Best Sheilas Best Salmon Recipes

Sheila's Best Salmon image

Provided by mabers

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter, melted
1 onion, sliced
1 1/2 lbs salmon fillets
1/2 cup mayonnaise
1/4 cup freshly grated parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice
oregano
parsley

Steps:

Pour butter in a 9"x13" pan.
(I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.
(I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.
Combine mayo, cheese, worc.
sauce, paprika and salt.
Spread over top of salmon.
Sprinkle with oregano and parsley.
Bake at 350 degrees for app.
35 minute depending on thickness of salmon.

The Best Baked Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.