Bakedsalmonwithgreenoniongarnish Recipes

BAKED SALMON WITH GREEN ONION GARNISH

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
• Cover with additional paper towels, and let stand 5 minutes.
• Scrape into a bowl using a rubber spatula.
• Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
• Preheat oven to 425°.
• Place fillet on a jelly-roll pan coated with cooking spray.
• Brush fillet with oil and soy sauce.
• Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain.
• Arrange onion strips over fillet.
• Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork.
• Serve with yogurt sauce.

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.

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

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.