salmon fillets

Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce!&nbsp;All you need&nbsp;is about 20 minutes and a handful of ingredients.

Pan Seared Salmon with Lemon Garlic Cream Sauce

olive oil

(4-ounces each) skin-on salmon fillets, (room temperature)

salt and fresh ground black pepper, (to taste)

butter

fat free half &

all purpose flour

Parmesan cheese

lemon

garlic, (minced)

dill

thyme

salt and fresh ground pepper

parsley

Heat olive oil in a large skillet over medium-high heat.

Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.

Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.

Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.

Repeat with the rest of the fillets and set all aside.

FOR THE SALMON

In the meantime, combine half &amp; half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.

Add butter to skillet and melt over medium heat.

Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.

Place previously prepared salmon fillets back in the skillet.

Cook for 2 to 3 minutes, or until salmon is heated through.

Remove skillet from heat.

Spoon sauce over salmon.

Garnish with lemon slices and parsley.

Serve.

FOR THE LEMON GARLIC CREAM SAUCE

https://www.youtube.com/watch?v=11quCSctwoA

Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce! All you need is about 20 minutes and a handful of ingredients.

RECIPE HERE: https://diethood.com/pan-seared-salmon-lemon-garlic-cream-sauce/

Ingredients

FOR THE SALMON

2 tablespoons olive oil
6 (4-ounces each) skin-on salmon fillets, room temperature
salt and fresh ground black pepper, to taste

FOR THE LEMON GARLIC CREAM SAUCE
1 tablespoon butter
1 cup fat free half & half (you can also use low fat evaporated milk)
1/2 tablespoon all purpose flour
1/3 cup grated Parmesan cheese
zest and juice from 1 whole lemon
3 cloves garlic, minced
1 teaspoon dried dill
3/4 teaspoon dried thyme
salt and fresh ground pepper to taste
lemon slices for garnish
fresh chopped parsley for garnish

Instructions

FOR THE SALMON
Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
Repeat with the rest of the fillets and set all aside.

FOR THE LEMON GARLIC CREAM SAUCE
In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
Add butter to skillet and melt over medium heat.
Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
Place previously prepared salmon fillets back in the skillet.

Cook for 2 to 3 minutes, or until salmon is heated through.
Remove skillet from heat.
Spoon sauce over salmon.
Garnish with lemon slices and parsley.

Serve.

PAN SEARED SALMON WITH LEMON GARLIC CREAM SAUCE

Coulibiac of Salmon Recipe, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. A traditional Russian dish for the holidays.

Coulibiac Of Salmon

puff pastry, (thawed)

unsalted butter

shallots, (thinly sliced)

mushrooms, (sliced)

white wine

cooked, leftover rice

salmon, ((6-8 ounces each) cut in half for 4 square-ish pieces)

spinach, (thawed)

Salt (and pepper)

Coulibiac of Salmon

Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.

Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.

Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.

Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.

Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.

Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.

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

Salmon Coulibiac

eggs

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

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).

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,

soy sauce

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.

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

Lime & ginger salmon

limes

ginger

garlic

tsp low-sodium soy sauce

tbsp rice wine vinegar

salmon

chicken stock

pack baby corn

thin-stemmed broccoli

baby pak choi

onions

Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.

Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.

Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.

Stuffed Salmon with Spinach and Artichoke Dip

salt and fresh ground pepper (to taste)

baby spinach leaves

(14-ounces) artichoke heart quarters, (roughly chopped)

cream cheese, (room temperature)

Tablespoons plain yogurt

red pepper flakes, (optional)

salt and fresh ground pepper, (to taste)

lemon juice

Season salmon all over with salt and pepper.

Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.

FOR THE SALMON FILLETS

Heat olive oil in a skillet.

Add minced garlic and cook for 15 seconds.

Stir in spinach and cook for 1 minute.

Add artichoke hearts.

Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.

Remove from heat and let cool for a minute or two.

FOR THE SPINACH AND ARTICHOKE DIP

Stuff the fish pockets with the prepared dip.

Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.

Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.

Using a spatula, carefully flip over the salmon fillets.

Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets)

Repeat with the rest of the fillets.

STUFF THE SALMON FILLETS

This quick Malaysian noodle soup is just the thing to warm up colder evenings

Salmon, squash & prawn laksa

jar laksa paste

butternut squash

coconut milk

rice

pack beansprout

skinless salmon fillet,

tail-on prawn

spring onions, sliced

coriander

lime wedges,

Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.

To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you’re making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked – it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.

Masterchef winner, Elena Duggan knows the new year is about getting on track, and what better way than with her favourite fish served up in a salad built for optimum health.

Quinoa and salmon super salad

tbs sunflower seeds, chopped

pumpkin seeds (pepitas), chopped

tbs black chia seeds

tbs white sesame seeds

tbs almonds, chopped

green curly kale, leaves

tbs extra virgin olive oil

red onion, thinly sliced

zucchini,

beetroot,

(600 grams) cooked red quinoa

Coriander and mint leaves, to serve

3cm (40 grams) piece turmeric, chopped

lemongrass (inner core), chopped

garlic clove, chopped

cayenne pepper

tbs honey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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This fresh and herb-scented salmon dish will soon become a family favourite.

Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

Salmon en papillote with kohlrabi and apple salad

lemons, thinly sliced

Asian (red) eschalot, thinly sliced

dill and chervil, sprigs picked

unsalted butter, chopped

almonds,

dill, fronds picked, finely chopped

creme fraiche

green apple,

tarragon leaves and chives

chervil, mint and flat-leaf parsley, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

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This recipe for baked salmon is made a little more interesting with the addition of sweet pumpkin and salty prosciutto.

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Top 24 salmon fillets recipes from across the web

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

Top Tags

Pan Seared Salmon with Lemon Garlic...

Coulibiac Of Salmon

Salmon Coulibiac

Superhealthy salmon burgers

Lime & ginger salmon

Stuffed Salmon with Spinach and Art...

Salmon, squash & prawn laksa

Quinoa and salmon super salad

Salmon en papillote with kohlrabi a...

Salmon wrapped in prosciutto with p...

Smoky salmon with roast capsicum an...

Salmon with greens & crème fraîche

Jamie Oliver's creamy prawn stuffed...

Hot & sour fish soup

Honey Garlic Sauce Salmon

Red Thai salmon curry

Super-quick Scandi supper

One-pan salmon with roast asparagus

Air Fryer Salmon

Zingy salmon & brown rice salad

Grilled salmon with kale & vermouth...

Baked salmon with fennel & tomatoes

Pan-Seared Honey Glazed Salmon Reci...

Instant Pot Salmon and Rice

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