Oven Roasted Salmon Recipes

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

BAKED SALMON

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

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-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.

BAKED SALMON

Steps:

• Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
• Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
• Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
• Brush the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
• Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
• Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind. Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer. Then serve warm and enjoy!

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.

6-INGREDIENT ROASTED SALMON FILLETS

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F. Line a baking sheet or baking pan with heavy-duty aluminum foil.
• Place the fillets on the prepared pan. Brush the salmon with the olive oil and sprinkle with the seasonings.
• Roast the fish for 8 to 10 minutes, then turn off the heat and let the fish sit in the closed oven for 3 to 5 minutes longer. Aim for an internal temperature of 125 to 130 F (measured with a meat thermometer ) in order to prevent overcooking and drying out the salmon.
• Allow the fillets to rest , covered, for 5 minutes, before serving.

GARLIC BUTTER BAKED SALMON

Steps:

• Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
• Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
• Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
• Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
• Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

EASY BAKED SALMON

Steps:

• Arrange rack, preheat the oven, and prepare the baking sheet: Place the rack in the middle of the oven. Preheat the oven to 375°F. Line a large-rimmed baking sheet with foil, being sure to leave several inches of overhang on both long ends to make your foil packet.
• Prepare the salmon: While the oven preheats, remove the salmon from the fridge to come to temperature, 15-20 minutes. Place the salmon on the prepared pan and pat both sides dry with a paper towel. Feel the flesh for any bones and remove them with fish tweezers or your fingers.
• Season the salmon: Season both sides of the salmon with salt and pepper.
• Make the butter sauce and pour over salmon: In a small bowl, combine the melted butter, garlic, honey, and lemon juice. Fold up the edges of the foil to contain the liquid and pour the butter mixture evenly over the top of the salmon.
• Seal the salmon with foil: Bring the two long sides of the foil together and then fold them down a few times to close the top of your packet. Then, tuck each end under to close the sides. If your piece of foil is not large enough, take a second sheet of foil and cover the salmon, pinching the foil to seal the edges.
• Bake the salmon: If you're cooking farm-raised salmon, it should be done in 18-20 minutes, depending on the thickness. If you're using wild-caught salmon, check for doneness beginning at 10 minutes. If you open the packet and see the fish isn't finished cooking, it should be opaque on top and flake easily with a fork, close the foil packet back up, return it to the oven, and check again in another 2-3 minutes.
• Broil the salmon: Carefully open the foil package to uncover the salmon completely, pushing the foil down and out of the way. Set the oven to broil on high. If you have an electric stove, return the salmon to the oven, still on the middle rack. Broil the salmon for 2-3 minutes. You'll see it turn just slightly golden with some charred spots but be sure not to burn the garlic. If you have a gas stove, you may want to reduce your broiling time to 1 minute or skip it all together.
• Serve: Let the salmon rest for about 5 minutes. Garnish with chopped herbs. Transfer to a serving platter or serve directly from the pan!