CRISPY SALMON RECIPE
Crispy Skin Salmon Recipe made quick and easy in the oven using the broiler setting.
Provided by Julia
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Preheat your oven on the high broil setting.
- Lightly oil the bottom of a casserole dish and place the salmon fillet in it. Drizzle olive oil over the flesh of the salmon and use your hands to spread it over the full surface so that everything is coated. Sprinkle with sea salt.
- In a small bowl, combine the paprika, garlic powder, onion powder, and coriander. Sprinkle this mixture liberally over the salmon (note: you may have leftover seasoning, and that's fine! You can use it for future salmon/chicken/steak endeavors or on vegetables).
- Place the salmon on the second-to-the-top shelf of the oven and broil for 10 minutes. (6 minutes for rare salmon, and up to 15 minutes for a very thick cut of salmon). Remove from the oven and allow salmon to cool 5 minutes before serving with your favorite side dishes.
Nutrition Facts : Calories 146 calories, Fat 9 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, ServingSize 1, Sugar 0 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Seafood Salmon Lemon Sesame Basil Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
- Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
- Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
EVERYDAY SALMON WITH TANGY CUCUMBERS AND FRIED SHALLOTS
A large piece of fish, like salmon, cod or halibut, cooked for less than 20 minutes in a cloak of olive oil, makes an ultimate low-pressure, unfussy main course that you can further dress up however you please. Set out the salmon with a big bowl of buttered rice, fried shallots, spicy cucumbers and other crunchy, lightly pickled vegetables for snacking. If you like, add jammy eggs for sauciness and salmon eggs for saltiness (and the opportunity to say "eggs on eggs!"), and you've got yourself quite a spread.
Provided by Alison Roman
Categories dinner, easy, seafood, main course
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they're just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they're ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.
- Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)
- If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.
- Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish (see note below).
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 37 grams, Carbohydrate 11 grams, Fat 52 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 704 milligrams, Sugar 4 grams
CRISPY SALMON WITH CARMALIZED SHALLOTS, LEMON, AND BACON
Steps:
- Preheat oven to 375 Brush top and bottom of salmon with melted butter, using all of the butter. Season top and bottom with lemon pepper. Mix bread crumbs and polenta in a small bowl. Divide bread crumb mixture among 4 fillets, and press into top and bottom. Let rest 30 minutes. Heat peanut oil ina large, heavy skillet over med high until hot but not smoking. Add fillets. Cook until brown crust forms, about 1-2 min. Turn fillets over and cook another 15 seconds. Remove the skillet from the heat and place in oven fro 2-5 minutes. Remove skillet from oven, and plate salmon. Place chopped bacon in a different large skillet, ad cook over med-high head. Cook and stir until bacon is crisp and all bacon fat has been rendered. Spool bacon pieces out of skillet. Add shallots, and cook until they begin to brown about 7-9 minutes. Add lemon zest, vinegar and lemon juice. Cook and stir until sauce begins to thicken, about 5 minutes. Remove the skillet from the heat, and stir in 3 T butter. Add bacon and season with salt and pepper. Spoon sauce over salmon, and serve immediately.
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