Best 7 Salmon Tournedos With Herb Sauce Recipes

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Indulge in a culinary journey with our tantalizing Salmon Tournedos with Herb Sauce, a dish that harmoniously blends delicate flavors and textures. Savor the tender, flaky salmon fillets, perfectly seared and complemented by a vibrant herb sauce that bursts with freshness. This recipe elevates the ordinary into an extraordinary dining experience, promising a symphony of flavors that will delight your taste buds. Additionally, discover a collection of delectable recipes within this article, including a refreshing Cucumber Salad with Lemon-Dill Dressing, a creamy and flavorful Roasted Red Pepper Sauce, and a medley of Roasted Vegetables that add a vibrant touch to your culinary repertoire. Embark on a culinary adventure and explore the diverse flavors these recipes have to offer.

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

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.

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

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

SALMON KEBABS WITH HERB SAUCE



Salmon Kebabs with Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
1 small red onion, cut into 1 1/2-inch-wide pieces
1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
Herb Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

Steps:

  • Preheat the grill to 375 degrees F.
  • Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
  • To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
  • Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
  • Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
  • Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

SALMON WITH LEMON-HERB MARINADE



Salmon With Lemon-Herb Marinade image

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Steps:

  • Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
  • Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams

ROASTED SALMON WITH GREEN HERBS



Roasted Salmon With Green Herbs image

This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.

Provided by Ina Garten

Categories     Dinner     Salmon     Fish     Herb     Parsley     Dill     Green Onion/Scallion     Lemon     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free

Yield Serves 6

Number Of Ingredients 9

1 (2-to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill
½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees.
  • Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  • Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
  • Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

Tips:

  • Choose the right salmon. For this recipe, it's best to use a fresh, wild-caught salmon fillet. Frozen salmon can also be used, but it should be thawed completely before cooking.
  • Cut the salmon into even-sized pieces. This will help them cook evenly.
  • Season the salmon with salt and pepper. This will help to enhance the flavor of the fish.
  • Cook the salmon over medium heat. This will help to prevent the fish from overcooking.
  • Baste the salmon with the herb sauce while it's cooking. This will help to keep the fish moist and flavorful.
  • Serve the salmon immediately with the herb sauce. This dish is best enjoyed fresh.

Conclusion:

Salmon tournedos with herb sauce is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked to perfection and the herb sauce is flavorful and creamy. This dish is sure to impress your guests.

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