LEMON PEPPER SALMON
With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.
Provided by Land O'Lakes
Categories Lemon Salmon Main Course Savory Baking Keeping It Simple Fish Seafood Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
- Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
- Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.
Nutrition Facts : Calories 190 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 220 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 23 grams
LEMON-PEPPER SALMON CAKES
Make and share this Lemon-Pepper Salmon Cakes recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 6-8 cakes
Number Of Ingredients 18
Steps:
- Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
- Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
- When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.
- To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.
Nutrition Facts : Calories 300, Fat 18.6, SaturatedFat 3.6, Cholesterol 65.6, Sodium 278.6, Carbohydrate 17.1, Fiber 1.4, Sugar 2.8, Protein 15.8
SALMON CAKES WITH LEMON HERB SAUCE
These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.
Provided by yetunde_zannou
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
- Divide and form mixture into 8 balls.
- Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
- In buttered skillet, over medium heat, fry cakes until golden brown.
- Serve immediately with Lemon-Herb Sauce.
- LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
SALMON CAKES WITH LEMON-HERB SAUCE
This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.
Nutrition Facts :
LEMON-PEPPER SALMON
Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
Provided by AMAGICITY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 36.2 g, Cholesterol 89 mg, Fat 23.5 g, Fiber 3.1 g, Protein 31.6 g, SaturatedFat 6.8 g, Sodium 1038.7 mg, Sugar 1.4 g
CHEF JOHN'S BAKED LEMON PEPPER SALMON
You don't need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
- Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
- Cover salmon with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
- Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 7.1 g, Cholesterol 156.6 mg, Fat 28.1 g, Fiber 1.4 g, Protein 49.5 g, SaturatedFat 4.7 g, Sodium 784.3 mg, Sugar 1 g
SALMON CAKES WITH LEMON-HERB MAYONNAISE
Provided by Bev Michaels
Categories Appetizer Sauté Mayonnaise Lemon Salmon Thyme Bon Appétit Georgia Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
- Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
- Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
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