Scottish Salmon With Herb Butter Recipes

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GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER



Grilled Salmon with Herb and Meyer Lemon Compound Butter image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
Kosher salt
4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil

Steps:

  • In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
  • Preheat grill to medium.
  • Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
  • Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
  • What a delish fish!
  • *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

SALMON ROASTED IN BUTTER



Salmon Roasted in Butter image

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) butter
4 tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
Lemon wedges

Steps:

  • Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
  • Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
  • Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 339 milligrams, Sugar 0 grams, TransFat 0 grams

SCOTTISH SALMON WITH HERB BUTTER



Scottish Salmon With Herb Butter image

Based on a recipe from Classic British. This recipe appears under the light lunches heading. The recipe intro says, "This is a delightfully simple way to serve salmon steaks. The dill, with lemon rind and juice, give a lovely piquancy to the butter but they do not overpower the delicate flavor of the fish." The author suggests you can use other fresh herbs to flavor the butter such as mint, fennel, fronds, lemon balm, parsley or oregano instead of the dill.

Provided by mersaydees

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, softened
1/2 lemon rind, finely grated
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
butter, for greasing
4 salmon steaks
2 lemons, sliced and halved
4 fresh dill sprigs
salt
ground black pepper
16 new potatoes, boiled for serving alongside
green salad

Steps:

  • In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
  • Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
  • Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
  • Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
  • Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
  • Serve hot, with new potatoes and a crisp green salad.

SALMON IN HERB BUTTER



Salmon in Herb Butter image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound butter
1 to 2 lemons, juiced
4 to 5 garlic cloves, crushed
1 bunch cilantro, stems removed and chopped
3 green onions, thinly sliced
1 (4 to 5 pound) salmon fillet

Steps:

  • Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately.
  • Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.

BAKED SALMON WITH HERB BUTTER



Baked Salmon with Herb Butter image

Just 15 minutes of prep - and one pan - for buttery, garlicky baked salmon. Slather fish with a mouth-watering herb butter starring McCormick® Perfect Pinch® Italian Seasoning. Bake until flaky.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 5

1/4 cup (1/2 stick) butter softened
1/2 tsp McCormick® Garlic Powder
1/2 tsp McCormick® Perfect Pinch® Italian Seasoning
1/2 tsp McCormick® Mustard, Ground
1 pound salmon fillets

Steps:

  • Preheat oven to 350°F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
  • Place fish on foil-lined shallow baking pan. Spread fish with herb butter mixture.
  • Bake 10 minutes per inch of thickness, or until fish flakes easily with a fork.

Nutrition Facts : Calories 308 Calories

SALMON IN GARLIC HERB BUTTER



Salmon in Garlic Herb Butter image

This recipe is so easy!! I have made the garlic herb butter for years. I experimented with the butter and skinless salmon filets. My friend loved the leftovers and asked for the recipe so I thought I would share it.

Provided by Chef Momma Sue

Categories     Brunch

Time 30m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 15

4 salmon steaks (skin removed)
5 tablespoons garlic butter (recipe below)
1 small onion, diced
1 garlic clove, minced
2 lemons, juice of or 1/4 cup bottled lemon juice
kosher salt
pepper
1/4-1/2 cup heavy whipping cream or 1/4-1/2 cup milk
1/2 cup unsalted butter, softened
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon kosher salt

Steps:

  • For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
  • Salt and pepper both sides of salmon.
  • Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes.
  • Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip.
  • Add the lemon juice, squeezing over the salmon as it cooks.
  • Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm.
  • Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk.
  • Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with parsley if desired.

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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