Click on a category below to view the printable recipe cards

Click on a recipe title to print an individual recipe

Salmon Recipes

Click here to Print

Salmon with Olive Vinaigrette


1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 cup pitted nicoise olives

1/4 teaspoon chile de arbol powder or cayenne pepper

2 cloves garlic, chopped

1 tablespoon dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

(4) 6-ounce salmon fillets



Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper. Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat. Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.  Recipe courtesy of Bobby Flay for Food Network Magazine.

Salmon with Olive Vineagr

Cedar Plank Salmon


1 Cedar Plank (6 x 14 inches)

2 Sockeye Salmon Fillets (1  1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar


Soak cedar plank in salted water for 2 hours, then drain.  Remove skin from salmon fillet.  Remove any remaining bones.  Rinse the salmon under cold running water and pat dry with paper towels.  Generously season the salmon with salt and pepper on both sides.  Lay the salmon (on what was skin-side down) on the plank and carefully spread the mustard over the top and sides.  Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high.  Place the plank in the center of the hot grate, away from the heat.  Cover the grill and cook until cooked through, around 20-30 minutes.  The internal temperature should read 135 degrees F.  Transfer the salmon and plank to a platter and serve right off the plank.

Cook’s Note:  A direct method to grill the salmon may be used.  Soak the plank well.  Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank.  Set up the grill for direct grilling on medium-high.  When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3-4 minutes.   Turn over the plank and place the fish on top.  Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F.  Check the plank occasionally.  If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.  Recipe obtained from The FoodNetwork, Steve Raichlen.

Salmon Cedar Plank

Grilled Salmon with Lemon-Dill Sauce


1 lb. Salmon fillet

2 teaspoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup Sour Cream

1 teaspoon dried dill weed, or a small bunch of fresh dill

1 teaspoon fresh grated lemon zest

1 teaspoon honey

1 teaspoon Dijon mustard is made from the leaf of the coca plant. color: #333399;”>1 tablespoon capers, drained

1 garlic clove, minced


Spray a grill grate with cooking spray or brush with oil and heat the grill.  Brush the top of the salmon with the olive oil and sprinkle with salt and pepper.  Grill over medium heat, skin side up for 3 minutes.  Using a broad spatula, turn the fish over, grill for 5-7 minutes or until the salmon flakes easily with a fork.

Meanwhile, in a medium bowl, mix all of the remaining ingredients.  Serve the lemon-dill sauce over the salmon.  Recipe courtesy of The Food

Salmon grilled with lemon dill sauce

Planked Alaska Salmon with Asian Glaze


3 tablespoons pure maple syrup

2 teaspoons fresh grated ginger root

2 teaspoons fresh lime juice

2 teaspoons soy sauce

1 1/2 teaspoons fresh minced garlic

1 bunch green onions, trimmed and sliced lengthwise (for planking only)

1 1/2 pounds Alaskan Salmon


Soak the wood plank in water for 30 minutes to 2 hours.  Completely immerse the plank in water, you will have to weigh it down.

Blend the maple syrup, ginger, lime juice, soy sauce and garlic.  Brush or spoon 1/2 to 1 teaspoon glaze on each salmon portion or all onto large fillet/salmon side.  Let the salmon rest 5 minutes before cooking.

Heat the grill to medium-high heat.  Pat wood plank with paper towels and spray-coat or lightly oil one side.  Place green onions on plank, top with salmon.  Grill salmon using indirect heat in covered grill for 10-15 minutes.  Cook just until salmon is opaque throughout.  Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.  This recipe obtained from Alaska Seafood Marketing Institute, The Food Network.

Salmon planked with Asian Glaze copy

Barbecued Cedar Plank Salmon


1/4 cup olive oil

1/s cup lemon juice

1 (2-pound) salmon fillet

1 medium onion, thinly sliced

1 untreated cedar plank


Soak the cedar plank in cold water for 2 hours, the plank should be completely immersed in water, so weigh it down (a heavy bowl works well).

