he foil.
Place the salmon fillets skin-side down on the
Preahat oven to 350 degrees.
Lightly grease a baking pan that will hold the fish in a single layer.
Place salmon in the pan, and sprinkle with salt and pepper.
In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
Bake for 35 minutes, or until the fish flakes.
Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
Mix remaining ingredients until well blended, then spoon over the salmon.
Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.
alt and pepper.
Rinse salmon fillets and pat dry with paper
Preheat oven to 375\u00b0F.
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).
his step.
Place the salmon fillets onto the foil and brush
oil. Remove any bones in fillets with pliers.
Peel peaches
ize needed to hold the salmon fillets in one layer); place in
Preheat oven to 275\u00b0F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
Wash the salmon well under cold water then
ugar until dissolved.
Season salmon fillets with salt, pepper, and garlic
onstick cooking spray.
Place salmon fillets in prepared baking dish and
aking dish.
Neatly arrange salmon fillets skin side down over vegetables
set aside.
Place the salmon fillets on the baking sheet, and
Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Cut salmon in half and place in a greased 11x7x2 baking dish.
Drizzle with butter.
Combine remaining ingredients, press onto salmon.
Bake uncovered at 350 degrees for 30-35 minutes or until flakes easily with a fork.
Preheat oven 400 degrees F.
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
Back them 15-20 minutes.
Wash salmon fillets well.
Pat dry and
To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
For the baked salmon: preheat oven to 400 degrees.
Place fillets on a baking sheet lined with parchment paper.
Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
Cover with seasame seeds.
Bake for 10-12 minutes.
Serve with mango Salsa.
Place salmon fillets, skin sides down, in 13 x 9 inch baking dish sprayed with non stick cooking spray. Mix remaining ingredients until well blended; spoon over salmon. Bake at 375\u00b0 for 20 to 25 minutes or until salmon flakes easily when tested with fork. This has 5 grams carbohydrate.