Lemon Pepper Salmon Food

LEMON PEPPER SALMON

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.

LEMON-PEPPER SALMON

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

LEMON PEPPER SALMON

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.

SALT AND PEPPER SALMON

Steps:

• Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
• Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
• Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
• Transfer the salmon to a platter and serve with the Smashed Potatoes.
• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

LEMON PEPPER SALMON

Steps:

• Preheat oven or toaster oven to 450 degrees Fahrenheit.
• Combine Milk, Butter, Lemon Juice, Lemon Pepper Spice, Salt and Ground Black Pepper in a bowl or pot and microwave or heat over a high flame until all butter is melted.
• Slice 2 onions roughly (may be rings, half rings or random large shreds).
• Lightly oil a pan and place it on a medium flame.
• Sauté onions until they are almost translucent.
• Spread onions on a foil lined tray.
• Place salmon fillets on top of the onions, make sure they don't touch each other.
• Pour the combined mixture evenly over the Salmon Fillets.
• Sprinkle rosemary evenly over the Salmon Fillets.
• Bake for 7-10 ten minutes or until the salmon will flake apart when touched with a fork.

EASY LEMON PARMESAN BAKED SALMON

Steps:

• Cooks tip: don't worry about the skin before cooking. It helps to keep the fish moist and flavorful, and comes away easily when the fish is cooked.
• Preheat oven to 425 F./broil.
• In a small rectangular baking dish, pour oil and the juice from the lemon.
• Coat both sides of the fish in the oil/juice; season fish with salt, pepper, thyme leaves, and garlic powder; place Parmesan on a plate and press fish side down into the Parmesan (not the skin side) and place fish fish side up (skin side down) in the baking dish. Sprinkle any escaped cheese onto top of the fish.
• Broil about 4-6 inches from element (top rack) for 10-12 minutes, or until fish flakes easily.

CHEF JOHN'S BAKED LEMON PEPPER SALMON

Steps:

• Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
• Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
• Cover salmon with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

BAKED LEMON-PEPPER SALMON

Steps:

• Preheat oven to 425.
• Place large sheet of foil on baking sheet.
• Spray foil with vegetable oil spray.
• Mix shallots, capers and dill in small bowl.
• Place salmon on foil; sprinkle with lemon pepper seasonings.
• Spread shallot mixture over salmon.
• Dot with butter.
• Fold up foil edges to enclose salmon; seal.
• Bake salmon just until opaque in center, about 28 minutes.
• Open foil; transfer salmon to platter.
• Spoon any juices over.
• Garnish with lemon wedges and serve.

LEMON & BLACK PEPPER CRUSTED SALMON

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.

LEMON GARLIC SALMON

Steps:

• Season salmon fillets on both sides with lemon pepper.
• In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.

LEMON PEPPER GRILLED SALMON

Steps:

• Make a paste of the lemon pepper salt, olive oil, and garlic.
• Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
• Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
• Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
• The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
• Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

EASY LEMON-PEPPER BLACKENED SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
• Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
• Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.