Time 47m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 325°F. Dredge the salmon in flour, using more as needed to ensure even coverage. In a medium mixing bowl, combine crumbed bread, butter, onions, and the parsley and mix evenly. Stuff the cavity of the salmon with bread mixture, then close with toothpicks. In a baking dish large enough for the salmon to rest flat, lay half the bacon evenly on the bottom. Place the salmon on top of the bacon, and then place remaining bacon evenly over the salmon. Squeeze lemon juice evenly over the salmon. Bake 1 hour to 1 1/2 hour, depending on size of salmon (5 lb about 1 hour and fifteen minutes). Remove from oven and take out toothpicks. Cut salmon crosswise into about 2 inch pieces.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking pan with aluminum foil. Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt. Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes. Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
Time 55m Yield 8 servings. Number Of Ingredients 10 Steps:
Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly., Place salmon on prepared pan. Spray with cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 200 C/400 F/gas 6. (If necessary – cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram and dill , broken up. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary then tie them together and trim the string). Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.
