Does anyone know a good recipe for salmon?

Question

I'm trying to find a good baked salmon recipe.

Answer 1

BAKED SALMON STUFFED WITH MASCARPONE SPINACH
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.

click photo to enlarge
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese




Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.

* Italian cream cheese sold at Italian markets and also at many supermarkets.

Makes 8 servings.

Answer 2

You are on the right track looking for a BAKED salmon recipe. I fished commercially for them for years and ate salmon three or four times a week. It has a great natural flavor and texture that does not need much help. I recommend that you bake it skin on, in large chunks. The skin will peel right off once the fish is cooked,leaving a nice moist outer surface. Be careful not to over cook any fish. The salmon should bake at 350-400 degrees just until the color of the meat changes. A little salt maybe a hint of lemon juice and you can't beat it in the finest restaurants. Serve with white rice. If there are left overs, try mixing a little curry powder with the meat for a unique taste.

Answer 3

Taku Lodge Basted Grilled Salmon PIC:http://img.timeinc.net/sunset/Premium/Food/2003/03-Mar/Salmon0303/GrilledSalmon0303.jpg
Taku Lodge Basted Grilled Salmon Recipe:http://www.sunset.com/sunset/Premium/Food/2003/03-Mar/Salmon0303/TakuLodgeRecipe0303.html

Answer 4

Baked Fresh Salmon

Ingredients

3 lb salmon<<<<<< use what ya have
1 ts salt
1 ts pepper, black
1/2 ts thyme
3 tb butter
1 1/2 c cream, light
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
2 cucumber; peeled & cut into strips

Instructions

Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf then arrange cucumber strips around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving.

Answer 5

This a bit different, and very tasty ...

ROASTED SALMON & RHUBARB

If you prefer a thinner sauce, add a splash of white wine(water for us).

1 lb rhubarb, cut into 1/4 inch pieces (about 3 1/2 cups)

1/3 cup sugar

1/2 lemon, juice of, to taste

6 (6.00 ounces) salmon fillets, about 1 inch thick,pin bones removed

salt & freshly ground black pepper(omit; i wonder which ff spice would be good)


1. Preheat oven to 500 degrees, or its highest temperature.
2. In a smalll saucepan, combine rhubarb and sugar.
3. Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
4. Stir in the lemon juice.
5. The sauce should be the consistency of applesauce.
6. Arrange salmon filets, skin side down, on a foil or parchement-lined baking pan.
7. Season to taste with salt and pepper.
8. Bake until almost opaque throughout, about 17-20 minutes.
9. Spoon rhubarb onto center of warmed plates.
10. Lift fillets from pan, leaving skin behind if desired.
11. Place fillets on rhubarb.

Answer 6

the best for me is just to season with salt and pepper then make a compound butter with, garlic, shallots, parsley, salt & pepper and smear the salmon filet then bake it in a pan that it can drip all the excess butter away until firm to the touch. great recipe to have with some roasted vegies or even a great salad.
** also I have marinated in teriyaki sauce, soy sauce, ginger, orange juice, garlic, green onions and oregano, then bake at 325* until tender it takes around 12/15* dont over cook it on salmon a medium to medium well is the best way to go.

Answer 7

Dill Mustard Salmon:
1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 to 6 servings.

It's delicious!

Answer 8

BAKED SALMON

INGREDIENTS
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

DIRECTIONS

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.

Answer 9

SIMPLE

Bake salmon at 350 for 15 minutes. Serve over orzo pasta cooked in chicken broth, and a green side salad.

A fresh, wild salmon is flavorful on it's own, and will not need any seasoning or butter.

If you are using farm or wild caught salmon, season with dill and butter.

Answer 10

Broil approx. 4 minutes per side. Time varies by heat of broiler or grill and thickness of fish, but it is done when it is flaky but still moist in the center.

Sauce:
1/4 cup melted butter
1 tsp. dijon mustard
1/2 tsp. dried dill weed or 1 1/2 tsp fresh dill weed
1/2 tsp. lemon juice
Mix all sauce ingredients together and serve with the salmon.

Answer 11

I don't have a BAKED salmon recipe, but if you check my best answers I have several of my own recipes in there for various different type of pan fried and poached salmon recipes.