Salmon In 20 Minutes Recipes
BAKED LEMON GARLIC SALMON RECIPE
Provided by Suzy Karadsheh
Time 28m
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F.
- Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
- Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
- Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
- Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)
Nutrition Facts : Calories 388 calories, Sugar 3.8 g, Sodium 7.8 mg, Fat 25.8 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 11.8 g, Fiber 1.1 g, Protein 33.1 g, Cholesterol 0 mg
15 HEALTHY SALMON RECIPES, INCLUDING BAKED HARISSA SALMON
This oven-baked harissa salmon recipe is light, fresh, and flavourful! It's an easy, healthy weeknight dinner idea ready in 35-minutes! Plus, more healthy salmon recipes to explore!
Provided by Carrie Walder
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F.
- In a large pot on the stove, cook quinoa with water according to package directions. Quinoa is done once all liquid is absorbed (about 15 minutes).
- Meanwhile, whisk harissa paste, minced garlic, and olive oil together in a small bowl.
- Place salmon fillets into a baking dish and coat with harissa mixture. Transfer to the oven and bake for 15 minutes.
- While salmon bakes, heat a large pan over medium and add 1 Tbsp of olive oil. Sauté kale until wilted, about 2 minutes.
- Add sautéed kale to the pot with cooked quinoa, along with lemon juice, zest, and golden raisins. Season with salt and pepper.
- Serve quinoa mixture and top with baked salmon. Enjoy!
20-MINUTE SKILLET SALMON
You're only 20 minutes away from sizzling salmon in a creamy sauce infused with cucumber and dill. Low-fat, low-cal, big flavor.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
- Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 28.1 g, Cholesterol 84.1 mg, Fat 13.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.2 g, Sodium 198.7 mg, Sugar 4.2 g
SALMON IN 20 MINUTES
Sizzle your salmon with dill & cream cheese for this awesome (and better-for-you) Salmon in 20 Minutes. Watch the video to learn about this salmon recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
- Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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20-MINUTE HONEY GARLIC SALMON - SIMPLY DELICIOUS
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- Pre-heat a skillet or pan until hot and add a tablespoon of oil. Season the salmon with salt and place in the pan, skin-side down. Allow to fry for 5 minutes until the skin is crisp and golden. Carefully flip the salmon and cook for another 2 minutes on the flesh-side. Remove from the pan and set aside.
- While the salmon is cooking, whisk together the soy sauce, honey, garlic and lemon juice. Pour the sauce into the hot pan and allow to simmer and reduce for 5 minutes.
- Add the salmon back into the pan and baste with the sauce until the salmon is glossy, glazes and cooked to your preference.
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- Wash asparagus and cut the spears in half. Place asparagus tops in a large bowl. Save and store the bottom of the spears for other uses like stir fries or soups.
- Add the salmon fillet. I used wild caught coho salmon that was on sale at Costco, but any variety will work great!
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- Preheat oven to 425F/218C. Line a pan with parchment paper or foil sprayed with oil (for easier clean up).
- PREPARE SALMON FILLETS: Place salmon on pan skin side down. Make slits crosswise on each fillet as deep as possible without cutting into the skin - about 1/4 inch/6mm above the skin or bottom of salmon is good. Reserve a tablespoon of herb mixture for garnish. Stuff the rest of herbs into the slits and sprinkle a bit more on top of salmon. Drizzle salmon with oil, squeeze the lemon over the fish and season generously with salt and pepper. You can let the salmon sit and marinate for 15 minutes if you have time.
- ROAST SALMON TO PERFECTION: Add wine to the pan around the salmon. Roast for 10-12 minutes or just until salmon is easy to flake and is warm pink in the the thickest part for moist medium to medium-rare (not white pale pink as this will be dry). Rule of thumb is 10 minutes per inch of thickness, but slightly less might be needed because of slits in salmon.
- SERVE: If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Sprinkle reserved herbs on top and serve with lemon wedges and garnish option.
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