Best 4 Pan Roasted Sockeye Salmon With Preserved Lemon Beurre Blanc Recipes

LEMON HERB BAKED SOCKEYE SALMON RECIPE

Steps:

• Preheat oven to 400 degrees F. Lightly brush small rimmed baking pan with olive oil. Place salmon, skin side down, in center of pan.
• In small bowl, stir together 1 tablespoon olive oil, lemon juice, lemon zest, rosemary and thyme. Evenly spoon over salmon. Sprinkle salmon with salt and pepper.
• Transfer to oven and bake 8 minutes.
• Set broiler to HIGH and broil salmon 3 to 5 minutes or until golden brown and internal temperature reaches 145 degrees F. Serve immediately.

OVEN ROASTED WHOLE SOCKEYE SALMON

Steps:

• Preheat the oven to 400 degrees F.
• With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated.
• Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes.
• Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil.
• To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.

SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
• Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
• Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
• Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
• Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
• Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
• Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

PAN-ROASTED SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Steps:

• Preserved Lemon Vinaigrette: 1. Combine ingredients. 2. Rub on Salmon just before baking. Preserved Lemon Beurre Blanc Beurre blanc is basically a white wine reduction that has been emulsified with butter. 1. Add wine and shallots to large saucepan. Bring to simmer. Reduce volume by half. 2. Turn down heat to low-medium. 3. Add butter, constantly stirring or whisking until butter melts. Do not let the sauce reach a simmer! It will break if it gets too hot. Juggle the pan off and on the heat to keep it hot enough for the butter to melt and incorporate. 4. Add chives and preserved lemon. Add salt and pepper to taste. 5. Remove from the burner, but keep warm by leaving sauce in a warm but not hot place such as the back of the stove. It is now ready and waiting. Salmon: 1. Remove salmon fillets from packaging and lay on baking sheets. Pour preserved lemon vinaigrette over top. Season with salt & pepper. 2. Transfer baking sheets to oven. Bake at 350 degrees for 8-10 minutes if fillets are ½ inch thick or less, and for 12-14 minutes if fillets are ½ to 1 inches in thickness. Presentation Transfer salmon fillets to large platter. Add Beurre blanc to your liking. Garnish with minced chives or parsley. Wine Pairing: White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin Beer Pairing: Saison Dupont