Best Chef Johns Salmon Recipes

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CHEF JOHN'S BAKED LEMON PEPPER SALMON



Chef John's Baked Lemon Pepper Salmon image

You don't need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 55m

Yield 2

Number Of Ingredients 8

2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on
sea salt to taste

Steps:

  • Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
  • Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
  • Cover salmon with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  • Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
  • Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 7.1 g, Cholesterol 156.6 mg, Fat 28.1 g, Fiber 1.4 g, Protein 49.5 g, SaturatedFat 4.7 g, Sodium 784.3 mg, Sugar 1 g

CHEF JOHN'S SALMON IN PARCHMENT



Chef John's Salmon in Parchment image

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 2

Number Of Ingredients 6

1 teaspoon olive oil, or more if needed
6 small potatoes
10 spears asparagus
2 (8 ounce) skinless, boneless, center-cut salmon fillets
salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
  • Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  • Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  • Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

Nutrition Facts : Calories 873 calories, Carbohydrate 114.7 g, Cholesterol 100 mg, Fat 18.5 g, Fiber 15.7 g, Protein 62.7 g, SaturatedFat 3.7 g, Sodium 133 mg, Sugar 6.5 g

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

CHEF JOHN'S SALMON RECIPE



Chef John's Salmon Recipe image

Provided by á-178825

Number Of Ingredients 10

2 (8 oz) center cut salmon fillets with skin
1/4 t kosher salt
1 t vegetable oil
1 clove garlic, sliced
1 T chopped fresh tarragon
1 T chopped fresh flat leaf parsley
3 T mayonnaise
1 t Dijon mustard
1 t fresh lemon juice
1 pinch cayenne pepper

Steps:

  • Season salmon fillets with kosher salt. Line a baking sheet with foil & brush lightly with oil. Preheat oven's broiler on high & set oven rack about 8 inches from heat source. Process garlic, tarragon & parsley ( or other herbs) in a blender or mortar & pestle to form a loose paste. Mix mayo, mustard, lemon juice & cayenne pepper into garlic paste until combined. Place salmon fillets skin side down on baking sheet. Spoon herb spread over top & sides of each fillet. Cook under preheated broiler until fillets are well browned, about 5 min. Turn the broiler off & turn oven to 350 degrees. Bake until internal temperature of salmon is 130 degrees & salmon flakes easily with cork, about 3-4 min.

CHEF JOHN'S SALMON LOAF



Chef John's Salmon Loaf image

Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

¼ cup salted butter
⅓ cup diced onion
2 (7 ounce) cans red salmon, drained
½ cup finely crushed saltine cracker crumbs
½ teaspoon kosher salt, or to taste
⅛ teaspoon cayenne pepper
¼ teaspoon Worcestershire sauce
2 teaspoons rice vinegar
3 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
  • Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
  • Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
  • Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
  • Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
  • Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
  • Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g

CHEF JOHN'S SALMON CAKES



Chef John's Salmon Cakes image

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  • Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  • Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  • Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

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