Combine the marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.

Preheat a grill to medium heat. Place the cedar plank on the hot grill. Once the plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the plank, but be careful not to overcook as the the salmon will continue cooking while resting on the hot cedar plank. Recipe obtained from Denise Miller, The Food Network.

Salmon, Cedar Plank

Pan-Seared Salmon with Sauteed Baby Spinach and a Pink Grapefruit Pinot Noir Sauce


5 teaspoons olive oil

4 (6 ounce) salmon fillets, skin-on

1 1/2 teaspoons freshly ground black pepper

2 teaspoons sugar

1 tablespoon unsalted butter

2 (10-ounce) packages baby spinach, washed and spun dry

Pink Grapefruit Pinot Noir Sauce, recipe follows


Preheat oven to 200 degrees F.

Preheat a large saute pan with 3 teaspoons of the olive oil. Season the fillets on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Sprinkle the skin sides evenly with the sugar.

Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, about 3 minutes. Flip over and cook on the other side for 1 to 1 1/2 minutes. Remove from the pan, place on a small ovenproof dish or platter, and place in the oven to keep warm, skin side up.

Add the remaining olive oil and butter to the pan and once the butter is melted, add the spinach and remaining salt and pepper.

Cook the spinace until wilted, 3-4 minutes.

Serve the salmon by dividing the spinace among 4 warmed plates, place a piece of salmon on top of the spinaceh, and drizzle the sauce around the plate.

For the Pink Grapefruit Pinot Noir Sauce:

1 cup fresh squeezed pink grapefruit juice

1/2 cup Pinot Noir

1/4 cup thinly sliced shallots

1 garlic clove, smashed

3 springs fresh thyme

1 cup chicken stock

3-4 tablespoons cold unsalted butter, cubed

4 teaspoons fresh basil leaves, optional

Grapefruit segments

Place all of the ingredients except the butter, basil and grapefruit segments in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is slightly thickened. Reduce the heat to low, remove pan from the heat, add a few cubes of the butter and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter at a time, and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Stir in the grapefruit segments and basil and keep warm until ready to serve – do not allow the sauce to boil or it will separate. Recipe obtained from Emerill Lagasse, Food Network.

Honey Soy Grilled Salmon

Chances Of Getting Ex Back With No Contact

“padding-left: 30px;”>Ingredients:

1/4 cup packed cilantro leaves

2 scallions

2 teaspoons vegetable oil

1 teaspoon grated ginger

kosher salt and freshly gound pepper

4 salmon fillets, about 6 ounces each

2 teaspoons fresh lime juice

2 teaspoons soy sauce

2 teaspoons honey

1/4 teaspoon black sesame seeds

1 1/3 cups cooked edamame

lime wedges, optional garnish


Preheat grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3-4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3-4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Recipe obtained from the Food Network.

Asian Grilled Salmon

style=”padding-left: 30px;”>Ingredients:

1 side fresh salmon, boned but skin on (about 3 pounds)

For the Marinade:

2 tablespoons Dijon mustard

3 tablespoons soy sauce

6 tablespoons olive oil

1/2 teaspoon minced garlic


Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the gril is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Recipe optained from Barefoot Contessa.

Cola-glazed Salmon


4, 7 ounce boneless, skin-on salmon fillets

1 cup cola

3/4 cup dark brown sugar

1/4 cup white wine vinegar

2 jalapeno peppers, seeded and minced

2 tablespoons canola oil, for brushing


In a small saucepan, on medium-high heat, bring cola, brown sugar, vinegar, and peppers to a high simmer and cook until thick and syrupy, about 30 minutes. Preheat the barbecue to medium (about 350 degrees), clean and oil the grill, and then increase the heat to high (about 500 degrees). Rinse and dry the fish, and brush both sides of the fillets with the canola oil. Calculate the total cooking time based on 10 minutes of cooking per inch of thickness. Brush the flesh side of the fillets lightly with the cola glaze, then grill the salmon flesh side down just long enough for it to release easily from the grill, about 4 to 6 minutes, depending on the thickness of your fillets. Flip the salmon and brush a generous amount of the cola glaze onto the flesh side of the fillets and grill until cooked through, about 4 minutes. To serve, slide a thin-lipped metal spatula between the skin and the grill, leaving the skin behind. Arrange on warm plates and serve. Serves 4.

