salmon

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

black pepper

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

olive oil

Pan-Seared Salmon with Kale and Apple Salad

lemon juice

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

dinner rolls

Salmon Baked in Foil

Salt and black pepper

tomatoes, chopped,

shallots

oregano

thyme

Easy Grilled Salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

garlic,

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

fennel seeds

red pepper flakes

plum tomatoes,

onion,

water

dry white wine

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

This Baked Salmon in Foil with Garlic, Rosemary and Thyme is easy and out of this world delicious! An simple mix of melted ghee, garlic and fresh herbs (plus a little lemon) give this salmon fillet tons of flavor and a high oven temp even gets the skin a little crispy! It's perfect with all your favorite holiday side dishes and salads, plus quick to throw together.

Baked Salmon in Foil with Garlic, Rosemary and Thyme {Whole30, Keto}

lb PrimeWaters Salmon Fillet**

Sea salt and black pepper

Tbsp ghee (melted)

Garlic (minced)

rosemary (minced)

thyme leaves

Lemon juice

Tbsp parsley (minced, for garnish)

Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.

In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.

Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.

Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness*)

Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.

Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.

https://content.jwplatform.com/videos/LTSfOqLw.mp4

Baked salmon in foil with garlic and rosemary recipe

baked salmon in foil

Firecracker salmon is coated with a sweet and spicy sauce, which is such a great partner to the richness of the fish. 

One-Pan Firecracker Salmon

(6-ounce) salmon

sauce,

apple cider vinegar

kosher salt, divided

scallions

Let 4 salmon fillets sit at room temperature while you prepare the sauce. 

Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools. 

Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes. 

Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.

Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

All-purpose flour (for surface)

shallots, finely chopped

Tbsp. olive oil

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Savory Dutch Baby for Two recipe | Epicurious.com

all-purpose flour

Tbsp. sugar

kosher salt

Parmesan,

milk

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that's served alongside.

Dijon Balsamic Salmon Cakes

Three 7.5-ounce cans boneless salmon, drained

mayonnaise

lemon zest,

egg,

roasted red peppers, finely chopped

breadcrumbs

Food Network Kitchen™ Inspired French Style Dijon Balsamic Vinaigrette

salt and black pepper

baby greens

Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.

Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.

Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper. 

Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge. 

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

heavy cream

lemon

box (5 ounces) baby spinach

capers

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

https://mediavine-res.cloudinary.com/video/upload/fv6ln8f7yhcrrkyaej1r.mp4

This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

Here, I paired fillets with a seasonal treat: fresh local blueberries.

The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour sauce inspired by Italian agrodolce.

The bracing blueberry agrodolce would have worked wonderfully on other fish, especially oily ones like mackerel and swordfish. I could also see spooning it over boneless chicken thighs before roasting, or pairing it with meaty pork tenderloin or chops that have just come off the grill in all their smoky glory.

Salmon With Agrodolce Blueberries

(8-ounce) salmon

Sea salt, as needed

Vegetable oil

shallots, peeled and very thinly sliced

white wine

white wine vinegar

springs fresh thyme

cinnamon sticks, broken

blueberries

honey

Black pepper

Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.

Heat the oven to 400 degrees. Oil a large baking sheet.

In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.

Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

Crispy Honey Orange Glazed Salmon fillets are pan-fried in the most beautiful honey-orange-garlic sauce, with a splash of soy for added flavour!

Crispy Honey Orange Glazed Salmon

butter,

(6-ounce) skinless salmon fillets,

orange juice, ((about 1/2 an orange))

soy sauce

garlic, (crushed

salt and cracked black pepper, (to taste)

Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.&nbsp;

Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.&nbsp;

Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.

Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

Panko-crusted baked salmon! Salmon steaks or fillets coated in honey mustard, breaded with Japanese panko crumbs, and baked to perfection.

Panko-Crusted Baked Salmon

extra virgin olive oil

salmon (each 6 oz)

Salt and pepper

Tbsp honey mustard mustard

panko bread crumbs

Tbsp chopped Italian parsley

sweet paprika

"Had an awesome dinner with family. This is a perfect recipe. It turned out so good."

"No spicy mustard!  mixed thousand island, wasabi, and lemon juice. unbelievable flavor. not a flake left"

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!

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