Simple Baked Salmon Recipes

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.

Steps:

• Preheat oven to 325 degrees.
• Mix together soy sauce, lemon juice, and spices.
• Place salmon in a shallow baking dish, and pour liquid mixture over the filets.
• Bake about 25 minutes or until salmon is flaky.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

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:

• 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:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 375°F.
• Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish.
• Place the fillets in the bottom of the baking dish.
• Pour the remaining olive oil over the fillets.
• Sprinkle half of the garlic over the fillets.
• Sprinkle the bread crumbs over the fillets.
• Sprinkle the cheese over the fillets.
• Bake for approximately 18 to 20 minutes making sure not to over bake.
• Squeeze the juice of a lemon quarter over each fillet (optional).

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.

Steps:

• If your salmon is frozen thaw it out, rinse, and pat dry. You can use a whole or half fish or steaks or fillets for this recipe.
• Lay a sheet of aluminum foil flat that is about 4" wider than the fish all the way around.
• Coat the aluminum foil with olive oil.
• Cut the lemon in to 1/4" slices and lay them down on the olive oil where the salmon will cover them.
• Sprinkle 1/3 to 1/2 the dill over the lemon.
• Sprinkle salt and pepper all over the salmon.
• Lay the salmon over the lemon and dill.
• If you have a whole fish oil the inner cavity and insert dill and lemon slices.
• Sprinkle dill then lay lemons on the top of the fish.
• Coat the inside of another sheet of aluminum foil the save size as the first with olive oil, put it over the top of the fish and seal the two pieces of foil all the way around.
• Place in a preheated grill or 400F oven and cook about 40 mins (for a whole fish) or until the internal temperature reaches 135F - a fork should easily be able to pierce the foil and through the fish when it is done.
• Remove top layer of foil, dill and lemons. Draw a knife down the back bone from front to tail. Slide the top fillet off the bones and place on a serving platter. Gently pull the spine with all the bones and tail off the lower fillet. Place the lower fillet on the serving platter without the dill and lemon. Enjoy! The fist is wonderful as is but may also be served with Hollandaise sauce.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper.
• Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Fillet salmon and place skin side down on a glass baking dish.
• Spread a generous amount of mayonnaise; cover entire top of fish.
• Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
• Bake about 25 to 30 minutes, uncovered.
• Place under broiler until top turns brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Stir butter and molasses together in a small bowl.
• Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
• Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
• Sprinkle with remaining lemon juice and serve.