Crispy Salmon With Herb Salad Recipes

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CRISPY SKIN SALMON WITH MINCED HERB BUTTER



Crispy Skin Salmon with Minced Herb Butter image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

2 sticks (1 cup) salted butter, softened
1/4 cup fresh flat-leaf parsley leaves, minced
1 1/2 pounds skin-on salmon, cut into four 6-ounce pieces (see Cook's Note)
1 teaspoon kosher salt
2 tablespoons vegetable oil

Steps:

  • For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper.
  • Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour.
  • For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible.
  • Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start.
  • Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet.
  • Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately.

CRISPY SKIN SALMON



Crispy Skin Salmon image

Provided by Claire Robinson

Time 37m

Yield 2 servings

Number Of Ingredients 7

2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves

Steps:

  • Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
  • Preheat the broiler to high.
  • Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
  • In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
  • What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

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

CRISPY SALMON WITH MIXED SEEDS



Crispy Salmon With Mixed Seeds image

This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)
1 lemon or lime
1 cup full-fat Greek yogurt
Kosher salt
1 tablespoon sesame, millet or sunflower seeds
1 1/2 teaspoons fennel, cumin or coriander seeds
1/2 teaspoon black pepper
4 (6-ounce) skin-on salmon fillets
1 tablespoon neutral oil, such as canola or grapeseed

Steps:

  • Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
  • Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
  • Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
  • Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
  • When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

CRISPY SALMON



Crispy Salmon image

Make and share this Crispy Salmon recipe from Food.com.

Provided by Ary P.

Categories     < 15 Mins

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

1 salmon fillet, with skin
1 pinch salt
1 drizzle olive oil
herbs (optional)

Steps:

  • Heat pan to a high heat.
  • Make small slits into Salmon on skin side (Don't cut all the way through).
  • Then add salt into each slit. If you have herbs add into slits.
  • After pan is at a Blazing heat drizzle olive oil onto skin.
  • Lay in pan skin first, cook for 2 minutes each side ( MAKE SURE TO SEASON BOTH SIDES!).

Nutrition Facts : Calories 403.9, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 393.5, Protein 65.2

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