THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
OVEN ROASTED WHOLE SOCKEYE SALMON
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
- Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
- Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
- To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.
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