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Hot And Sour Baked Salmon Recipe

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. Hot And Sour Baked Salmon picture

Summary

Preparation Time40 MinCooking Time40 Min

Ready In1 Hr 20 MinHealth IndexHealthy

Servings2CuisineAmerican

CourseSide DishMethodBaked

Main IngredientFishInterest GroupHealthy

HealthyHigh Protein

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

Nutrition Facts

Serving size

Calories 596 Calories from Fat 460

% Daily Value*

Total Fat 52 g80.2%

Saturated Fat 29.9 g149.6%

Trans Fat 0 g

Cholesterol 198.9 mg66.3%

Sodium 303.6 mg12.7%

Total Carbohydrates 3 g0.9%

Dietary Fiber 1.3 g5.1%

Sugars 0.1 g

Protein 31 g61.5%

Vitamin A 31.9% Vitamin C 24.4%

Calcium 5.1% Iron 9.2%

*Based on a 2000 Calorie diet

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.

Comments

Comments: 4 | Add a Comment

Elenai says :

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?

Posted on: 7 June 2012 - 6:22pm

Samina Tapia says :

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

Posted on: 8 June 2012 - 3:55pm

shantihhh says :

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.

Posted on: 29 July 2009 - 5:27pm