Best Roasted Salmon With Walnut Pepper Relish Recipes

ROASTED SALMON WITH MINT-CAPER PESTO

Roasted Salmon with Mint-Caper Pesto image

When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h25m

Yield Serves 10

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil, divided
1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving)
Kosher salt and freshly ground pepper
1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan
2 cups lightly packed fresh mint leaves (from 2 bunches)
2 tablespoons slivered almonds, toasted
1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)
Flaky sea salt, such as Jacobsen, for sprinkling
2 lemons, cut into wedges

Steps:

Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.
Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.

WALNUT-CRUSTED SALMON

Walnut-Crusted Salmon image

Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It's good served with mashed potatoes and fresh green beans, too. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon., Bake 12-15 minutes or until topping is lightly browned and fish just begins to flake easily with a fork.

Nutrition Facts : Calories 295 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

THE BEST BAKED SALMON

The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

WHOLE ROASTED SALMON

Whole Roasted Salmon image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 14 to 16 servings

Number Of Ingredients 9

Ingredients

5 to 6 pounds whole salmon, scaled, gutted and washed
6 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 bunches fresh tarragon
2 pounds carrots, peeled and sliced thin
8 large shallots, peeled and sliced
2 pound leeks, well washed and cut into 1-inch pieces
1/2 cup white wine

Steps:

Preheat oven to 450 degrees.
Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.