Simple Salmon Tails Recipes
SUPER SIMPLE SALMON
This is a very simple but delicious way to prepare fresh salmon using just a few ingredients from your pantry.
Provided by Angela Sing Huey Looi
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
- Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 3.3 g, Cholesterol 89.9 mg, Fat 15.7 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 402.2 mg, Sugar 0.5 g
EASY, NO-MESS BAKED SALMON
This is an easy, no-mess, no-cleanup recipe that tastes delicious! If I don't feel like scrubbing a lot of pans after dinner, I just throw this in the oven next to some rice and vegetables, or just throw it over some lettuce and tomatoes for a nice salad, and my husband thinks I was cooking for hours! People will think you put a ton of effort into this fancy entree.
Provided by N. Adams
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 2 g, Cholesterol 55.8 mg, Fat 17.7 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 1039.4 mg, Sugar 1.5 g
SIMPLE SALMON TAILS
Steps:
- Start salted water boiling for the stringbeans. Melt butter 1-2 minutes in covered Microwave-safe dish big enough to fit the fish. Add chopped shallot,* cover & cook on high 2 minutes, checking after 1 minute to make sure it hasn't burned. Salt and pepper the salmon and lay it, skin side down, on top of shallot, tucking under the small tip. Pour wine over fish. Sprinkle with the chopped fresh dill. Cover and microwave 1 or 2 minutes, checking after 1 minute .Run a knife down the middle and push apart the halves to see if it is done. If not, switch halves so the inside edge of each half is now close to the side of the dish. Then add 30 seconds more in the microwave, covered. Remove fish to heated dinner plates. Pour the fish juices over the beans and serve them with the reserved dill on top. *Arrange chopped shallot in a circle because the center of the dish tends to cook faster. Sometimes I skin the salmon or ask the butcher to do it. Your choice.
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- Preheat oven to 375°F. Bring a small saucepan of water to a boil over high. Add mustard seeds, and reduce heat to medium; simmer until tender, about 8 minutes. Drain using a fine wire-mesh strainer; transfer mustard seeds to a small bowl. Whisk in 1/4 cup oil, lemon juice, Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Brush salmon tails all over with remaining 2 tablespoons oil; sprinkle with remaining 1 teaspoon salt and remaining 3/4 teaspoon pepper. Arrange tails evenly on a baking sheet. Roast in preheated oven until tails are lightly charred and meat pulls away with a fork, 8 to 10 minutes, flipping halfway through cook time. Increase oven temperature to broil; broil until tails and skin are charred, about 3 minutes. Transfer tails to plates.
- Toss together mixed herbs and half of the mustard dressing in a large bowl; season with salt and pepper to taste. Divide salad among plates with salmon. Serve immediately, passing remaining dressing at the table.
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