Baked salmon?

Question

whats the best way to bake/broil salmon. what spices, herbe to add. I am planing to have curry sauce to put on, but I want the salmon to taste good on its own, but not so much that it, combined with the curry saue will cover the taste of the salmon

Answer 1

Herb Baked Salmon

* vegetable oil spray
* 3/4 pound salmon fillet
* 1 tablespoon Dijon mustard
* 1/4 cup parsley, fresh, chopped
* 1 teaspoon oregano, dried
* 1/2 teaspoon thyme, dried
* 1/2 cup plain bread crumbs
* salt and pepper to taste
* 1 egg white

Preheat oven to 350°. Line a baking tray with foil and spray with vegetable oil spray, Wash salmon, pat dry, and spread mustard over the top. Mix parsley, oregano, thyme and bread crumbs together. Season with salt and pepper.Blend in egg white to bind mixture together. Spread over mustard. Bake in oven for 20 to 25 minutes, depending on thickness of fillets. Remove from oven and serve on individual plates with rice.

Answer 2

Curry as wonderful as it is, is something that I wouldn't use as a sauce for salmon. Curry your vegetables or the rice, but not the Salmon please!!
Here it is, tres simple. in a bowl put in half a pound of butter and add to that sea salt, lemon juice, dill or tarragon(don't be shy with the herbs) some finely dice raw onion, a few drops of white wine, well maybe more than a few drops 1/4 c. is good and then mix this butter really well.
Once the salmon is ready for cooking lay it in a piece of aluminum foil and spread the butter mixture over it and then broil the salmon using the top part of your oven. Fold up the sides of the foil to prevent any butter from getting out. This dish should only take about 10 minutes to cook.
Enjoy

Answer 3

when broiling fish such as salmon, you don't need to add any oil. what you could do is simply pan fry it on the stove (just brush your pan with a bit of oil) and then continue in the oven, after you've added a mix of lemon (or lime) juice, thyme, crushed garlic. You can use white wine instead of lemon (both at the same time would create too much acidity). If you like, you can also add a handful of capers and/or cherry tomatoes which you'll need to squeeze before to remove their seeds. The total broiling time really depends on how big the salmon piece is - I'd say it should be ready in 10-15 mins.

Answer 4

BAKED SALMON WITH MUSTARD-DILL SAUCE

1 cup sour cream
1/3 cup chopped fresh dill
3 tablespoons finely chopped onion
2 tablespoons Dijon mustard
1 1 1/2-pound center-cut salmon fillet with skin
2 teaspoons minced garlic




Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

Serves 4 to 6.

Answer 5

This is so good.....

Baked Dijon Salmon
Submitted by: Arnie Williams
Rated: 5 out of 5 by 1061 members Prep Time: 20 Minutes
Cook Time: 15 Minutes Ready In: 35 Minutes
Yields: 4 servings

"Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked."
INGREDIENTS:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans 4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://allrecipes.com/favorites/

Answer 6

I agree with that earlier post. I would not put a curry sauce on salmon. The sauce will overpower the taste of the fish.

If you want curry in the meal, make a mild curry cous cous as a side dish.

Answer 7

teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon bottled minced ginger
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1/2 teaspoon chile paste with garlic
1 (8-ounce) bottle clam juice
1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
6 cups trimmed watercress (about 2 bunches)

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

Yield: 4 servings

Answer 8

Another option:
Bake the salmon. When it's almost done baking, squeeze a lemon on it, put some finely chopped dill, sprinkle Old Bay seasoning and Creole seasoning and then let it complete the baking.

Answer 9

bake mine in a baking dish at 350 degrees. I put s & p on top with a lemon slice, butter, and fresh rosemary. I also add some lemon juice, white wine, and chicken stock to the pan so I can create a sauce after it cooks. It takes about 10-15 minutes. I serve lemon spiked mash potatoes with the salmon. My bf LOVES this dish!

Answer 10

Try this:

http://allrecipes.com/Recipe/Curried-Salmon-Bake/Detail.aspx