Salmon Fillets With Apple Butter Recipes

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SALMON FILLETS WITH APPLE BUTTER



Salmon Fillets With Apple Butter image

Make and share this Salmon Fillets With Apple Butter recipe from Food.com.

Provided by Borealis Beegirl

Categories     < 60 Mins

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 4

2 cups thinly sliced yellow onions
2 tablespoons butter
1 lb salmon fillet
1/2 cup apple butter

Steps:

  • Melt butter in skillet. Add onions and brown.
  • Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter.
  • Cook in oven at 375 F for 20 to 25 minutes.

Nutrition Facts : Calories 369.8, Fat 13, SaturatedFat 5.7, Cholesterol 99.2, Sodium 166.3, Carbohydrate 30.9, Fiber 2.2, Sugar 21.2, Protein 31.5

APPLE CIDER-GLAZED SALMON



Apple Cider-Glazed Salmon image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 tablespoon canola oil
Four 4- to 6-ounce salmon fillets, skin removed, at room temperature
Kosher salt and freshly cracked black pepper
1 cup apple cider
2 teaspoons minced shallots
2 tablespoons honey
1 tablespoon whole-grain mustard
1/4 cup creme fraiche
Apple cider vinegar, as needed
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/2 small jalapeño, thinly sliced

Steps:

  • Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
  • In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
  • Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
  • Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

SALMON OVER CREAMED LEEKS WITH APPLE BUTTER SAUCE



Salmon over Creamed Leeks with Apple Butter Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 42

1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
1/2 cup (1 stick) butter
2 apples (your choice of variety), peeled, cored and diced small
2 cups apple juice
1/2 cup orange juice
1 tablespoon rice wine vinegar
2 tablespoons cornstarch
1/4 cup water
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 cup white wine
6 leeks, white and tender green parts only, cut into 12 pieces lengthwise and thoroughly soaked in salt water to release grit
1/2 cup heavy cream
Salt
Freshly ground black pepper
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish
6 (8-ounce) salmon fillets
Coarse sea salt
Freshly ground pepper
Cayenne pepper, to taste
2 to 3 tablespoons oil
1/4 pound vermicelli, deep-fried or 2 tablespoons chopped lemon thyme, for garnish

Steps:

  • For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
  • Begin the creamed leeks while the apples are cooking.
  • Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
  • For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
  • Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.
  • For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
  • Begin the creamed leeks while the apples are cooking.
  • Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
  • For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
  • Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.

CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE



Cedar Plank Braided Salmon With Apple Butter Sauce image

The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.

Provided by TOOLBELT DIVA

Categories     Apple

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 (16 inch) lengths cedar planks
6 -8 lbs whole salmon, filleted, skin off and pin bones removed, you should have two fillets, 3 to 4 lbs. each
vegetable oil
3/4 cup dark amber maple syrup or 3/4 cup amber maple syrup
1/4 cup Canadian rye whisky or 1/4 cup maple liqueur
3/4 cup maple butter
4 -6 tablespoons granulated maple sugar
coarse sea salt
fresh ground pepper
fresh thyme (optional) or sage sprig, for garnish (optional)
1 1/2 cups mayonnaise
1/2 cup apple butter
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon

Steps:

  • To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
  • Fillet the salmon, removing all the bones.
  • Remove the skin and pin bones.
  • Oil the cedar planks and place the salmon on it.
  • Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
  • Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
  • Keep the tail end intact.
  • Where the fish is intact at tail end, strips will be narrower.
  • Measure out half of the maple syrup and reserve.
  • Combine remaining maple syrup with whiskey, or liqueur.
  • Brush whiskey mixture all over salmon strips to generously coat.
  • Season with salt and pepper.
  • To braid: Mentally label the strips starting from the left as numbers 1 through 7.
  • Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
  • Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
  • Now, start again, renumbering the strips from 1 through 7.
  • Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
  • Continue in this manner until you have braided the whole length of fish.
  • Repeat braiding steps for second fillet.
  • Pat the braided fish into one compact length.
  • Either skewer the loose ends together or simply press together to keep in place.
  • At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
  • To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
  • Season with salt and pepper.
  • Preheat BBQ to medium heat, or oven to 350°F.
  • To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
  • Close lid (or cover salmon with foil roasting pan).
  • Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
  • Alternatively: Preheat oven to 350°F.
  • To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
  • Remove plank and salmon from heat.
  • Dust salmon liberally with maple sugar.
  • Salmon may be served hot or cold right from the plank.
  • Garnish with fresh herbs if using.
  • Serve with chilled Apple Butter Sauce.

