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.
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.
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.
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.
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
LEMON-RUBBED SALMON
A herby and zesty salmon dish, that's high in omega-3s - you could barbecue or grill it
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 5
Steps:
- Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
- Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.
Nutrition Facts : Calories 322 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.17 milligram of sodium
ROASTED SALMON WITH BUTTER
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
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
GARLIC LEMON BUTTER SALMON
A quick baked salmon dish.
Provided by Jim M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Combine water and lemon juice in a bowl.
- Arrange the 16 smaller pieces of butter in 2 rows on a baking dish and top with garlic slices. Place salmon fillets over each row of butter and garlic.
- Melt remaining sliced butter in a bowl with minced garlic, about 40 seconds. Spoon about half the melted butter-garlic mixture over salmon and top with lemon slices. Pour about half the lemon juice mixture into the baking dish.
- Bake in the preheated oven for 10 minutes. Baste fillets with juices in the baking dish, then pour remaining butter and lemon juice over the fish. Continue baking until salmon is easily flaked with a fork, about 10 minutes more.
Nutrition Facts : Calories 492.8 calories, Carbohydrate 1.2 g, Cholesterol 148.7 mg, Fat 39.6 g, Fiber 0.1 g, Protein 32.8 g, SaturatedFat 21.3 g, Sodium 281.5 mg, Sugar 0.2 g
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
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
SALMON WITH SMOKED SALMON BUTTER
Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. The smoky-velvet taste lends a robust character, so little other embellishment is needed. Make it in advance and keep in the freezer, and you have an uncommonly elegant dinner in no time. The butter will lift a fillet of arctic char, butterflied trout, seasonal shad or other white-fleshed fish.
Provided by Florence Fabricant
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
- Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
- While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 1 gram
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