Baked Salmon Recipes

Think of this mayonnaise as a fast, refrigerator-ready version of aioli.

A little chili powder thrown into the mix gives this simple recipe a Southwestern twist.

If, like Fanny Singer, you had a fig tree in your backyard when you were a child, and your mother used the leaves to wrap salmon, this recipe would make perfect sense: Fig leaves lend the fish a smoky, fruity flavor. But Swiss chard leaves are okay in a pinch. Either way, the baked leaves taste like the best vegetable chips ever.

This recipe calls for a salmon roast–a large chunk cut from the widest end of the fish (right behind the head). You will need to special-order it from your fishmonger. This very flavorful part of the fish comes with skin and bones, which keep the salmon moist as it bakes inside its protective crust of salt mixed with egg white. When you pack the salmon in the salt, be sure to note where the thickest part of the fish is, so you will know where to insert the thermometer through the salt crust to test for doneness.

Baking the salmon at a lower temperature produces an incredibly tender texture.

Making your own teriyaki sauce at home is fast and easy and can be used on just about anything from poultry to salmon.

Don't skip the balsamic in this recipe, it adds balance to the sweet honey and salty soy sauce.

You can use any mix of herbs fort this garden-fresh salmon recipe.

This chimichurri sauce can be made with cilantro for equally delicious results.

If you only have salt-cured capers, be sure to rinse them well before adding to this dish.