Baked salmon recipes
Our top 3 of 7 Baked salmon recipes
- Baked Salmon
- Baked Salmon with Coriander Chutney Topping
- Baked Salmon with Ratatouille and Mashed Potatoes
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You can add any herbs and spices etc I find eastern spices work very well with salmon.
- 2 salmon fillets
- 1 tsp Garlic Puree
- 1 tsp olive oil
- pinch salt and pepper
- 1 tsp mixed herbs
- Preheat an oven to 180 degrees, whilst the oven heats up place the salmon fillets on a large sheet of foil, spread the garlic puree equally over the fillets, drizzle over the olive oil and sprinkle with salt and pepper.
- Wrap up and place in the oven for 20 minutes.
Baked Salmon with Coriander Chutney Topping
by Jail Bird!
Views 1045, Added Sun Feb 14 2010
I would serve this with some little buttered new potatoes, mangetout and roasted butternut squash and cougettes. Mmmmm!!!! This is one of the recipes I shall be cooking for a crowd of 12, so nice and easy dish to prepare for that many.
- 4 Wild Salmon Fillets. about 4oz each
- 1 small onion. finely chopped
- 2 garlic cloves. crushed
- 25g pack coriander. chopped
- 1 tsp cumin seeds. lightly crushed
- 25g sultanas
- 3tbsp olive oil
- 1. Heat the oven to 190oC gas 5.
- 2. Brush the base of a shallow ovenproof dish with a little oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 mins.
- 3. While cooking, heat 1 tbsp of the oil in a frying pan and gently fry the onion for 5 mins until golden brown.
- 4. Add the garlic, coriander, cumin seeds, sultanas, 4 tbsp water and a little seasoning. Heat for about 2 mins until the water has almost evaporated.
- 5. Pile the chutney topping over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 mins or until the fish flakes easily when pierced with a knife.
Baked Salmon with Ratatouille and Mashed Potatoes
Views 4905, Added Tue Jul 1 2008
- 1 garlic clove - crushed
- 2 onions chopped (or 4 shallots if preferred)
- 1 aubergine cut into small chunks
- 4 courgettes sliced into small pieces / rounds
- 2 red peppers chopped into small pieces
- 6 tomatoes chopped up
- 4 tablespoons shredded / finely chopped basil
- 1 pinch oregano
- 500g potatoes cut into small chunks
- 6 tablespoons olive oil
- pinch or two salt
- pinch or two pepper
- 6 salmon fillets (150g each - organic optional)
- 2 knobs butter
- 2 spring onions - chopped into small bits
- Start by making the ratatouille.
- 1) Heat 4 tablespoons of olive oil in a casserole dish. Add the onion and garlic and fry until fragrant and softening. Add the aubergine, courgette, red pepper, tomatoes, basil and oregano. Season with salt and pepper, and cook, stirring for 5-10 minutes over a medium heat.
- 2) Cover ratatouille and let it cook for 20 minutes, on a lowe heat, stirring from time to time.
- Now, the salmon.
- 3) Wash each fillet and place all 6 on a baking tray on some silver foil. Season with salt and pepper, and a knob of butter, and then cover the fillets with some silver foil, ready for baking.
- 4) Bring a large saucepan of slightly salted water to the boil (boil water in a kettle to speed up the process). Add the chopped potatoes and cook until tender (approx 10-15 minutes). Alternatively, if you have a steamer, steam them - a great way to keep all nutrients in, without boiling them away!) Drain, replace the potatoes in the saucepan, and mash with some butter, a splash of milk, 2 chopped spring onions, a pinch more salt and pepper.
- 5) Bake the salmon on a medium heat in the oven.
- 6) Serve a bed of ratatouille on six plates, place a salmon on top of each, with some mash at the side.
- 7) And eat! With some nice wine!