baked salmon

How to make a fancy baked salmon dinner in 15 minutes

Fancy baked salmon in 15 minutes is easy. You’ve had a busy day at work and you don’t want to waste time when you get home from work. You want time to put your feet up, relax and watch Netflix.

Jump to Recipe

Monday baked salmon dinner with cheesy white sauce and vegetables Fancy baked salmon Gary Lum
Monday baked salmon dinner with cheesy white sauce and vegetables
Monday baked salmon dinner with cheesy white sauce and vegetables Fancy baked salmon Gary Lum
Print
How to make a fancy baked salmon dinner in 15 minutes
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
 

This recipe will have a fork of moist salmon and cheesy white sauce on your fork and in your mouth in no time. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 piece salmon tail piece
  • 2 tablespoons butter
  • ¼ cup flour plain
  • ½ cup milk full cream
  • ½ cup peas frozen, corn and capsicum
  • ¼ cup cheese grated
  • ¼ cup parsley chopped
Instructions
  1. Preheat your oven to 200 °C/400 °F
  2. Put the salmon on some baking paper on a baking tray
  3. Add the frozen vegetables around the salmon
  4. Put the salmon and vegetables into the oven and cook for 12 minutes
  5. Wait about 6 minutes before making the white sauce so it’s warm when you plate up the salmon
  6. In a saucepan melt the butter, wait for it to start foaming
  7. While whisking the butter, add the flour and whisk briskly so the butter and flour becomes smooth
  8. Keep whisking until the butter and flours starts to change colour
  9. Slowly add the milk and whisk
  10. Judge the amount of milk knowing that the cheese will also thicken the sauce
  11. Vary the heat to allow the sauce to remain liquid
  12. Whisk to keep the sauce smooth
  13. Add the cheese and stir through
  14. Turn off the heat
  15. Add the chopped parsley and stir through
  16. When the salmon and vegetables are finished, plate up the salmon and add the vegetables to the plate
  17. Pour over the cheesy parsley white sauce
  18. Shoot a photograph
  19. Eat the meal
  20. Share the photograph on social media (and if you used this recipe please give me a shoutout)
Recipe Notes

Oddly enough I had salmon for lunch today too. It was a pasta dish from Urban Bean Espresso Bar.

My lunch was salmon too

Salmon pasta with garlic and capers

Check me out on social media

Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog

Thank you

Advertisements

Quick cooking tip for pan frying salmon

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

Pan frying or baking salmon?

I like both but more often than not I bake because I don’t like the mess associated with pan frying salmon in an open frying pan.

There’s a simple solution which gives the best of both worlds of pan frying and baking.

In a hot pan I lay a sheet of baking paper and spray it with some cooking oil. I add the salmon on the paper skin down, add some dill, cracked pepper, chives and chilli. I put the lid on, turn down the heat and then set a timer for five minutes.

At the five minute mark take the frying pan off the heat and leave the lid on for about a minute while organising everything else.

The salmon has crispy skin and a moist flaky flesh.

Let me know what you think.

Pan frying salmon with pearl barley couscous and chickpeas
Pan fried salmon with pearl barley couscous and chickpeas

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

My week in food

I’ve had an interesting week. Work has been busy and on Wednesday I flew to Perth for work. I heard from Ms18 that the Queensland state gymnastics competition has been going well. She did well on the first day and I’m hoping her second day of competition finishes with even better results.

In terms of sleep, it hasn’t been great. Despite my CPAP machine I seem to be going through a period of early waking and an inability to return to sleep. My tinnitus has been worse and I’m not sure why. I’m quite careful not to expose myself to loud sounds and before bed I try to observe good sleep hygiene. I guess I should try to do more exercise. That always seems to be a good option.

So this week I’ve enjoyed some nice food.


