PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
CHEF JOHN'S SALMON
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
- Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
- Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
- Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
- Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
- Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
- Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g
BAKED SALMON WITH HERBED MAYONNAISE
I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!
Provided by Chele B
Categories High Protein
Time 30m
Yield 4-6 pieces of fish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except salmon).
- Stir well.
- Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
- Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
- Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
- Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
- Then broil until lightly golden.
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
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