Bakedsalmonwithgreenoniongarnish 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.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

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.