LEMON BUTTER SALMON



Lemon Butter Salmon image

This lip-smacking Lemon Butter Salmon from Karla Seville of Waynesboro, Pennsylvania makes for an easy, breezy supper to serve family or friends out on the patio some warm night. As an extra-special touch, you might add a 4-ounce package of salad shrimp to the remaining lemon butter, then spoon over the salmon before serving.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 7

2 teaspoons minced garlic
1/2 cup butter, cubed
6 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
5 salmon fillets or steaks (6 ounces each)

Steps:

  • In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

Nutrition Facts : Calories 479 calories, Fat 37g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

SALMON FILLETS WITH RED BUTTER SAUCE



Salmon Fillets With Red Butter Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds salmon fillet, in one or two pieces
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon brown sugar
4 tablespoons unsalted butter
2 shallots, coarsely chopped
A 1-inch piece fresh ginger, sliced
1/2 cup dry red wine
1/4 cup water
1 tablespoon red wine vinegar
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the salmon fillets dry with paper towels. Combine the olive oil, thyme and sugar and spread over the salmon. Leave for an hour at room temperature or overnight, refrigerated.
  • Melt one tablespoon butter in a small saucepan and saute the shallots and ginger for one minute without browning. Place in the jar of a blender with the wine, water and vinegar. Reduce to a puree.
  • Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
  • Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
  • Off-heat, stir the remaining butter into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish fillets and serve.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 13 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED LEMON-BUTTER SALMON



Baked Lemon-Butter Salmon image

Easy and delicious lemon-butter salmon fillets. This is an old recipe I changed up a bit and doubled in order to feed a large group or family.

Provided by charbaiz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 8

Number Of Ingredients 5

vegetable oil cooking spray
8 (4 ounce) skinless salmon fillets
4 tablespoons salted butter
2 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
  • Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
  • Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 0.4 g, Cholesterol 64 mg, Fat 9.6 g, Protein 20.9 g, SaturatedFat 4.6 g, Sodium 92.3 mg, Sugar 0.1 g

ROASTED SALMON WITH BUTTER



Roasted Salmon with Butter image

Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut are also good." This recipe is adapted from Bittman's "How to Cook Everything: The Basics."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 4

4 tablespoons (1/2 stick) unsalted butter
Coarse salt and ground pepper
1 salmon fillet (2 to 3 pounds), skin on
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
  • Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
  • Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

Nutrition Facts : Calories 292 g, Fat 17 g, Protein 34 g, SaturatedFat 5 g

ONE-PAN GARLIC BUTTER SALMON RECIPE BY TASTY



One-pan Garlic Butter Salmon Recipe by Tasty image

Here's what you need: salmon fillet, butter, garlic, lemon, salt, pepper, broccoli floret, olive oil, parmesan cheese, fresh parsley

Provided by Hannah Williams

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

6 oz salmon fillet, 4 fillets
½ cup butter, melted
3 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
4 cups broccoli floret
olive oil
¼ cup parmesan cheese
fresh parsley, to garnish

Steps:

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
  • Lay salmon fillets on a pan, and evenly distribute the marinade.
  • Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
  • Bake 18 minutes.
  • Serve and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 435 calories, Carbohydrate 13 grams, Fat 37 grams, Fiber 5 grams, Protein 14 grams, Sugar 2 grams