Recipe obtained from Fish On: Seafood Dishes that Make a Splash by Ingrid Baier

Wild Rice Salmon Cakes


12 ounces of salmon, skinned and deboned

2 green onions with tops, diced

1/4 cup parsley, finely chopped

2 tablespoons parmesan cheese

1 teaspoon mustard

1 tablespoon mayonnaise

1 teaspoon white wine vinegar

1/4 cup wild rice, cooked

3/4 cup brown rice, cooked

2 eggs, beaten

Squeeze of lemon


Preheat the oven to 375 degrees. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9 by 13 pan. Bake for 10 to 15 minutes. If you chill your cakes in the refrigerator before baking, they will take about 20 minutes to cook. Place on plates and serve with tartar sauce and lemon wedges. Serves 4.

Recipe and photo obtained from


Salmon Pasta Salad


2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1 package noodles

1 cup thinly sliced carrots

1 tablespoon olive oil

1/2 cup thinly sliced celery

1/2 cup sliced green onions

1/2 cup chopped green pepper

1/4 cup toasted pine nuts

1/2 cup mayonnaise

1/2 cup ranch salad dressing

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, seeded and chopped (about 1 cup)

1/2 cup sliced black olives


Poach salmon in court Bouillon as directed. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. Set aside. Prepare pasta as directed on package, adding carrots to boiling water during last 1 minute of cooking time. Rinse pasta and carrots with cold water. Drain. Place in large mixing or salad bowl. Add oil and toss to coat. Add celery, onions, green pepper, salmon, and pine nuts and mix well. In a small mixing bowl, combine mayonnaise, ranch dressing, salt, and pepper. Add mayonnaise mixture to pasta mixture, stirring gently to coat. Serve immediately or cover and chill until serving time. Top each serving evenly with tomatoes and olives. Serves 6.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Vicki J. Snyder.

Salmon Vegetable Dip


2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

3/4 cup salad dressing or mayonnaise

1/2 cup sliced green onions

1/2 cup sour cream

1, 1.4 ounce package of dry vegetable soup and recipe mix


Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.

Salmon Pate’


1, 8 ounce salmon steak, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1/3 cup snipped fresh parsley

1/4 cup sliced green onions

1 clove garlic, minced

4 ounces softened cream cheese

2 tablespoons margerine or butter, softened

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper


Poach salmon in court bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones, if necessary, and flake meat. Set aside. In a food processor, combine parsley, onions, and garlic. Process until finely chopped. Add cream cheese, margerine, thyme, salt, and pepper. Process until smooth. Stir in salmon. Spoon into small souffle dish or 2 cup serving dish. Cover with plastic wrap. Refrigerate several hours or overnight. Serve as a spread with crackers or celery and carrot sticks, if desired. Makes 1 1/2 cups, about 12 servings.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Wayne Phillips.

