Time 25m Yield 2 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil. With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Number Of Ingredients 6 Steps:
When ready to cook, set the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. Line a baking sheet with butcher paper or parchment. Place the salmon skin-side down on the baking sheet and season with the Traeger Fin & Feather Rub. In a small bowl, mix together the olive oil, garlic, and parsley. Brush the garlic mixture over the salmon fillet. Reserve any remaining garlic oil. Insert the probe into the thickest part of the salmon fillet. Set the baking sheet on the grill grates, close the lid, and cook until the internal temperature reaches 140°F and the fish flakes easily, 20-25 minutes. Remove the salmon from the grill and brush with any remaining garlic oil. Serve with lemon wedges. Enjoy!
Time 30m Yield 2 Number Of Ingredients 5 Steps:
Season salmon fillets on both sides with lemon pepper. In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Season salmon fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets until flesh flakes easily with a fork, 5 to 6 minutes per side. Combine honey, water, brown sugar, sriracha sauce, soy sauce, and garlic in a small pot over medium heat; bring to a boil. Cook, stirring frequently, until glaze is thick and smooth, 5 to 7 minutes. Pour glaze over salmon fillets.
Yield 1 serving Number Of Ingredients 8 Steps:
Preheat the oven to 350°F (180°C). Fold the parchment paper in half, then open up. On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper. Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C). Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a large skillet over medium-high heat, melt butter. Stir in garlic. Sprinkle salmon fillets on both sides with lemon pepper seasoning. Place fish in the pan and cook on both sides for approx 3-5 minutes per side, until fish flakes when tested with a fork. Garnish with lemon wedges and serve.
Time 55m Yield 6 servings. Number Of Ingredients 9 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. , Place salmon in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.
Yield Serves 8 Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper. Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.) Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.
