Salmon Fillets Canadiana Recipes

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SEARED ATLANTIC SALMON FILLETS



Seared Atlantic Salmon Fillets image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 24

Four 6-ounce salmon fillets
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
Sauteed Spinach with Shiitakes and Shallots, recipe follows
Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows
2 lemongrass stalks, white parts only, minced
2 kaffir lime leaves, veins removed and minced
1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels
3 cups unsweetened coconut milk
2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife
1 inch fresh galangal, peeled and sliced into coins
2 kaffir lime leaves, bruised
1/4 teaspoon ground white pepper
2 tablespoons nam pla (fish sauce)
1 gallon water
3 tablespoons kosher salt
2 pounds fresh spinach, stems removed
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
8 ounces shiitakes, stemmed and sliced
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
  • Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
  • Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
  • Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
  • Heat sauce in a stainless pan. Add the remaining corn to the pan.
  • Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
  • Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
  • Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

CREOLE SALMON FILLETS



Creole Salmon Fillets image

These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.-Florine Bruns, Fredericksburg, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 teaspoons creole seasoning
2 garlic cloves, minced
2 teaspoons pepper
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 318 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 767mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

THE ULTIMATE SALMON FILLETS



The Ultimate Salmon Fillets image

Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!

Provided by Paja9203

Categories     Roast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb salmon fillet
1/3 cup sour cream (light is fine) or 1/3 cup yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika

Steps:

  • Preheat oven to 450 degrees.
  • If frozen, partially thaw fillets and cut into serving size pieces.
  • Place in a greased baking dish.
  • Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
  • Season with salt and pepper.
  • Spread mixture over fish.
  • Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
  • When just done, sprinkle with the cheeses and a dash of paprika.
  • Broil 1 minute or until the cheese is bubbly and flecked with brown.
  • Serve with lemon wedges.

SALMON FILLETS CANADIANA



Salmon Fillets Canadiana image

Recipe works well with either pink or red salmon fillets. Recipe developed by myself while experimenting with combinations of liquid flavours and herbs. My preference is fillets rather than salmon steaks; however, both cuts of salmon work well in this recipe. Preparation time does not include marinating time. Ingredient variations include: ginger, cilantro, chopped parsley, teriyaki sauce, balsamic vinegar

Provided by TOOLBELT DIVA

Categories     Brunch

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets, skin on one side
1/4 cup dry white wine (will not work as well with red wine)
1/4 cup pure dark maple syrup (dark maple syrup has a better flavour)
1/4 cup extra virgin olive oil
1/2 lemon, juice of
1/2 teaspoon Dijon mustard
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon dill
1 teaspoon crushed garlic
1 tablespoon butter
4 slices lemons, thin

Steps:

  • Wash salmon fillets well.
  • Pat dry and place in a shallow bowl.
  • In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
  • Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
  • Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
  • In your covered pan, combine butter and olive oil and heat well.
  • Do not allow to get too hot, you don't want to burn the salmon during the browning process.
  • Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
  • Cover pan and let fillets brown for about 5 minutes.
  • Turn salmon fillets over to skin side down.
  • Cover pan and let brown, again for about 5 minutes.
  • Pour reserved marinade into the pan over salmon.
  • Cover pan and allow to continue cooking until the liquid starts to bubble.
  • Place slices of lemon on the salmon; leave fish skin side down in the pan.
  • Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
  • Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
  • Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
  • (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
  • Turn up heat under pan.
  • Allow liquid to reduce until almost caramel.
  • Remove from heat and spoon juices over the salmon fillets.
  • Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
  • (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).

7-MINUTE SALMON PICCATA



7-Minute Salmon Piccata image

In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.

Provided by Chef John

Categories     Salmon Fillets

Time 12m

Yield 2

Number Of Ingredients 11

2 (6 ounce) boneless, skinless salmon fillets
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 teaspoon all-purpose flour
2 tablespoons clarified butter
2 tablespoons drained capers
¼ cup white wine
1 lemon, zested and juiced
2 tablespoons unsalted butter
1 tablespoon water, or as needed
2 tablespoons chopped fresh Italian parsley

Steps:

  • Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
  • Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
  • Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
  • Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
  • Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
  • Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg

BROILED SALMON WITH MUSTARD AND LEMON



Broiled Salmon With Mustard and Lemon image

In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.

Provided by Melissa Clark

Categories     dinner, easy, quick, seafood, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Lemon wedges, for serving

Steps:

  • Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
  • In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
  • Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.

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Top Asked Questions

How to cook salmon fillets in the oven?
Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside. Cover pan and let fillets brown for about 5 minutes. Turn salmon fillets over to skin side down. Cover pan and let brown, again for about 5 minutes. Pour reserved marinade into the pan over salmon.
How do Canadians eat salmon?
From sweet salmon candy to flash fried chinook fillets, here’s how Canadians around the country enjoy salmon in its multiple guises. This West Coast salmon candy recipe is inspired by Indigenous preparations, where salmon is cut into strips, smoked over a fire and brushed with maple every few hours.
What are the best tips for cooking salmon?
Salmon fillets can make dinner prep quick and easy. Browse recipes for grilled salmon fillets, broiled salmon fillets, pan seared salmon, and more. A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
How do you cook salmon fillet with leeks?
Repeat 3 times. Unfold each to make 4 large paper hearts. Place salmon fillet on centre of 1 side of each half. Sprinkle each with 1/4 tsp salt and pinch pepper. Top each with 1/4 cup each of the leeks, red pepper and carrots. Divide butter and lemon juice over each.

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