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In a skillet, heat 1 Tbsp. (15 mL) oil and cook salmon fillets 3-4 min. per side or until flesh can be easily flaked with a fork. Remove and keep warm. In the same skillet, heat remaining oil and cook onion on medium heat. Add pears and cook 2 min. Stir in mint, lemon juice and apple juice. Season to taste. Top fillets with pear mixture and ...
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PAN-SEARED SALMON WITH LEMON BUTTER (VIDEO)
2021-02-19 Instructions. Season salmon on both sides with 1/2 salt and 1/8 tsp black pepper. Grate 1 tsp of lemon zest then squeeze 2 lemons for 4 Tbsp lemon juice. Heat a large (10-12") light-colored pan over medium heat and right away add 4 Tbsp butter, swirling and stirring frequently to prevent splatter until it starts to turn light brown and the bits ...
From natashaskitchen.com


BAKED SALMON FILLET - THE SEASONED MOM
2019-12-27 Preheat oven to 400 degrees F. Spray a baking dish (or a rimmed baking sheet lined with foil) with cooking spray. Place the salmon (skin-side down) in the prepared dish. Pat dry with paper towels. In a small bowl, stir together garlic powder, …
From theseasonedmom.com


SALMON FILLET RECIPES | BBC GOOD FOOD
Salmon with chilli & lime butter. 50 ratings. This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it …
From bbcgoodfood.com


21 BBQ SAUCE SALMON RECIPE - SELECTED RECIPES
Season salmon with salt and black and place on grill. Cover and cook for 12 minutes per inch of thickness (or until internal temperature reaches between 145 F). Remove fish from the grill and serve with barbecue sauce. Enjoy!
From selectedrecipe.com


BAKED SALMON WITH HERB BUTTER | MCCORMICK
Bake until flaky. 1 Preheat oven to 350°F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended. 2 Place fish on foil-lined shallow baking pan. Spread fish with herb butter mixture. 3 Bake 10 minutes per inch of …
From mccormick.com


BEST BAKED SALMON RECIPE - HOW TO BAKE SALMON IN THE OVEN
2021-11-05 Directions. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer. Season both sides of the ...
From delish.com


10 BEST SALMON RECIPES | YUMMLY
2022-05-27 onion powder, salmon fillets, cayenne pepper, dried parsley, butter and 9 more Asian Salmon with Rice Noodles PeterBlock13536 grape seed oil, red pepper, sweet chili sauce, shallot, chili pepper and 8 more
From yummly.com


SALMON FILLET WITH BUTTER - 8 RECIPES | TASTYCRAZE.COM
Try 8 delicious salmon fillet recipes with butter. Grilled Salmon with Lemon. Oven grilled salmon with mushrooms. Salmon in foil. Salmon with green beans and orange sauce.
From tastycraze.com


RECIPE: BROILED SALMON WITH SPICED BUTTER - KITCHN
2020-02-03 Refrigerate for up to one week. Compound butter can also be frozen for up to a month. To cook the salmon, turn on the broiler and position an oven rack a few inches below. Place a large (12-inch) skillet on the stovetop over medium-high heat, and coat the bottom of the pan generously with olive oil. When the oil begins to shimmer, gently place ...
From thekitchn.com


PAN SEARED SALMON (WITH LEMON BUTTER SAUCE!) - COOKING CLASSY
Instructions. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
From cookingclassy.com


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Top Asked Questions

How to bake salmon baked with Apple mixture?
Enjoy salmon baked with apple mixture - a delicious dinner recipe. Heat oven to 400°. Mix apples and onion in ungreased rectangular baking dish, 11x7x1 1/2 inches. Place fish, skin side down, on apple mixture. Mix mustard, honey and garlic salt. Spoon onto fish; spread evenly. Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.
How to cook salmon fillets in butter?
Salmon fillets take to poaching in butter beautifully. A squeeze of lime adds brightness to the butter sauce. Drizzle over the salmon when serving. What does this mean? When you see this badge, you know it will be good! These are the recipes that have passed our test.
How do you cook fish with apple butter sauce?
Spoon apple butter sauce on the fish and garnish with lemon thyme. For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft.
How do you cook salmon with leeks?
Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme. For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften.

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