Best Salmon Ramekins Recipes

Baked Eggs With Crème Fraîche and Smoked Salmon image

Provided by Melissa Clark

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for greasing the ramekins
2/3 cup thinly sliced shallot (2 to 3 shallots)
1/2 teaspoon fine sea salt
3/4 cup heavy cream
1/3 cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
1/2 teaspoon finely grated lemon zest
12 large eggs, at room temperature
Freshly ground black pepper
4 ounces smoked salmon

Steps:

Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.

The Best Baked Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

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.

Salmon Ramekins image

Provided by Diane Flem @DianeFlem

Categories Seafood

Number Of Ingredients 8

6 tablespoon(s) butter
6 tablespoon(s) all purpose flour
1/8 teaspoon(s) nutmeg
2/3 cup(s) half and half
2 teaspoon(s) lemon juice
19 ounce(s) salmon canned
8 ounce(s) swiss cheese
4 ounce(s) mushroom gravy, drained

Steps:

Preheat oven to 350 degrees
In 1.5 quart saucepan over medium heat, melt butter. Into hot butter, stir I in flour and nutmeg until blended.
Gradually stir in half and half and lemon juice. Cook, stirring constantly, until mixture is thickened.
Add salmon with it's liquid, 1 cup of Swiss cheese and mushrooms, stir briskly to break up salmon.
Spoon mixture into four Ramekins, top with remaining cheese.
Bake for 15 minutes or until hot and bubbly.