Pan Seared Wild Pacific King Salmon With Lemon And Thyme Polenta Cake Recipes

SLOW-BAKED SALMON WITH LEMON AND THYME

Slow-Baked Salmon with Lemon and Thyme image

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

Provided by Bon Appétit Test Kitchen

Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

PAN-FRIED WILD SALMON

Pan-Fried Wild Salmon image

This is a simple way to prepare tasty wild salmon!

Provided by Peter

Categories Seafood Fish Salmon

Time 20m

Yield 2

Number Of Ingredients 3

Ingredients

2 (3 ounce) fillets salmon, with skin
sea salt to taste
2 tablespoons olive oil

Steps:

Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
Heat the oil in a skillet over medium-high heat.
Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

Nutrition Facts : Calories 240.8 calories, Cholesterol 37.6 mg, Fat 18.5 g, Protein 18.1 g, SaturatedFat 2.9 g, Sodium 195.3 mg

WILD SALMON CEASAR

Wild Salmon Ceasar image

Provided by Food Network

Categories side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 (4-ounce) portions Alaskan sockeye salmon, skin removed, pin bones removed
Lemon pepper seasoning, to taste
1 head romaine, chopped
6 Roma tomatoes, thinly sliced plus 2 tomatoes, sliced, for garnish
8 ounces diced red onion, plus 2 ounces, for garnish
8 ounces Gorgonzola blue cheese crumbles
Caesar dressing, commercial or homemade
4 lemon slices
4 ounces crispy fried onion strips or store-bought fried onions (recommended: French's Original French Fried Onions)

Steps:

Preheat grill over medium-high heat.
Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.
In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.

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