Hey guys, My aunt made a great Recipe with Salmon and she had wrapped it in tin foil and cooked it in the oven. I beleive it had lime instead of lemon (but i like both, so dont let that stop you if you have a different recipe)

I’ve never cooked Salmon before. Does anyone have a recipe that sounds similar to this for Salmon.

I would like to make it for dinner tonight. THANKS
Thanks guys… Also is there an ammount of time to cook for each inch of fish… i heard 10minutes per ince of thickness of fish? is that true?

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Categories: camping recipes

7 Responses

  1. Janvie says:

    *Salmon With Lime Herb Butter

    Time: 30 minutes
    2 limes
    1/4 pound (1 stick) butter
    1 2-inch piece of fresh ginger, peeled and sliced
    12 sprigs fresh cilantro
    Salt and freshly ground black pepper
    Cayenne pepper
    2 tablespoons sunflower oil
    4 6-ounce salmon fillets.

    1. Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
    2. In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
    3. Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
    4. To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.

    *Glazed salmon with lime beurre blanc and tomato, ginger & basil salsa


    *Salmon in Lime Sauce

    TIME: Prep: 10 min. + marinating Grill: 15 min.
    1-1/3 cups lime juice
    1/4 cup vegetable oil
    1 teaspoon grated lime peel
    1/2 teaspoon cayenne pepper
    4 salmon fillets (6 ounces each)
    1 small tomato, chopped
    1 small sweet red pepper, chopped
    2 green onions, thinly sliced

    In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.
    Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
    Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

    *Marinated salmon with chilli, lime and honey

    2 x 180g/6oz salmon fillet steaks
    2.5ml/½ tsp chilli sauce
    juice and zest of 1 lime
    2.5ml/½ tsp clear honey
    ground black pepper
    sprigs of fresh coriander

    1. Mix together the chilli sauce, honey and the juice and zest of the lime. Stir in plenty of ground black pepper.
    2. Pour over the salmon fillets and leave to marinate for 5-10 minutes.
    3. Place under a hot grill and cook for 2-3 minutes each side, depending on the thickness of the pieces of fish. They are ready when the salmon becomes opaque all the way through.
    4. Serve sprinkled with the fresh coriander on top

    *Salmon Baked in Foil

    2 tablespoons mayonnaise (optional–ensures moistness)
    1 onion, thinly sliced
    1 tomato, thinly sliced
    1 lemon, thinly sliced
    fresh or dried dill
    Salt and pepper
    1 whole salmon or salmon fillet

    Preheat oven to 350 F. Put the whole salmon or salmon fillet on a big piece of aluminum foil. Spread the mayonnaise on the salmon. Sprinkle salmon with dill, salt and pepper. Arrange lemon, tomato and onion slices on top of salmon. Fold and seal the aluminum foil around the salmon. Place on baking sheet and bake 30 to 60 minutes (depends on size of fish), until salmon is just flaky. You can also use this method on an outdoor grill or even a campfire.

    *grilled salmon with lime butter sauce

    6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
    1 1/2 teaspoons finely grated fresh lime zest
    6 tablespoons lime butter sauce

    Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
    Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
    #Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

    For Lime Butter Sauce

    1 large garlic clove, chopped
    1/4 cup fresh lime juice
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 stick (1/2 cup) unsalted butter, melted

    Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
    #Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.

    *Herbed Salmon In Foil

    4 Salmon fillets – (4 oz.)
    2 tablespoons Chopped shallots divided
    8 sections Fresh dill or basil
    2 teaspoons Lime juice divided
    8 Fresh sorrel leaves
    1/4 teaspoon Pepper divided

    Rinse salmon, pat dry. Cut 4 (18 x12 inch) pieces of heavy duty aluminum foil. Light coat dull side of each foil square with cooking spray.
    Center a dill sprig and a sorrel leaf on lower half of foil. Top with salmon. Place another dill sprig and sorrel leaf on top of the fillet. Sprinkle with 1 1/2 tsp chopped shallots, 1/2 tsp lime juice and a pinch of pepper. Repeat procedure with remaining fillets.Fold upper half of foil over fillets, meeting bottom edges of foil. Seal edges together making a 1/2 in. Fold. Fold again. Allow space for heat circulation and expansion. Repeat to seal each side.
    Place foil packets on a baking sheet then bake at 400F for 7 to 10 minutes cut an "x" in top of each packet and fold foil back.Spoon salmon and herbs onto warm plates.

    ENJOY :-)

  2. Linda G says:

    I wrap my salmon fillet in foil with olive oil, salt, pepper and lemon juice drizzled over it. Then put generous knobs of butter, wrap up and bake for 25 minutes.

  3. cookingkay1955 says:

    Lemony Fish in Packets
    Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

    Makes: 6 servings

    6 (6 ounce) halibut fillets
    3 teaspoons dried dill weed
    3 teaspoons onion powder
    1/4 teaspoon paprika
    Seasoning salt to taste
    1 pinch lemon pepper
    2 teaspoons dried parsley
    1 pinch garlic powder
    2 tablespoons lemon juice

    Preheat oven to 375 degrees F (190 degrees C). Cut 6 foil squares, large enough for the size of each fillet.

    Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake for 30 minutes.

  4. ~Susakins~ says:

    Here is one I used. Substitute lime for lemon if you wanna!!!

    2 cloves garlic, minced
    6 tablespoons light olive oil
    1 teaspoon dried basil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 tablespoon lemon juice
    1 tablespoon fresh parsley, chopped
    2 (6 ounce) fillets salmon

    In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    Preheat oven to 375 degrees F (190 degrees C).
    Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.



    1 1/2 pounds salmon fillet
    salt and pepper to taste
    3 cloves garlic, minced
    1 sprig fresh dill, chopped
    5 slices lemon
    5 sprigs fresh dill weed
    2 green onions, chopped

    Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
    Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
    Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
    Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.


  5. Ann F says:

    Pecan Crusted Salmon

    Finely chopped pecan halves, 1-1/4 cup
    2 Tablespoons salmon and seafood seasoning
    1/4 cup olive oil

    Mix pecans with seasoning. Cover salmon pieces with olive oil. Coat each portion of salmon with pecan mixture. Heat 3/4 cup olive oil in saute pan over medium-high heat. Cook salmon portions for 3 minutes on each side (or until internal temp is 160). Top with parsley flakes

  6. crazychica says:

    Yes, Salmon is actually better with lime.

    Spray the foil first with some cooking spray, place the salmon in the foil. Then you mash up the lime zest with the butter. Place a scoop of that on top, sprinkle with salt pepper and then fresh dill.

    I make this often, at least once a week in the summer time.
    It’s delicious!!

  7. P3nTa g says:

    Simple Baked Salmon
    (recipe by TheSalmons)

    * 2 salmon filets (approx. 1/2 lb each)
    * olive oil
    * tartar sauce

    A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.

    Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

    Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don’t dry them out.

    Serve with tartar sauce and carrot salad.

    source: http://www.thesalmons.org/lynn/baked-salmon.html

    More recipe here:

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