Nothing easier than a baked salmon filet for lunch or dinner ! Eat it with rice or steamed vegetables :-) Let's cook !

Salmon experts at the Wild Alaskan company recommend keeping your salmon’s skin on, remembering that your fish keeps cooking ...

Only half of the poached salmon and crushed potatoes are used here ... Dust each side of each with flour. Heat the oven to 200C and line an ovenproof tray with baking paper.

Pre heat your oven on to 120°C. Cut a piece of wax paper 40cm long by 30cm wide. Brush paper with a little of the olive oil, season with salt and pepper. Scatter over half the dill and zest. Arrange ...

It is so much easier to remove the skin from the salmon while it is still warm – otherwise it will stick firmly to the salmon. Preheat the oven to 180C ... the salmon can be poached up to ...

This delicious baked salmon dinner takes less than an hour from start to finish – and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s ...

"This dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your ...

You know those annoying white tendrils you get when you poach an egg ... web-like white layer that always forms on top of my oven-baked salmon. They shared that the film is made up of albumin ...

Bake in preheated oven for 10 – 12 minutes until crisp. To assemble, spread a thick layer of purée over the skin side of the poached salmon, finish with a prosciutto crisp. Scatter cubes of pickled ...