Oven Baked Salmon With Lemon Cream Sauce Food

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Take salmon out of the fridge to bring to room temperature.
• Preheat oven to 200°C / 390°F (180°C fan).
• Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
• Add butter and stir, then add remaining Parmesan Crumb ingredients.
• Line same tray with foil. Place salmon on foil.
• Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
• Sprinkle Crumb all over.
• Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
• Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
• Plate watercress on serving platter.
• Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

EASY SALMON RECIPE LEMON BUTTER SAUCE

Steps:

• Heat oven to 425°F (220°C). Lightly grease a baking dish.
• Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
• Bake for 10-12 minutes, or until salmon is opaque throughout.
• While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
• Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
• Take off the heat and stir through lemon juice and parsley.
• Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
• Serve and enjoy!

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

BAKED LEMON SALMON WITH LEMON-DILL SAUCE

Steps:

• Preheat the oven to 450'. Lightly grease a baking dish with olive oil.
• Place two-thirds of the lemon slices in the greased baking dish. Place the salmon fillet on top of the bed of lemons, cover it with the remaining slices, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes, until the salmon is a light pink on the outside and a deeper pink inside. Remove from the oven and serve with the lemon-dill sauce.
• To prepare the lemon-dill sauce; in a food processor or blender, beat the heavy cream and sour cream until thick. Add the lemon juice, dill, salt and pepper and blend until combined. Refrigerate until ready to serve.

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat oven to 400 F.
• Cut Salmon Filet width-wise into about 1-1/2 inch pieces.
• Spread a thin layer of butter/margarine over each salmon steak.
• Slice lemon, and place 1 slice of lemon on top of each salmon steak.
• Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.
• Bake for 15-20 minutes.
• Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly.
• Rach

AWESOME BAKED SALMON WITH CREAM SAUCE

Steps:

• Preheat oven to 400 degrees and butter a baking dish.
• In large skillet, melt butter and stir in lemon juice, bread crumbs and garlic.
• Stir mixture frequently until crumbs are golden.
• Remove skillet from heat and stir in parsley and basil.
• Season salmon with salt and pepper and coat all sides with crumb mixture.
• Place on baking dish and bake in middle of oven for 15 to 20 minutes or until done.
• Serve with cream sauce.

BAKED SALMON FILLETS WITH SIMPLE CREAM SAUCE

Steps:

• Preahat oven to 350 degrees.
• Lightly grease a baking pan that will hold the fish in a single layer.
• Place salmon in the pan, and sprinkle with salt and pepper.
• In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
• Bake for 35 minutes, or until the fish flakes.