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Salmon with lemon and mushrooms

Salmon with lemon and mushrooms

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Wash the fish a little and wipe with a towel. The lemons are squeezed from the juice and the juice is mixed with salt, pepper, fish spices, cleaned and crushed garlic with a knife blade and parsley. Cover the fish with the juice and refrigerate for two hours. Grease a piece of aluminum foil with olive oil so that the fish does not stick and place the medallion a little drained. Put 3-4 capers over it, a cube of butter and salt if necessary. Roll the foil and at the end tighten the ends up so that the sauce does not leak into the tray.

Do the same with the other medallion. If the salmon is fried, remove the parsley so that it does not become bitter. The washed mushrooms are placed on a larger piece of foil and seasoned with a little paprika, salt, pepper, a little butter and then sprinkled with car oil. Gather the foil very well up like a bouquet and put it together with the fish in the oven. I like more made ones and I left them at the same time with the fish for about 40 minutes. Peel a squash, grate it and squeeze the juice. The foil peels off easily if it is not very hot. In order not to cool down, the mushrooms can be brought to the table directly in foil.

The cooking time depends on the size of the salmon and its thickness.

One-portion fillets (like the ones I used) are made in about 15 minutes, at 200 degrees C.

If you want to cook a piece of whole fillet then you have to leave it for about 25 minutes.

To figure out when it's done, you have to prick it with a fork and if it comes off easily it means it's ready.

If you choose to bake fish in baking paper then you have to make sure that it is perfectly closed before putting it in the oven.

In this way, the fish will retain its flavor and nutrients, and will not dry out.

I made this salmon in the oven with vegetables but you can make it simple, and serve it with your favorite garnish.

And here are some suggestions for you:

Ok, I think I've covered everything about this delicious baked salmon fillet recipe.

This is one of my favorite ways to cook fish, but I'm still curious to hear yours.

So don't be shy and leave them in the comments.

And if you want to see more delicious recipes, please subscribe to my YouTube Channel.


Baked salmon & # 8211 Simple, fast and irresistible. Baked salmon recipe is the simplest and easiest of the recipes I know. Below you will find a salmon recipe cooked in such a way that it is not dry, burnt, with garnish and sauce to the taste of many of us. In order to obtain a delicious preparation, you must follow the instructions in the preparation stages.

I suggest you try my recipe for baked salmon. I am convinced that you will like it and you will try it in the future.

Let me tell you a little secret: do not remove the skin from the fish. Put this one to cook for the first time. Either in the tray or in the pan. It is easier to turn the fish with cooked skin.

if you cook too much, the salmon will be good the next day. Reheated or cold in salads or sandwiches.

Salmon is delicious, recommended for its nutritional qualities and is probably one of the types of fish most loved by children. It has essential fats with anti-inflammatory properties, it is good for cartilage, for controlling digestive tract inflammation.

To prepare salmon in the oven you can use both fish fillets and slices.

If you want to try other salmon recipes, I invite you to see the recipes I made here. You can find all the fish recipes in it this collection of over 100 recipes.

I'll leave you now simple recipe for baked salmon, list of ingredients and how to prepare:


700 g salmon fillet
3 tablespoons olive oil
3 tablespoons lemon juice
1 rosemary sprig

For the gasket:
600 g potatoes
1 tablespoon butter
1 clove of garlic
100 ml sour cream for cooking (Dorna)
1 tablespoon capers

Put the cleaned and washed salmon in a heat-resistant dish. Sprinkle with olive oil and lemon juice, season with salt and freshly ground pepper, then garnish with a few rosemary leaves.

Cover it with foil and put it in the preheated oven at 200 ° C for 15-20 minutes, depending on its thickness. After this interval, remove the foil and leave it until it browns a little.
While the fish is in the oven, boil the potatoes in their skins and prepare a sauce for them.

Heat in a large tablespoon of butter a clove of garlic cut in half. When it turns golden we take it out and throw it away. Put the sour cream and capers over the melted butter and mix, then remove from the heat.

When the fish is ready we put it on a plate. Arrange the peeled potatoes and cut into round, thicker slices, next to the fish, then pour the sauce over them. Decorate the plate with lemon slices and green parsley.

If you like to share your recipes, I am waiting for you in the group I cook with friends.

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Salmon with lemon and pumpkin pesto sauce

1. Put the fish in a greased pan and put it in the oven for 25 minutes at a temperature of 180 degrees C.

2. Squeeze the lemons for the juice and chop the parsley bindings. Cut the zucchini into bars and chop the mint.

3. Mix the olive oil with the ingredients for the pesto sauce.

4. Simmer the zucchini in a pan with a little water, olive oil, salt and pepper.

5. Decorate everything with lemon slices and greens.

This recipe is recommended by Petrisor Tanase.

Salmon with lemon and pumpkin pesto sauce

Method of preparation

Wash and dry the salmon fillets then rub them with salt and pepper. Finely chop the dill and mix it with the breadcrumbs and grated lemon peel. Press the mixture well on the top of the fillets.

Boil the peeled potatoes and cut into cubes.

For the sauce, boil the fish soup, add the mustard seeds and let it boil until it softens, add the shrimp, cut the pieces, then add the starch, stirring vigorously, add 100g of butter, salt, pepper. After it has boiled twice, take it off the fire.

Heat 2 tablespoons oil and simmer the beets.

Heat the remaining butter and fry the salmon fillets, putting them first with the breadcrumbs in the pan.

Salmon with butter and lemon sauce

The salmon is tamponed with an absorbent napkin. Sprinkle salt and pepper on both sides, then fry in a hot pan. You can use a grill pan or a simple one.

Fry the salmon for 1 minute on each side. It doesn't take much time, especially since we're talking about tabs. In addition, we want the salmon to be tender and juicy inside, not dry and overcooked.

Remove the fillets on a plate and add half the amount of butter to the pan. When the butter is melted, add the crushed garlic clove. Stir and sauté for a few seconds, then add the chicken broth, lemon juice and spices. Let the sauce simmer until the liquid drops and becomes thick. Everything takes about 3-4 minutes.

When the sauce thickens, add the remaining butter and honey. Stir until the butter melts and add the finely chopped parsley. Turn off the heat, the sauce is ready!

Add the salmon to the sauce and turn it on all sides.

How to serve:
Serve the salmon with butter and lemon sauce together with a garnish and / or salad

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