Oven Roasted Salmon With Pickled Ginger Remoulade Recipes

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.

OVEN-BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
• Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

OVEN-ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

OVEN ROASTED SALMON WITH PICKLED GINGER REMOULADE

Steps:

• RINSE salmon under cold water; paper towel to dry. Cut piece of foil large enough to completely wrap salmon; place foil on baking sheet. Place 1/3 of the dill on foil; place salmon on top of foil. Sprinkle salmon with lemon juice salt and pepper.
• CUT lemon into thin slices. Place citrus slices, dill, shallots and nubs of butter on top of salmon pieces. Wrap in foil, folding edges to seal.
• BAKE in 425ºF oven for 15 minutes or until salmon is cooked through and flakes easily.
• FOR REMOULADE: STIR together all ingredients (mayo, ginger, lemon zest & juice, shallots, chives) in a small bowl. Cover and refrigerate for 1 hour or for up to 1 day.

PICKLED-GINGER BAKED SALMON

Steps:

• Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

BAKED SALMON AND GINGER

Steps:

• Preheat the oven to 400°F.
• Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
• Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
• Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.