Best Brown Butter Salmon With Lemon And Harissa Recipes

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS

Sheet-Pan Harissa Salmon With Potatoes and Citrus image

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Steps:

Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

BROWN-BUTTER SALMON WITH LEMON AND HARISSA

Brown-Butter Salmon With Lemon and Harissa image

More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce. To make it a complete meal, serve the fish with a simple lemony salad and maybe a bowl of grains or roasted or boiled potatoes. This salmon is meant to be enjoyed on the medium-rare side. If you prefer your fish more well done (or if the fillet is especially thick), increase cooking time by a few minutes.

Provided by Alison Roman

Categories dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds skin-on salmon fillet (or use 1 1/2 pounds of individual fillets)
Kosher salt and black pepper
4 tablespoons unsalted butter
4 garlic cloves, sliced
2 tablespoons olive oil, plus more as needed
2 tablespoons harissa paste
4 tablespoons fresh lemon juice, plus more for serving
1 small shallot, thinly sliced into rings
2 heads Little Gem lettuce or 1 head butter lettuce, torn into bite-size pieces
1/4 cup dill leaves, finely chopped, plus more for serving
4 thick slices of country bread, toasted, or boiled potatoes (optional)
Aioli or mayonnaise (optional)

Steps:

Heat oven to 325 degrees. Place salmon in a large baking dish skin-side-down and season with salt and pepper. (Alternatively, use a rimmed baking sheet.)
Heat butter in a small pot or skillet over medium heat. Cook, whisking occasionally, until butter foams and browns, about 5 minutes. (The whisking will help release the brown butter bits from the bottom of the pot, and those are the bits you want.)
Add garlic slices, letting them sizzle and brown in the butter for 30 seconds or so, then add 2 tablespoons olive oil to the pot and whisk in harissa. Give it a minute or two to sizzle and toast a bit in the butter mixture. Add 2 tablespoons lemon juice and 2 tablespoons water to the pot, whisking to incorporate.
Season the brown butter-harissa sauce with salt and pepper and pour over salmon.
Place in oven and roast until the salmon is just cooked through, but still nicely pink and medium-rare in the center, 12 to 15 minutes for a whole fillet, or 8 to 10 minutes for individual fillets. (If you prefer your fish well done, cook the whole fillet for 15 to 18 minutes, or individual fillets for 12 to 15 minutes.)
Meanwhile, toss shallot with 2 tablespoons lemon juice in a medium bowl and season with salt and pepper. Add lettuce and dill and toss to coat; drizzle with a bit of olive oil and season with salt and pepper.
Once salmon is just cooked through, remove from oven. Use a large serving spoon to scoop large chunks of salmon onto a serving platter or individual plates, leaving the skin behind in the baking dish. (No need to worry if you get smaller chunks too, but try to get the largest pieces you can.) Spoon any remaining brown-butter sauce from the pan over the fish and squeeze lemon over the top. Sprinkle with a bit more dill, if you have it. Serve with dilly lettuce alongside, and, if you like, potatoes or toast and aioli.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 41 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 717 milligrams, Sugar 2 grams, TransFat 0 grams

BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON

Brown-Butter Salmon With Scallions and Lemon image

This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.

Provided by Ali Slagle

Categories dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds salmon, skinless or skin-on (1 large fillet or four 6-ounce fillets)
Salt and black pepper
1 lemon
6 tablespoons unsalted butter
1 bunch scallions, thinly sliced

Steps:

Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
Eat the salmon with a spoonful of sauce and a squeeze of the lemon.