BAKED LEMON GARLIC SALMON RECIPE
Provided by Suzy Karadsheh
Time 28m
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F.
- Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
- Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
- Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
- Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)
Nutrition Facts : Calories 388 calories, Sugar 3.8 g, Sodium 7.8 mg, Fat 25.8 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 11.8 g, Fiber 1.1 g, Protein 33.1 g, Cholesterol 0 mg
LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE
I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.
Provided by Countess
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
- Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g
LEMON & WINE STEAM BAKED IN FOIL SALMON
This salmon recipe really infuses the fish with a delicious lemony wine flavor. Its super moist and wonderfully complex tasting when done. Not to mention fairly easy. Depending on your tastes you can go with a Moscato for a sweeter taste or Pinot Grigio for more lemony flavor. I tend towards the Pinot Grigio myself. The small 187ml bottles are just about perfect for a 1 lb. fillet but if you just want to go ahead and buy the whole bottle then serve the rest with dinner that's good too. Sometimes I will marinate the salmon in the same mix of wine lemon and herbs for an hour before cooking but it's not really that necessary.
Provided by BichonKitchen
Categories < 60 Mins
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
- Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
- Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
- Place in one layer the lemon slices to cover the same area.
- Lay out several oregano and thyme sprigs on top of the lemons.
- Brush one side of the salmon with olive oil.
- Place salmon oil side down on the lemons and shallots in the foil.
- Brush the other side of the salmon with olive oil.
- Optional; salt and pepper to taste.
- Lay out several oregano and thyme sprigs.
- Sprinkle the remainder of the chopped shallots over the top.
- Cover with the reminder of the lemon slices.
- Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
- Pour in the wine and lemon juice.
- Roll the foil loosely to seal the fish in and prevent leaking.
- Place on baking sheet or baking dish in case of leaking and insert in oven.
- Cook at 400° for approximately 20 - 25 minutes.
- Open foil exposing fish and broil on high for 4 to 8 minutes.
- Remove oregano and thyme sprigs before serving.
Nutrition Facts : Calories 564.5, Fat 23.8, SaturatedFat 3.8, Cholesterol 104.6, Sodium 264, Carbohydrate 23.4, Fiber 1.7, Sugar 3.1, Protein 49.4
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
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4.8/5 (319)Calories 180 per servingCategory Main Course
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
- Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
- Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
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- Add the minced garlic, butter, honey, and lemon juice to a small container. Microwave it for 30-45 seconds until the honey and butter melt together. You can also do this on a small sauce pan on the stove.
- Place the salmon on a large piece of foil on a baking sheet. Sprinkle the salmon with paprika, chili powder, salt, and pepper.
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