Time 25m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.
Number Of Ingredients 3 Steps:
Preheat oven to 450 degrees. Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.
Time 20m Yield 4 servings. Number Of Ingredients 4 Steps:
Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.
Time 47m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl. Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
Time 25m Yield 2 Number Of Ingredients 6 Steps:
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 15 minutes.
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
Time 20m Number Of Ingredients 3 Steps:
Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well. Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly. Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.
Time 20m Number Of Ingredients 4 Steps:
Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute. Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven. Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl. Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.
More about “oven roasted salmon recipes”
Time 35m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray. Stir butter and molasses together in a small bowl. Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice. Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes. Sprinkle with remaining lemon juice and serve.
