Quality fish used in baked salmon recipes is easy to recognize. Fresh salmon should not have a strong fishy smell, if it does, it means it is not fresh. The eyes should be clear not cloudy. The skin of the salmon should be smooth and the gills must be rose or red in color.
Fish – The Complete Guide to Buying and Cooking
A complete guide about how to cook and buy fish.
When you buy fresh salmon, keep it refrigerated in the coldest part of the refrigerator until you are ready to cook.
Leaving the salmon outside for long periods of time is not recommended. Make sure you cook the salmon within one or two days, when placed in the refrigerator.
When you are cooking salmon, leave the skin on, because it will help hold the fish together while turning or moving it. The skin comes off easily after cooking if you wish to remove it or if your guests don’t like the skin of the fish.
#1 Baked salmon recipes – Baked salmon with rosemary and baked tomatoes.
For the baked salmon:
• 12 ounces salmon fillet
• 3 large cloves of garlic (minced the garlic)
• 1 tablespoon of fresh rosemary all chopped
• Salt and ground pepper
• 5 tbs of olive oil
• Make sure you juice one lemon
• Lemon wedges
Turn on your oven to 375 degrees Farenheit.
Spread the minced garlic, the salt and pepper and the chopped rosemary on each side of the salmon. Place the salmon in a roasting pan coated with the oil. Sprinkle the remaining olive oil over the fish. Bake the fish for 20 minutes.
Use a fork to see if the fish is cooked. If the fork goes down very easily and the meat makes no resistance, this means that the fish is done.
Sprinkle the salmon with lemon juice and serve it with lemon wedges.
For the baked tomatoes:
• 6 large ripe and fresh tomatoes
• 1 clove of garlic (chopped very fine)
• 1 1/2 cups of fresh basil leaves
• 1 1/2 cups of fresh parsley (leaves only)
• salt and fresh ground pepper
• 1/4 cup of olive oil
• 4 tablespoons of unseasoned bread crumbs
Preheat the oven to 400 degrees.
Wash the tomatoes and wipe them with a paper towel, then cut them in half horizontally and remove the seeds from the tomatoes. Sprinkle some salt inside of the tomato halves and let it stand for 20 to 25 minutes.
Chop the garlic, basil and parsley – mix them together and season with salt and pepper. Fill in the tomato halves with the chopped herbal mixture and after, sprinkle the top with bread crumbs.
Place the stuffed tomatoes in a baking dish, and make sure the pan is coated with olive oil. Sprinkle some of the olive oil remaining over the tomatoes for extra flavor. It should be cooked after about 25 minutes.
Serve the hot tomatoes with the baked salmon. This may become one of your favorite baked salmon recipes.
Here is a great grilled salmon recipes book for great eating and good health by S.G. Tennant.
This resource will provide several grilled, baked and pan fried salmon recipes that are delicious and exotic.
The book has 35 illustrated recipes that, should add some variety to your daily menu. Your family will enjoy!
#2 Baked salmon recipes – Baked salmon with coriander crust.
For the salmon:
• Finely grated rind of 1 lemon
• 1 teaspoon of black peppercorns
• 1/2 small onion finely chopped
• 2 tablespoons of chopped fresh coriander
• 4 fresh salmon steaks
• 1/2 cup of olive oil
Crush in a grinder the lemon rind, black peppercorns, onion and coriander to make a paste. Rub the paste onto each side of the salmon steak pressing on well.
Heat the olive oil in a frying pan as hot as possible (but not to make the oil smoke). Add the salmon, until a crust forms. Lower the heat and turn the steaks to cook for a minute more on the opposite side.
Pat off the excess oil with paper towels.
For the salsa:
• 1 mango, peeled and cut into dice
• 1 lime juice and the grated rind from the lime
• 1/2 red chili finely chopped (make sure you take the seeds out)
Make sure you mix the mango, chili, lime juice and rind in a container and let it marinate for at least 1 hour for maximum flavor.
Serve the salmon steaks while they are hot with the mango salsa – one of the best baked salmon recipes.
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