Best Baked Salmon With Meyer Lemon Olives And Oregano Recipes

Salmon With Oregano image

Provided by Alaskadiver

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
4 skinless salmon fillets, each 1-inch thick (6 ounces each)
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter, cut into small pieces
1 teaspoon fresh parsley, chopped (optional)

Steps:

PREPARATION
Preheat the oven to 375°F.
Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).

Nutrition Facts : Calories 416.8, Fat 16.1, SaturatedFat 3.9, Cholesterol 173, Sodium 524.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 63.5

The Best Baked Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

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.

Baked Salmon with Meyer Lemon, Olives and Oregano image

Provided by Megan Mitchell

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Extra-virgin olive oil, for drizzling
One 2-pound side of salmon, about 1 1/2 inches thick with skin on (preferably wild-caught)
Kosher salt and freshly ground black pepper
2 large Meyer lemons, 1 thinly sliced and 1 cut into wedges
8 to 9 large green olives, gently smashed flat
4 to 5 sprigs oregano

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
Serve immediately with the lemon wedges.