Oven Baked Savory Salmon Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
• Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
• Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

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.

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.

Steps:

• Preheat oven to 450 degrees.
• Arrange fish in a single layer in a shallow baking dish.
• Combine remaining ingredients.
• Pour half of the sauce mixture over the fish.
• Bake for 20 minutes, basting with remaining sauce.

Steps:

• Spray a glass baking dish lightly with FAT-FREE butter-flavored cooking spray. Preheat your oven to 350. Place 1 lb of salmon in your baking dish, skin-side down. Squeeze the juice of 1/2 a lemon over the top, then coat liberally with fresh ground pepper.
• Mince your garlic and shallots, finely chop your anaheim chile peppers, mix together in a small bowl, then sprinkle contents evenly over the top of your salmon. If anaheim chile peppers aren't to your liking, substitute cubanelle peppers, which are mild and sweet, rather than hot.
• Slice your onion into rings, then arrange the rings over the top of your salmon. Slice your roma tomatoes. Discard the end slices. Arrange the remaining slices on and around your salmon. Sprinkle with more pepper and the juice of 1/2 a lemon.
• Place your baking dish in your oven and cook for about 20 minutes. Salmon is done when it flakes with a fork.