On Monday I had leftover slow cooked beef, speck and spam for lunch

Leftover slowly cooked beef, speck and spam
Leftover slowly cooked beef, speck and spam

For Monday dinner I enjoyed some greens with a piece of baked salmon

Baked salmon with peas, sugar snap peas and broccoli
Baked salmon with peas, sugar snap peas and broccoli

Tuesday breakfast was scrambled eggs Gordon Ramsay style

Cheese and chives scrambled eggs
Cheese and chives scrambled eggs

Tuesday lunch was leftover corned beef congee

Corned beef quinoa congee
Corned beef quinoa congee

Tuesday dinner saw me flake some baked salmon and enjoy it with noodles

Baked salmon with ramen noodles with cheese, avocado, and beef, speck and spam gravy plus sugar snap peas
Baked salmon with ramen noodles with cheese, avocado, and beef, speck and spam gravy plus sugar snap peas

I had sugar and cinnamon doughnuts for Wednesday breakfast

Coffee and doughnuts
Coffee and doughnuts

My Wednesday lunch was a repeat of Monday, this time with different reading material

Slow cooked beef, speck and spam
Slow cooked beef, speck and spam

A friend at work likes to share with me when Urban Bean Espresso Bar is selling really nice cheesecake. This photograph shows three things I really like. A Queensland flag, a photograph of a FA-18 Hornet which was a gift from the CO RAAF Tindal and Squadron 322 and of course a caramel almond toffee cheesecake.

Caramel almond toffee crunch cheesecake from Urban Bean Espresso Bar with a Queensland flag and a gift from 322 Squadron Tindal, NT
Caramel almond toffee crunch cheesecake from Urban Bean Espresso Bar with a Queensland flag and a gift from 322 Squadron Tindal, NT
Caramel almond toffee crunch cheesecake from Urban Bean Espresso Bar
Caramel almond toffee crunch cheesecake from Urban Bean Espresso Bar

I was in Perth on Thursday morning and stayed at the International on the water hotel.

Bacon and eggs with mushrooms and a hashbrown
Bacon and eggs with mushrooms and a hashbrown

On Thursday night I had room service for dinner

Chilli mussels International on the water Hotel
Chilli mussels International on the water Hotel
Stuffed mushrooms International on the water Hotel
Stuffed mushrooms International on the water Hotel

Friday night was an easy one with leftover corned beef quinoa rice congee

Corned beef quinoa congee
Corned beef quinoa congee

On Saturday I had a leisurely breakfast of cheese and chives scrambled eggs with a cup of coffee

Cheese and chives scrambled eggs with coffee
Cheese and chives scrambled eggs with coffee

Saturday much was tinned pink salmon with an avocado on Vita-Weat with cream cheese

Tinned pink salmon with avocado on Vita-Weat with cream cheese
Tinned pink salmon with avocado on Vita-Weat with cream cheese

Saturday evening I had a lovely chicken giblet congee with black fungus

Chicken thigh, drumstick and giblet congee with black fungus
Chicken thigh, drumstick and giblet congee with black fungus

Sunday lunch was a chicken breast hot pie

Garlo's chicken breast hot pie
Garlo’s chicken breast hot pie

This dish is known as “Jacqui” after my friend Jacqui

The 'Jacqui' aka Garlo's chicken breast hot pie with cheesy potato gems
The ‘Jacqui’ aka Garlo’s chicken breast hot pie with cheesy potato gems
The 'Jacqui' aka Garlo's chicken breast hot pie with cheesy potato gems
The ‘Jacqui’ aka Garlo’s chicken breast hot pie with cheesy potato gems
Potato gems
Potato gems

So it’s been a pretty yummy week in food. None of this is really helping my waistline. Oh well, I will work on that later.

How to make dinner with salmon and instant noodles

A lot of my friends in university ate a lot of instant noodles instead of proper meals. I’ve seen documentaries where instant noodles form the basis of a whole cuisine for some people. I like them but I don’t love them. That said, I always have some in the shelf of shame because they’re cheap and I couldn’t be bothered buying fancy noodles.

Tonight I baked some salmon, flaked it and added it to some noodles for a filling meal for one.

