LEMON BUTTER SALMON
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
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 WITH IRISH LEMON BUTTER
Grilled salmon is easy and quick. You can do it indoors in the oven, on your countertop grill, or out on the patio. Irish butter is made with Irish whiskey. I chose to use lemon juice instead. I got this from preparedpantry.com.
Provided by CJAY8248
Categories Very Low Carbs
Time 20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Generously salt and pepper salmon fillets. Lightly grease grill with cooking spray or oil. Place the egg yolks in a saucepan. Cut the butter into pieces and add to the saucepan. Heat over medium-low heat while whisking the melted butter and egg yolks together. Continue whisking until the mixture turns lemony-colored and thick. Remove from the heat and stir in lemon juice. Place in a container and refrigerate until firm or serve immediately as a sauce. Grill the salmon about 5 minutes on each side or until done. Spoon sauce over fish and serve, garnished with lemon wedges and parsley.
POACHED SALMON WITH IRISH BUTTER SAUCE
For maximum flavor, we cook the salmon in the time-honoured way: by placing it in boiling salted water.
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 10
Steps:
- Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
- Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
- To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.
BROILED SALMON WITH MUSTARD AND LEMON
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
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.
BAKED LEMON-BUTTER SALMON
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
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
LEMON-BUTTER SALMON
Delicious lemon-butter salmon!
Provided by Kasey
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine bread crumbs, melted butter, and Parmesan cheese in a bowl; stir until well blended.
- Cut lemon in half. Squeeze one half into the butter mixture. Cut the other half into 3 slices and set aside.
- Place each salmon fillet on a piece of aluminum foil and fold up the sides. Brush olive oil onto fillets, then pour butter mixture over top and place a slice of lemon on each one.
- Broil on the top rack in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 10.2 g, Cholesterol 92.4 mg, Fat 22.3 g, Fiber 2 g, Protein 23.8 g, SaturatedFat 11.6 g, Sodium 278.3 mg, Sugar 0.6 g
BAKED LEMON-BUTTER SALMON
Make and share this Baked Lemon-Butter Salmon recipe from Food.com.
Provided by Irises
Categories Very Low Carbs
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 F.
- Cut Salmon Filet width-wise into about 1-1/2 inch pieces.
- Spread a thin layer of butter/margarine over each salmon steak.
- Slice lemon, and place 1 slice of lemon on top of each salmon steak.
- Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.
- Bake for 15-20 minutes.
- Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly.
- Rach
Nutrition Facts : Calories 408.1, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 238.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 65.3
SALMON WITH LEMON-DILL BUTTER
If you're looking for a dish that's fast and healthy, this one has it all. Round it out with steamed sugar snap peas for a simple weeknight meal. -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.
Nutrition Facts : Calories 219 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SEARED SALMON WITH RAISIN AND CAPER BUTTER
Provided by Paul Flynn
Categories Food Processor Fish Herb St. Patrick's Day Raisin Salmon Capers
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make butter:
- In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
- In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make salmon:
- Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
- Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.
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