Best 9 Wild Salmon With Green Sauce Recipes

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

The combination of wild salmon's rich, delicate flavor and green sauce's vibrant herbaceousness creates a tantalizing culinary experience. Wild salmon, known for its heart-healthy omega-3 fatty acids, is an excellent source of protein, while the green sauce, often prepared with fresh herbs like parsley, basil, and mint, adds a burst of freshness and brightness to the dish. Whether you prefer a simple preparation that highlights the natural flavors of the salmon or a more elaborate recipe that incorporates additional ingredients, there is a wild salmon with green sauce recipe to suit every palate and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH GREEN SAUCE



Salmon With Green Sauce image

The piquant sauce is a perfect accompaniment to meaty salmon fillets.

Provided by Deborah Mele

Categories     Seafood

Time 30m

Number Of Ingredients 9

4 Salmon Steaks or Fillets, About 6 Oz Each
3 Tablespoons Olive Oil
3/4 Cups of Seasoned Bread Crumbs
1 Bunch Arugula
1 Medium Garlic Clove
1/4 Cup Olive Oil
Splash of White Wine Vinegar
1 Tablespoon Dijon Mustard or 1 Tablespoon Capers
Salt and Pepper

Steps:

  • Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
  • Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks).
  • Or, grill the salmon steaks on a hot grill until cooked.
  • Mix the remaining ingredients in a blender or food processor and pulse until blended.
  • Serve each steak topped with a drizzle of the sauce.

Nutrition Facts : Calories 388 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 fillet, Sodium 554 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

SALMON WITH GREEN SAUCE



Salmon with Green Sauce image

A flavorful green sauce of parsley and cilantro blankets salmon for a truly healthy and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves and stems
3 tablespoons water
3 tablespoons fresh lemon juice
4 garlic cloves
3/4 teaspoon coarse salt

Steps:

  • In a food processor or blender, puree parsley leaves, cilantro leaves and stems, water and fresh lemon juice, garlic cloves, and coarse salt until smooth.
  • Place salmon in a single layer on a heatproof plate. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with salmon on rack. Spoon half of parsley mixture on fillets.
  • Cover; steam until fish flakes with a fork, 7 to 9 minutes (add more water as needed). Transfer salmon to serving plates; discard skin. Stir juices from steaming plate into remaining parsley mixture; spoon over salmon.

Nutrition Facts : Calories 272 g, Fat 15 g, Protein 28 g

WILD SALMON WITH GREEN SAUCE



Wild Salmon With Green Sauce image

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Provided by David Tanis

Categories     dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds wild salmon fillet, such as King or sockeye, skin on
Salt and pepper
Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped chervil, or a mixture of parsley and tarragon
Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

Steps:

  • Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
  • Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
  • Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
  • Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
  • Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 5 grams, TransFat 0 grams

KETO POACHED SALMON WITH GREEN GODDESS SAUCE



Keto Poached Salmon with Green Goddess Sauce image

This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 scallions, white and light green parts, chopped (about 1/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1/4 cup fresh parsley leaves
1/4 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1 oil-packed anchovy fillet
Fine sea salt and freshly ground black pepper
Four 4-ounce wild salmon fillets, skins removed and reserved
Fine sea salt and freshly ground black pepper
3 sprigs fresh dill
1 lemon, thinly sliced
1 cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
  • For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
  • Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE



Wild Salmon With Chive Oil and Lime Crème Fraîche image

The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.

Provided by David Tanis

Categories     dinner, lunch, weekday, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) pieces wild king salmon fillet
2 tablespoons extra-virgin olive oil
Salt and pepper
1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
3/4 cup grapeseed oil or another neutral oil, such as safflower
1 cup crème fraîche
Zest and juice of 1 small lime
Chive blossoms or other edible blossoms (optional)
Watercress sprigs or other peppery greens, for garnish

Steps:

  • Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
  • Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
  • Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
  • Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
  • To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.

POACHED SALMON WITH GREEN HERB SAUCE



Poached Salmon With Green Herb Sauce image

This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.

Provided by SarahBeth

Categories     < 30 Mins

Time 25m

Yield 2 salmon fillets, 2 serving(s)

Number Of Ingredients 23

1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped shallot
1 quart water
1/2 cup dry white wine
2 tablespoons white vinegar
2 slices lemons
2 parsley stems
2 teaspoons salt
8 peppercorns, whole not crushed
1 bay leaf, small, about the size of a nickel
1 teaspoon butter, softened
2 salmon fillets, center cut, skinless and boneless (about 7 ounces each)
1 tablespoon basil leaves
1 tablespoon fresh chives
1 tablespoon scallion, chopped
1 tablespoon tarragon
2 tablespoons spinach leaves
4 tablespoons scallions, chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sugar

Steps:

  • (For the Poaching liquid, use the first 12 items listed above).
  • (For the sauce use the remaining ingredients except for the salmon)
  • DIRECTIONS
  • Salmon.
  • In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
  • Butter the bottom of a casserole dish in which you will poach the salmon.
  • Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
  • Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
  • Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
  • Two tablespoons of sauce per portion of salmon is a good amount.
  • SAUCE.
  • Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

MARINATED WILD SALMON



Marinated Wild Salmon image

A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinate at least 6 hours. Broil in the oven or grill 7 to 8 minutes per side.

Provided by jade

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

Time 30m

Yield 4

Number Of Ingredients 11

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Steps:

  • Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
  • In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 12.3 g, Cholesterol 67.8 mg, Fat 26.2 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 73.9 mg, Sugar 9 g

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY



Wild Salmon With Pepper Sauce Recipe by Tasty image

Here's what you need: salmon fillet, garlic, lemon juice, olive oil, oregano, saffron, salt, pepper, red bell pepper, garlic, fresh mint, olive oil, lemon juice, ground cumin, caraway seed, red chili flakes, pepper, salt

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 lb salmon fillet, center-cut
½ clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 pinch saffron
salt, to taste
pepper, to taste
½ cup red bell pepper, diced
1 teaspoon garlic, pureeed
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
½ teaspoon lemon juice
½ teaspoon ground cumin
½ teaspoon caraway seed
1 teaspoon red chili flakes
pepper, to taste
salt, to taste

Steps:

  • Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
  • Marinate for at least 20 minutes, and up to 24 hours.
  • Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
  • Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
  • Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
  • Serve salmon with harissa.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 6 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams

SWEET & TANGY SALMON WITH GREEN BEANS



Sweet & Tangy Salmon with Green Beans image

I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (6 ounces each)
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound fresh green beans, trimmed

Steps:

  • Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

Tips

  • Choose the freshest salmon you can find. Look for fish that is bright in color and has a firm texture. Avoid salmon that is dull or has a slimy texture.
  • Cook the salmon gently. Overcooking will dry out the fish and make it tough. Use a low heat setting and cook the salmon until it is just cooked through.
  • Make the green sauce ahead of time. This will give the flavors time to meld and develop.
  • Serve the salmon with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad are all good choices.

Conclusion

Wild salmon with green sauce is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked gently to preserve its delicate flavor, and the green sauce adds a bright and herbaceous note. This dish is sure to please everyone at your table.

Related Topics