prepare the salmon by removing the bones and any scales.
- Wash lightly, pat dry.
- Leave skin on!
- Salt the salmon, and set aside.
- This will firm the meat up.
- Preheat the oven to 400 degrees, broil.
- Cut the lemon in half, slice two slices off and set aside for garnish.
- Wash off salt from fish if desired.
- Place fish on an oiled cookie sheet, sprinkle with Lemon Pepper.
- Squeeze lemon juice onto fish.
- Place in oven, center to 3/4 up.
- Broil approximately 6 min or to taste (A quick note, for approximate cooking time, guesstimate about 10 - 15 min per inch of fish thickness for well done fish. I prefer mine a bit on the raw side, so 6 min for a 3/4th inch salmon.).
- I prefer my salmon half cooked half raw.
- This part is very important, watch the fish, do NOT let it become overdone!
- Heat up mushroom soup in a sauce pan, add only 1/4 cup milk, instead of the usual 1 cup.
- Salt and pepper to taste.
- When fish is done, remove from oven, and carefully place fish on plates.
- Add rice, and top fish with thick mushroom soup sauce.
- Garnish with Lemon Slices and Dill sprigs.
Nutrition Facts : Calories 902.2, Fat 18.5, SaturatedFat 4.1, Cholesterol 120.9, Sodium 1125.9, Carbohydrate 123.5, Fiber 3.7, Sugar 3.8, Protein 58.1
COLD POACHED SALMON WITH RED BELL PEPPER AND PARSLEY SALSA
This all-in-one main course can be made several hours ahead.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet. Add potatoes. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Using slotted spoon, transfer potatoes to bowl. Cool.
- Add salmon steaks to poaching liquid in same saucepan. Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes. Using spatula, transfer salmon to plate and cool. Cut salmon steaks in half; remove skin and bones. Cut salmon into 1-inch pieces.
- Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor. Chop finely. Transfer to small bowl. Mix in bell pepper, capers and 2 tablespoons onion. Season with salt and pepper. (Potatoes, salmon and salsa can be made 6 hours ahead. Cover separately; chill. Let stand at room temperature 30 minutes before continuing.)
- Mound salmon in center of platter. Surround with potatoes. Sprinkle with salt and pepper. Spoon salsa over.
SALMON CROQUETTES WITH FENNEL, RED BELL PEPPER, AND ARUGULA SLAW
Steps:
- The salmon can be cooked in the oven or in the microwave. If cooking in the oven, preheat it to 375°F.
- To cook the salmon, sprinkle the fillets with salt and place them on a lightly oiled baking sheet or microwave-safe dish. Cook in the oven uncovered or in the microwave covered until just beyond medium-rare and white curds have formed across the top, about 8 minutes in the oven or 4 to 5 minutes in the microwave, depending on the thickness of the pieces. Transfer to a large bowl and when completely cool, pick out any errant bones.
- To make the croquettes, add the parsley, tarragon, bread crumbs, eggs, Worcestershire sauce, salt, and pepper to the bowl with the salmon and mix with your hands, breaking up the salmon without mashing it, until well blended. Spread the bread crumbs for coating on a large plate. Form the salmon mixture into patties 1/2 inch thick in whatever diameter you would like, depending on how many people you are serving. Coat them on both sides with the crumbs. Set the coated patties aside in the refrigerator to firm for 30 minutes or so.
- To make the slaw, combine the fennel, bell pepper, lemon juice, and salt in a large bowl and toss gently to mix. Place the arugula on top and set aside without tossing.
- To cook the croquettes, melt the butter in a large sauté pan over medium-high heat. Add as many salmon patties as will fit without crowding and fry, turning once, until golden on both sides, 4 to 5 minutes total. If necessary, continue with another round, adding more butter to the pan if needed.
- To serve, gently mix the arugula into the slaw. Spread the slaw across a large serving platter and drizzle with the oil. Set the patties on top, garnish with the lemon wedges, and serve right away.
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