Irish Roasted Salmon Recipes

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F (230°C).
• Remove salmon from marinade and place on a rack over a roasting pan.
• Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
• Place on 4 plates and serve.

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F.
• Remove salmon from marinade and place on a rack over a roasting pan.
• Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

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.

Steps:

• Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels.
• Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey.
• In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh.
• Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap.
• Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down.
• Refrigerate fillet at least 48 hours and up to 72 hours.
• Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels.
• Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.

Steps:

• Combine all ingredients& mix well.
• Pour over salmon& marinate in the refrigerator for 4 hours.
• Place salmon on a rack over a roasting pan& bake in a preheated 400F oven for 10- 12 minutes, basting once with the marinade or until golden& white juices are just beginning to appear.