Time 25m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375°F. Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish. Place the fillets in the bottom of the baking dish. Pour the remaining olive oil over the fillets. Sprinkle half of the garlic over the fillets. Sprinkle the bread crumbs over the fillets. Sprinkle the cheese over the fillets. Bake for approximately 18 to 20 minutes making sure not to over bake. Squeeze the juice of a lemon quarter over each fillet (optional).
Time 25m Yield 4 servings Number Of Ingredients 10 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.
Time 30m Yield 8 servings. Number Of Ingredients 6 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.
Time 30m Yield 4 fillets, 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400 deg. F. In a small bowl, combine the butter, half of the lemon juice, chives, mustard, lemon peel, salt and pepper until well blended. Line a baking sheet with foil. Rub one tablespoon of the mustard-chive butter over the foil. Place the fillets skin side down on the foil and spoon about one teaspoon of lemon juice over each fillet. Season with salt and pepper. Spoon one tablespoon of mustard-chive butter over each fillet. Bake for about 15 minute.
Time 20m Number Of Ingredients 3 Steps:
Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well. Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly. Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.
Time 30m Yield 1 serving Number Of Ingredients 6 Steps:
Preheat the oven to 400˚F (200˚C). Cover a sheet pan with foil or parchment paper. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.) Enjoy!
