LEMON-BUTTER BAKED FROZEN SALMON
Chances are, the "fresh" salmon you buy at your supermarket's fish counter was flash-frozen for transport and then thawed to sell. That fish is best cooked the same day of purchase. So why not pick up some frozen salmon fillets instead that will last for months in your freezer? Here's a little more incentive: We created this recipe so you can cook them straight from the freezer. The tender fillets are doused with an easy lemon-butter sauce for a fast and tasty weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
- Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
- Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
- Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.
OVEN-BAKED SALMON
Get dinner on the table in just 20 minutes with a recipe for Oven-Baked Salmon from Food Network, and serve it with a Toasted Almond Parsley Salad.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
- Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
- Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
BLACKENED SALMON FILLETS
Fire up succulent salmon with an exciting blend of Cajun-style spices!
Provided by JEFF CALKINS
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
- Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
- In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g
BLACKENED INDIAN SALMON
This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.
Provided by Pangaea
Categories Asian
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cook Edamame as per package instructions (not required for Chickpeas).
- 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
- 3. Mix together all spices.
- 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
- 5. Coat Salmon with mixture and set aside for 30 minutes.
- 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
- 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
- 8. Serve with a cooling yogurt-based or citrusy side dish.
Nutrition Facts : Calories 376.1, Fat 13.9, SaturatedFat 2.3, Cholesterol 104.6, Sodium 1926.4, Carbohydrate 9.2, Fiber 3.9, Sugar 0.5, Protein 53.2
EASY LEMON-PEPPER BLACKENED SALMON
This delicious blackened salmon fillet is infused with lemon. It's a quick and easy recipe the whole family will love!
Provided by CHELSEA713
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 21m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
- Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
- Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 1.7 g, Cholesterol 83.1 mg, Fat 25 g, Fiber 0.4 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 109.8 mg, Sugar 0.3 g
BLACKENED SALMON
Make and share this Blackened Salmon recipe from Food.com.
Provided by chavamandel
Categories Very Low Carbs
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.
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- Preheat the oven to 375°F. Line a rimmed baking sheet with foil and drizzle lightly with olive oil or spray with a non-stick cooking spray.
- In a medium-sized saucepan over medium heat melt the butter. Swirl the pan until the butter is browned and the milk solids are brown. Remove from the heat and put the butter in a separate container. *Discard the milk solids. Set the butter aside and allow it to cool
- Place the salmon on the rimmed baking sheet skin-side down. Tap the fish dry with a paper towel. Drizzle lightly with olive oil and season with blackening blend. Bake 12 to 15 minutes or until an instant-read thermometer measure 120°F and fish is flaky. I removed the foil from the pan with the fish on it immediately to stop any further cooking.
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