Best Salmon With Herb Dressing Recipes

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ROASTED SALMON WITH GREEN HERBS



Roasted Salmon with Green Herbs image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 9

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  • Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

SALMON WITH HERB & GARLIC CREAM SAUCE



Salmon with Herb & Garlic Cream Sauce image

Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!

Provided by Nagi

Categories     Mains     Starters

Number Of Ingredients 13

4 salmon fillets (, skinless (~180g/6oz each) (Note 1))
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
15g / 1 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup cream (, heavy/thickened )
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tsp tarragon leaves* (, finely chopped)
2 tsp chervil* (, finely chopped)
2 tsp parsley* (, finely chopped, plus more for garnish)

Steps:

  • Season: Pat salmon dry, then sprinkle with salt and pepper.
  • Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
  • Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
  • Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
  • Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
  • Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
  • Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
  • Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
  • Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
  • Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SALMON WITH HERB DRESSING



Salmon With Herb Dressing image

Marinate at least 1 hour in this blend and then broil or bake. Simple and good! From "A Taste of Milton" submitted by Zay Foster.

Provided by Oolala

Categories     Lemon

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 garlic clove, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
2 tablespoons lemon juice, approx. 1/2 a lemon
1 tablespoon lemon peel, grated
1 tablespoon parsley, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaf
2 tablespoons sesame oil
1/2 cup extra virgin olive oil
salt
pepper
3 lbs salmon fillets

Steps:

  • In a small bowl, combine all ingredients except for the salmon, blending well.
  • Put the salmon in a bowl to marinate and pour the mix over the fish, making sure to cover both sides of the fish with the dressing.
  • Marinate at least 1 hour before cooking.
  • If broiling, broil 5-6 minutes on each side, turning once.
  • If baking, bake at 350 degrees in a preheated oven for 15-20 minutes.

Nutrition Facts : Calories 487.8, Fat 30.4, SaturatedFat 4.4, Cholesterol 118.2, Sodium 490.4, Carbohydrate 5.9, Fiber 0.4, Sugar 4.7, Protein 46.1

SALMON, COUSCOUS, AND WATERCRESS WRAP WITH CREAMY HERB DRESSING



Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 24

1 1/2 pounds salmon fillet
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups quick cooking couscous
2 cups boiling water
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Sea salt and freshly ground black pepper
1 pint cherry tomatoes, cut in 1/2
1 cucumber, sliced thin
4 scallions, sliced thin
1/2 cup fresh watercress leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh dill
3 tablespoons creme fraiche
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill
1/2 cup fresh watercress leaves
Sea salt and freshly ground black pepper
Lavash bread, to serve

Steps:

  • Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
  • Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
  • Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
  • Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.

CRISPY SALMON WITH HERB SALAD



Crispy Salmon With Herb Salad image

Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt. (cooking light 2003)

Provided by GirlyJu

Categories     Summer

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups arugula leaves
3/4 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/2 cup small fresh basil leaf
1/4 cup small fresh mint leaves
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 garlic clove, minced
cooking spray
6 (6 ounce) salmon fillets, skinned
6 lemon wedges

Steps:

  • Combine first 5 ingredients in a large bowl. Cover and refrigerate.
  • Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
  • Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.

Nutrition Facts : Calories 225.7, Fat 8.2, SaturatedFat 1.3, Cholesterol 87.5, Sodium 313.8, Carbohydrate 3, Fiber 1.3, Sugar 0.2, Protein 34.3

ZITA'S SALMON WITH HERB SAUCE



Zita's Salmon with Herb Sauce image

Provided by Zita Wilensky

Categories     Fish     Bake     Lime     Basil     Salmon     Summer     Parsley     Gourmet     Florida

Yield Serves 4

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter
1 tablespoon fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon Old Bay seasoning
2 cups fresh bread crumbs
2 garlic cloves, minced
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
1/2 cup fresh basil leaves, washed well, spun dry, and chopped
four 8-ounce pieces salmon fillet
Herb Sauce

Steps:

  • Preheat oven to 400°F. and butter a large baking sheet.
  • In a large skillet melt butter over moderate heat and stir in lime juice, zest, Old Bay seasoning, bread crumbs, and garlic. Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden. Remove skillet from heat and stir in parsley and basil.
  • Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture. Put salmon on baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.
  • Make herb sauce while salmon is baking.
  • Serve salmon with herb sauce.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

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