Whole Salmon Recipes
Travis Said:
Do you have a great recipe for baking whole salmon?We Answered:
Regal Whole Baked Salmon with Fresh Herbs and Lemon.Ingredients
1 whole Regal Marlborough Salmon
2 tablespoons olive oil
Salt and freshly ground black pepper
3 lemons, sliced
2 spring onions, sliced
1/2 cup chopped fresh herbs ñ parsley, fennel
Preheat the oven to 200C.
Wash the salmon and dry with paper towels.
Rub the salmonÃs surface with olive oil and season
with salt and pepper.
Place a very large sheet of aluminium foil inside
a baking dish, allowing extra foil for wrapping the
salmon. Position the salmon on the foil, then place
the lemon slices, spring onions and herbs in the cavity
of the salmon and over its surface. Fold over the foil
to seal completely and bake in the oven for 35 to 40
minutes or until the salmon is just cooked through.
Serve with baby potatoes and steamed green
vegetables.
Jessie Said:
Large fillet of salmon (skin on), recipe needed, prefer to bake it as a whole, not cut up.?We Answered:
EDIT: These recipes are from my personal cookbook that I am in the process of typing into my MACGourmet Program to print as Christmas Gifts. I have made all of these recipes, and they are all good -- although my favorite is the Salmon with Creamy Dill -- it is good. You could replace some of the mayo with yogurt to keep it from being too greasy.Salmon with Lemon and Dill
This is wonderful and easy way to prepare salmon, or any fish. Play with the ingredients to suit your own taste.
1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees. Spray a medium baking dish with non stick spray.
Place salmon in dish. Mix butter and lemon dish, drizzle over salmon. Sprinkle with seasonings.
Bake 25 minutes, or until salmon easily flakes with a fork.
Salmon Fillets with Creamy Dill
A special recipe for how Alaskans make a delicious salmon dish, it combines mayonnaise and mustard with thyme, oregan, basil and dill weed.
1 ½ cups mayonnaise
½ cup mustard
1 teaspoon fresh thyme, chopped
1 teaspoon dried oregano
1 teaspoon fresh basil, chopped
1 pound salmon fillets
2 teaspoons dried dill weed
Preheat oven to 375 degrees. Prepare baking sheet with non stick spray.
In a bowl stir together mayonnaise and mustard. Add thyme, oregano and basil, mixing well.
Place salmon fillets on baking sheet and spread with mayonnaise mixture. Sprinkle with dill weed.
Bake for 30 - 40 minutes, or until salmon easily flakes with a fork.
Alaska Salmon Bake with Pecan Crunch
Baked Salmon makes an excellent main course for Christmas.
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh bread crumbs
½ cup pecans, finely chopped
3 teaspoons fresh parsley, chopped
1 ½ pounds salmon fillets
6 lemon wedges
salt and pepper
Preheat oven to 400 degrees. Spray baking sheet with non stick spray.
In a small bowl, whisk together mustard, butter and honey. In another small bowl, mix together the bread crumbs, pecans and parsley.
Season each fillet with salt and pepper, place on baking sheet. Brush with mustard mixture, then cover tops of each fillet with crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes easily with a fork. Serve garnished with lemon wedges.
Caroline Said:
Which amount of ingredients would be appropriate for this size of salmon?We Answered:
Ray-J's answer is generally correct. Simple math. 8 Oz. is 1/2 pound so 3 pounds is 6 times as much fish.The reason I say "generally correct" is because we aren't baking a cake here.
If the recipe were one where you are mixing ingredients (like making cake batter) the ration of weight would be absolutely correct. In the case of preparing the salmon for baking, you are not mixing the ingredients, you are applying them to the surface of the food. Assuming the preparation is not a marinade that will soak into the inside of the fish (which is the likely assumption) the surface area being coated is not likely to be six times as great.
I would mix the ingredients in the same ratio, but when apply the coating, apply as needed and dispose of the remainder or you will have a result that is over-spiced.
Also to be considered is the fact that a whole fish has its skin on. A fillet will have no skin. That can make a huge difference in how the coating's flavors are absorbed into the fish while cooking.
Without more data regarding the type of recipe you have, it is difficult to consider all factors.
Glenda Said:
Anyone have any recipes / ideas for salmon?We Answered:
Smoke itCool it
Debone and flake it
Add cream cheese and finely diced jalapenos
Use it for dip
Amber Said:
How to cook a whole Salmon?We Answered:
the best is the simplest: clean off scales, salt, pepper, and sprinkle with some herbs - dill is great, any other fresh herb will do - then either bake at 350 after spreading with mayo, or if you don't like mayo, sprinkle with lemon juice and olive oil then bake till ready - don't overbake, check it. bake covered for first 30-40 min, then open and increase heat to 375. may take another 45-60 min. ready when nothing raw inside, all nice flaky pink.mm-mm!