I need a good, yet, easy salmon recipe, please....?!
Answers: Put your salmon slice on top of an aluminum foil sheet. Season with salt and pepper. Top with slices of sliced onions and tomatoes. Enclose the salmon in foil and bake for about 15-20 minutes depending on how thick or big the salmon slice is. Real easy recipe.
allrecipes.com, they have many
lemon juice on both sides a little salt and pepper and garlic powder cook about 5-6 minute on each side over med heat til you see no pink in the middle.
This is how I make salmon and it is super quick and super good
I eat fresh salmon at least 3-4 times a week and this is how I prepare mine...Pan Seared Salmon...
1. Brush salmon fillet with Extra Virgin Olive Oil
2. Season w/Sea Salt, cracked pepper, and finally Smoked Paprika (regular paprika is ok too).
3. Heat pan to med/med high and coat with olive oil
4. Place Fillet Skin Side Down
5. Flip once when you begin to see a thin line of the fillet begin to cook.
6. Remove pan from heat and continue to allow the other side to sear for about 3-4 min.
7. Plate skin side down and sprinkle a bit of Thyme over fillet (this is optional if you dont have any thyme).
This is my absolute favorite recipe...it comes out SOOO rich and buttery because its seared not over cooked. I hope you enjoy this as much as I do.
Couldn't be easier - Place salmon on a square of foil, with a spoon of butter, and salt, pepper and garlic powder (amount of all of those is to your liking). Pull the sides of the foil up and fold over to make a little closed pouch. Bake on a cookie sheet in the oven at 400 for 15 minutes or so *my oven takes closer to 20 but I think it's just old*.
You can also put a couple of onion slices or chunks or any other veggies inside the foil, cubed small enough that they will cook in that amount of time.
eat it fresh with some wasabi if you prefer...
You can do this on the grill or in the oven:
Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
1/2 lime
2 tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
PREPARATION:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.
Bon Appetite!