Roast Salmon With Preserved Lemon Recipes

HERB-CRUSTED SALMON WITH ROASTED LEMONS

Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 8

Ingredients

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

ROAST SALMON WITH PRESERVED LEMON

Roast salmon with preserved lemon image

Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Time 1h15m

Yield 4 plus leftovers

Number Of Ingredients 10

Ingredients

40g preserved lemon , flesh and pith removed
100ml gin
1kg side organic farmed or wild salmon (tail end)
50g sea salt
50g golden caster sugar
1 tsp thyme leaves
1 tsp chilli flakes
½ small bunch dill , washed
30g preserved lemons , seeds removed
4 tbsp olive oil

Steps:

In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.

Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 1 milligram of sodium

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES

Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes image

Provided by Bobby Flay

Categories main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups sugar
3/4 cups water
2 lemons, cut into eighths
3 cups lemon juice
1/4 cup sherry vinegar
1 tablespoon chopped shallot
2 cloves garlic, coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup capers, drained
2 tablespoons finely chopped parsley
2 Idaho potatoes, peeled and thinly sliced on a mandolin
3 tablespoons olive oil
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Olive oil
Salt and freshly ground pepper
Chopped flat leaf parsley

Steps:

For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

SIMPLE LEMON-HERB ROASTED SALMON

Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

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.

ROASTED SALMON WITH LEMON RELISH

Roasted Salmon with Lemon Relish image

This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)

Steps:

Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

OVEN-ROASTED SALMON

Oven-Roasted Salmon image

After work, I want a fast meal. Roasted salmon is super tender and has a delicate sweetness. It's also an easy wowza for weekend company. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 center-cut salmon fillet (1-1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.

Nutrition Facts : Calories 295 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

LEMON-PAPRIKA ROASTED SALMON

Lemon-Paprika Roasted Salmon image

Provided by J. M. Hirsch

Categories Fish Roast Kid-Friendly Quick & Easy Back to School Dinner Lunch Lemon Salmon Healthy Paprika Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates

Yield Servings: 4 mains, plus leftovers

Number Of Ingredients 13

Ingredients

For the salmon:
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Zest and juice of 1 lemon
2 tablespoons olive oil, divided
2 1/2-pound salmon fillet
For the green beans:
1 pound green beans, trimmed
3 cloves garlic, minced
1 teaspoon kosher salt
1/4 cup chopped Marcona almonds

Steps:

Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.

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