salmon fillet

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.

Salmon Roasted In Butter

(1/2 stick) butter

parsley

salmon

Salt and black pepper

Lemon wedges

Salmon Roasted in Butter

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.

This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead

Salmon Coulibiac

eggs

butter

blocks all-butter puff pastry

egg,beaten,

onion,finely

cumin seeds

coriander seeds

cardamom pods

star anise

basmati rice

bay leaf

cinnamon stick

fish stockor water

lemon,juice ½

dill

Salmon coulibiac

First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.

Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.

Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.

To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,

Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.

To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish. It’s a fillet of salmon cured in a mixture of salt, sugar and herbs. After two to three days, the fish emerges silky, flavorful to its core and easy to slice. While gravlax is traditionally cured with dill, I like to make a bouquet of herbs, heavy on the dill but including mint and basil as well. And while a sweet mustard-dill sauce is the usual sauce to go with gravlax, I’ve tinkered here too: my sauce is made with yogurt, a bit of mayo, white balsamic vinegar, lemon juice and yes, dill. It’s a bit tangier than the norm and perfect with the rich salmon. Serve on thinly sliced rye bread or crackers, and if you’ve got some pickled onions, add them to the platter.

Gravlax

dill,

mint,

basil,

sugar

salt

plain Greek yogurt

mayonnaise

white balsamic vinegar

lemon juice

dill fronds

sea salt,

Whole-grain crackers bread

onions,

Two to three days ahead of time, mix the herbs together, and use half of them to cover the bottom of an 8- or 9-inch square nonreactive pan. Mix the sugar and salt together. Using the point of a small knife, poke some holes in the skin side of the salmon, then rub the sugar-salt blend over both sides of the fish. Place it in the pan, and cover with the remaining herbs. Press a piece of plastic wrap against the fish (let it hang over the sides of the pan), top with a board or plate and then pile on some heavy cans to put even pressure on the salmon. Refrigerate for 2-3 days, turning the fish a couple of times a day.

To make the gravlax:

Mix all the ingredients together, cover and refrigerate for up to 2 days. Stir before using.

To make the spread:

Scrape the herbs away from the salmon, and rinse the fish under cold running water; pat dry. Using a long, thin-bladed knife, cut the fish into 1/8-inch-thick slices. Arrange on a platter, and serve with the spread; crackers or bread; onions, if you’re using them; and lemon wedges. Spread the dill mixture on the crackers or over the fish — it’s good both ways — top with onion and finish with a squirt of lemon juice.

To serve:

Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of <a href="https://cooking.nytimes.com/recipes/1019204-basic-stovetop-rice">steamed rice</a>, <a href="https://cooking.nytimes.com/68861692-nyt-cooking/12035747-roasted-potato-recipes">roasted potatoes</a>, <a href="https://cooking.nytimes.com/recipes/146-green-beans-with-ginger-and-garlic">green beans</a> or <a href="https://cooking.nytimes.com/68861692-nyt-cooking/5996756-more-simple-green-salad-recipes">salad</a>.

Maple Baked Salmon

(1 1/2-pound) salmon fillet

cilantro sprigs

maple syrup

Dijon mustard

salt and black pepper

Lemon wedges,

Remove salmon from the refrigerator. Heat oven to 325 degrees.

Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.

Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.

Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.

In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon.

A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.

Provençal Salmon With Fennel, Rosemary and Orange Zest

6-ounce, salmon

fennel seed

rosemary

orange zest

olive oil

Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.

Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.

Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like <a href="https://cooking.nytimes.com/recipes/5823-alice-rose-georges-potato-watercress-salad">this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing</a>) and a large bowl of greens.

Salmon With Lemon-Herb Marinade

salmon fillet,

garlic,

dark brown sugar

soy sauce

lemon peel

parsley,

thyme leaves

rosemary leaves

lemon

sesame oil

salt and pepper

lemon,

rosemary,

Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.

Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.

Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.

Salmon With Anchovy-Garlic Butter

unsalted butter, softened

anchovy fillets, minced

garlic clove, minced (or 2 small ones)

coarse kosher salt

black pepper

(6- salmon

drained capers, patted dry

Fresh chopped parsley,

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.

