Best Sear Roasted Salmon With Lemon Ginger Butter Recipes

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SALMON WITH GARLIC LEMON BUTTER SAUCE



Salmon with Garlic Lemon Butter Sauce image

This Pan Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly.

Provided by Jaclyn

Categories     Main Course

Time 20m

Number Of Ingredients 10

4 (6 oz) skinless salmon fillets ((about 1-inch thick))
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves (, minced)
1/4 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
3 Tbsp + 1 tsp unsalted butter (, diced into 1 Tbsp pieces)
1/2 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish ((optional))

Steps:

  • Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
  • Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
  • Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
  • Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
  • Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
  • Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
  • Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
  • Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

Nutrition Facts : Calories 347 kcal, Carbohydrate 2 g, Protein 34 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 81 mg, ServingSize 1 serving

GINGER-DILL SALMON



Ginger-Dill Salmon image

Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.

Provided by Ali Slagle

Categories     dinner, weekday, salads and dressings, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2-pound) salmon fillet, skin-on or skinless
Kosher salt and black pepper
6 tablespoons finely chopped dill
1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel)
2 tablespoons extra-virgin olive oil, plus more for serving
1 grapefruit
2 oranges
6 small radishes, cut into thin wedges
1 avocado
Flaky sea salt, for finishing (optional)

Steps:

  • Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
  • In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
  • As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
  • Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

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