Thanksgiving Salmon Recipes

SALMON TARTARE

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Provided by Bon Appétit Test Kitchen

Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 13

Salmon Tartare image

Steps:

Place salmon on a plate; freeze until well chilled, about 20 minutes.
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

Ingredients

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

SALMON ROASTED IN BUTTER

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

Salmon Roasted in Butter image

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

Ingredients

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

THANKSGIVING FOR 10: BAKED SALMON

A variation on the traditional turkey, this is tasty Thanksgiving main dish that requires little prep and cooking time.

Provided by Eric M.

Categories Very Low Carbs

Time 23m

Yield 10 serving(s)

Number Of Ingredients 5

Thanksgiving for 10: Baked Salmon image

Steps:

Preheat oven to 400 degrees.
Brush salmon with soy sauce.
Sprinkle chopped garlic on salmon.
Cut butter into pieces to place on top of salmon.
Squeeze orange on salmon.
Bake for 20 minutes.
Serve immediately.

Nutrition Facts : Calories 302.3, Fat 15.5, SaturatedFat 6.8, Cholesterol 118.7, Sodium 187.4, Carbohydrate 2.5, Fiber 0.4, Sugar 1.3, Protein 36.6

Ingredients

4 lbs salmon (pref wild)
1/2-1 cup butter
soy sauce (or tamari or shoyu)
1 orange
1 bulb of garlic, chopped