Steamed Salmon With Herbs And Lemon Recipes

Steps:

• Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes.
• Serve with rice. Sprinkle with herbs and lemon zest.

Steps:

• Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
• Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

Steps:

• Preheat oven to 375.
• Place the fillet in a shallow glass baking dish coated with nonstick cooking spray.
• Sprinkle the parsley on the fillet, then place the dill sprigs on top.
• Next, squeeze the half lemon over the fillet (watch for seeds!) Bake on top rack for 25-30 minutes, or until fish flakes easily with a fork.

Steps:

• In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. , Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork.

Steps:

• Lightly spray a 13" x 9" baking dish with nonstick cooking spray. Arrange salmon fillets in a single layer skin side down.
• Evenly sprinkle salmon fillets with salt, then sugar.
• Combine lemon and lime juices together and pour evenly over salmon.
• Evenly sprinkle with herbs and minced garlic.
• Cover and chill about 4 hours.
• Before baking, drizzle with the melted butter; if desired.
• Bake at 425 for about 20 minutes or until opaque in middles.

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Steps:

• Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
• Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
• Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.

Steps:

• Preheat the oven to 400°.
• Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
• Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
• Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
• Place in one layer the lemon slices to cover the same area.
• Lay out several oregano and thyme sprigs on top of the lemons.
• Brush one side of the salmon with olive oil.
• Place salmon oil side down on the lemons and shallots in the foil.
• Brush the other side of the salmon with olive oil.
• Optional; salt and pepper to taste.
• Lay out several oregano and thyme sprigs.
• Sprinkle the remainder of the chopped shallots over the top.
• Cover with the reminder of the lemon slices.
• Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
• Pour in the wine and lemon juice.
• Roll the foil loosely to seal the fish in and prevent leaking.
• Place on baking sheet or baking dish in case of leaking and insert in oven.
• Cook at 400° for approximately 20 - 25 minutes.
• Open foil exposing fish and broil on high for 4 to 8 minutes.
• Remove oregano and thyme sprigs before serving.