10 BEST SAUCES FOR SALMON (+ RECIPE COLLECTION)
From creamy garlic to tangy honey-mustard, fish lovers will go nuts for these easy sauces for salmon. They're tasty and sure to elevate any fish dinner.
Provided by insanelygood
Categories Recipe Roundup Seafood Toppings
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious salmon sauce recipe in 30 minutes or less!
Nutrition Facts :
SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE
My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements.
Provided by French Tart
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180C/350°F.
- Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
- Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
- Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
- Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
- Season with black pepper and salt.
- Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
- Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.
Nutrition Facts : Calories 598.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 143.1, Sodium 182.5, Carbohydrate 58.7, Fiber 8.1, Sugar 3.2, Protein 37.8
SAUCY SALMON WELLINGTON
Make and share this Saucy Salmon Wellington recipe from Food.com.
Provided by Mr. Bill in TN
Categories Weeknight
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
- Add mushrooms and cook, stirring, until most of the liquid has evaporated.
- Season to taste.
- Remove to bowl and chill.
- *Fillingmay be refrigerated up to 2 days or may be frozen.
- Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
- Cut into 4 rectangles.
- Repeat with remaining dough.
- Place salmon fillets on a greased baking sheet.
- Tuck the thinner parts of fillet underneath, making them all the same thickness.
- Divide mushroom onion filling among the fillets and spread evenly on top.
- Cover each with a rectangle of pastry.
- Tuck 1/2 inch of pastry under fillets; trim off excess dough.
- Do not cover the entire bottom with pastry or it will become soggy.
- Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
- Re-roll scraps of pastry and cut out small decorations.
- Place on Wellingtons and glaze the entire pastry again.
- *Maybe refrigerated up to 8 hours.
- Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
- Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
- Slowly whisk in the cream.
- Simmer, stirring occasionally, until sauce thickens to desired consistency.
- This will take a little time, but as the water evaporates from the cream, it will thicken.
- Season to taste with salt and pepper.
- Stir in chives or parsley.
- Reheat before serving.
- If sauce becomes too thick, thin down with additional wine or cream.
- Serve hot.
- Before serving, bring Wellingtons to room temperature for 1 hour.
- Preheat oven to 425F.
- Bake Wellingtons for 20-25 minutes or until the pastry is golden.
- At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
- Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
- The Fine Art of Cooking involves personal choice.
- Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
- As with any recipe, you may find your personal intervention will be necessary.
- Bon Appetit!
Nutrition Facts : Calories 769.7, Fat 50.7, SaturatedFat 20.1, Cholesterol 183.7, Sodium 610.3, Carbohydrate 34.7, Fiber 2, Sugar 2.8, Protein 41.4
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