Herbed Salmon Steaks Recipes

HERBED SALMON STEAKS

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.

PAN SEARED HERBED SALMON

Steps:

• Rub the salmon steaks on all sides with olive oil.
• Combine all herbs and seasonings in a small bowl.
• Sprinkle mixture over salmon on all sides.
• Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.

HERB-RUBBED SALMON STEAK

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.

HERBED SALMON STEAKS

Steps:

• Place butter in a shallow dish. In another dish, combine the cracker crumbs, Parmesan cheese, salt, basil, oregano and garlic powder. Dip salmon into butter, then coat both sides with crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until fish flakes easily with a fork.

BROILED SALMON STEAKS WITH HERBS

Steps:

• Preheat the broiler.
• Place the fish on a baking sheet. Brush 2 T of butter over the salmon. Season witih salt and pepper.
• Broil the salmon for 5 minutes. Turn over with a spatula and broil for 2 more minutes.
• Combine the remaining 4 T butter with the dill and lemon juice. our the sauce over the fish and continue to broil until the fish is mostly done, or still faintly translucent in the center. Serve hot w/ lemon wedges.

LEMON-HERB GRILLED SALMON STEAKS

Steps:

• In a small bowl, combine 4-1/2 teaspoons rosemary, sage, pepper, lemon juice and oil. Drizzle over both sides of salmon steaks. Sprinkle the remaining rosemary over hot coals for added flavor., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.

HERBED SALMON STEAKS

Steps:

• Place butter in a shallow dish. In another dish, combine the cracker crumbs, Parmesan cheese, salt, basil, oregano and garlic powder. Dip salmon into butter, then coat both sides with crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until fish flakes easily with a fork.

POACHED SALMON STEAKS WITH HERBED VINAIGRETTE SAUCE

Steps:

• Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
• Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
• To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
• As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.