Baked Mediterranean Salmon Recipes

Steps:

• Combine first 8 ingredients.
• Spread mixture over salmon.
• Bake at 350 for 30 minutes.

Steps:

• Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
• Preheat your oven's broiler.
• Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Steps:

• Combine tomatoes, 2 tablespoons olive oil, red wine vinegar, olives, onion, capers, 1/2 teaspoon salt, 1/2 teaspoon pepper.
• Set aside.
• Brush both sides of the salmon with the remaining olive oil.
• Sprinkle with remaining salt and pepper.
• Heat a large non-stick skillet over medium-high heat or postion broiler rack so that the top of the fish on rack will be 3 inches from heat source-preheat broiler.
• Saute or broil salmon 3-4 minutes per side or until cooked through.
• Add basil to reserved tomato mixture.
• Serve with salmon.

Steps:

• Place salmon in a greased 15x10x1-in. baking pan; sprinkle with 1/4 teaspoon salt. In a small bowl, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet., In a large bowl, combine the tomatoes, onion, green pepper, olives and remaining oil mixture. Spoon over fillets. , Bake at 425° for 12-15 minutes or until fish flakes easily with a fork.

Steps:

• Rinse each fillet well under cold water then pat completey dry using paper towels.
• Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
• This is only optional; brush the top of each fillet with a light coat of olive oil.
• Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
• Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
• Fold the long sides of foil over the fillets then roll up the short sides to seal.
• Place each packet seam sides up on a greased baking sheet.
• Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
• Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
• As you roll each parcel, stuff them into the holes until they are all filled.
• Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).

Steps:

• Pre-heat oven to 400-degrees.
• In medium saucepan, combine all sauce ingredients and simmer over medium heat about 5 minutes.
• Season salmon with salt and pepper.
• Arrange in a single layer in baking dish.
• Spoon sauce around salmon and bake 15 minutes, or until just cooked through.
• Remove from oven; spoon sauce over salmon and serve.

Steps:

• In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
• To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.