THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SCALLOPINE OF COLUMBIA RIVER SALMON WITH WILD MUSHROOM RAGOUT AND POTATO CROQUETTES
Steps:
- Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
- In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
- Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
- Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
- Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.
BAKED COLUMBIA RIVER SALMON
As simple and delicious as it gets! Use the stuffing as listed below, use the stuffing of your choice, or cook the fish without it altogether. If you prefer, two thick slices of salmon may be cooked in this same manner. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For the stuffing: Pour milk over bread crumbs.
- Melt butter; add onions and brown.
- Pour into bread crumbs.
- Add remaining ingredients and mix well.
- Preheat oven to 350F and grease a baking dish.
- For the fish: rub the fish inside and out with salt; brush the outside of the fish with oil and place in baking dish.
- Fill fish with stuffing; close opening and bake approximately 15 minutes per pound.
Nutrition Facts : Calories 575.7, Fat 38, SaturatedFat 9.7, Cholesterol 156.7, Sodium 664.3, Carbohydrate 7, Fiber 0.7, Sugar 1.1, Protein 48.5
BEST DAMN OVEN BAKED SALMON
A quick and easy oven baked salmon filet that's full of flavor, tender, moist and delicious!
Provided by RecipeTeacher
Categories Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°(F)
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place salmon filets on pan, skin-side down, and brush with melted butter. (Melt the butter in a small dish in the microwave for about 30 seconds).
- Generously add all the seasoning to the salmon.
- Bake at 450°(F) for 12-16 minutes, or until internal temperature in thickest part of salmon registers 145°(F) on an instant read thermometer.
- Serve with lemon slices and fresh dill as garnish.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
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