Bakedsalmonwithherbsauce Recipes

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BAKED SALMON WITH HERB SAUCE



Baked Salmon with Herb Sauce image

Make and share this Baked Salmon with Herb Sauce recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Microwave

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs salmon fillets
1 tablespoon butter
1 salt and pepper
1/2 cup mayonnaise
1 tablespoon parsley
1/2 teaspoon dill
1 lemon wedge
1 green onion, finely chop, using just the green parts

Steps:

  • Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
  • Microwave Medium (50%) for 5 minutes.
  • Mix mayonnaise, parsley, onion, and dill together.
  • Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
  • Garnish with lemon wedges.
  • If steaks are used, arrange with thin ends toward center of dish.
  • One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

BAKED SALMON WITH CREAMY HERB SAUCE



Baked Salmon with Creamy Herb Sauce image

Replace the word 'creamy' in this recipe's title with 'dreamy' and you'll understand the state your tongue is in after just one bite. The herb sauce is downright sinful, with both heavy cream and sour cream, plus all of the herbs to season salmon just right. Rich, flavorful and unforgettable.

Provided by Old Bay

Categories     Entrees,

Yield 4

Number Of Ingredients 18

1 1/4 pounds salmon fillets
1 1/4 tsps old bay seasoning
1/4 cup (1/2 stick®butter
1 cup dry bread crumbs
1 tbsp McCormick®Parsley Flakes
1 tbsp McCormick®Basil Leaves
1/4 tsp McCormick®Garlic Powder
1 tbsp lime peel grated
1 tbsp fresh lime juice
Herb Sauce:
1/3 cup heavy cream
1/3 cup sour cream
2 tsps McCormick®Chives
2 tsps McCormick®Basil Leaves
1 tsp McCormick®Parsley Flakes
1/4 tsp McCormick®Ground Black Pepper
1 tbsp lemon juice
1/4 tsp salt

Steps:

  • Preheat oven to 400° F. Place salmon on baking sheet sprayed with no-stick cooking spray. Sprinkle with 1/4 teaspoon OLD BAY.In a large skillet melt butter on medium heat. Mix bread crumbs parsley basil and garlic. Add to skillet along with lime peel and juice and remaining OLD BAY. Cook while stirring 6 to 8 minutes or until crunchy. Coat salmon fillets with bread crumb mixture.Bake 15 minutes or until fish flakes easily with a fork.Herb Sauce: Mix cream sour cream chives basil parsley pepper lemon juice and salt until well blended. Serve with salmon.

Nutrition Facts : Calories 537 Calories

GRILLED SALMON WITH HERBED BUTTER SAUCE



Grilled Salmon with Herbed Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to10 servings

Number Of Ingredients 14

1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Preheat a grill to high heat.
  • To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
  • Transfer to a warmed platter and brush with Herbed Butter Sauce.
  • To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
  • Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
  • Reserve warm.

SIMPLE OVEN-BAKED SALMON



Simple Oven-Baked Salmon image

With a few simple ingredients, cook some of the best salmon! Pairs great with baked Brussels sprouts.

Provided by The Recipe Collector

Time 25m

Yield 4

Number Of Ingredients 5

2 (8 ounce) salmon fillets
2 teaspoons coarse salt
2 teaspoons ground black pepper
1 ½ teaspoons chopped fresh dill
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Evenly season salmon fillets with salt, pepper, and dill. Drizzle lemon juice evenly over fillets.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 1.3 g, Cholesterol 48.3 mg, Fat 3.8 g, Fiber 0.3 g, Protein 20.7 g, SaturatedFat 0.9 g, Sodium 1214.3 mg, Sugar 0.2 g

SLOW-ROASTED SALMON WITH HERB SAUCE



Slow-Roasted Salmon with Herb Sauce image

"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."

Provided by Jerry Traunfeld

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds Wild King salmon fillet, or Sockeye
2 tablespoons olive oil
Sea salt
1 small shallot, finely chopped
1 cup dry white wine (Sauvignon Blanc)
1 tablespoon lemon juice
6 tablespoons unsalted butter, cut into 4 pieces, at room temp
1/2 cup Fresh herbs (chives, French tarragon, mint, lemon thyme, lovage, chervil, sorrel, bronze fennel), plus more for garnish

Steps:

  • Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
  • Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
  • Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

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