Recipes for "baked salmon"

Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.

Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.

Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.

Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.

Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.

Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon.

Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.

Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.

Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.

Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.

Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.

Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.

Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.

Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.

Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.

Top salmon with herb mixture, forming a crust.

Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with nonstick spray.

Combine orzo, corn, zucchini, and onion in the prepared baking dish; crumble Boursin cheese over the top. Pour in bone broth, milk, cream, and 1 tablespoon olive oil. Season lightly with 1/2 teaspoon salt; stir to combine evenly. Nestle in salmon fillets. Brush salmon with remaining olive oil and season with remaining salt and Cajun seasoning. Cover the pan tightly with foil.

Bake in the preheated oven for 20 minutes. Uncover, gently stir orzo around the edges, leaving salmon filets intact, and return to the oven uncovered. Bake until orzo is tender and creamy and salmon flakes easily with a fork, 10 to 15 minutes. Squeeze lemon juice over salmon, and serve immediately.

Preheat the oven to 400 degrees F (200 degrees C).

Mix bread crumbs, pecans, and fresh parsley together in a small bowl.

Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.

Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.

Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.

Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.

Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.

Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.

Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.

Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.

Place salmon fillet into the baking dish; sprinkle with salt and pepper. Arrange lemon slices and onion rings on the salmon.

Mix mayonnaise, lemon juice, harissa, and smoked paprika together in a bowl until well combined; spread on top of salmon, lemon, and onion slices. Drizzle orange juice and wine around salmon.

Bake in the preheated oven until salmon is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.

LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.

SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.

SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.

SERVE: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.

Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.

Make the Life-Changingly Delicious Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.

Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.

You’re Done: Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper.

Top with bread crumbs, then drizzle with melted butter.

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Serve and enjoy!

Whisk olive oil, garlic, lemon juice, parsley, basil, salt, and pepper together in a medium bowl.

Arrange salmon fillets in a small glass or ceramic baking dish; pour marinade over salmon. Cover and marinate in the refrigerator for about 1 hour, turning occasionally.

Preheat the oven to 375 degrees F (190 degrees C).

Transfer salmon fillets onto a large piece of aluminum foil. Spoon marinade on top and fold up the foil to seal. Place sealed foil packs on a baking sheet.

Bake in preheated oven until fish flakes easily with a fork, about 20 to 25 minutes.

Serve hot and enjoy!

Place the rack in the middle of the oven. Preheat the oven to 375°F. Line a large-rimmed baking sheet with foil, being sure to leave several inches of overhang on both long ends to make your foil packet.

Simply Recipes / Kalisa Marie Martin

While the oven preheats, remove the salmon from the fridge to come to temperature, 15 to 20 minutes. Place the salmon on the prepared pan and pat both sides dry with a paper towel. Feel the flesh for any bones and remove them with fish tweezers or your fingers.

Simply Recipes / Kalisa Marie Martin

Season both sides of the salmon with salt and pepper.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

In a small bowl, combine the melted butter, garlic, honey, and lemon juice. Fold up the edges of the foil to contain the liquid and pour the butter mixture evenly over the top of the salmon.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

Bring the two long sides of the foil together and then fold them down a few times to close the top of your packet. Then, tuck each end under to close the sides. If your piece of foil is not large enough, take a second sheet of foil and cover the salmon, pinching the foil to seal the edges.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

If you’re cooking farm-raised salmon, it should be done in 18 to 20 minutes, depending on the thickness. If you’re using wild-caught salmon, check for doneness beginning at 10 minutes. If you open the packet and see the fish isn’t finished cooking, it should be opaque on top and flake easily with a fork, close the foil packet back up, return it to the oven, and check again in another 2 to 3 minutes.

Simply Recipes / Kalisa Marie Martin

Carefully open the foil package to uncover the salmon completely, pushing the foil down and out of the way.

Set the oven to broil on high. If you have an electric stove, return the salmon to the oven, still on the middle rack. Broil the salmon for 2 to 3 minutes. You’ll see it turn just slightly golden with some charred spots but be sure not to burn the garlic.

If you have a gas stove, you may want to reduce your broiling time to 1 minute or skip it all together.

Simply Recipes / Kalisa Marie Martin

Let the salmon rest for about 5 minutes. Garnish with chopped herbs. Transfer to a serving platter or serve directly from the pan!

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Simply Recipes / Kalisa Marie Martin

Set the salmon on a foil-lined baking sheet skin-side-down. Sprinkle with salt and pepper.

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12 to 14 minutes (test after 10 minutes), or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

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1. Preheat the oven to broil.

2. In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top.

3. Remove the salmon from the skillet and set aside.

4. Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes. Slide the salmon in the sauce. Top with lemon juice.

5. Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon. Serve the salmon in the cream.

In a small bowl, whisk together the honey mustard, garlic, 2 tablespoons of the olive oil, lemon juice, dill, and salt.

Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked through (please don't overcook salmon!). It's okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

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Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic).

Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.

Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil.

Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade.

Broil until done, about 5 to 10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

Preheat the oven to 450 degrees F (230 degrees C).

Place salmon on a large piece of aluminum foil; season with garlic, dill, salt, and black pepper. Seal salmon in foil. Place on a baking sheet.

Bake in the preheated oven for 20 minutes. Top with green onions and Cheddar cheese; continue baking until cheese is melted and salmon flakes easily with a fork, about 5 minutes more.

Preheat the oven to 425 degrees F (220 degrees C).

Place salmon fillets on a nonstick baking pan; brush juice on salmon.

In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.

Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a large pan, add just enough water to cover the bottom of the pan. Place salmon in the pan, pink side up, and arrange cooked rice around the outside of salmon. Drizzle orange juice over salmon and rice.

In a small bowl, combine dill weed, rosemary, basil, mustard, and lemon pepper and sprinkle over salmon and rice. Cover with aluminum foil.

Bake in the preheated oven for 30 to 40 minutes or until salmon is tender and flaky.

Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position.

Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.

Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet.

Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.

Preheat the oven to 375 degrees F (190 degrees C).

Combine 1/2 cup olive oil, garlic, lemon juice, brown sugar, oregano, thyme, salt, and pepper in a bowl.

Place a large piece of aluminum foil on a baking sheet and brush with 1 teaspoon olive oil. Place salmon, skin-side down, in the middle of the foil. Drizzle with olive oil mixture.

Fold up the edges of the foil over salmon to create a packet, making sure to seal the edges.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Garnish with fresh parsley and lemon slices.

Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.

Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.

Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.

Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.

Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.

Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.

Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.

Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.

Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.

Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.

Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Preheat the oven to 400 degrees F (200 degrees C).

Stir together butter, mustard, and honey in a small bowl. Set aside.

Mix together bread crumbs, pecans, and parsley in another bowl.

Brush each salmon fillet lightly with honey mustard mixture.

Sprinkle the tops of fillets with bread crumb mixture.

Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

Make the sauce: Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.

Bake the salmon: Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.

Finish and serve: Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.