BAKED SALMON WITH HERBED MAYONNAISE
I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!
Provided by Chele B
Categories High Protein
Time 30m
Yield 4-6 pieces of fish, 4-6 serving(s)
Number Of Ingredients 6
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.
CRISPY GARLIC PARMESAN SALMON
Crispy Garlic Parmesan Salmon is ready and on your table in less than 15 minutes, with a 5-ingredient crispy top! Restaurant quality salmon right at home!
Provided by Karina - Cafe Delites
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it's easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
- Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
- Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.
Nutrition Facts : Calories 305 kcal, Carbohydrate 7 g, Protein 27 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 379 mg, ServingSize 1 serving
PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving
HERB CRUSTED SALMON
Provided by Claire Robinson
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
- Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.
CRISPY SALMON WITH HERB SALAD
Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt. (cooking light 2003)
Provided by GirlyJu
Categories Summer
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a large bowl. Cover and refrigerate.
- Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Nutrition Facts : Calories 225.7, Fat 8.2, SaturatedFat 1.3, Cholesterol 87.5, Sodium 313.8, Carbohydrate 3, Fiber 1.3, Sugar 0.2, Protein 34.3
HERB-ROASTED SALMON FILLETS
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
CRISPY SALMON FILLETS
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
- To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
- Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
- Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
- At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
- To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.
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