GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
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.
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
GARLIC-HERB SALMON SLIDERS
The fresh flavors of the salmon and herbs are just unbeatable. I serve these as full-size burgers on kaiser rolls, too. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients. Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Serve on rolls with spreadable cheese and lettuce.
Nutrition Facts : Calories 442 calories, Fat 17g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 676mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges
BROILED GARLIC-HERB SALMON
Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.
Provided by Chef Adriana
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
- Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
- Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
- Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 40.2 g, Cholesterol 60.8 mg, Fat 42.2 g, Fiber 16.3 g, Protein 31.1 g, SaturatedFat 6.3 g, Sodium 2962.2 mg, Sugar 0.2 g
GARLIC HERB SALMON PATTIES
These are very flavorful, and are equally good with a comparable amount of cooked shrimp or canned king crab instead of the salmon. Back in the dark ages when I was in high school, my Home Economics teacher said that the salmon bones were a good source of calcium so I use them too. These patties are healthy also; no added salt and made with a healthy oil. Add mashed potatoes and English peas for a great comfort meal.
Provided by Georgia Girl
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain the liquid from the salmon.
- Remove the skin, but keep the bones.
- Cut the onions into small chunks and place into a food processor with the minced garlic.
- Process on pulse until the onions are minced.
- (If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
- Process until smooth.
- (If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
- Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
- You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
- You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
- Form the mixture into patties 1/2 inch thick.
- Heat the canola oil in a large skillet over medium heat.
- Fry the patties on medium heat about 5-6 minutes per side until golden brown.
- You will have two batches of patties so you may have to add a little more oil to fry the second batch.
Nutrition Facts : Calories 677.7, Fat 39.5, SaturatedFat 5, Cholesterol 214.6, Sodium 715.6, Carbohydrate 30.6, Fiber 2.4, Sugar 4.8, Protein 49.1
GARLIC & HERB SALMON
A wonderful, easy, delicious way to prepare salmon! I made this for Fathers day dinner and it was a hit!! I had some leftover herb butter so I mixed it with parmasean cheese and spread it over crusty bread, baked it, and it made a great garlic bread!!
Provided by Japanese Delight
Categories Brunch
Time 32m
Yield 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 375 degrees.
- Mix together first 8 ingredients.
- Lightly season the salmon with salt and pepper.
- Spread herb butter evenly over salmon.
- Cover with foil and bake for 20-25 minutes or until salmon flakes with a fork.
- DO NOT OVERCOOK!
- Spoon a bit of melted butter mixture on plated salmon. Serve with lemon wedges.
Nutrition Facts : Calories 272.7, Fat 17.7, SaturatedFat 9.1, Cholesterol 102.2, Sodium 349.2, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 26.2
SALMON IN HERB BUTTER
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.
SALMON IN GARLIC HERB BUTTER
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
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.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
SALMON WITH HERB & GARLIC CREAM SAUCE
Make and share this Salmon With Herb & Garlic Cream Sauce recipe from Food.com.
Provided by Abby Girl
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet on medium high heat. Add salmon and cook for 5 minutes on each side or until salmon flakes easily with a fork. Remove from skillet; cover to keep warm.
- Add milk and cream cheese to skillet; cook and stir until the cheese is melted and mixture is well blended. Stir in cucumbers and dill.
- Return salmon to skillet. Cook 2 minutes or until heated through. Serve salmon topped with sauce.
Nutrition Facts : Calories 491, Fat 20.7, SaturatedFat 6.8, Cholesterol 190, Sodium 365.4, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 68.4
GARLIC HERB AND SALMON EMPANADAS
This was submitted by Jan Kessler of Woodhaven, Mi. at the Pillsbury Bake-Off 40 (Orlando 2002). These little empanaditas are really wonderful! They just hit the right spot. You can serve them with a side of sour cream topped with chopped green onions or fresh chopped chives. These are great as an appetizer or as snacks.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Empanadas:.
- Preheat oven to 425°F.
- Line large cooking or baking sheet with parchment paper or cooking spray.
- Remove pie cruts from pouches; place flat on work surface.
- Cut each into 4 wedge-shaped pieces.
- In a small bowl, mix salmon and cheese.
- Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
- Brush cut wedges with water.
- Fold untopped dough over filling, form triangle; press edges to seal.
- Then seal edges with tines of the fork.
- Place on cooking sheet.
- Bake 12-17 minutes or until golden brown.
- Immediately remove from cooking sheet; place on wire rack.
- Cool 10 minutes.
- Sour Cream Dip:.
- Spoon sour cream into a small bowl; sprinkle with chives and paprika.
- Place bowl in center of serving platter.
- Cut each warm empanada in half, forming 2 triangles; arrange around bowl.
Nutrition Facts : Calories 165.2, Fat 10.7, SaturatedFat 3.9, Cholesterol 5.8, Sodium 264.1, Carbohydrate 13.5, Fiber 0.3, Sugar 1.1, Protein 3.5
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