How To make Grilled Salmon Steaks In Sauce
6 Salmon steak
1 c Wine, white
1/8 ts Cinnamon
4 Scallion
finely minced
1 tb Lemon juice
1/8 ts Ginger
Salt :
to taste
Take a Salmond and cut him rounde, chyne and all, and roste the peces on a gredirne; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale mynced oynons, and caste there-to, and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, & serue it forth. Broil the salmon steaks, after brushing them with some cooking oil or melted butter. Meanwhile, put scallions in a saucepan with wine and cinnamon and bring to a boil; turn down heat and simmer gently. When salmon steaks are browned on both sides, add the lemon juice and ginger to the sauce. Put salmon on a serving dish and pour the sauce over it.
How To make Grilled Salmon Steaks In Sauce's Videos
Sweet & Spicy Grilled Salmon Recipe
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Dry Seasoning:
Salt
Ground Black Pepper
Onion Powder
Garlic Powder
Sauce:
4 Tbps Franks Red Hot Sauce
2 Tbps Dark Brown Sugar
King Salmon with an Amazing Mustard Sauce - Chef Jean-Pierre
Hello There Friends, I have so many comments about how much you guys love the Seafood Dishes and especially Salmon! So today, I will mix an amazing Mustard Sauce that's so easy to make along with one of the best pieces of fish you can buy on the market! I hope you enjoy this King Salmon Recipe! Comment down below how you liked it. ????
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Salmon with Lemon Butter Sauce Recipe
Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.
Printable Version:
More Lunch/Dinner Recipes:
Salmon Patties (salmon Cakes):
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Greek Moussaka:
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4 servings
Ingredients:
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 tablespoons chopped parsley
Salt
Black pepper
Directions:
1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.
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How To Cook Salmon - Blackened Salmon w/ Cajun Cream Sauce Recipe #Salmon #MrMakeItHappen
A lot of people ask me what my favorite meal is to cook... well look no further, this is it! I could eat Salmon with this sauce every day! Give it a try and let me know what you think.
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Shopping List:
2 5-6 oz salmon filets (Skin on or off based on your preference)
salt, pepper, garlic, onion powder, chili powder, cajun seasoning
1/2 lemon
thyme
2-3 tbsp butter
avocado oil
Sauce:
3 tbsp butter
1-2 tbsp flour
1 tbsp lobster base
1 tbsp garlic paste
2/3 cup low/no sodium chicken stock (more if needed to thin the sauce)
1/4 cup heavy cream
1/2 - 1 cup of parmesan cheese (Cheese will thicken the sauce a bit as well)
cajun seasoning (to taste)
Directions: Preheat oven to 400 degrees. Season salmon on both sides. Heat skillet and add high smoke point cooking oil. Add 1/2 lemon face down in the skillet (as seen in the video) - this is to add some flavor to the skillet and also for presentation. Sear Salmon 60-90 seconds per side or until you achieve the color you're looking for. Baste with butter and thyme and finish in the oven for 8-10 mins or until the salmon reaches 135 internal temp. Prepare the sauce by melting butter and adding lobster base, minced garlic, flour to your pot. Next whisk in chicken stock and heavy cream. Bring to a boil and reduce to a simmer. Remove from heat and mix in cheese - whisking to ensure sauce is smooth. Do not add seasoning until AFTER you've added the parmesan cheese. The lobster base and parmesan cheese contain sodium, so you may not need much additional salt. Always Season to taste. Serve with pasta, potatoes, and/or veggies.
The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
--
0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
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Salmon with Garlic Butter Sauce | SAM THE COOKING GUY
In this video I'll show you how to make the best salmon with garlic butter sauce
Garlic butter sauce makes just about anything great, but combined with fresh grilled salmon? Yum - actually make that double yum.
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00:00 Intro
00:16 Starting the sauce
00:43 Seasoning fish
1:03 Continuing the sauce
2:22 Cooking fish
3:16 Continuing the sauce
3:32 Finishing fish
4:03 Finishing the sauce
4:43 Plating
5:09 First Bite
6:03 Outro
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???? INGREDIENTS:
➔Salmon
⭕ FOR THE SAUCE:
➔Olive Oil
➔Red Onion or shallot
➔Fresh Garlic
➔Salt
➔Pepper
➔Vermouth or White Wine
➔Butter
➔Heavy Cream
➔Lemon
➔Fresh Dill
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