Herb Rubbed Salmon Steak Recipes

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HERB-RUBBED SALMON STEAK



Herb-Rubbed Salmon Steak image

The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 9

1 salmon steak (about 8 ounces)
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons fresh mint, finely chopped
1/2 teaspoon dried oregano
4 cherry tomatoes
1 small garlic clove, minced
1 scallion, thinly sliced
1 small zucchini (about 4 ounces), halved lengthwise, then sliced crosswise 1/4 inch thick

Steps:

  • Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.
  • Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).
  • Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Nutrition Facts : Calories 407 g, Fat 19 g, Fiber 2 g, Protein 48 g

SPICE-RUBBED SALMON WITH HERB SAUCE



Spice-Rubbed Salmon with Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons sugar
Kosher salt
1 3-pound piece skin-on salmon fillet
1 tablespoon extra-virgin olive oil
1 1/2 cups fresh parsley
1 1/2 cups fresh chervil
1/4 cup fresh chives
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
  • Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
  • Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
  • Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.

HERBED SALMON STEAKS



Herbed Salmon Steaks image

Let Herbed Salmon Steaks be the beginning of a wonderful dinner for two. Add baked potatoes, steamed fresh asparagus and sourdough rolls for a scrumptious meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Number Of Ingredients 9

1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
2 salmon steaks, 3/4 inch thick (3/4 pound)
1/2 teaspoon onion salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
Paprika, if desired
Lemon wedge, if desired
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 400°F. Heat butter and lemon juice in square pan, 8x8x2 inches, in oven until butter is melted. Place salmon in pan; turn to coat both sides with lemon mixture. Sprinkle with onion salt, thyme and pepper.
  • Bake uncovered 25 to 35 minutes or until salmon flakes easily with fork. Sprinkle with paprika; serve with lemon wedges and parsley.

Nutrition Facts : Calories 285, Carbohydrate 1 g, Cholesterol 125 mg, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg

HERB-RUBBED TOP SIRLOIN STEAK WITH PEPERONATA



Herb-Rubbed Top Sirloin Steak with Peperonata image

Provided by Molly Stevens

Categories     Beef     Pepper     Sauté     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Peperonata
3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt
1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Steps:

  • For peperonata:
  • Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
  • For steak:
  • Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.
  • Arrange steak slices on platter; surround with peperonata and serve.

HERB CRUSTED SALMON AND ARTICHOKES SAUTEED IN HERB-INFUSED BUTTER



Herb Crusted Salmon and Artichokes Sauteed in Herb-Infused Butter image

Provided by Food Network

Categories     main-dish

Time 2h35m

Number Of Ingredients 20

2 pounds salmon fillet
Salt and pepper
1 shallot
4 cloves garlic
1 or 2 tablespoons fresh dill
1 or 2 tablespoons fresh lemon thyme
1 or 2 tablespoons fresh cilantro
Lemon zest
1 yellow chile
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons butter
1/2 white onion, diced
4 cloves garlic
Chile flakes to taste
1 tablespoon fresh lemon thyme
1 tablespoon fresh chives
2 large globe artichokes halved, trimmed, choke removed
Water - enough to steam artichokes

Steps:

  • For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
  • For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.

FRESH HERB RUBBED SALMON FILLETS



Fresh Herb Rubbed Salmon Fillets image

So simple and fresh! Great easy dinner to make when you have salmon. This is from Southern Living Magazine.

Provided by Loves2Teach

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
3 tablespoons olive oil
2 garlic cloves, pressed
1 1/2 teaspoons chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon salt
6 (6 ounce) salmon fillets

Steps:

  • Process first 8 ingredients in a food processor until smooth.
  • Place salmon filets, skin side down in a 13 x 9 inch baking dish.
  • Spread herb mixture evenly over filets; cover and chill one hour.
  • Grill skin down, covered with a grill lid, over high heat (400-500°F) 6-10 minutes, or until fish flakes with a fork.

Nutrition Facts : Calories 263.2, Fat 12.7, SaturatedFat 1.9, Cholesterol 87.5, Sodium 315.4, Carbohydrate 1.7, Fiber 0.6, Sugar 0.4, Protein 33.9

CREAMY HERB GRILLED SALMON



Creamy Herb Grilled Salmon image

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. -Michelle Glassmeyer Wunsch, Bothell, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup sour cream
1/4 cup minced fresh chives
1/4 cup snipped fresh dill
1/4 cup ranch salad dressing
3 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 salmon fillet (1 pound)
1 teaspoon olive oil

Steps:

  • In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 25g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 379mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

HERB-RUBBED SALMON



Herb-Rubbed Salmon image

Categories     Side     Salmon     Raw

Yield makes 4 servings

Number Of Ingredients 6

Four 6-ounce skinned salmon fillets
Salt and freshly ground black pepper
1 tablespoon fennel seeds
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or butter

Steps:

  • Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
  • When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick ovenproof skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook for about 1 minute, or until the herb mixture forms a nicely browned crust.
  • Turn the fillets and cook for about a minute more, then transfer to the oven. Cook for about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
  • Variations
  • Seed-Rubbed Salmon: Combine 2 tablespoons shelled raw pumpkin seeds and about 2 tablespoons dried porcini pieces in a coffee or spice grinder and grind to a coarse powder. Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.
  • Spice-Rubbed Salmon: Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg (grind all together if necessary). Press some of the mixture into the top (nonskin side) of each of the fillets and cook as directed.

GARLICKY HERB-RUBBED HANGER STEAKS



Garlicky Herb-Rubbed Hanger Steaks image

Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called "bistecca alla fiorentina"- a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak- which he thinks is an underrated cut- and rubs the meat with dried herbs, garlic and paprika before cooking it. From the June 2005 issue of Food & Wine. Preparation time does not include time to marinate.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 head garlic, cloves peeled and minced
3 lbs hanger steaks
2 tablespoons sweet paprika
olive oil, for drizzling
kosher salt & freshly ground black pepper

Steps:

  • In a mini food processor or spice grinder, combine the dried thyme with the dried rosemary, marjoram and oregano and blend the herbs until a powder forms.
  • On a work surface, rub the minced garlic cloves all over the hanger steaks and sprinkle them with the sweet paprika.
  • Dust the steaks with the powdered herbs, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Let the steaks stand at room temperature for 1 hour before proceeding.
  • Light a grill.
  • Drizzle the steaks all over with olive oil and season them generously with salt and pepper.
  • Grill the steaks over a medium-high fire until they are charred on the outside and medium-rare on the inside, about 12 minutes per side.
  • Transfer the steaks to a carving board to rest for 15 minutes.
  • Working from both sides and using a sharp knife, slice the steaks against the grain until you reach the strip of gristle in the center- Discard the gristle.
  • Arrange the slices on a platter and serve.

Nutrition Facts : Calories 565.1, Fat 42.7, SaturatedFat 16.6, Cholesterol 115.7, Sodium 117.8, Carbohydrate 3.7, Fiber 1, Sugar 0.3, Protein 39.5

HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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From food24.com


5 HERBS THAT GO WELL WITH STEAK [HOW TO USE THEM]
Mix the rosemary with the minced garlic and pepper, then rub it on the sirloin steak. Heat a cast-iron skillet over medium-high heat and put the olive oil. Fry the sirloin and flip it after one minute to prevent overcooking the steak. Add the rosemary, butter, and other seasonings and baste the steak with the melted butter. Flip it again to cook for another minute. Once done, place it on a ...
From yourindoorherbs.com


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