Baked Salmon Steaks or Fillets
Salmon makes for a quick, easy and healthy pairing with One Brick Chardonnay. This refreshingly clean and crisp style of Chardonnay is perfect to pair with
salmon steaks or fillets.
Give these recipes a try and pair with either your One Brick Chardonnay or Red Blend, because the Red Blend literally goes with EVERYTHING!
Baked Salmon Steaks.
2 salmon or halibut steaks (8 ounces each)
2 tablespoons butter, melted
2 tablespoons lemon juice
1 green onion, sliced
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning
Put your salmon in a modestly greased 8-in. square baking dish. You can optionally top with butter, but definitely top with lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon.
Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.
2 pound side of salmon boneless
5 sprigs fresh rosemary or fresh herbs of your choice
2 small lemons divided, plus extra for serving as desired
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 cloves garlic peeled and roughly chopped
Additional chopped fresh herbs such as basil, thyme, parsley, dill, or green onion (optional)
Take salmon out and let it sit at room temperature for about 10 minutes while you prepare the other ingredients. Pre-heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with baking spay, then place 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and with the rosemary place half the slices down the middle. You will want to place the salmon on top.
Drizzle olive oil on the salmon. Also, sprinkle with the salt and pepper on the salmon. Rub to coat, then scatter garlic cloves all over the top.
Place the remaining rosemary and thin lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 ½ inches or more), it may need longer.
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.