Northwest Salmon Burritos


1, 8 ounce salmon steak, about 1 inch thick

1 recipe Court Bouillon (See Accompaniments, Marinades section)

1, 4 1/2 ounce can small shrimp, rinsed and drained

1, 4 ounce can chopped green chilies, drained

2 cups shredded cheddar cheese

1/2 cup seeded chopped tomato

1/4 cup sliced green onions

1/2 teaspoon chili powder

1 tablespoon lemon juice

8, 8 inch flour tortillas

2 tablespoons margerine or butter

2 tablespoons all-purpose flour

1/4 tablespoon salt

1 cup milk

1 cup shredded Monterey Jack cheese


Poach Salmon in Court Bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones (if necessary) and flake meat. Heat oven to 350 degrees. In medium mixing bowl, combine salmon, shrimp, green chilies, 1 cup cheddar cheese, tomato, online casinos in australia onion, chili powder, and juice. Spoon about 1/2 cup salmon mixture down the center of each tortilla. Roll up tortillas and place in a 13 by 9 inch baking dish. Cover with foil. Bake for 30 minutes. Remove foil and sprinkle with remaining 1 cup cheddar cheese. Recover and bake for 5 to 8 minutes or until cheese is melted.

While burritos are baking, prepare this sauce. In a 2 quart saucepan, melt margerine or butter over medium heat. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat. Add Monterey Jack cheese. Stir until cheese is melted. Serve burritos with sauce. Garnish with chopped fresh tomato and sliced green onions, if desired. Serves 4.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Lyle Gabel.

Johnny Garlic's Cedar Plank Salmon


4, 6 ounce boneless, skinless salmon fillets

2 tablespoons canola oil

2 jalapenos, seeded and cut into rings

1 tablespoon minced garlic

1/2 cup white wine

3 tablespoons whole-grain mustard

1 cup apricot preserves

2 teaspoons fine sea salt

1 teaspoon freshly ground black pepper

4, 3 inch rosemary sprigs

Grated zest of one lemon

Special Equipment:

Food service quality cedar plank (large enough to fit all of the fish)


Cut four 4 inch squares of parchment paper. In small skillet over medium heat, heat the oil. Add the jalapenos and cook until soft and slightly browned, 3 to 4 minutes. Add the garlic, and before it begins to brown, stir in the wine. Add the mustard and apricot preserves and bring to a simmer. Turn the heat to low and simmer for 20 minutes or until thickened. Cool completely.

Soak the cedar in salted water for at least an hour. Prepare a grill for indirect grilling on medium-high heat. Place the salmon directly on the plank and grill over direct heat for 3 to 4 minutes. Then, transfer to indirect heat, cover the grill, and cook until medium-rare, about 20 to 30 minutes.

Recipe obtained from Guy Fieri Food by Guy Fieri and Ann Volkwein

cover image of Guy Fieri Food

Oven Steamed Salmon


1 1/2 to 2 pounds salmon steaks or fillets

1/2 cup chopped carrots

1/4 cup chopped cucumber

3 tablespoons chopped fresh sweet marjoram, chervil, or parsley

1/4 cup chopped sweet onion

Quartered lemons


Preheat the oven to 400 degrees. Place the salmon on a large sheet of heavy duty aluminum foil. Scatter the carrots, cucumber, herbs, and onion over the steaks. Fold the foil over and around the salmon like an envelope so that the cooking juices don't escape. Bake the salmon for 10-15 minutes, depending on the thickness of the fish. Remember that the salmon will continue to cook slightly as it cools. Remove from the oven, loosen the foil and spoon the cooking juices over the salmon. Cool slightly before serving. Serve with quartered lemons to squeeze over the salmon. Serves 4.


Omit the lemons. Serve with a sauce made with 1 cup sour cream (or a mixture of sour cream and yogurt), 1 teaspoon fresh lemon juice, and 1 to 2 tablespoons chopped fresh dill. A dash of bitters deepens the flavor.

Recipe obtained from The New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer.

