BAKED POACHED SALMON RECIPES

Name: Perfectly Baked Salmon with Lemon and Dill
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Makes 4 Servings
Cuisine: American
Ingredients: One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught; 1 tablespoon olive oil; Salt and fresh ground black pepper; 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving; 1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)

PERFECTLY BAKED SALMON WITH LEMON AND DILL

Perfectly Baked Salmon with Lemon and Dill image

The trick to perfectly baked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Makes 4 Servings

Number Of Ingredients 5

Ingredients

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
1 tablespoon olive oil
Salt and fresh ground black pepper
1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving
1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)

Steps:

Heat oven to 325 degrees F.
Lightly oil and season both sides of the salmon with salt and pepper.
Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

Nutrition Facts : ServingSize 6 ounces, Calories 300, ProteinContent 37 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 91 mg

OVEN-POACHED SALMON RECIPE - NYT COOKING

Oven-Poached Salmon Recipe - NYT Cooking image

Provided by Nancy Harmon Jenkins

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 small whole salmon, approximately 2 1/2 pounds
4 spring onions (scallions)
6 sprigs fresh tarragon
12 sprigs fresh parsley
1 lemon
2 teaspoons unsalted butter, approximately
1/2 cup dry white wine (more if needed)

Steps:

Preheat oven to 350 degrees.
Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

Nutrition Facts : @context http//schema.org, Calories 142, UnsaturatedFatContent 4 grams, CarbohydrateContent 3 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 34 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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