Best 6 Quick N Easy Salmon With Herb Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, salmon stands out as a delectable and versatile fish, renowned for its rich flavor and array of health benefits. With its tender texture and vibrant color, salmon has captivated taste buds across cultures. If you're seeking a culinary adventure that combines convenience with gourmet taste, look no further than our exploration of quick and easy salmon recipes with herb sauce. In this culinary expedition, we'll unveil a symphony of flavors that will transform your kitchen into a haven of culinary artistry. From simple pan-seared salmon with a zesty herb sauce to succulent baked salmon fillets enveloped in a creamy herb blanket, this article will guide you through a culinary journey that's both swift and delectable. So, prepare your taste buds for a delightful escapade as we dive into the world of quick and easy salmon with herb sauce.

Here are our top 6 tried and tested recipes!

SALMON WITH HERB & GARLIC CREAM SAUCE



Salmon with Herb & Garlic Cream Sauce image

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

Categories     Mains     Starters

Number Of Ingredients 13

4 salmon fillets (, skinless (~180g/6oz each) (Note 1))
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
15g / 1 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup cream (, heavy/thickened )
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tsp tarragon leaves* (, finely chopped)
2 tsp chervil* (, finely chopped)
2 tsp parsley* (, finely chopped, plus more for garnish)

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

SLOW-ROASTED SALMON WITH HERB SAUCE



Slow-Roasted Salmon with Herb Sauce image

"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."

Provided by Jerry Traunfeld

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds Wild King salmon fillet, or Sockeye
2 tablespoons olive oil
Sea salt
1 small shallot, finely chopped
1 cup dry white wine (Sauvignon Blanc)
1 tablespoon lemon juice
6 tablespoons unsalted butter, cut into 4 pieces, at room temp
1/2 cup Fresh herbs (chives, French tarragon, mint, lemon thyme, lovage, chervil, sorrel, bronze fennel), plus more for garnish

Steps:

  • Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
  • Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
  • Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

BAKED SALMON WITH HERB SAUCE



Baked Salmon with Herb Sauce image

Make and share this Baked Salmon with Herb Sauce recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Microwave

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs salmon fillets
1 tablespoon butter
1 salt and pepper
1/2 cup mayonnaise
1 tablespoon parsley
1/2 teaspoon dill
1 lemon wedge
1 green onion, finely chop, using just the green parts

Steps:

  • Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
  • Microwave Medium (50%) for 5 minutes.
  • Mix mayonnaise, parsley, onion, and dill together.
  • Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
  • Garnish with lemon wedges.
  • If steaks are used, arrange with thin ends toward center of dish.
  • One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

BROILED GARLIC-HERB SALMON



Broiled Garlic-Herb Salmon image

Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.

Provided by Chef Adriana

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 9

2 (5 ounce) skin-on salmon fillets
⅓ cup olive oil
1 lemon, halved, divided
⅓ cup chopped fresh parsley
⅓ cup chopped fresh oregano
¼ cup chopped fresh basil
4 cloves garlic, or more to taste, minced
1 tablespoon kosher salt, divided
6 lemon slices

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
  • Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
  • Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
  • Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 40.2 g, Cholesterol 60.8 mg, Fat 42.2 g, Fiber 16.3 g, Protein 31.1 g, SaturatedFat 6.3 g, Sodium 2962.2 mg, Sugar 0.2 g

HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROCKIN' SALMON WITH CREAMY HERB SAUCE



Rockin' Salmon With Creamy Herb Sauce image

This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 3/4 lbs fresh salmon fillets
3/4 cup white wine (I used a Chenin Blanc~Chardonnay Blend)
fresh ground pepper
1 tablespoon finely minced red onion
1/4 cup sour cream
2 tablespoons heavy cream
1/4 cup Dijon mustard
2 tablespoons honey
3 tablespoons finely minced fresh dill
1 lemon, juice of
2 -3 tablespoons capers

Steps:

  • Preheat oven to 400 degrees.
  • Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
  • Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
  • In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
  • Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2

Tips:

  • To ensure your salmon is cooked evenly, make sure the fillets are of uniform thickness.
  • If you don't have parchment paper, you can use aluminum foil instead. Just be sure to grease the foil lightly to prevent the salmon from sticking.
  • You can use any type of herbs you like in the sauce. Some good options include basil, cilantro, dill, and parsley.
  • If you don't have white wine on hand, you can substitute chicken broth or water.
  • To make the sauce ahead of time, simply combine all of the ingredients in a bowl and refrigerate for up to 3 days.

Conclusion:

This quick and easy salmon recipe is a great way to enjoy this delicious and healthy fish. With just a few simple ingredients, you can have a delicious meal on the table in under 30 minutes. The herb sauce is a perfect complement to the salmon, and it can also be used on other types of fish or chicken. So next time you're looking for a quick and easy meal, give this salmon recipe a try. You won't be disappointed!

Related Topics