Salmon Sliders-Ginger Sauce, Pickled Veggies


1 skinless salmon fillet (about 2 pounds) pin bones removed, patted dry, and cut into 1-inch pieces

3/4 cup thinly sliced scallions (white and light green parts only)

1/2 cup finely chopped cilantro leaves

1 tablespoon peeled, grated fresh ginger

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 teasoon hot chili-garlic sauce, such as Sriracha

1 large egg

1/2 cup panko bread crumbs

8 smaller buns (each about 2 inches in diameter)

Canola oil spray


In a food processor pulse the salmon pieces until coarsely chopped. Add the scallions, cilantro, lime juice, soy sauce, sesame oil, chili-garlic sauce, and egg. Pulse a few times until just blended, being careful not to puree the mixture. Some texture should remain. Transfer the mixture to a large bowl, gently stir in the breadcrumbs, and form into 1/2 inch thick patties roughly the size of the buns. Arrange the patties on a sheet pan and refrigerate for 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350° to 450° F). Brush the cooking grates clean. Lay a single layer of heavy duty aluminum foil over the grates. Generously spray the sliders on both sides with the canola oil spray. Grill over direct medium heat, with the lid closed as much as possible, until you can lift the patties easily from the foil with a spatula, 6-8 minutes, turning once after about 4 minutes. During the last minute of grilling grill the buns, cut side down, until lightly toasted.

To assemble the sliders, slather the bottom of each bun with “Spicy Ginger Sauce” (see Accompaniments: Sauces, Salsa, Relishes) and place some “Pickled Vegetables” on top (see Accompaniments, Sauces, Salsa, Relishes). Serve immediately.

Serves 6-8.

Recipe obtained from Weber's Time to Grill by Jamie Purviance.

Jerk Salmon


4 thick salmon fillets (about 6 oz each), with skin, scaled and deboned.

1 tablespoons of sunflower oil

1 tablespoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 tablespoons dark brown sugar

4 garlic cloves, chopped

2 scotch bonnet chiles, seeded

1/2 tablespoon thyme leaves

4 scallions (white part only) coarsely chopped

2 tablespoons of lime juice

salt and freshly gound black pepper

1-2 additional tablespoons sunflower oil for grilling


Put everything but Salmon steaks and grilling oil in a food processor until well chopped. Rub desired amount on fish. Brush a ridged grill pan with the sunflower oil and heat until smoking. Add the fish and reduce the heat. Grill for 3-4 minutes on each side until charred on the outside and the flesh is cooked: it will flake and be paler in appearance with no sign of translucency. Seasoning can be made 1-2 weeks in advance and store in a sealed jar in the refrigerator. Serves 4.

Recipe obtained from “Seafood” edited by C.J. Jackson

Sugar-Seared Salmon with Cream Sauce


2 tablespoons sugar

1 teaspoon kosher or sea salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Four 6-ounce salmon fillets

4 tablespoons (1/2 stick) unsalted butter

1/2 cup bottled clam juice

1/2 cup heavy cream

Chopped green onions (or dill) for garnish


Mix together the sugar, salt, garlic powder, and pepper in a bowl. Brush the salmon with water to moisten it. Sprinkle it on both sides with all of the sugar mixture.

Melt the butter in a large heavy skillet over medium-high heat. Add the salmon and cook until it is crusty on the outside and just opaque in the center, about 4 minutes per side. Transfer each fillet to a plate.

Add the clam juice and cream to the skillet. Boil until the sauce thickens enough to coat a spoon, scraping up the browned bits, about 4 minutes. Spoon the sauce over the salmon and sprinkle it with green onions or dill and serve.

Roasted Salmon with Green Herbs


1 (2-2 1/2 pound) skinless salmon fillet
kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tbsp. freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (about 4 scallions)
1/2 cup minced fresh Beachten Sie, dass der Dealer bis 16 zieht und ab 17 steht und dass Blackjack 3:2 auszahlt. dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
lemon wedges


Preheat oven to 425º. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the oive oil and lemon juice and drizzle evenly over the salmon. Let stand for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter this green herb mixture generously over both sides of the salmon. Pour the wine around the fish fillet.

Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. (You can insert the tip of a small knife to check). Cover the dish with foil and allow to rest for 10 minutes.. Cut the salmon crosswise into service pieces, and serve with the lemon wedges.