Home

Put slices of salmon in a unimportant pan. Brush with melted butter. Broil under medium heat for 5 to 7 minutes on each side, basting with drippings in pan.

rub steaks with pickled,pepper dill,and paprika. Bake at 325 for 15 min, or grill on foreman for 5 min.

375 F for 20 minutes then discontinuity for flakiness/desired doneness.

I've also heard you can bake them at 400 F for 10 minutes per inch at the thickest part.

You'll have a yen for to coat the steaks with oil, add a little salt and pepper, and put them on foil also coated with oil - if you don't they will be hard to get off the cooking surface.

BAKED SALMON STEAKS

3 salmon steaks (about 1/2 lb each)
lemon vigour
Ritz crackers, crumbled
garlic and onion powder
3 pats butter (1 tablespoon each)
souse save up and pepper, to taste
1 tablespoon fresh parsley, minced

Spray a shallow sided aluminum baking pan with olive oil bouquet. Place fish steaks on pan, each with a pat of butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of corn and pepper. Crumble the crackers evenly your hands) over the top of the fish (using your hands). Sprinkle with minced parsley.
Grill (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer unimpeded) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and the volume of the fish steak.

Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.

OR

BAKED SALMON FILLETS OR STEAKS

Salmon fillets, any piece size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to soup be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika

Launder and dry fillets. Spread thin coat of mayonnaise over salmon. Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and judge of portions).
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes smoothly

OR

EASY BAKED SALMON

1 salmon fillet or steak
1/2 to 1/3 c. half & half or milk
1/2 tsp. minced raw dill, chopped chives or basil
Salt (opt.)

Preheat oven to 350 degrees. Position succeed salmon in shallow baking dish and add half and half or milk so fish is half immersed. Sprinkle with dill, chives or basil and cautiously if desired. Bake 30 minutes, occasionally spooning liquid over salmon. Fish is done when mostly pale pink in center.

OR

BROILED HERB SALMON

1 1/2 lb. salmon (3/4 inch thick)
1 tbsp. grated onion
essence of 1 lemon
6 tbsp. butter
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. marjoram
1 tbsp. chives
2 tbsp. parsley

Put on a greased broiler anguish. Mix the ingredients and pour half on fish. Broil 6 minutes at medium heat. Turn and emerge the rest of the mixture on the other side and broil another 6 minutes

OR

BROILED SALMON STEAKS WITH ZIPPY
ITALIAN SAUCE

4 salmon steaks, about 3/4-inch thick
1/4 c. butter, melted
1 pkg. (1 5/8 oz.) hollandaise impertinence mix
1/2 c. water
1/2 tsp. Italian seasoning

Preheat broiler. Wash and dry fish. Brush broiler pan with melted butter. Arise fish on broiler pan and brush with melted butter. Season with salt and pepper. Broil 5-6 inches from awaken for 5 minutes.
Turn; brush with melted butter. Continue broiling 5 more minutes. While fish broils, study sauce as directed on package, adding Italian seasoning mix. Remove fish carefully to hot salver and serve with sauce. Serves 4.

OR

BROILED SALMON WITH HOLLANDAISE SAUCE

4 fresh salmon steaks, about 3/4" thick
1/4 c. butter, melted

HOLLANDAISE Impudence:

2 slightly beaten egg yolks
2-3 tbsp. lemon juice
1/4 lb. butter
1/8 tsp. cayenne pepper
1/4 tsp. oregano spice

HOLLANDAISE SAUCE: Place ingredients in saucepan. Cook over low heat, stirring constantly until butter melts and crust becomes slightly thickened.
Wash and pat salmon steaks dry. Preheat oven broiler. Place salmon steaks on broiler pan, brush with melted butter. Barbecue 5" to 6" from heat for approximately 5 minutes. Turn steaks over and brush again with butter. Continue broiling for almost 5 additional minutes. Check carefully to prevent burning.

Remove steaks from oven and carefully correct on hot platter and serve with Hollandaise Sauce.

JM