In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some  pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.

Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Melissa Clark makes salmon with a double application of anchovy butter.

Salmon With Anchovy Butter

Steamed Salmon With Horseradish Mayonnaise

Salt

pepper

Horseradish mayonnaise, optional

Cut the salmon crosswise into six portions of more or less equal size. Sprinkle with salt and pepper.

Bring water to the boil in the bottom of a steamer.

Arrange the salmon pieces, skinned side down, on a steamer rack.

Place the rack on top of the steamer bottom. Cover and steam four minutes. Remove from the heat and let stand four minutes longer.

This fish may be served hot with a simple melted butter and lemon sauce. Or serve it cold with the mayonnaise horseradish.

Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar

cucumbers,

sea salt

salmon,

horseradish

unsalted butter

bread crumbs

Dijon-style mustard

cayenne

Salt and pepper

creme fraiche

chives

salmon roe

Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.

Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.

Season the salmon fillets with salt and pepper.

Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.

Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.

Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Superhealthy salmon burgers

boneless, skinless salmon fillets,

tbsp Thai red curry paste

fresh root ginger,

coriander, half chopped, half leaves picked

vegetable oil

carrots

cucumber

tbsp white wine vinegar

golden caster sugar

Tip the salmon into a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a> with the paste, ginger, soy and <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">chopped</a> coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

Meanwhile, use a <a href="http://www.bbcgoodfood.com/content/test-five-best-peelers">swivel peeler</a> to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Yakitori-Style Salmon With Scallions and Zucchini

canola oil,

garlic (from about 3 cloves)

ginger

low-sodium soy sauce

turbinado sugar

rice vinegar

cornstarch

zucchini (about 3), trimmed and sliced 1/8-inch-thick

trimmed,

Kosher salt and black pepper

In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.

Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.

Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.

Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with <a href="https://cooking.nytimes.com/recipes/1020250">sheveed polo</a> (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

Roasted Dill Salmon

lime juice

dill dill

garlic clove, crushed

turmeric

saffron (optional)

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs

Pesto Salmon Puff Pastry Recipe by Tasty

pesto sauce

puff pastry, thawed

eggs, beaten

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

Seal the edges by pressing onto the seams of the fish silhouette.

Use a knife to make indents for the head and fin details.

Use the tip of the spoon to create indents of the scales.

Bake for 40 minutes, or until golden brown.

In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

https://vid.tasty.co/output/91190/landscape_480/1524694183

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch

Top 32 salmon fillet recipes from across the web

The most viewed salmon fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Steamed Salmon With Horseradish May...

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Pesto Salmon Puff Pastry Recipe by ...

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Top 32 salmon fillet recipes from across the web

The most viewed salmon fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Roasted In Butter

Salmon Coulibiac

Gravlax

Maple Baked Salmon

Provençal Salmon With Fennel, Rosem...

Salmon With Lemon-Herb Marinade

Salmon With Anchovy-Garlic Butter

Steamed Salmon With Horseradish May...

Salmon Fillets with Horseradish Cru...

Superhealthy salmon burgers

Yakitori-Style Salmon With Scallion...

Roasted Dill Salmon

Pesto Salmon Puff Pastry Recipe by ...

Lime & ginger salmon

Salmon, squash & prawn laksa

Sheet-Pan Salmon and Broccoli With ...

Fish Pie

Maple-glazed salmon with pomegranat...

Mediterranean fish parcels recipe

Smoked salmon and lemon dill pasta

Salmon with greens & crème fraîche

Russian Salmon Pie

Hot & sour fish soup

Sheet Pan Herbed Salmon with Green ...

Salmon With Salsa Fresca

Red Thai salmon curry

Super-quick Scandi supper

One-pan salmon with roast asparagus

Zingy salmon & brown rice salad

Grilled salmon with kale & vermouth...

Baked salmon with fennel & tomatoes

Teriyaki Herb Glazed Salmon

The most viewed salmon fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine