Salmon Diane Food

THE BEST BAKED SALMON

The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON DIANE

Salmon Diane image

Make and share this Salmon Diane recipe from Food.com.

Provided by sillhevenkarper

Categories Canadian

Time 45m

Yield 2 persons, 2 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces salmon fillets, washed
1 ounce fresh chives, chopped
2 bulbs shallots, chopped
3 ounces cream or 3 ounces half-and-half
15 ml brandy
3 tablespoons Dijon mustard
1/2 teaspoon garlic, minced (use as a rub on the fillet)
pepper (I used a four peppercorn blend)
salt
Worcestershire sauce, 2 shakes
lemon juice, 2 squeezes
3 tablespoons butter, in saucepan medium heat
3 tablespoons butter, for saucepan later
30 ml cream cheese
2 teaspoons dried dill weed

Steps:

Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.

Nutrition Facts : Calories 774.4, Fat 59.5, SaturatedFat 34.4, Cholesterol 242.6, Sodium 670.5, Carbohydrate 4.8, Fiber 1.2, Sugar 1, Protein 37.5

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