How To make Baked Salmon with Herb Sauce

Oven Honey Garlic Salmon | BROILED OR BAKED SALMON

This Honey garlic Salmon dish can be BAKED at high temperature or BROILED.

If you don't have broiler setting,
I don't recommend baking the salmon for a LONG time. BAKE the salmon 450F for about 12 - 15 minutes depending on thickness and on the highest shelf in the oven.

For Broiler, I suggest cooking temperature 475F then 500F. You want to cook the salmon between 9 - 12 minutes TOTAL to avoid overcooking. Let it sit for at least a minute before serving.
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Smaller stovetop version of this dish:
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INGREDIENTS IN VIDEO:

1 whole Salmon filet (2 1/2 lbs) rinsed with cool water and lemon juice then gently pat dried with paper towels

Olive oil

Mixed seasonings:
1/2 - 1 tsp ginger powder
1/4 tsp cayenne
1 1/2 tsp paprika
1/2 - 3/4 tbsp Seasoned Salt
1/2 tbsp onion powder
freshly ground pepper

Sauce:
4 tbsps butter
7 garlic cloves, finely minced
1/2 - 3/4 cup honey
2 tsps brown sugar
1/4 cup fresh lemon juice
1 tbsp balsamic vinegar
3 tbsps Soy Sauce

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Suggested garnishes:
Fresh parsley, any citrus sliced or wedges
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Suggested Side dishes:
Creamy Herb Mashed Potatoes:

Marbled Mash Potatoes:


Coconut Pumpkin Rice:

Baked Salmon with Lemon Butter Cream Sauce

Easy Baked salmon with a delicious lemon butter cream sauce will on your table in less than 20 minutes. Goes well with mashed potatoes :
or homemade pasta :


The full recipe find here:

SALMON WITH CREAMY GARLIC AND HERBS WHITE WINE SAUCE|| THE BEST SALMON YOU WILL EVER EAT

SALMON WITH CREAMY WHITE WINE SAUCE

SEASONING SALMON INGREDIENTS

2lbs of salmon (if salmon has skin remove the skin)
1 tablespoon of olive oil
1/2 of a lemon
1 tablespoon of creole seasoning
1/2 teaspoon of black pepper (more if desired)
1 tablespoons of minced garlic
1 tablespoons of chopped parsley

MAKING SAUCE INGREDIENTS

1 tablespoon of butter
1/2 of a onion (chopped up)
2 minced garlic
1/2 cup of Pinot Grigo
1 cup of heavy whipping cream
1/2 teaspoon of salt
1/2 teaspoons of onion powder
1 tablespoon of All natural Parmesan Romano cheese powder
1 teaspoons of parsley (more or less if desired)

DIRECTIONS:

STEP ONE
Chop up onion, garlic and parsley and set to the side.

STEP TWO
wash salmon with cold or warm water to clean it use paper towels to whip salmon dry as seen in the video. One salmon is all dry use aluminum foil to make a little tray then add the salmon to the tray as seen in the video.

STEP THREE
Add 1 tablespoon of olive oil
1/2 of a lemon
1 tablespoon of creole seasoning
1/2 teaspoon of black pepper (more if desired)
1 tablespoons of minced garlic
1 tablespoons of chopped parsley on the
Salmon distributing it evenly on the the front side and back side.

STEP FOUR
Put a skillet on the stove at medium high heat 6/7
When skillet gets hot add 1 tablespoon of butter onto the pan. Once butter has melted add the salmon fillets let them cook for approximately 6 to 7 minutes on each side. Once salmon is done cooking remove it from the pan and put it on a plate and set to the side.

STEP FIVE
On that same pot still on the same heat add the chopped up onion and 2 minced garlic cloves let cook for 2 minutes. Next add 1/2 cup of Pinot Grigo let simmer for 1 minute then add 1 cup of heavy whipping cream. Mix everything together add 1/2 teaspoons of salt and 1/2 teaspoon of onion powder and 2 tablespoons of All natural Parmesan Romano cheese powder mix well and let cook for about 4 minutes then turn off heat.

STEP SIX (optional)
Place salmon back on the pan and add some parsley at the top as a garnish.

Serve with creamy mashed potatoes and ENJOY ????

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Salmon
Half a Stick Unsalted Butter
1 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1/2 Tbsp Paprika
1/2 Tbsp Ground Black Pepper
1 Tsp Salt
1 Tbsp Chopped Parsley
1 Tbsp Rosemary

Browned Butter Honey Garlic Salmon

Browned Butter Honey Garlic Salmon: Salmon steaks pan fried in browned butter infused with garlic and honey; then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish!
RECIPE HERE:

Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network

Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Directions

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.

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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network