Try this Baked Salmon recipe, or contribute your own.
Suggest a better descriptionLay salmon on sheet of tinfoil, shiny side up. If needed, crimp 2 sheets together. Dot salmon with butter, put butter, lemons, salt and pepper inside body. (With steaks or pieces, lay lemon slices on top, salt and pepper to taste.) Fold foil tightly over contents, crimp ends to make airtight seal. Place in shallow metal pan or ovenproof dish. Add boiling water to cover bottom of pan, place in oven at 450F (230?C). When fish cooking time is up, open foil to check doneness. For larger fish, check by pressing fork into flesh near backbone. If flesh flakes and falls away, its done; if not, cook a little longer. Place on plate, garnish with paprika, sprigs of parsley, fresh lemon slices. NOTES : This is a delicious moist way to cook salmon and the finished dish is rather better cold than hot, ideal for a summer meal. The recipe can be used for any seafish such as snapper or hallbut and enhances the more delicate flavours of white fish. Thin fish like sole or plaice will take 5 minutes, thicker fish will take 12-15 minutes, a whole 3-4 lb salmon or similar-sized fish will take about 30 minutes.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 1 servings | ||
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Calories: 290 | ||
Calories from Fat: 219 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 331.4mg | 11 % | |
Potassium 633.2mg | 17 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 20.3g | 81 % | |
Sugars, other 25.9g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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