Best 20 Roasted Salmon Recipes

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

ROASTED SALMON NICOISE PLATTER

Steps:

• Preheat the oven to 500 degrees F.
• For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
• Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
• Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
• Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
• Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
• For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
• Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
• Arrange salmon filets skin-side-down in a baking pan.
• Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
• Roast for 12-15 minutes or until fish flakes easily when fork-tested.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
• Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

ROASTED SALMON WITH FENNEL AND LIME

Steps:

• Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
• Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
• Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
• Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
• Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
• When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

OVEN-ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

ORANGE ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
• Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
• Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
• Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

ROASTED SALMON WITH SAUTEED BALSAMIC SPINACH

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

ROASTED SALMON TACOS

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

ROASTED ASPARAGUS SPEARS WRAPPED IN SMOKED SALMON

Steps:

• Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and a little fresh rosemary. Toss asparagus around to evenly coat. Cook in oven for 10 minutes at 400 degrees until golden brown and tender. Wrap each spear with smoked salmon and serve.

OVEN-ROASTED SALMON (FROM AMERICA'S TEST KITCHEN)

Steps:

• • Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly. • Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate. • Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh. 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following step by step illustrations below, use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. 2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes.

BAREFOOT CONTESSA'S HERB-ROASTED SALMON

Steps:

• 1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. 2. Preheat the oven to 425 degrees. 3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. 4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

ROASTED DILL SALMON

Steps:

• Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
• Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
• Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.