Baked Salmon Salad Recipes

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PARMESAN CRUSTED & BAKED SALMON



Parmesan Crusted & Baked Salmon image

Make and share this Parmesan Crusted & Baked Salmon recipe from Food.com.

Provided by Tonkcats

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb salmon fillet
2 tablespoons mayonnaise
1 teaspoon lawry's lemon pepper
1 tablespoon parmesan cheese
1 cup dry breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Fillet salmon and place skin side down on a glass baking dish.
  • Spread a generous amount of mayonnaise; cover entire top of fish.
  • Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
  • Bake about 25 to 30 minutes, uncovered.
  • Place under broiler until top turns brown.

Nutrition Facts : Calories 512.8, Fat 13.6, SaturatedFat 2.9, Cholesterol 106.8, Sodium 604, Carbohydrate 39, Fiber 2.4, Sugar 3.4, Protein 54.8

BAKED SALMON



Baked Salmon image

I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. -Emily Chaney, Penobscot, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 salmon fillet (2 pounds)
2 tablespoons butter, softened
1/4 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon

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.

Nutrition Facts : Calories 209 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

WHITEFISH AND BAKED-SALMON SALAD



Whitefish and Baked-Salmon Salad image

This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 5

1 1/2 pounds smoked whitefish meat, bones removed (from a 2-pound smoked whitefish)
1/2 pound wild white king kippered (hot smoked) salmon, skin and bones removed, chopped
1/2 cup prepared mayonnaise
1/3 cup white onion, very finely chopped
1/4 teaspoon white pepper

Steps:

  • Place whitefish and salmon in the bowl of a food processor; pulse until chunky. Transfer to a medium-size bowl. Stir in mayonnaise, onion, and pepper. Keep refrigerated until ready to serve.

ROASTED SALMON SALAD



Roasted Salmon Salad image

Make and share this Roasted Salmon Salad recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
2 tablespoons minced shallots
1 1/2 tablespoons finely grated lemons, zest of
1 teaspoon finely chopped fresh rosemary
3/4 cup olive oil
3 medium red bell peppers
2 lbs new potatoes, sliced ¼ inch thick
1 tablespoon olive oil
3/4 lb fresh mushrooms, thinly sliced (cremini or chanterelle are delicious)
3 lbs skinless salmon fillets
1 tablespoon fresh thyme
1 teaspoon fennel seed
1/2 teaspoon celery seed
1 lb baby arugula, tough stems trimmed
3/4 lb fresh fennel bulb, trimmed,cored and very thinly sliced crosswise
12 -16 fresh cilantro stems

Steps:

  • Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
  • Whisk in the olive oil and season with salt and pepper.
  • Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
  • Transfer to a paper bag and let steam for 15 minutes.
  • Scrape off the blackened skins and discard the stems, ribs and seeds.
  • Cut the peppers into 1/3-inch-thick strips.
  • Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
  • Remove from the heat and let sit in the water until tender, about 18 minutes.
  • Drain and transfer to a plate.
  • Heat the olive oil in a medium skillet.
  • Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
  • Season with salt and pepper and transfer to a bowl.
  • Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
  • Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
  • Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
  • Remove the salmon from the oven and preheat the broiler.
  • Broil for about 1 minute, or until the top is browned.
  • Break the salmon into large chunks.
  • In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
  • Add 3/4s of the vinaigrette and toss.
  • Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
  • Drizzle the fish with the remaining vinaigrette and serve.

Nutrition Facts : Calories 710.2, Fat 38.4, SaturatedFat 5.5, Cholesterol 118.2, Sodium 219, Carbohydrate 40.2, Fiber 8.6, Sugar 6.3, Protein 53.7

NORTHWEST SALMON SALAD



Northwest Salmon Salad image

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

Steps:

  • Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

QUICK AND EASY SALMON SALAD



Quick and Easy Salmon Salad image

A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!

Provided by NomNomNomz

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

3 stalks celery, finely chopped
1 (8 ounce) can skinless, boneless salmon, drained and flaked
⅓ small red onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon chili powder
1 green onion, finely chopped

Steps:

  • Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 275.2 mg, Sugar 0.9 g

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