Perfect Salmon Recipe 455
HOW TO PERFECTLY COOK SALMON
Steps:
- Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
BAKED SALMON
This baked salmon recipe is easy to customize with your favorite seasonings, and only takes about 15 minutes from start to finish.
Provided by Ali
Time 15m
Number Of Ingredients 4
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!
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2019-05-24 4 sprigs fresh dill (or parsley, chives, or thyme) Heat the oven to 400°F. Remove salmon from fridge. Pat dry with paper towels or a clean …
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Cuisine ItalianCategory DinnerServings 4Total Time 30 mins
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Cuisine ItalianCategory DinnerServings 4Total Time 30 mins
- 1. Heat the oven to 400°F. Remove salmon from fridge. Pat dry with paper towels or a clean kitchen towel. Using your hands, gently rub each fillet all over with a thin layer of olive oil. Season with salt and pepper. Let fillets rest at room temperature, 10-30 minutes.
- 2. Thinly slice one lemon and juice the other. Cut 4 sheets of parchment paper (or aluminum foil) into heart shapes and place on a sheet pan. Fold the parchment in half. Divide the lemon slices evenly between the packets, placing on one side of the fold. Place salmon fillets on top of the lemon slices. Sprinkle each fillet with lemon juice. Top with dill sprigs, then fold the other side of the paper over and crimp the rounded edge tightly. You want to have enough room for the steam to puff up the packages and cook the salmon, while making the crimping tight enough to ensure the packets won’t fall apart.
- 3. Bake 10-15 minutes, until the thickest part of the salmon is almost cooked through. Remove from the oven and serve immediately, or, for more well done salmon, allow to rest in packets for 3–10 minutes.
- Find more culinary techniques in [Chef Gordon Ramsay’s MasterClass](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking-restaurant-recipes-at-home).
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- Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with the salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now.
- Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. (see notes.)
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- Preheat oven to 400 degrees and grease a large baking pan. Arrange salmon fillets on the baking sheet and season generously with salt and pepper.
- Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon.
- Bake for 15-18 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.
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- Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey. Pour over the salmon pieces and leave aside for at least 20-30 min or even longer if possible.
- In a frying pan just cook the marinated salmon on a low heat. Turn occasionally. Depending on the size of the fish, cook till nicely browned.
- Simultaneously but separately, in a deeper frying pan ( wok ) add the sesame oil. Cook initially the mushrooms and the pepper for a 2-4 min. Then add the chopped greens ( broccoli and tatsoi) stirring occasionally. Add the remainder of the soy, teriyaki and hoisin sauces. Toss around and cook for around 5 minutes. Add the sliced red chilli.
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