Baked Salmon In A Bag Recipe 465

BAKED SALMON IN A BAG RECIPE - (4.6/5)

Steps:

• Heat oven to 350. Place 4-6 lemon slices on each sheet of foil. Lay Salmon on top of lemon. Place 3 pats of butter on top of the fish and season with salt and pepper. Fold foil into a bag (or pouch) and seal. Cook for about 10-15 minutes (longer for thicker fillets, less time for smaller ones), or until salmon flakes easily with a fork.

THE BEST BAKED SALMON

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.

SIMPLE OVEN-BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

PARCHMENT BAKED SALMON

Steps:

• Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
• Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
• Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
• Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

BAKED SALMON

Steps:

• 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.

CHEF JOHN'S SALMON IN PARCHMENT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
• Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
• Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
• Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

FAIL PROOF OVEN BAKED SALMON

Steps:

• DO NOT PRE-HEAT YOUR OVEN. This is the trick.
• Lightly spray a cookie sheet with cooking spray. Or line pan with tin foil.
• Place Salmon fillet skin side down on pan.
• Drizzle with Olive Oil, and season with the salt, pepper, and dill weed. All seasonings are to your liking.
• Place salmon in a cold oven, set oven to 400 degrees F; bake salmon 25 minutes.
• You should have perfectly cooked salmon.
• For Tartar Sauce:.
• Combine all ingredients in a small bowl. Chill until ready to use.

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
• Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
• Serve immediately, garnished with sesame seeds.