Best Roasted Salmon With Lemon Relish Recipes

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ROASTED SALMON WITH LEMON RELISH



Roasted Salmon With Lemon Relish image

From "Everyday Food" episode 501, "All in One Bag." Pine nuts, raisins and lemon zest all point to the Sicilian inspiration for this dish.

Provided by DrGaellon

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup pine nuts
1/4 cup raisins
1 lemon, zest of
4 (6 ounce) salmon fillets
kosher salt
ground black pepper
1/4 cup coarsely chopped parsley
1 lemon, juice of
3 tablespoons extra virgin olive oil
5 cups Baby Spinach, washed and dried

Steps:

  • Spread pine nuts on a cookie sheet. Toast in preheated 450°F oven for 5-7 minutes until golden. Watch carefully to prevent burning. Set aside.
  • Place raisins in a small bowl. Peel lemon with a vegetable peeler, then slice into fine julienne. Add julienned lemon zest to bowl and cover with boiling water.
  • Place salmon on a cookie sheet. Sprinkle with salt and pepper. Roast in same 450°F oven 8-10 minutes until just firm to the touch.
  • Strain water off relish ingredients. Add pine nuts to raisins and zest. Add parsley, lemon juice, olive oil, salt and pepper. Stir well.
  • Divide spinach amongst 4 plates. Add 1 piece of salmon to each, and top salmon with relish.

ROASTED SALMON WITH WALNUT-PEPPER RELISH



Roasted Salmon With Walnut-Pepper Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Steps:

  • Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
  • Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Nutrition Facts : Calories 446 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 207 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 46 grams, Sugar 1 grams

HERB-CRUSTED SALMON WITH ROASTED LEMONS



Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

  • Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
  • Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
  • Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

SLOW COOKED KING SALMON WITH MEYER LEMON RELISH



Slow Cooked King Salmon With Meyer Lemon Relish image

I found this recipe simply by chance while browsing the web. This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Provided by dojemi

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 king salmon fillet, 2-3 pounds
extra virgin olive oil
gray salt
half cracked peppercorn
fresh ground pepper
1 large shallot, diced fine
1 tablespoon white wine vinegar
sea salt
1 large meyer lemon
1/2 cup extra virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or 1 tablespoon chives
pepper

Steps:

  • Preheat your oven to 200 degrees.
  • Place a baking pan with a few cups of water on the bottom rack of the oven.
  • Lightly brush the bottom of a baking pan with the olive oil.
  • Brush olive oil on the salmon (all sides.)
  • Season generously with gray salt, half cracked pepper and ground pepper.
  • Place salmon in oiled baking dish and bake in oven for approximately an hour.
  • When juices begin to form on top and the salmon is a little firm - it is done.
  • Serve with freshly made Meyer Lemon Relish (recipe follows).
  • Meyer Lemon Relish:.
  • Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
  • Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
  • Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
  • Combine the lemon slivers, shallot and another pinch of salt.
  • Stir in the olive oil, parsley, chives and some fresh ground pepper.
  • Taste and season.

Nutrition Facts : Calories 224.2, Fat 19.9, SaturatedFat 2.8, Cholesterol 27.6, Sodium 37.2, Carbohydrate 0.8, Fiber 0.1, Protein 10.8

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