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2. Almond-Crusted Salmon with Thyme & Lemon Butter Sauce - AOL

   homepage.aol.com/food/recipes/almond-crusted...

   Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm. Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat.

3. How to Cook Salmon 11 Ways, From Baking to Air Frying - AOL

   www.aol.com/cook-salmon-11-ways-baking-163640338...

   Cooking salmon in a hot skillet is a quick cooking method that results in crispy skin and generous, flavorful browning on both sides. Always use a nonstick skillet, and remember to pat the fish ...

4. The 2-Ingredient Salmon I Make on Repeat - AOL

   www.aol.com/2-ingredient-salmon-repeat-123500425...

   Choosing the Right Salmon. To save money, I buy frozen, pre-cut salmon portions. They are usually cut from the tail end of the fish and, as a result, are thin pieces, 3/4 to 1/2 inch thick.

5. Almond-Crusted Salmon with Thyme & Lemon Butter Sauce

   www.aol.com/food/recipes/almond-crusted-salmon...

   Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm.

6. Blackening (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blackening_(cooking)

   Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...

7. Gravlax - Wikipedia

   en.wikipedia.org/wiki/Gravlax

   Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine , which can be used in Scandinavian cooking as part of a sauce . [ 6 ]