SALT BAKED SALMON FILLET RECIPES
BAKED SALTED SALMON WITH DILL | CHRISTOPHER KIMBALL’S MILK ...
We learned how to make this salmon from chef Nikolas Paulsson of the Lanternen restaurant on the Oslo fjord in Norway. For our take, we use a 2-pound skin-on...
Provided by 177MILKSTREET.COM
Yield 4-6 Servings
Number Of Ingredients 6
EASY, NO-MESS BAKED SALMON RECIPE | ALLRECIPES
This is an easy, no-mess, no-cleanup recipe that tastes delicious! If I don't feel like scrubbing a lot of pans after dinner, I just throw this in the oven next to some rice and vegetables, or just throw it over some lettuce and tomatoes for a nice salad, and my husband thinks I was cooking for hours! People will think you put a ton of effort into this fancy entree.
Provided by N. Adams
Categories Main Dishes Seafood Main Dishes Salmon Baked Salmon Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
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.
Nutrition Facts : Calories 251.2 calories, CarbohydrateContent 2 g, CholesterolContent 55.8 mg, FatContent 17.7 g, FiberContent 0.2 g, ProteinContent 19.7 g, SaturatedFatContent 3.2 g, SodiumContent 1039.4 mg, SugarContent 1.5 g
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- Let the salt crust cool for 2 minutes then carefully break it open with a sharp bread knife. Scrape the salt off the salmon, divide the fillets and orange slices among plates and serve immediately.
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SALT-CRUST SALMON RECIPE | JAMIE OLIVER WHOLE SALMON RECIPES
Baking salmon in a salt crust creates a natural cave that helps the salmon retain maximum moisture as it cooks, as well as imparting a very delicate seasoning. It’s not only a showstopper, you’ll get the most perfectly cooked flaky fish, too.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 629 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 629 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the salmon well both inside and out, then pat dry with kitchen paper.
- Finely slice 1 lemon and the fennel into rounds and stuff into the salmon cavity with the parsley, marjoram and chives.
- Combine the rock salt, eggs and 250ml of water in a large bowl, then evenly spread one-third of the mixture over a large baking tray (35cm x 45cm).
- Make a slight hollow in the middle to hold the salmon snugly, lay the salmon diagonally in the tray, then spoon over the remaining salt mixture, heaping it around and on to the salmon to create an even 2cm-thick layer all over the fish. Bake for 35 minutes.
- To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done. Remove from the oven and set aside in the crust for just 1 hour.
- Meanwhile, make the basil yoghurt. Pick the basil leaves into a blender and add the mustard, the juice of 1 lemon and half the yoghurt. Blitz until smooth, then fold back through the rest of the yoghurt with 4 tablespoons of oil, and season to perfection with sea salt and black pepper.
- To make the salsa, deseed the chillies and very finely chop with the mint leaves and a drizzle of honey. Scrape into a bowl, add 2 tablespoons of oil and 2 teaspoons of vinegar, and season to perfection.
- Lightly crack the salt casing and pull it away from the salmon, brushing any excess from the top. Gently loosen and carefully transfer the fish to a large platter.
- Pull the skin away, then use a regular eating knife to scrape away any darker fish, leaving you with beautifully cooked pink salmon, which you can rustically remove in flakes and lobes.
- Serve with the basil yoghurt, salsa and lemon wedges for squeezing over.
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Reviews 4.7
Total Time 35 minutes
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- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
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Dec 30, 2015 · Line a baking dish with parchment paper. For the salt crust, combine the coarse sea salt, flour, cornstarch, egg whites, and water in a large bowl until combined, use your fingers or a spoon. Spread a little of the salt mixture on the lined baking dish, lay 1 salmon fillet – skin side down – on top of the salt.
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