Herb Baked Salmon With Lemon Recipes

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LEMON BUTTER SALMON RECIPE



Lemon Butter Salmon Recipe image

This Baked Salmon recipe is super easy to make and ready in 20 minutes! Seasoned with a simple flavored butter made with garlic, fresh dill and lemon, this baked salmon recipe always turns out flaky, tender and perfectly delicious.

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course

Time 20m

Number Of Ingredients 7

2 pounds salmon filet (skin-on or skinless)
Salt and pepper to taste
4 tablespoons butter
4 garlic cloves, minced
1 lemon, zest and juice (about 1 tablespoon of juice)
2 teaspoons fresh dill, finely chopped plus more for garnishing (garnish is optional)
1 lemon, thinly sliced

Steps:

  • Remove the salmon from the refrigerator and let it come to room temperature while you preheat the oven. Preheat the oven to 400 degrees Fahrenheit.
  • Spray a baking dish with cooking spray or coat the bottom with a little bit of melted butter or oil to prevent the fish from sticking.
  • Place the salmon on the baking dish (skin side down if your fish has skin). Season the salmon on both sides with salt and black pepper.
  • In a small bowl, melt the butter and stir in the garlic, lemon zest, lemon juice and fresh dill. Let the flavored butter cool for about a minute.
  • Pour the lemon herb butter over the salmon. Arrange the lemon slices on top of the fish.
  • Bake uncovered for 12 to 15 minutes (depending on the size and thickness of the fish) or until the salmon is cooked through and flakes easily (see notes). Remove from the oven and serve garnished with extra dill (optional).

Nutrition Facts : Calories 295 kcal, Carbohydrate 4 g, Protein 30 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 103 mg, Sodium 134 mg, Fiber 1 g, ServingSize 1 serving

SALMON WITH LEMON AND HERBS



Salmon with Lemon and Herbs image

This quick-roasted salmon is perfect for busy weeknight dinners. Enjoy with a salad or your favorite side.

Provided by Laraine Perri

Time 19m

Number Of Ingredients 12

0.667 cup mayonnaise
1.5 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoon minced fresh chives
2 teaspoon finely chopped fresh tarragon
2 teaspoon finely chopped fresh parsley
0.25 teaspoon sugar
Kosher salt
Black pepper
2 - 2.5 pound center cut salmon fillet, skin on
Thin lemon slices and/or parsley leaves (optional)

Steps:

  • Preheat oven to 450°F. For sauce, a bowl combine the first eight ingredients (through sugar). Season mixture to taste with salt and pepper.
  • Place salmon on a foil-lined baking sheet. Measure thickness of fish. Season with salt and pepper. Spread 1/4 cup sauce over top of salmon. Roast 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes when tested with a fork. Let rest 5 minutes.
  • Add water, 1 tsp. at a time, to remaining sauce to thin to desired consistency. Serve salmon with sauce. If desired, top with several thin lemon slices and/or sprinkle with parsley.

Nutrition Facts : Calories 385 kcal, Carbohydrate 1 g, Cholesterol 93 mg, Protein 30 g, SaturatedFat 4 g, Sodium 270 mg, Fat 28 g, UnsaturatedFat 22 g

LEMON HERBED SALMON



Lemon Herbed Salmon image

We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. -Perlene Hoekema Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups fresh bread crumbs
4 garlic cloves, minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 tablespoon dried thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
6 tablespoons butter, melted, divided
1 salmon fillet (3 to 4 pounds)

Steps:

  • In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. , Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 446 calories, Fat 29g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

BAKED LEMON HERB SALMON



Baked Lemon Herb Salmon image

This moist and tender lemon herb salmon takes about 30 minutes. Feel free to use other vegetables instead of brussels sprouts. See note below.

Provided by Sally

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 salmon fillets, skin removed (about 2 lbs. (900g) total)
4 cups halved brussels sprouts*
2 Tablespoons unsalted butter, melted
2 Tablespoons chopped fresh rosemary (or use 1 Tablespoon dried)
2 Tablespoons chopped fresh parsley (or use 1 Tablespoon dried)
1 Tablespoon minced garlic
2 medium lemons, divided
1/2 teaspoon freshly ground black pepper, divided
sea salt, to taste

Steps:

  • Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange salmon and brussels sprouts evenly spaced on top.
  • Brush the melted butter on top of each salmon fillet. In a small bowl, stir the rosemary, parsley, garlic, juice of 1 lemon (around 4 Tablespoons), and 1/4 teaspoon pepper together. Spoon evenly onto each fillet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each fillet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan- not much is needed, but go by your preference.
  • Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
  • Serve warm.
  • Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

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.

HERB BAKED SALMON WITH LEMON



Herb Baked Salmon with Lemon image

Sometimes the simplest dishes are the best! I usually serve this family favorite with steamed rice and broccoli. You can also serve with a light tartar sauce!

Provided by ChipotleChick

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs salmon fillets, skinned and deboned
8 sprigs fresh dill
1 tablespoon dried parsley
1/2 medium lemon

Steps:

  • Preheat oven to 375.
  • Place the fillet in a shallow glass baking dish coated with nonstick cooking spray.
  • Sprinkle the parsley on the fillet, then place the dill sprigs on top.
  • Next, squeeze the half lemon over the fillet (watch for seeds!) Bake on top rack for 25-30 minutes, or until fish flakes easily with a fork.

SALMON BAKED WITH HERBS & CARAMELISED LEMONS



Salmon baked with herbs & caramelised lemons image

Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon

Provided by Gordon Ramsay

Categories     Dinner

Time 1h

Number Of Ingredients 9

whole salmon (about 2kg), scaled, gutted and washed
3small lemons , thickly sliced
100ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemongrass stalks, cut into large pieces
1head garlic , halved horizontally
1 tsp peppercorns , mixed or black
5-6 whole star anise

Steps:

  • Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
  • Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
  • Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
  • Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium

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