Salmon Recipes

• 2 garlic cloves, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) salmon fillets

Baked Salmon

Dinner , Lunch , Supper , Very Low Carbs , Fish Course

Author: Ngibsonn

Make And Share This Baked Salmon Recipe From Food.com.

Time: 1h

Yield: 2 serving(s)

Number Of Ingredients: 8

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• Place salmon fillets in a medium glass baking dish, and cover with the marinade.
• Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal.
• Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

• 2 tablespoons light brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1/4 cup panko breadcrumbs
• 1/2 cup parsley leaves, chopped
• 2 tablespoons unsalted butter, melted
• 1 1/2 pounds skin-on salmon fillet, preferably center-cut
• 1 tablespoon Dijon

The Best Baked Salmon

main-dish

Author: Food Network Kitchen

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.

Time: 25m

Yield: 4 servings

Number Of Ingredients: 10

• 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.

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 4 6-to 8-ounces boneless salmon fillets, skin on
• 1 tablespoon chopped fresh thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 4 lemon wedges (for serving)

Slow-baked Salmon With Lemon And Thyme

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Quick & Easy , Easter , Mother's Day , Healthy , Paleo , Low Cal , Fish , Thyme , Father's Day , Salmon

Author: Bon Appétit Test Kitchen

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.

Yield: Makes 4 servings

Number Of Ingredients: 6

• 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.

• ¼ cup olive oil, divided
• 1 ⅓ pounds salmon fillet
• salt and ground black pepper to taste
• 1 pound fresh asparagus, trimmed
• 2 cloves garlic
• ⅓ cup grated Parmesan cheese
• ⅓ cup chopped fresh basil
• 1 tablespoon lemon juice
• 1 tablespoon fresh lemon thyme
• 1 lemon, zested
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup fresh bread crumbs

Baked Salmon With Basil And Lemon Thyme Crust

Trusted Brands: Recipes and Tips , Panasonic

Author: Jennifer Aleman

A Perfectly Baked Salmon Topped With A Mouthwatering Crust And Served With Asparagus. The Crispiness And The Lemony Flavors Of The Crust Are Delicious. If Desired, You Can Squeeze Some Fresh Lemon Juice On Top Of The Asparagus. This Recipe Was Made In A Panasonic Cio.

Time: 33m

Yield: 4

Number Of Ingredients: 13

• 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.

Calories 449.4 calories, Carbohydrate 11.7 g, Cholesterol 80.2 mg, Fat 30.5 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.1 g, Sodium 583.2 mg, Sugar 2.8 g

• 1 large salmon fillet (may sub steelhead trout)
• 1/4 cup fresh squeezed orange juice (blood orange works well too)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
• 1/4 cup margarine (I used light margarine with no issues)
• 1/4 cup firmly packed brown sugar
• 3 tablespoons maple-flavor syrup
• 1/4 cup coarsely chopped walnuts (may sub pecans)

The Best Marinated Salmon (or Steelhead Trout) With Maple Walnut

Sweet

Author: Januarybride

So I Thought I Was Following Another Recipe, Doing It From Memory (and Obviously My Memory Failed Me) And Voila - A New Recipe Was Created! Good Mistake This Time! So Wonderful. If You Like To Hide The Fishy Taste Of Salmon/steelhead Then This Recipe Is Definitely For You! If You Prefer Yours More Natural Tasting, I Recommend Decreasing The Marinating Time To Only 2 Hours. Prep Time Listed Does Not Include Marinating Time.

Time: 30m

Yield: 3-6 serving(s)

Number Of Ingredients: 9

• Place fish filet in a gallon resealable plastic bag.
• Wisk together the OJ, soy sauce, honey and syrup.
• Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
• I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
• Line a baking sheet with foil and preheat the oven to 350 degrees.
• NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
• Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
• Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
• About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
• Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
• Enjoy!

