FROZEN SALMON RECIPES OVEN RECIPES

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SALMON EN PAPILLOTE FROM FROZEN | ALLRECIPES



Salmon en Papillote from Frozen | Allrecipes image

There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

Provided by thedailygourmet

Categories     Main Dishes    Seafood Main Dishes    Salmon    Salmon Fillet Recipes

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 6

2 (4 ounce) frozen salmon fillets
2 (13-inch) parchment paper sheets
salt and ground black pepper to taste
1 tablespoon salted butter, melted
2 sprigs fresh oregano
1 lemon, sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
  • Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.
  • Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Nutrition Facts : Calories 225.9 calories, CarbohydrateContent 6 g, CholesterolContent 65.7 mg, FatContent 12.6 g, FiberContent 2.5 g, ProteinContent 25 g, SaturatedFatContent 5.1 g, SodiumContent 167 mg

MELT-IN-YOUR-MOUTH SALMON FILLETS (CONVECTION OVEN METHOD ...



Melt-In-Your-Mouth Salmon Fillets (Convection Oven Method ... image

I make my salmon this way very often in my convection oven, the mayonnaise coating will seal in flavor and moistness creating the most flavorful moist salmon! I don't bother measuring amounts so all amounts are only only estimated really the exact amounts do not matter for this, use as much salmon as desired and use enough mayonnaise to coat all sides of the salmon generously --- I prefer to use Atlantic salmon for this but any salmon fillet will do, cooking times will vary just slightly depending on the size of your fillets --- for this recipe you will need a flat wire rack to fit in your baking pan this will allow the air to circulate around the fish.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 5 serving(s)

Number Of Ingredients 6

5 salmon fillets (skin left on one side)
1/2 cup mayonnaise (or as needed)
2 teaspoons dried dill weed (or to taste)
2 teaspoons lemon pepper (or to taste)
seasoning salt (to taste)
lemon wedge

Steps:

  • Wash the salmon well under cold water then pat dry using paper towels.
  • In a bowl mix together mayonnaise with dried dill and lemon pepper until combined.
  • Using a brush coat all sides of the salmon fillets with the mayo mixture (make certain to coat the fillets generously with mayo!).
  • Place a well-greased rack into a greased baking dish and set the salmon (skin-side down) onto the rack.
  • Sprinkle the top of the fillets with seasoning salt.
  • At this point you can cover an refrigerate until ready to bake.
  • Set heat to 425 convection-bake (must use a hot oven).
  • Bake the salmon for 20 minutes or until cooked (do not turn the salmon, the cooking time will vary depending on the size of your fillets).
  • Serve the cooked fillets with lemon wedges.

Nutrition Facts : Calories 496.5, FatContent 21.9, SaturatedFatContent 3.7, CholesterolContent 152.4, SodiumContent 406.4, CarbohydrateContent 5.8, FiberContent 0.1, SugarContent 1.5, ProteinContent 65.5

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