BAKED SALMON WITH HERBED MAYONNAISE
I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!
Provided by Chele B
Categories High Protein
Time 30m
Yield 4-6 pieces of fish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except salmon).
- Stir well.
- Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
- Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
- Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
- Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
- Then broil until lightly golden.
GRILLED HERBED SALMON
Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through. -Jenny Roth, Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.
Nutrition Facts : Calories 365 calories, Fat 27g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 342mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
HERBED CITRUS SALMON
Salmon fillets are marinated in an orange-thyme mixture, baked until tender, then topped with citrus-herb butter.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
- Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
- Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil fish until the fish flakes easily with a fork, about 5 minutes.
- Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 7.3 g, Cholesterol 120.5 mg, Fat 27.3 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 13.1 g, Sodium 690.2 mg, Sugar 5.5 g
SALMON PICCATA WITH HERBED PASTA
Steps:
- Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
- While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
- In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
- Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
- Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.
OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
- Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
- Arrange the sandwiches on a platter and serve.
GRILLED SALMON WITH HERBED BUTTER SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. Preheat a grill to high heat.
- To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
- Transfer to a warmed platter and brush with Herbed Butter Sauce.
- To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
- Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
- Reserve warm.
SALMON WITH HERBED MUSTARD SAUCE
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from the heat.
- Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
- Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g
GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
- Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.
SALMON WITH HERBED RICE
I had only eaten Salmon at restaurants and was never impressed with it's taste or texture, so was not a food that I would choose to buy and cook. Then one day my daughter wanted to buy some and so, we went to a market that sold it as fresh as a Midwestern state could get and bought a few fillets. We looked in cookbooks and...
Provided by Pam Upton
Categories Rice Sides
Time 30m
Number Of Ingredients 19
Steps:
- 1. Heat up skillet with olive oil in it. Add butter allow to melt. Add in onion, garlic and tarragon. Cook for 2 minutes allowing onion to become tender and garlic aroma to lift.
- 2. Sprinkle a pinch of salt on each fillet meat side and place skin side down into skillet. Add lemon juice and white wine. Cook for 4 minutes and flip so that meat side is down. Cook for 4 more minutes. Turn again and cook checking every two minutes. Fish is done when meat is easily flaked with a fork. Remove from pan and set to rest meat side down, skin should easily peel off from fish with a fork. Reserve juices. Cover to keep warm.
- 3. In sauce pan substitute broth for water required to cook rice. In broth add 1 tablespoon olive oil, oregano, parsley, basil, sage and bay leaf and pinch of salt. Allow to come to boil and add rice. Allow to cook per time stated on rice directions.
- 4. In skillet heat up 1 T olive oil and melt butter. Add rice and stir til lightly coated with liquid and rice had been fluffed.
- 5. Spoon rice onto plate and place one salmon fillet on top of rice and lightly spoon 1 tsp of reserved juices over salmon and rice. Serve!
CITRUS-HERBED BAKED SALMON
This is one of the most flavorful and moist salmon recipes I have ever tasted.
Provided by cktb2793
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Put two large squares of aluminum foil onto a large, flat work surface.
- Make a bed of lemon slices in the center of each foil square; top with red onion. Lay a salmon fillet atop each pile of lemon slices and onion; season with basil, dill, and sea salt. Fold edges of the aluminum foil over the salmon and seal completely.
- Bake in the preheated oven until the fish flakes easily with a fork, about 25 minutes.
- Remove salmon from foil pouch, place on plate, and drizzle juices from foil pouch over the fish.
Nutrition Facts : Calories 200 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 7 g, Fiber 6 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 272.5 mg, Sugar 1.6 g
SMOKED SALMON WITH HERBED GOAT CHEESE AND TOAST
Slices of ciabatta bread are toasted all at once in a low oven and served with goat cheese and salmon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.
HERBED SALMON ROULADES WITH LEMON BEURRE BLANC
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide 6 pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie 6 more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to 1 day).
- In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
- Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.
GRILLED HERBED WHOLE SALMON
This is for the true salmon lovers who actually like the taste of the salmon and want the freshness to shine through. The ingredients in this recipe perfectly complement the salmon without overpowering it. This meat just melts in your mouth!
Provided by RedVinoGirl
Categories < 4 Hours
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse any ice glaze from frozen salmon under cold water and pat dry.
- Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
- Lay half of onions lengthwise across foil. Place salmon over onions.
- Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
- Place fresh herbs over, under and into belly cavity (if fish is not frozen).
- Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
- Roll up, crimp, and seal all sides to form packet.
- Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
- Cook until fish is opaque throughout.
- Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.
Nutrition Facts : Calories 245.5, Fat 15.3, SaturatedFat 3.5, Cholesterol 62.4, Sodium 67.8, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 23.4
ROASTED SALMON WITH POTATOES AND HERBED CRèME FRAîCHE
Provided by Renee Erickson
Yield 4 servings
Number Of Ingredients 11
Steps:
- Potatoes:
- Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
- Salmon and assembly:
- Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
- Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
- Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.
PAN SEARED HERBED SALMON
Make and share this Pan Seared Herbed Salmon recipe from Food.com.
Provided by MarthaStewartWanabe
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rub the salmon steaks on all sides with olive oil.
- Combine all herbs and seasonings in a small bowl.
- Sprinkle mixture over salmon on all sides.
- Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.
Nutrition Facts : Calories 372.5, Fat 25.2, SaturatedFat 4.7, Cholesterol 100.3, Sodium 245.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 33.9
HERBED SALMON FILLET
On a busy day I turn to this sensational salmon recipe for dinner. It's fast, healthy, and tastes great. -Karen Ensign, Providence, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix remaining ingredients; spread over salmon. Bake 10-13 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 238 calories, Fat 15g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
LEMON HERBED SALMON
We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. -Perlene Hoekema Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. , Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork.
Nutrition Facts : Calories 446 calories, Fat 29g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART
This elegant puff pastry tart is flaky, savory and comes together in a snap once you've defrosted the dough. Using all-butter puff pastry gives you the richest flavor; it's worth seeking out. The smoked salmon makes a sophisticated and pretty topping here, but you can leave it off all or part of the tart if you've got vegetarians at the table. Just double up on the capers to compensate for the missing saltiness.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
- Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
- In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
- Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
- In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
- On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
- Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
- To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.
SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE
Steps:
- Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
- Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
- With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
- In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.
HERBED CREPES WITH SMOKED SALMON AND RADISHES
Categories Herb Quick & Easy Cream Cheese Salmon Radish Winter Gourmet
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Make crêpes:
- Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
- Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
- Prepare filling and assemble hors d'oeuvre:
- Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
- Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.
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