How to make dinner with salmon and instant noodles
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Salmon 1 fillet with the skin on
  • Kale coleslaw from Coles
  • Yoghurt with chia
  • Sesame seeds
  • Pumpkin seeds
  • Parsley
Instructions
  1. [url href=”http://yummylummy.com/2015/10/23/perfectly-baked-salmon/” target=”_blank”]Bake the salmon[/url]
  2. When it’s cool enough to touch flake the salmon
  3. Make the noodles as per the packet instructions
  4. As the noodles are cooked add a handful of kale coleslaw
  5. Drain the noodles and vegetables and put them in a bowl
  6. Add the flaked salmon, yoghurt, sesame seeds and pumpkin seeds
  7. Stir carefully to avoid breaking up the noodles
  8. Put into a nice bowl and garnish with parsley
  9. Shoot a photograph
  10. Record a time-lapse video as you eat
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)

So here is a video of me eating my baked Salmon and noodles


Here is the finished meal

Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.
Sunday dinner. Baked salmon with kale salad yoghurt instant noodles.

This morning I enjoyed a cheese and kale omelet for breakfast

Sunday breakfast. Cheese and kale omelet with coffee.
Sunday breakfast. Cheese and kale omelet with coffee.

I said hello to Mr Pelican again on Lake Ginninderra

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra

For lunch I had some smoked salmon and spinach leaves

Smoked salmon with spinach leaves, balsamic vinegar and olive oil
Smoked salmon with spinach leaves, balsamic vinegar and olive oil

I hope you had a good Sunday

How often do you eat instant noodles?

If you want to see the photographs as a gallery click here. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

 

 

 

 

Doing it again with baked salmon and creamy Brussels sprouts

So last night I made what I thought was an amazing baked salmon with creamy cabbage. I had an extra piece of salmon and I figured if it was good enough last night I’d repeat it tonight with a slight twist. Regular readers will have noticed my fondness of Brussels sprouts so I thought I’d combine the baked salmon with creamy Brussels sprouts.

Baked salmon with creamy Brussels sprouts
Baked salmon with creamy Brussels sprouts
Doing it again with baked salmon and creamy Brussels sprouts
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
A yummy delicious way to enjoy a wonderful vegetable that for some reason so many people dislike.
Ingredients
  • Salmon
  • Soy sauce
  • Grape seed oil
  • Cabbage
  • Brussels sprouts
  • [cap id=”attachment_12304″ align=”alignnone” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2015/06/2015-06-12_16.56.20_001_GARY_LUM_FB-1024×683.jpg” width=”980″ height=”654″ class=” size-large” title=”Brussels sprouts” alt=”A close up of Brussels sprouts”]Brussels sprouts close up[/cap]
  • Bacon pieces
  • Slivered almonds
  • Pine nuts
  • Ground nutmeg
  • Chicken salt
  • White wine
  • Cream
  • Butter
Instructions
  1. Add some oil to the plastic bag containing the salmon
  2. Rub in the oil
  3. Place the salmon on a baking tray lined with baking paper
  4. Drizzle a little soy sauce on the salmon (this will create a sticky crispy layer under the skin)
  5. Bake in a benchtop oven at 200 °C for 15 minutes
  6. Slice one cabbage leaf and cook in the microwave oven for 1 minute with four Brussels sprouts and bacon pieces
  7. In a frying pan add some oil and a good slice of butter
  8. Turn up the heat and add he drained cabbage, Brussels sprouts and bacon pieces
  9. Cook the vegetables until the liquid is boiling and the water evapourates away
  10. Add a small handful of slivered almonds and pine nuts
  11. Shake in a little bit of chicken salt
  12. Shake in a little ground nutmeg
  13. With the heat on high add a splash of white wine
  14. Reduce away the white wine then add a splash of pouring cream
  15. Reduce to a sauce
  16. Pour the creamy Brussels sprouts sauce into a bowl
  17. Add the salmon on top
  18. Shoot a photograph
  19. Eat the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

 

A close up of my baked salmon with creamy Brussels sprouts
A close up of my baked salmon with creamy Brussels sprouts
Salmon with creamy cabbage and spinach leaves
Last night’s salmon with creamy cabbage and spinach leaves
Bacon and eggs for breakfast. I ❤️ streaky bacon.
Bacon and eggs for breakfast. I ❤️ streaky bacon.

I know a lot of people complain that Brussels sprouts are bitter and yucky. I think if you pick them young and cook them gently the bitterness isn’t a problem. Obviously using some bacon, butter and cream will provide a rich lusciousness that coats the tastebuds.

I can highly recommend this way of cooking some salmon and creamy Brussels sprouts.