LEMON PEPPER SALMON BAKED IN FOIL RECIPES

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LEMON PEPPER SALMON RECIPE - LAND O'LAKES



Lemon Pepper Salmon Recipe - Land O'Lakes image

With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.

Provided by Land O'Lakes

Categories     Lemon    Salmon    Main Course    Savory    Baking    Keeping It Simple    Fish    Seafood    Meat, poultry, and seafood    Fruit

Total Time 0 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

1 pound salmon fillet, skin removed
1 tablespoon freshly grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon fresh lemon juice
Lemon wedges, if desired
Fresh parsley sprigs, if desired

Steps:

  • Heat oven to 400°F. Line rimmed baking pan with aluminum foil.
  • Place salmon into prepared pan. Sprinkle with lemon zest, salt and pepper. Divide Butter with Olive Oil & Sea Salt evenly among tops of salmon fillets. Pour lemon juice over top.
  • Bake, uncovered, 12-15 minutes or until salmon flakes easily with fork. Serve with lemon wedges and fresh parsley sprigs, if desired.

Nutrition Facts : Calories 190 calories, FatContent 10 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 70 milligrams, SodiumContent 220 milligrams, CarbohydrateContent 1 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 23 grams

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

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

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