Best 2 Sage Rubbed Salmon Recipes

Indulge in a culinary masterpiece with our succulent Sage Rubbed Salmon. This dish tantalizes your taste buds with a symphony of flavors, featuring a crispy, golden-brown exterior and a moist, flaky interior infused with the aromatic essence of sage. Our carefully crafted recipe collection offers a variety of delectable preparations, from a classic butter-based rub to a zesty lemon and herb crust. Each recipe is meticulously designed to showcase the natural beauty of salmon while adding unique layers of flavor. Whether you prefer a simple yet elegant presentation or a more elaborate feast, our Sage Rubbed Salmon recipes will guide you to create an unforgettable dining experience.

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

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 Freshest Salmon: Opt for wild-caught or sustainably farmed salmon for the best flavor and texture.
Dry the Salmon Thoroughly: Before applying the rub, pat the salmon dry with paper towels to ensure the rub adheres well.
Use High-Quality Ingredients: Fresh herbs, zesty citrus, and flavorful spices make all the difference in this recipe.
Don't Overcook the Salmon: Salmon cooks quickly, so keep an eye on it to prevent overcooking and drying out.
Let the Salmon Rest: After cooking, let the salmon rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

This sage-rubbed salmon recipe is a delightful and versatile dish that can be enjoyed for lunch or dinner. The combination of crispy skin, tender flesh, and aromatic sage rub creates a memorable culinary experience. Whether you're a seasoned cook or just starting, this recipe is sure to impress your taste buds. Serve it with your favorite sides, such as roasted vegetables, quinoa, or a fresh salad, for a complete and satisfying meal.