Melt the butter in a heavy bottomed pan. Place the pan in the oven and cook until the salmon reaches 140°F, which should take 15 to 20 minutes, depending on the thickness of the salmon. This post may contain affiliate links. Add about half third of the milk, whisk vigorously, it will be lumpy, don’t worry. Preheat a broiler or grill. Your email address will not be published. Available under a Creative Commons Attribution License. A fantastic Baked Salmon with Parsley Sauce recipe, Ingredients Your email address will not be published. While the salmon is baking you can make the sauce. And don't forget to always cook it skin-side down. South Africans ‘not impressed’ with this year’s Black Friday, Mixed reactions to never-before-seen pics of Princess Diana out & about with friends, Petrol price set to drop, diesel to increase for December, Monique Muller, Katlego Maboe’s ex-wife speaks against gender-based violence. Yummy, wholesome meals don't have to be difficult or require a lot of time...let me teach you my tips and tricks! If your salmon is a little too wet when you take it out of the package, pat it dry with paper towels. Again, the USDA recommends a safe temperature of 145°F for salmon, but if you prefer it less cooked, that's up to you. One pan roast chicken with a twist – Delicious recipe from Zola Nene. Ingredients For the Salmon 4 x salmon filets of about 150gr Juice of one lemon 1 x tbsp of olive oil Salt and freshly ground black pepper. A large handful of flat leaved parsley chopped very finely Today's recipe is so quick and easy, y'all. So good and easy-peasy. But parsley can take a more assertive role, becoming the primary component of a sauce. Grill for 8-10 minutes, or until the fish has cooked through. Indeed, we've enjoyed salmon on multiple Fridays over the past few weeks. Spoon the mixture on top of the salmon, evenly dividing it between the fillets. 4 x salmon filets of about 150gr An English parsley sauce has, in many ways, become a forgotten delicacy. Baked Salmon with Garlic & Parsley is a flavorful, delicious recipe that comes together in a flash, to impress company or as a go-to weeknight dinner! Place the salmon fillets on a rack in a single layer and season well. Place the salmon fillets on the pan, skin side down, and generously season them with salt and pepper. Juice of one lemon I've found that baking salmon at 400 degrees for 15-ish minutes is the sweet spot. If desired, you may swap fresh minced dill (or other fresh minced herbs) for up to half of the parsley. Place the fish on the foil. A fantastic Baked Salmon with Parsley Sauce recipe. I try to get salmon with the skin on if possible. For each 5- to 6-ounce salmon fillet, you will need 1 clove of garlic, 1 tablespoon of minced parsley, and 1 scant tablespoon of extra-virgin olive oil (or melted butter). Enough so that you can wrap the fish in it loosely. 1 x tbsp of olive oil If at any point you feel the sauce is too thick, add a little bit of milk. In a small bowl, combine the garlic, parsley, and olive oil (or melted butter). Grab the ol' food thermometer and stick it in the meatiest part of the fillet. This recipe is AMAZING. But I won't judge you if you do! In other words, you shouldn't find yourself looking for a steak knife to saw through it. Salmon will look opaque and flake easily with a fork when cooked through. Cover your fish with the foil, making a loose parcel. If you prefer your salmon a little more or less done, that's up to you. Delia's Foil-baked Salmon Served with English Parsley Sauce recipe. Remove the pan from the oven, loosely cover with foil, and allow to rest until the temperature increases to 145°F (the safe temperature for fish per the USDA). With the rack in the center position, preheat the oven to 400°F. Feel free to squeeze lemon wedges over the fillets before serving. Because if nothing else, that'll remind me that fish makes a delicious dinner...even after Lent is over. Insert a thermometer into the end of the thickest part of one of the salmon fillets, ensuring that the probe is not angled downward nor touching the pan. Serve immediately. And we've actually enjoyed it so much that I decided it's high time I share my favorite incarnation with y'all: Baked Salmon with Garlic & Parsley! Oh! Line a large, rimmed baking sheet with foil, and lightly oil the foil or spray it with non-stick cooking spray. I hear the skin is also high in Omega-3s, though I'm not personally brave enough to eat it. I love creating quick and easy, family-friendly, real food recipes to share with y'all and make your lives easier. Serves 6-8. Once it reads 145°F, you're good to go. As many times as I've vowed to eat more fish over the years, I never manage to hold up my resolution very well...except during Lent. One key thing to look for is can you flake it with a fork? Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes. I hope you have a chance to try this soon and please do let me know what you think! You can easily adjust the number of servings for this recipe. And there you have it, folks! Though baked salmon is easy enough to cook, you do have to be somewhat careful to ensure it's not under-done (because, food poisoning) or over-done (because, well, it's just not as tasty if it's dried out and chewy). And it's SO flavorful and delicious! But if you've followed the instructions and you're just not certain your salmon is done enough, don't fret. 300ml semi-skimmed (half fat) milk This will help the seasonings to stick to it much, much better. (click for more), If you enjoy easy baked sheet pan dinners, I think you'll also love. Salmon is so easy to dress up or down, depending on your mood, your company, and maybe even the season. Then just pop 'em in the oven for 15 to 20 minutes and prepare to dig into the fish's meaty yet light texture and savory garlic herb sauce! Then leave it alone to marinade (in the fridge) for two to four hours. Drizzle over the oil and the lemon juice. Mix the olive oil and garlic; brush liberally over the fish. Salt (easy on the salt as the mustard can be salty). I will eat this for the rest of my life! 15gr unsalted butter Remove and serve with the Lemon Parsley Sauce. Or -- better yet -- cook the salmon with a probe-type digital food thermometer inserted the entire time. Not a non-stick pan. 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