Best Salmon With Whole Lemon Dressing Recipes
SALMON WITH WHOLE LEMON DRESSING
Roasting salmon low and slow in one large piece means just cooked, perfectly medium-rare salmon every time. In a pinch, this recipe would work with pre-portioned salmon fillets, but make sure they are at least an inch thick, and decrease the cooking time by about 5 to 8 minutes. The lemon dressing here is tangy, floral and, yes, a little bitter (as the whole lemon is involved, pith and all). If that's not your preferred flavor profile, feel free to only use the zest and juice.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
- Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
- Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.
CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Seafood Salmon Lemon Sesame Basil Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
- Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
- Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
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