Recipe: Tasty Easy Salmon Bake
Easy Salmon Bake. Let Our Collection Of Easy Salmon Recipes Inspire You In The Kitchen. Looking for recipes from world-class chefs that will impress family, friends or guests? Lay salmon fillet skin-side down on a wide piece of aluminum foil.
In fact, you can make a quick and easy salmon recipe right in your oven in just a few easy steps. This quick and easy baked salmon recipe uses just a few very basic ingredients. It's the perfect simple salmon recipe. You can cook Easy Salmon Bake using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Easy Salmon Bake
- It's 1 of salmon fillet (wild caught).
- You need 1 tbsp of olive oil.
- You need 1 tsp of garlic powder.
- Prepare 1 tsp of mustard.
You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Combine remaining ingredients; pour over salmon. I marinated it overnight did not wrap in foil but covered the dish with foil. It came out so delicious everyone loved it.
Easy Salmon Bake instructions
- Preheat oven to 375°F..
- If frozen, thaw out the salmon fillet by placing it in the refrigerator the day before. Or, use the defrost option on the microwave, which takes about 15 minutes..
- In a small bowl, mix the olive oil, mustard, and garlic with a basting brush..
- On a greased cookie sheet, place the thawed out or fresh salmon..
- Spread the bowl mixture onto the salmon using the basting brush..
- Place salmon in oven for 30 minutes or until the fillet reaches an internal temperature of 145°F. That is if you want the salmon well done..
I did not have fresh parsley but the dried parsley worked just fine. First, season the salmon fillets on both sides. This was a very tasty way to prepare Salmon! I added just a couple things when fixing mine: I used sea salt instead of regular salt, and used a little less than the recipe called for, and also added a chopped up clove of garlic to the butter in the saucepan. Line a baking sheet with foil.
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