Best 2 Sage Rubbed Salmon Recipes

Sage-rubbed salmon is a delicious and simple dish that can be enjoyed by people of all ages. The combination of the savory sage and the rich, flaky salmon creates a flavor profile that is both satisfying and elegant. Whether you're cooking for a special occasion or just a weeknight dinner, this recipe is sure to be a crowd-pleaser.

Here are our top 2 tried and tested recipes!

SAGE-RUBBED SALMON

Sage-Rubbed Salmon image

If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons minced fresh sage
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 skin-on salmon fillet (1-1/2 pounds)
2 tablespoons olive oil

Steps:

Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

CHILI AND SAGE-RUBBED SALMON

Chili and Sage-Rubbed Salmon image

Provided by Danny Meyer

Categories Fish Salmon Fall

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Chili Paste
1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
Salmon
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

Steps:

1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
3. Wipe the paste from the salmon.
4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You'd also do well with a young, fruity rosé.

Tips:

Choose the right salmon fillet: Opt for a thick, center-cut fillet that is about 1 inch thick. This will ensure that the salmon cooks evenly.
Use fresh sage: Fresh sage leaves impart the best flavor to the rub. If you don't have fresh sage, you can use dried sage, but reduce the amount by half.
Make sure the rub is evenly distributed: Use your hands to rub the sage mixture all over the salmon fillet, making sure to get into all the nooks and crannies.
Don't overcrowd the pan: When searing the salmon, make sure to leave enough space between the fillets so that they can cook evenly.
Cook the salmon to your desired doneness: The internal temperature of the salmon should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the salmon rest before serving: Once the salmon is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, resulting in a more tender and flavorful bite.

Conclusion:

Sage-rubbed salmon is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy skin, tender flesh, and aromatic sage flavor is sure to please everyone at the table. With a few simple tips, you can create a restaurant-quality salmon dish at home. So next time you're looking for a quick and flavorful meal, give sage-rubbed salmon a try. You won't be disappointed!