Bakedorientalsalmon Recipes

Steps:

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• Place salmon fillets in a medium glass baking dish, and cover with the marinade.
• Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal.
• Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Steps:

• Add Tinfoil to baking dish, place Salmon in baking dish.
• Mix all other ingredients in a bowl.
• Pour ingredients over Salmon and fridge/marindate for 20 minutes.
• Pre-heat oven to 425.
• Cook Salmon, uncovered for 12-15 minutes, basting the fish with the sauce at least once.
• Serve hot.

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.

Steps:

• Place the salmon fillet in a shallow non-metallic dish,.
• Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning.
• Pour over the fillets and turn to coat.
• Cover and marinate in the refrigerator for 30 minutes to 1 hours.
• Lightly oil a baking tray.
• Lift the fillets and green onion out of the marinade and place on the baking tray.
• Brush the fillets with a little of the marinade, then cook for 3 minutes about 4-5 inches from broiler element on high.
• Turn over, brush with more of the marinade and broil for 3-5 minutes until cooked though.
• Garnish with lime wedges.

Steps:

• Place the salmon fillets in a tin or ovenproof dish and drizzle generously with the light soy sauce and toasted sesame oil.
• Slice the preserved ginger thinly and place three slices on top of each fillet, then spoon a teaspoon of syrup from the jar over each.
• Add a generous slug each of dry sherry and white wine. Sprinkle over the capers and a good grinding of black pepper. Sprinkle lightly with dried tarragon or a few fresh tarragon leaves.
• Cover with foil and bake in the oven at 160 fan for 20 - 25 minutes depending on the thickness of the salmon fillets.
• Garnish with fresh watercress leaves to serve.

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.