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.
Reduce heat, cover and simmer for 20 minutes.
In a
Place the salmon in an oven proof dish,
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.
200 degrees C).
Place salmon fillet with skin side down in
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.
Combine dill, olive oil, lemon juice, honey, garlic, coriander, salt, and pepper in a small bowl.
Rinse salmon fillet under running cold water and pat dry with paper towels. Lay salmon skin-side down on a large piece of plastic wrap. Spread dill mixture all over the top of the fish, wrap well with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Unwrap salmon and place skin-side down in a baking dish.
Bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes.
arge enough to hold the salmon with sheets of aluminum foil
he skinless side of the salmon fillet. Now add a little salt
mix all the sauce ingredients together.
lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
bake at 350 for about a half an hour.
Bake salmon fillet until tender and flaky.
To make Hollandaise, separate egg yolks, add cayenne pepper and lemon juice.
Whip over double boiler until \"pudding like\".
Remove from heat and whip butter slowly into mixture.
Whip thoroughly. Spread over salmon fillet.
Add chopped parsley for garnish.
Preheat oven to 350\u00b0.
Rinse and dry salmon fillet.
Place on large piece of aluminum foil, skin side down.
Squeeze 1/2 lemon juice over fish.
Sprinkle onions and capers along top of fish. Season with fresh grated pepper.
Wrap foil to seal edges.
Bake 30 to 40 minutes.
The fish should be just firm when pressed lightly with finger.
Garnish with 1/2 lemon, sliced.
Serves 3 to 4. Excellent served with pasta marinara and Caesar salad.
FOR JERK SALMON:
Combine salsa ingredients (tomatoes through black pepper).
Mix well and chill.
Sprinkle salmon with salt and pepper.
Heat a large non-stick skillet and coat it with olive oil.
Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
Cut fillet diagonally into 4 slices.
Serve with Tomato Salsa.
Fold a 16 x 12-inch (or larger) piece of parchment paper in half and crease.
Unfold paper and place the salmon fillet in one half.
Sprinkle fish with fresh dill sprigs and julienned leek and carrot.
Fold paper over and crimp edges.
Place on a plate and microwave on High for 4 1/2 minutes or just until opaque.
Sprinkle with salt.
Serves 4.
Rinse salmon fillet and pat dry.
Place fillet, skin side down, on a piece of heavy-duty aluminum foil placed in 10 to 15-inch pan.
With scissors, cut foil around fish; discard the rim.
set aside.
Place 1 salmon fillet, skinned-side-down, on the
frying pan and sear salmon fillet over high heat, remove and
nd season to taste. Place salmon on the fennel.
Mix
rying pan and saute the salmon for 2-3 mins. Season with