Herb Baked Salmon With Lemon Recipes

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LEMON HERB SALMON



Lemon Herb Salmon image

A nice way to serve salmon in warm weather. No heavy sauce.....just a light, fresh herb taste. I often make these in foil on the grill.

Provided by Parsley

Categories     Savory

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs salmon fillets, cut into 6 fillets (4 oz each)
1/2 teaspoon kosher salt
2 teaspoons sugar
1/4 cup lemon juice
1/8 cup lime juice
1 sprig fresh rosemary
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon dill weed
3 garlic cloves, minced
1 -2 tablespoon butter, melted (optional)

Steps:

  • Lightly spray a 13" x 9" baking dish with nonstick cooking spray. Arrange salmon fillets in a single layer skin side down.
  • Evenly sprinkle salmon fillets with salt, then sugar.
  • Combine lemon and lime juices together and pour evenly over salmon.
  • Evenly sprinkle with herbs and minced garlic.
  • Cover and chill about 4 hours.
  • Before baking, drizzle with the melted butter; if desired.
  • Bake at 425 for about 20 minutes or until opaque in middles.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

HERB BAKED SALMON WITH LEMON



Herb Baked Salmon with Lemon image

Sometimes the simplest dishes are the best! I usually serve this family favorite with steamed rice and broccoli. You can also serve with a light tartar sauce!

Provided by ChipotleChick

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs salmon fillets, skinned and deboned
8 sprigs fresh dill
1 tablespoon dried parsley
1/2 medium lemon

Steps:

  • Preheat oven to 375.
  • Place the fillet in a shallow glass baking dish coated with nonstick cooking spray.
  • Sprinkle the parsley on the fillet, then place the dill sprigs on top.
  • Next, squeeze the half lemon over the fillet (watch for seeds!) Bake on top rack for 25-30 minutes, or until fish flakes easily with a fork.

ROASTED SALMON WITH GREEN HERBS



Roasted Salmon with Green Herbs image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 9

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

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.

SALMON BAKED WITH HERBS & CARAMELISED LEMONS



Salmon baked with herbs & caramelised lemons image

Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon

Provided by Gordon Ramsay

Categories     Dinner

Time 1h

Number Of Ingredients 9

whole salmon (about 2kg), scaled, gutted and washed
3small lemons , thickly sliced
100ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemongrass stalks, cut into large pieces
1head garlic , halved horizontally
1 tsp peppercorns , mixed or black
5-6 whole star anise

Steps:

  • Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
  • Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
  • Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
  • Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium

SLOW-BAKED SALMON WITH LEMON AND THYME



Slow-Baked Salmon with Lemon and Thyme image

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Easter     Quick & Easy     Low Cal     Mother's Day     Father's Day     Dinner     Lemon     Salmon     Healthy     Thyme     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

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