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Q & A

Anyone have a good recipe for Baked Salmon and any tips on keeping it moist?

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    • +1 votes vote up vote up

      Yana Berlin wrote Mar 14, 2011
    • I make a really delicious Salmon, it’s very easy

      Wash and dry fillet preferably with skin on the bottom.

      Place it on the glass baking dish.

      Squeeze half a lemon over the top of fish.

      Place about 2 table spoons of butter all over the salmon sprinkle with salt and pepper

      On top place which ever herbs you like. Dill, parsley, etc

      Place in the pre heated oven of 425 for about 15 minutes, let the salmon cool in the oven for about 15 to 20 minutes while it continues to cook with the over turned off.

      This is for the salmon that severs six people, cut everything in half if you are making a smaller piece.

      When you take the salmon out squeeze the remaining half of lemon.

      Enjoy




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    • 0 votes vote up vote up

      Angell Villafañe wrote Mar 14, 2011
    • Excellent Yana...that sounds super simple...I will give it a try. Thank you! happy




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    • 0 votes vote up vote up

      Angelcart wrote Mar 14, 2011
    • Ang I have a marinade recipe at home that I got from a friend.  I’ll look for it and give you the exact measurements.  It’s brown sugar, olive oil, water and soy sauce that you marinade the fish in.  It’s wonderful!  She marinates the salmon overnight.  I don’t have that much time so usually I’ll marinate an hour or so but it’s still good.




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    • 0 votes vote up vote up

      Angell Villafañe wrote Mar 14, 2011
    • Yummmm Angel...yes please send my way...thank you!




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    • 0 votes vote up vote up

      Angelcart wrote Mar 14, 2011
    • Will do!happy  The brown sugar gives it a beautiful glaze and I’m sure the oil keeps it moist.




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    • 0 votes vote up vote up

      Kyah wrote Mar 14, 2011
    • I agree with the marinading, the lemon/dill works very well as well as the garlic, hot pepper & teriyaki marinade for at least 4-6 hours. I usually finish it skin side up because I like that part to be crispy. I also like to cover the pan for a few minutes when I first place it in the oven. I don’t like to overcook it, so according to the thickness of the fillet, I do 12 minutes on each side. I’ve also been known to use a strip of bacon across the top, gives it a nice flavor.




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    • 0 votes vote up vote up

      Angell Villafañe wrote Mar 15, 2011
    • Thanks Kyah...will print this out and use one day also...can’t wait to try these different variations...yummm! estatic




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    • +1 votes vote up vote up

      Marya1961 wrote Mar 15, 2011
    • Ang, I usually put my salmon filet in aluminum foil, like a packet style..place on aluminum and fold all the sides over to hold in the juices..usually I sprinkle a little flavored salt, pepper, fresh parsley and a bit of soy dressing or a marinade with orange in it brushed on..the packet keeps everything moist.happy




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    • 0 votes vote up vote up

      Cathie Beck wrote Mar 17, 2011
    • I’m going to try these ideas myself! I’ve either poached salmon (it does stay moist) or grilled it, and was nervous about baking it and over cooking. ;oD  

      Cathie




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    • 0 votes vote up vote up

      Angell Villafañe wrote Mar 18, 2011
    • The foil packet is a great idea Mary...I’ll have to try that...thank you! Going to the grocery store tonight to get my salmon!




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