Baked Lemon Butter Salmon Recipes

Steps:

• Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
• Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
• Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
• Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
• Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
• Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
• Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.

Steps:

• In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

Steps:

• Preheat oven to 400 F.
• Cut Salmon Filet width-wise into about 1-1/2 inch pieces.
• Spread a thin layer of butter/margarine over each salmon steak.
• Slice lemon, and place 1 slice of lemon on top of each salmon steak.
• Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.
• Bake for 15-20 minutes.
• Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly.
• Rach