Lemon Pepper Salmon In Foil Recipes

Steps:

• Preheat oven to 425.
• Place large sheet of foil on baking sheet.
• Spray foil with vegetable oil spray.
• Mix shallots, capers and dill in small bowl.
• Place salmon on foil; sprinkle with lemon pepper seasonings.
• Spread shallot mixture over salmon.
• Dot with butter.
• Fold up foil edges to enclose salmon; seal.
• Bake salmon just until opaque in center, about 28 minutes.
• Open foil; transfer salmon to platter.
• Spoon any juices over.
• Garnish with lemon wedges and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
• Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

Steps:

• Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
• Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.

Steps:

• Preheat oven to 425°F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
• Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

Steps:

• Preheat oven or toaster oven to 450 degrees Fahrenheit.
• Combine Milk, Butter, Lemon Juice, Lemon Pepper Spice, Salt and Ground Black Pepper in a bowl or pot and microwave or heat over a high flame until all butter is melted.
• Slice 2 onions roughly (may be rings, half rings or random large shreds).
• Lightly oil a pan and place it on a medium flame.
• Sauté onions until they are almost translucent.
• Spread onions on a foil lined tray.
• Place salmon fillets on top of the onions, make sure they don't touch each other.
• Pour the combined mixture evenly over the Salmon Fillets.
• Sprinkle rosemary evenly over the Salmon Fillets.
• Bake for 7-10 ten minutes or until the salmon will flake apart when touched with a fork.