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Results 1 - 10 of 22 for baked salmon fillet toppings

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I've always liked cooking. Since ... ends of the fillet (unless you don't mind that ... sugar to the top of fillets. The more evenly ... the top of salmon. Cover and let sit ... aluminum foil and bake at 375°F for 20 to ... of this recipe. Enjoy!

(When using fillets, I usually remove the ... and sprinkle the top with a little garlic powder. ... top of the salmon, bake between 10-15 minutes (depending on ... same length of time.

Cook onions slowly in the ... Chop eggs fine. Fillet fresh salmon if used or drain and ... and cover with top crust. Cut several slits in ... let steam escape. Bake at 350 degrees for one ... any sauce of choice.

Preheat the oven to 400°F. Rinse the salmon fillets and pat dry. Line a ... and lemons on top. Arrange a fillet, skin ... the fish and bake in the preheated oven for ... Serve with the baked salmon. Makes about 1/2 cup.

Microwave cooking method should result in salmon being moist and very flavorful. ... vegetables, seasonings and toppings. Coat one or two ... dish (for 2 fillets together) with olive oil or ... grated cheese over top. Cover with baking dish ... broccoli or green beans.



Cut salmon into 1-inch pieces and set ... Sprinkle flour over top. Stir for 1 minute; ... a baking sheet. Bake at 425°F for 15 to ... for these pot pies.

I invented this recipe. This ... pie pan (on top of the foil). Place the salmon fillet skin side down on top ... in a fresh green salad. Enjoy!

Place each fillet on a piece of aluminum ... cooking spray (Pam). Top fillets evenly with onion slices, ... ungreased baking sheet. Bake at 375°F for 15 to 20 minutes.

Preheat oven to 425 degrees. ... foil and place salmon, squash, tomato and onion ... to oven and bake 10 to 15 minutes, or ... including 155 fat calories.

Make flaky pastry: In food ... remaining dough. Place salmon fillets on a greased baking sheet. ... spread evenly on top. Cover each with a ... to 425 degrees. Bake Wellingtons for 20-25 minutes or ... remaining sauce. Serves 8.

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