You are here

Hot And Sour Baked Salmon

foodwithme's picture
This easy to make baked salmon is absolutely wonderful as it combines the irresistible flavors of lemon, herbs and is baked with butter. A must try for all you hardcore seafood fans.
Ingredients
  Salmon fillets 2
  Salt To Taste
  Crushed black pepper 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (1 stick)
  Lemon zest 1 Teaspoon
  Lemon 1⁄2 , juiced
  Tabasco sauce 2 Dash (adjust quantity as per taste)
  Olive oil 1⁄2 Teaspoon
Directions

Marinade the salmon with salt, pepper, lemon zest, lemon juice and Tabasco sauce. Let marinate for half an hour. Take a foil (enough to nicely cover and wrap the fish) and brush with the olive oil. Add the stick of butter and the fish fillets. Cover and bake at 200 degrees for 30-35 minutes. Take out and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
2

Rate It

Your rating: None
4.633335
Average: 4.6 (3 votes)

4 Comments

Kelicia Jones's picture
dinner tonight!
shantihhh's picture
I much prefer wild salmon over farm raised salmon as the flavour is totally different. Copper River Salmon is my favourite especially - Copper River salmon are bright silvery salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience whose popularity is rapidly growing. They are avaiable from mid May to maybe the end of June or so. King, Sockeye, and Silver wild Copper River Salmon are available with the King being "the best". The PNW is a balze with celebrations of the arrival of Copper River Salmon. We are fortunate here in the SF Bay Area to also have access to fresh wild Copper River Salmon that is flown in daily during the short season. The legendary Copper River king salmon is among the most sought-after salmon in the world. These incredible salmon are prized for their superb flavor and texture. They are also well recognized for their high content of Omega-3 heart-smart oils. Cost? As low as $15 a pound to perhaps nearly $30 a pound. http://www.fishex.com/fish-market/salmon/wild-salmon.html Not to be missed! I have NOTHING to do with this sdite-just thought some here would find it of interest.
Elenai's picture
How long to cook a 5 1/2# whole Copper River salmon, head, fins, tail removed, seasoned with thinly sliced gingerroot, onions and lemons, lemon-lime juice, foil wrapped? Also, what temperature is recommended?
Samina.Tapia's picture
For the whole salmon, allow 6-9 minutes for each 1/2 pound of fish. Leave the head and tail intact to allow the salmon to retain its natural juices. Appearance is the best gauge of doneness in salmon. When flesh is opaque and flakes easily. Ten-minute-per-inch rule also applies as a guide for cooking time. Measure the fish at its thickest part and cook 10 minutes for each inch of thickness. Cooking temperature will be about 375-400 degree F