BAKED SALMON WITH CRUMB TOPPING
Fishing for a new way to serve salmon that's special enough for company? Our Test Kitchen staff came up with this elegant entree. A generous topping of bread crumbs, almonds, green onion and seasonings gives moist salmon a tasty treatment.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15x10x1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 273 calories, Fat 17g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 276mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CRUMB-TOPPED SALMON
Often we catch enough of our delicious Northwest salmon to send some to Michigan for my sister to enjoy. This crisp, lemony recipe is a tasty way to enjoy it. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine first 8 ingredients. Toss with melted butter., Place salmon in a 15x10x1-in. baking pan coated with cooking spray, skin side down. Top with crumb mixture, patting gently. Bake until golden brown and fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 339 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 507mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
BAKED SALMON WITH CRUMB TOPPING
A generous topping of bread crumbs, almonds, green onion and seasonings give moist salmon a tasty treatment.
Provided by jonesies
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the bread crumbs, almonds, onion, thume, salt and pepper; mix well.
- Add butter and toss lightly; set aside.
- Pat salmon dry.
- Place skin side down in a 15 x 10 x 1 inch baking pan coated with nonstick cooking spray.
- Spritz salmon with nonstick cooking spray; cover with crumb mixture.
- Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 261.8, Fat 11, SaturatedFat 3, Cholesterol 66.8, Sodium 411, Carbohydrate 14.3, Fiber 2.7, Sugar 1.9, Protein 26.7
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
LEMON & BLACK PEPPER CRUSTED SALMON
This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping
Provided by Chelsie Collins
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
- While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
- When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 22.4 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 6 g, Sodium 352.9 mg, Sugar 6 g
DELICIOUS FETA-CRUSTED SALMON
I first created this dish when my family suggested I try something other than the same tired (yet still yummy) Asian salmon dish. I whipped this up out of ingredients I had on hand. They thanked me profusely. Now I have a new dish to use. It's pretty rich in flavor, but not so high in fat (depending on what kind of ingredients you use). Enjoy!
Provided by familyfoodie1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
- Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
- Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 6 g, Cholesterol 68.8 mg, Fat 16.8 g, Fiber 0.2 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 446.9 mg, Sugar 1.3 g
BAKED SALMON WITH LEMON-OREGANO CRUMB TOPPING
Make and share this Baked Salmon With Lemon-Oregano Crumb Topping recipe from Food.com.
Provided by evelynathens
Categories Brunch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Place parsley, Parmesan, oregano, peel and salt in processor.
- With machine running, drop garlic through feed tube and process mixture until finely-chopped.
- Transfer to medium bowl.
- Add breadcrumbs and stir to combine.
- (can be prepared 1 day ahead; refrigerate) Toss breadcrumb mixture with 6 tblsps melted butter.
- Pat salmon dry.
- Generously butter shallow baking pan.
- Place salmon, skin side down, in pan.
- Brush with 2 tblsps butter.
- Cover with crumb mixture.
- Bake fish until opaque in center, about 20 minutes.
- To make Spiced Parsley Mayonnaise: Combine all ingredients except mayonnaise in small bowl.
- Cover and let stand at room temperature atleast 30 minutes or more.
- Stir in mayonnaise.
- (can be prepared 1 day ahead).
- Serve salmon with mayonnaise.
Nutrition Facts : Calories 633.9, Fat 38.5, SaturatedFat 13.9, Cholesterol 173.5, Sodium 944.1, Carbohydrate 21.2, Fiber 1.2, Sugar 3.6, Protein 49.8
BAKED SALMON WITH CRANBERRY-THYME CRUST
Steps:
- Preheat oven to 375°F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.
BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Provided by Tom Kerridge
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
- Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.
Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
BROILED SALMON WITH A CRISPY PARMESAN TOPPING
Crushed crackers mixed with a bit of grated Parmesan give these broiled salmon fillets a nice, crispy topping.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour dressing over salmon in shallow dish. Refrigerate 20 min. to marinate.
- Heat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan or in shallow baking pan. Broil, 6 inches from heat, 5 min. or until salmon flakes easily with fork. Meanwhile, steam green beans.
- Combine cracker crumbs and cheese; sprinkle over salmon. Broil 1 min. or until crumb topping is golden brown. Serve with beans.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
CRUMB TOPPED SALMON
Steps:
- In a bowl combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoon melted butter and toss lightly to coat, set aside.
- Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter, cover with crumb mixture. Bake in 350 degree oven for 20-25 minutes or until flakes easily with a fork.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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