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How to Bake Salmon

Baked Salmon Baked salmon is a delicious and nutritious late-night supper dish. It’s easy to prepare and looks elegant on the table. It is rich in Omega-3 and it’s recommended for both kids and adults. There are many recipes you can choose from, and you won’t get bored by them. Lemon and olive oil go great with salmon, but you can also add flavors and seasonings of your choice. Salmon also tastes well with mushrooms and crab. Any time of day is good for baked salmon, and it is quite easy to prepare. You can even prepare it ahead of time and have a ready meal for your guests of when you come home from work. One way to bake salmon is in a casserole dish or roasting tray and the other is in foil or greaseproof paper. Whichever way you choose, you first need to prepare all the ingredients and utensils you will need, preheat the oven and keep salmon in the refrigerator until you’re ready for it. A casserole dish or roasting tray is a better option if you want to prepare the whole fish. You can add some vegetables and some liquid such as white wine to keep the fish moist. Or you can pat it with dry herbs and seasonings like paprika, sea salt or chili powder, and then bake it. If you want something different, then glaze the fish. You can do it by baking the salmon with sweet fruit like pineapple over it, or you can drizzle the glaze over the fish before baking. You can also marinade the fish overnight in a ready-made mix or a combination of olive oil, white wine, lemon juice, soy sauce, brown sugar and ginger. Now you can put the fish into the oven and bake it until it is opaque, usually about 5 minutes, depending on the thickness of the fish. Just remember that it will continue cooking after you remove it from the oven, so be careful not to overcook it. Salmon that is done will easily flake when separated with a fork. If you want to bake salmon in foil, cut a piece of aluminum foil or greaseproof paper, brush with melted butter and put the fish together with some flavorings such as vegetables, or wine and seal the foil to keep in the heat and moisture so that the fish can stay succulent. Or you can squeeze the juice of one lemon over the fillets and sprinkle them with salt and pepper, seal the foil tightly and bake the salmon for about 10 minutes. When it’s done, garnish with slices of lemons. Try to marinade salmon fillets in the mixture of light olive oil, the juice of one lemon, salt, pepper, basil and parsley in a glass bowl for a minimum of one hour in your refrigerator. Now you can bake it until the salmon flakes with your fork, usually about 35 to 40 minutes. Another way to bake salmon is to spread softened butter all over the fish and some inside together with herbs such as fennel leaves or dill, add some salt and pepper. Seal the foil and bake for about 10 minutes. You can serve your baked salmon with potatoes and peas or broccoli. When it’s done, you can sprinkle it with a bit of Parmesan cheese.

Baked Salmon Recipes

King Salmon Filet

For the black beans:

1/2 pound dry black beans 1/4 large onion, peeled, with root fibers attached 2 large garlic cloves 1 fresh jalapeno pepper, cut lengthwise 1 bunch cilantro, tied 1/4 cup tomato puree 1 bay leaf 1/4 teaspoon dried thyme 3/4 teaspoon peppercorns 3/4 teaspoon salt 12 teaspoon cumin seed 1/2 teaspoon coriander seed 14 teaspoon oregano 3 quarts water
For the salsa:
2 cups corn kernels 4 tablespoons diced red bell pepper 2 tablespoons diced chili 3/4 cup water 2 cups cooked black beans (canned) 1/2 cup light fish stock or clam juice 4 tablespoons diced tomatoes 3 tablespoons balsamic vinegar 2 tablespoons olive oil 4 tablespoons fresh basil, chopped Juice of 1 lime
For the salmon:
4 (8-ounce) salmon filets Sea salt to taste 8 tablespoons honey 1 teaspoon cayenne
To prepare the black beans: Place beans on a cookie sheet. Remove any large foreign particles and rinse beans in cold water two or three limes, stirring by hand. Do not soak, as the new variety of beans does not need it. Place beans, onion, garlic, jalapeno, cilantro, tomato puree, bay leaf, thyme, peppercorns and salt in a saucepan. Meanwhile, roast cumin, coriander and oregano together; grind in a spice mill. Add spices to the saucepan; add water. Simmer very low for about 3 hours. After 2 hours, remove cilantro. Add water as necessary. Before serving, remove onion, garlic, jalapeno and bay leaf. To prepare salsa: Cook corn, pepper, chili pepper and sugar together with the water in a covered saucepan over medium heat for 2 to 3 minutes. Add beans, stock and diced tomatoes; cook until warmed through. Add vinegar and oil; cook over low heat for 2 minutes. Remove from heat. Wait to add basil and lime juice until just before serving. To prepare salmon: Preheat oven to 450 degrees. Lightly salt both sides of each filet. In a large saute pan or oven pan placed in the oven, sear on both sides of the filet for 2 minutes. In a small bowl, mix together the cayenne pepper and the honey. Brush one-half of the mixture on one side of the filet. Turn filet over and brush the other half of the honey/cayenne mixture. Bake salmon (on one side only) in the oven for 5 minutes. Remove salmon and place on top of a serving of black beans and salsa. Garnish with cilantro. Serves four. ugg australia Nutrition information per serving: 651 calories, 190 mg. sodium, 39 g. protein, 35 g. fat, 192 g. carbohydrate.

Irish Baked Salmon

Optional: 1 cup plain non-fat yogurt instead of cream 4- to 5-pound dressed whole salmon 1 tablespoon butter (or salad oil) salt and coarse pepper, to taste 1/4 cup chopped parsley, divided 1/4 cup lemon juice (or white wine) 1 medium cucumber, thinly sliced
Wash fish and pat dry; season inside with butter (or oil), salt, pepper and half the parsley. Arrange fish in non-stick oven-proof pan just large enough to hold it. Pour on juice (or wine). Cover with foil and bake in preheated 350-degree oven for 35 to 45 minutes. Meanwhile, thinly slice cucumber (and drain liquid from yogurt). Remove fish from oven; arrange thin slices of cucumber on top. new balance soldes Baste with pan juices. Return pan to oven uncovered and bake for an additional 10 minutes to heat cucumber. Serve fish hot, garnished with cucumber, (a little yogurt) and remaining parsley sprinkled on top. Each 4-ounce serving, 310 calories.

Baked Salmon Fillets With Goat Cheese and Coriander

4 tablespoons olive oil 1/2 cup chopped onion 1 tablespoon finely chopped garlic 1/2 cup dry red wine 4 tablespoons capers 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 1/8 teaspoon hot red pepper flakes 1/2 cup canned crushed tomatoes Salt and freshly ground pepper to taste 12 pitted black olives 4 boneless salmon fillets, about 6 ounces each One-third pound goat cheese, crumbled 2 tablespoons anise-flavored liquor, like Ricard 4 tablespoons chopped fresh coriander.
Heat 2 tablespoons of the olive oil in a saucepan. Soldes Chaussures Adidas Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes. Preheat the oven to 475°F. Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. ugg pour homme Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese. Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the coriander and serve immediately. Yields 4 servings.

Baked salmon with summer pesto dressing

3 tablespoons homemade or bottled pesto sauce 4 teaspoons balsamic vinegar 2 teaspoons grainy mustard Coarsely cracked black pepper 4 salmon steaks, about 1 1/2 inches
Heat oven to 400 degrees. Combine the pesto sauce, vinegar, mustard and a generous amount of pepper in a small dish. Coat one side of each salmon steak with a thick layer. Place fish, coated side up, on a foiled-lined baking sheet and bake 8 to 10 minutes. Turn with a metal spatula and spread remaining pesto mixture over the top. Continue baking until fish is cooked through, 6 to 8 minutes longer. Serve hot or at room temperature. Yields 4 servings. So there you go.

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