iece of silver foil, large enough to wrap the salmon in a very
epper in a bowl.
Place a large piece of aluminum foil
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 1 hour.
ven to 375\u00b0.
In medium saucepan, heat 1 tablespoon
Place each fillet on individual piece of aluminum foil large enough to completely wrap and lightly seal salmon.
Put garlic slices on top of salmon, salt and pepper to taste and a few sprigs of fresh cilantro.
Add a splash of white wine.
Wrap and seal salmon in foil.
Place salmon in a buttered baking pan and sprinkle with lemon juice, salt and 1 tablespoon of the butter.
Melt remaining butter in saucepan and add flour and rest of seasonings and blend.
Slowly add milk and cook until thickened, stirring constantly.
Stir in peas and carrots and pour sauce over salmon and bake for 30 minutes or until fish flakes easily.
Garnish with parsley and lemon wedges.
arge piece of heavy duty foil with 1 tbsp butter. Combine
uminum foil.
In a
0 degrees F.
Sprinkle salmon with 2 teaspoons olive oil
heet in oven to heat while you prep the salmon.
).
Heat olive oil in a skillet over medium heat
In a stainless bowl, whisk together
wo large squares of aluminum foil onto a large, flat work
large enough to hold the salmon in a single layer. Coat the
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.
Peel skin off of salmon fillet.
Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside.
Sprinkle remainder of garlic over salmon.
Place potato slices and chopped onion around salmon.
Pour olive oil and lemon juice onto salmon, potatoes and onions.
Sprinkle with salt.
Cover with a lid or tight foil.
Bake at 325\u00b0 for 30 to 45 minutes or until fish is flaky.
Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
DO NOT PRE-HEAT YOUR OVEN. This is the trick.
Lightly spray a cookie sheet with cooking spray. Or line pan with tin foil.
Place Salmon fillet skin side down on pan.
Drizzle with Olive Oil, and season with the salt, pepper, and dill weed. All seasonings are to your liking.
Place salmon in a cold oven, set oven to 400 degrees F; bake salmon 25 minutes.
You should have perfectly cooked salmon.
For Tartar Sauce:
Combine all ingredients in a small bowl. Chill until ready to use.
epper in a bowl; mix well.
Lay out foil on a
Put all ingredients except salmon in food processor.
Blend ingredients together until well combined and basil is fine.
Put some of the sauce in bottom of baking dish that has been lightly sprayed with Pam Cooking Spray.
Place salmon in dish and mound rest of sauce over salmon.
Bake in a 400 degree oven for 20 minutes or until done to your preference. I cook mine for the 20 minutes and then take out of oven and cover loosely with foil for another 3-5 minutes.
Run salmon under cold water and pat dry with paper towels, set aside.
In a large oven-proof baking dish add 3 tablespoons of olive oil and place the salmon in the baking dish.
Sprinkle the fish with the remaining 3 tablespoons of olive oil.
Add in this order. The lemon juice, black pepper, kosher salt, dried parsley and place the lemon slices on top of the salmon.
Cover with foil and bake in a preheated 350 degree oven for 45minutes or until cooked through and tender.
Serve with long grained rice and steamed asparagus.