Calories 477.7, Fat 18.7, SaturatedFat 3, Cholesterol 48.8, Sodium 1541.5, Carbohydrate 54.3, Fiber 0.9, Sugar 38.6, Protein 26

• 1 pound skinless fresh salmon fillet
• 1/2 pound smoked salmon, thickly sliced
• 1/3 cup freshly squeezed lime juice (3 limes)
• 1/3 cup minced shallots (2 shallots)
• 2 tablespoons good olive oil
• 1/4 cup minced fresh dill
• 3 tablespoons drained capers
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 loaf seven-grain bread, thinly sliced and toasted, for serving

Fresh Salmon Tartare

appetizer

Author: Ina Garten

Time: 3h20m

Yield: 6 servings

Number Of Ingredients: 12

• Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
• When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

• 1 8-ounce boneless salmon fillet, skinless
• 1/4 cup finely diced, seeded cucumber
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons minced fresh chives
• 1 1/2 teaspoons minced fresh cilantro
• 1 1/2 teaspoons grapeseed or vegetable oil
• 1 1/ teaspoons minced, seeded jalapeño
• 1 1/2 teaspoons minced shallot
• 3/4 teaspoon minced peeled fresh ginger
• 1/4 teaspoon (scant) lime zest
• 1/2 teaspoon Asian sesame oil
• Kosher salt and freshly ground black pepper
• Thick-cut potato or tortilla chips

Salmon Tartare

Kidney Friendly , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Seafood , Sugar Conscious , Dairy Free , No Sugar Added , appetizer , Quick & Easy , Appetizers and Snacks , Mother's Day , Healthy , Fish , Jalapeño , Salmon , Valentine's Day , Oscars , Lime , Raw , Chive , Cilantro

Author: Bon Appétit Test Kitchen

Use The Freshest Wild Or Farmed Salmon For This Dish. Chilling It In The Freezer For 20 Minutes Makes It Easier To Dice.

Yield: 4 servings

Number Of Ingredients: 13

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

• ¼ cup capers, packed in brine and drained
• 8 ounces good-quality smoked salmon
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon finely grated lemon zest
• ¼ cup finely diced red onion

Salmon 'tartare' Spread

Seafood , Appetizers and Snacks

Author: Usa Weekend Columnist Pam Anderson

Start Everyone With A Glass Of Bubbly And This Salmon 'tartare' Spread Served On Kettle-style Potato Chips, Sesame Crackers Or Toasts.

Yield: 10

Number Of Ingredients: 6

• Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 280.4 mg, Sugar 0.2 g

• 1 cup pecan halves or pieces
• 1 cup honey
• ¾ cup butter
• ¼ cup vegetable oil
• 4 (4 ounce) fillets salmon
• salt and pepper to taste

Salmon With Pecan Honey Glaze

Main Dish Recipes , Seafood Main Dish Recipes , Salmon , Salmon Fillet Recipes

Author: Kimber

Beautiful, Crispy Salmon Fillets With A Honey-pecan Glaze That Is Easy And Delicious!

Time: 35m

Yield: 4

Number Of Ingredients: 6

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
• In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
• Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

Calories 1068.6 calories, Carbohydrate 74 g, Cholesterol 146.5 mg, Fat 80.3 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 28 g, Sodium 301.8 mg, Sugar 70.8 g

• 1 salmon fillet (about 2 pounds)
• 1 to 1-1/2 teaspoons lemon-pepper seasoning
• 1 teaspoon onion salt
• 1 small onion, sliced and separated into rings
• 6 lemon slices
• 1/4 cup butter, cubed
• DILL SAUCE:
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• 3/4 teaspoon dill weed
• 1/4 teaspoon garlic salt
• Pepper to taste

Salmon With Creamy Dill Sauce

Dinner

Author: Taste Of Home

There's Nothing Like Fresh Salmon, And My Mom Bakes It Just Right So It Nearly Melts In Your Mouth. The Sour Cream Dill Sauce Is Subtly Seasoned With Horseradish So That It Doesn't Overpower The Delicate Salmon Flavor. -susan Emery, Everett, Washington

Time: 30m

Yield: 6 servings.

Number Of Ingredients: 15

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.