I have a salmon fillet, how do I prepare it in the oven?!
I have a salmon fillet, how do I prepare it in the oven?
It's small, only .66 pounds. I wanted to use lemon.. but besides that, I have no clue what to do. I would like something quick, and I also need to know how long to bake. Thank you.
Answers:
Bake at 350 for about 15-20 minutes (watch it)
cook with some salt, pepper, lemon, butter and dill
salt pepper sesame seed oil lemon pepper rap in foil bake at about 350 for about 30 min its done when its pink and flaky
Dot the fillet with a little butter and lay some fresh dill on top, then put on your lemon slices. Bake at 350% for 10-15 min until the thickest part flakes with a fork.
Place skin side down on a piece of foil and turn the sides of the foil up. Splash with a little white wine or dot with butter. Sprinkle with salt, pepper, and fresh or dried dill. Lay lemon slices on top. Wrap foil into a packet and bake at 350 for about 30 minutes. mmmmm!
I really like to bake my salmon in parchment paper, it keeps the fish from drying out while baking.
Baked Salmon in Parchment Paper
(Jim Dodge Seafood)
Show: May 29, 2003
Ingredients: Serves 2
2 Salmon Filets, 6oz each
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Cumin
1 Sheet Parchment paper, cut into heart-shape
2 Tbls White sauce (recipe follows)
2 Tbls Corn, fresh, cut from cob
2 Tbls Red bell pepper
2 Tbls Yellow bell pepper
2 Tbls Orange bell pepper
1/2 Jalape?o Pepper, roasted and diced
1 Tbls Onion, red, minced
1 Tbls Cilantro Pesto
1/4 cup Roasted Tomatillo Wedges
Procedure:
Preheat oven to 375°F.
Butterfly the salmon filet and rub with salt, pepper and cumin. Place on parchment paper which has been cut in two pieces and each piece folded in half, creating an 8” X 12” sheet. Add 2 Tbls white sauce, 2 Tbls fresh corn, 2 Tbls each of red, yellow and orange bell peppers, 1/2 roasted and diced jalapeno pepper, 1 Tbls minced red onion and 1 Tbls cilantro pesto and add the roasted tomatillos wedges. Fold and seal edges of parchment by overlapping each fold tightly around edges.
Place on baking sheet in into oven for 10-15 minutes. To serve, cut a large cross in the center of the top and fold back the corners, exposing the salmon.
White sauce: (This is a thick béchamel)
Ingredients:
3 Tbls Butter
3 Tbls Flour, all-purpose
1 1/2 cups Milk
1 dash each of: salt, white pepper, nutmeg and cayenne
Procedure:
In a saucepan, melt butter and flour together forming a roux (the consistency of wet sand). Then either in microwave or another saucepan, heat the milk. Slowly add heated milk to roux, whisking constantly adding seasonings
I just used one pound of Salmon for the two of us and adjusted it. I just made this for dinner tonight, and it was very good.
Foil Wrapped Side of Salmon with Lemon and Rosemary
Yield: 6 servings
1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1 lemon, very thinly sliced
1/2 small red onion, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil
Preheat the oven to 425 degrees F. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Bake the salmon for 20 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
lemon is great with some seasonal salt and pepper