Lemon and salmon are delicious flavors to combine, and along with just a touch of something else, you can create a healthy, great tasting meal. Garlic and lemon make a delicious combination to flavor any salmon dish, as do lemon and rosemary. All three, meaning, garlic, rosemary, as well as lemon would perhaps be too much – however, a subtle combination of one special spice and a twist of delicious lemon will make your dinner fish into the perfect dish. The two recipes below are for a lemon-garlic salmon and a lemon and rosemary dish, both savory and superb for a seafood dinner you and your guests and family will certainly love.

Many people especially love to use garlic when they cook. This first recipe is a classic combination of lemon and garlic used to marinate and flavor salmon fillets. Whether you prefer your salmon grilled or broiled, you can make a delightful lemon and garlic salmon dish with this marinade. Seafood is a very healthy way to eat. It is high in protein, low in calories, and full of essential nutrients for your body. To make the marinade for this mouthwatering meal you will need the following ingredients: salt, pepper, a tablespoon of onion powder, a teaspoon of red pepper flakes, 1/4 cup of olive oil, 1/4 cup of lemon juice, four minced cloves of garlic, approximately two tablespoons of chopped cilantro, a tablespoon of chopped green onions, three tablespoons of balsamic vinegar, and two tablespoons of white sugar.

First, combine the onion powder, red pepper flakes and salt and pepper (to taste) and use the mixture to season four fillets of fresh salmon. Next, set the fillets aside in a baking dish while you prepare the marinade. Mix olive oil, lemon juice, freshly minced cloves of garlic, the three tablespoons of balsamic vinegar, the two tablespoons of sugar, the tablespoon of chopped green onions, and the two tablespoons of chopped cilantro together in a large mixing bowl to create your marinade. Next, pour the fresh marinade over your salmon and let it soak for at least six hours – preferably overnight.

When you are ready to bake your salmon, preheat the oven to 450 degrees Fahrenheit and arrange the fish on a broiling sheet. Place the fish in the oven and bake for five minutes, then increase the temperature in the oven to 500 degrees, flip your fillets and broil them for five minutes longer before you remove the fish and let them cool slightly before you serve them. The fish is well-paired with a white wine, such as a chardonnay or sauvignon blanc. For a side dish, garlic and herb pasta or rice is an excellent choice. I always love to serve a nice fruit and nut salad while the fish are broiling so that when they are finished, the guests are almost finished with appetizers and the salmon can be served piping hot.

Rosemary and lemon are also a savory combination for cooking a delicious salmon dish. Even more than the garlic-lemon marinade recipe, I love the taste of salmon and rosemary with a delicious twist of lemon. So here’s the mouth-watering feature of this article: a lovely lemon and rosemary salmon dish. Ideally, the lemon and rosemary salmon recipe is suggested to be served with wild rice, fresh bread and an oil and vinegar mixture for dipping, as well as a fresh garden salad. A choice bottle of Pinot Noir is an excellent idea for a wine to go with your meal. The entire meal has a very romantic flare and a full, delicious flavor made to order for you and your loved one. Light a candle or two and add a nice centerpiece to the table setting to complete the ambiance for a lovely evening for two.

The following are the ingredients you will need: two lemons. Cut the first lemon into four sections and thinly slice the second for flavor and garnish. You will need four sprigs of fresh rosemary, two skinless, boneless salmon fillets, sea salt (to taste), and roughly one tablespoon of olive oil. This simple recipe will be a dinnertime delight for you and your special someone, so follow the instructions for a wonderful, romantic meal.

First gather the ingredients, and preheat the oven to 400 degrees. Arrange half of the thinly sliced lemons in a single layer in a baking dish. Layer the lemon base with two of the springs of rosemary, then place the salmon fillets on top of the lemon slices and rosemary sprigs. Sprinkle the fish with sea salt sparingly, and top them with the remaining lemon slices and rosemary sprigs. If you like, add a pinch of ground rosemary to the fish. Next, take the lemon quarters from the second lemon and squeeze the lemon juice over the salmon fillets – approximately a half a lemon per fillet. Drizzle a half a tablespoon of olive-oil (more or less) over the top of the fish and bake. Allow the fish to remain in the hot oven for about twenty minutes, or until the fish is easy to flake with a fork.

Prepare your rice and salad or vegetable dish in time to serve together with the fish and wine.

Choose your salmon fillets carefully from the fresh fish market, so that the other ingredients will not be too much or too little. You definitely want the flavor to be just right, because too much rosemary and lemon can be overwhelming, but too little and you run the risk of tasting a bit too bland. The more you make this recipe the better you will become at judging exactly how much of the ingredients will be perfect to taste. However, the obvious way to flavor your fish fillets before you bake them is to base your measurements on the size of the fillets. The measurements for this recipe are based on the assumption that you will be baking medium-sized fillets of salmon. If your fillets are larger or smaller than average, simply adjust the seasonings to taste.