Select 1 to 2 pound salmon filet(s).
Spray cooking oil, etc., on bottom of casserole dish.
Wash off and drain salmon filet and place in long, shallow baking dish.
Sprinkle with seasoned salt and Bay seasoning.
Dot with margarine and spread mayonnaise over top surface of fish.
Then squirt \"Real\" lemon juice over fish and sprinkle with dill weed.
Bake in oven preheated at 350\u00b0 to 375\u00b0 for 50 minutes.
Melts in your mouth!
Heat the BBQ to high medium.
Place salmon on double foil.
Rub salmon filet with olive oil.
Sprinkle with chives, shallots,garlic, dill, salt& pepper.
Add fine herbs.
Form an envelope of the foil& pour in the wine.
Seal the salmon in the foil, tucking in all the edges.
BBQ apprx 20 minutes turning the salmon once- check for doneness (is that a word?).
If not quite done continue to BBQ.
Place salmon filet in marinating dish and spread
emaining aside.
Place the salmon filet on the greased broiling pan
f time it takes the salmon to cook.
Evenly drizzle
ith cooking spray. Place fish filet in the tray, skin side
Heat butter, in sauce pan until melted.
Reduce heat to medium stir in sugar, vermouth, and liquid smoke.
Stir in seafood seasoning.
Preheat heat barbecue/oven to 300\u00b0F.
Create a pan with aluminum foil, with approximately 1/2 inch tall walls.
Place salmon filet In the center of the pan.
Pour sauce over salmon filet.
Flip the salmon filet over so sauce gets on both sides.
Place salmon and pan in barbecue/oven.
(Do not allow the salmon to marinade for a long period of time as the salmon will become far to sweet.).
Rince salmon filet with water and pat dry.<
Lay salmon filet on large piece of tin foil (shiny side of foil facing up).
Sprinkle salmon with lemon juice.
Spread enough mayo over salmon to cover the filet.
Season with salt and pepper.
Season with enough dill to cover the filet.
Make a \"tent\" around the salmon with the foil.
BBQ on medium heat until salmon is cooked to your liking.
Place salmon filet on a sheet of aluminium
Spread 1tsp butter over each salmon filet. Sprinkle 1tsp lemon pepper on top.
Place in microwave-safe dish. Add water or white wine. Cover with plastic wrap.
Cook 4 to 5 minutes, or until fish is not pink and is flaky. (Adjust time according to thickness of salmon filet and your oven and quantity being prepared.).
Season the salmon filet with the black pepper. Set
Place half of rosemary sprigs in a single layer in the center of a baking pan.
Place sliced red onion ontop of the rosemary.
Place salmon filet on top of the onion with skin side down.
Sprinkle salmon with salt and pepper.
Cover salmon with remainder of rosemary sprigs.
Place lemon slices over rosemary.
Drizzle olive oil over filet.
Sprinkle with salt.
In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
Serve salmon with onion and lemon.
set aside.
Place the salmon filet on a baking tray, and
In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Coat the salmon filet lightly with sugar. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes easily with a fork.
Combine breadcrumbs, pecans and parsley in a shallow dish and set aside.
Mix mustard and honey in a small bowl and set aside.
Add enough water to thin the honey mustard mixture.
Season each salmon filet with salt and pepper to taste.
Brush the top of each filet with mustard mixture and lightly dip in the breadcrumb mixture.
Place each filet coated side up on a baking dish sprayed with nonstick cooking spray.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily with fork.
bout the size of the salmon filet on one side of the
he tapered edges from the salmon filet. Smash the trimmings with meat
il, and minced garlic. Marinate salmon filet with the honey sauce for
Cut the salmon into bite-sized pieces and arrange on a heat proof plate and cover with foil.
Bring a large saucepan of boiling salted water to a boil and add the pasta and return to a boil.
Place the plate of salmon on top and simmer 10-12 minutes until the pasta and salmon are cooked.
Drain the pasta and toss with the tomatoes and salmon.
Mix together the creme fraiche, parsley, orange rind, and pepper to taste.
Serve hot or room temperature.
Variation: replace the salmon with trout and the orange with lemon zest.