Best 8 Salmon With Mint Sauce Recipes

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Indulge in culinary bliss with our curated selection of delectable salmon recipes, each bursting with distinct flavors and culinary artistry. From the classic and refreshing Salmon with Mint Sauce, a harmonious blend of zesty mint and succulent salmon, to the tantalizingly crispy Baked Salmon with Lemon and Herbs, infused with a vibrant burst of citrus and aromatic herbs.

Prepare to embark on a culinary journey, with our Teriyaki Salmon, a sweet and savory symphony of succulent salmon glazed in a luscious teriyaki sauce, and our Pan-Seared Salmon with Brown Butter and Capers, a decadent delight that combines the richness of browned butter with the briny essence of capers.

Not to be missed is our exquisite Grilled Salmon with Mango Salsa, where the tropical sweetness of mango and the smoky char of grilled salmon create a captivating dance of flavors. And for a unique twist, try our Miso-Glazed Salmon, where the umami depths of miso transform the salmon into a masterpiece of taste.

Each recipe promises an unforgettable dining experience, catering to diverse preferences and palates. Whether you crave the simplicity of Salmon with Lemon Butter Sauce or the aromatic allure of Salmon with Dill Sauce, our collection has something for every salmon enthusiast.

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

CRISPY-SKIN SALMON WITH BUTTERMILK-MINT SAUCE



Crispy-Skin Salmon with Buttermilk-Mint Sauce image

Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try serving it with steamed spinach.Photo credit: Ben Fink

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 7

1/2 cup chopped fresh mint leaves (from about 8 sprigs)
1/2 cup whole or low-fat buttermilk
1/2 cup sour cream
1 teaspoon coarse salt
3 teaspoons extra-virgin olive oil
1 pound skin-on salmon filet
1/8 teaspoon freshly ground black pepper

Steps:

  • Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
  • Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
  • Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
  • When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
  • Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.

GRILLED SALMON WITH BASIL AND MINT



Grilled Salmon with Basil and Mint image

Categories     Quick & Easy     Lemon     Lime     Mint     Basil     Salmon     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

6 (1/4-inch-thick) lemon slices
6 (1/4-inch-thick) lime slices
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
Fine sea salt to taste
1 cup loosely packed fresh basil, thinly sliced
3/4 cup loosely packed fresh mint, thinly sliced

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
  • Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
  • Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
  • Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
  • Serve fish with herbed oil and top with citrus slices.

POACHED SALMON WITH LEMON MINT TZATZIKI



Poached Salmon with Lemon Mint Tzatziki image

Provided by Ellie Krieger

Categories     main-dish

Time 3h18m

Yield 6 servings

Number Of Ingredients 16

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki, recipe follows
1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper

Steps:

  • Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
  • Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
  • Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
  • To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
  • Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
  • Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT



My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings plus 3 reserved for

Number Of Ingredients 16

2 pounds red skinned small new potatoes
Coarse salt
1 tablespoon butter
3 tablespoons chopped fresh mint, a handful of leaves, finely chopped
1 teaspoon sugar
7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish department or market
2 cups dry white wine
2 to 3 cups water
1 bay leaf, fresh or dried
Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string
1 bundle fresh watercress, washed and trimmed
1/2 English or seedless cucumber, thinly sliced
4 slices pumpernickel bread, quartered
2 cups sour cream
2 tablespoons prepared Dijon mustard
1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley

Steps:

  • Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
  • Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
  • Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
  • Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
  • Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
  • To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

BEST EVER SALMON SAUCE



Best Ever Salmon Sauce image

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Provided by tealdawg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Steps:

  • Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g

SPRING SALMON WITH MINTY VEG



Spring salmon with minty veg image

An easy-to-prepare healthy meal which counts for two of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 6

750g small new potato , thickly sliced
750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg)
3 tbsp olive oil
zest and juice of 1 lemon
small pack mint , leaves only
4 salmon fillets about 140g/5oz each

Steps:

  • Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
  • Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.

Nutrition Facts : Calories 555 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.23 milligram of sodium

BROILED SALMON WITH CHILE, ORANGE AND MINT



Broiled Salmon With Chile, Orange and Mint image

A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons orange zest
3 tablespoons finely chopped mint
Kosher salt and black pepper
4 (5- to 6-ounce) salmon fillets
Flaky salt, for serving (optional)

Steps:

  • Turn on the broiler and position the oven rack to sit about 6 inches below it.
  • In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
  • Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
  • Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED SALMON WITH MINT-CAPER PESTO



Roasted Salmon with Mint-Caper Pesto image

When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h25m

Yield Serves 10

Number Of Ingredients 9

1 cup extra-virgin olive oil, divided
1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving)
Kosher salt and freshly ground pepper
1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan
2 cups lightly packed fresh mint leaves (from 2 bunches)
2 tablespoons slivered almonds, toasted
1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)
Flaky sea salt, such as Jacobsen, for sprinkling
2 lemons, cut into wedges

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.
  • Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
  • Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
  • Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.

Tips:

  • For the freshest salmon, choose wild-caught fish whenever possible. It has a lower mercury content and a more sustainable fishing method.
  • If you're using frozen salmon, thaw it in the refrigerator overnight or under cold water for about 30 minutes before cooking.
  • To prevent the salmon from sticking to the pan, make sure the pan is hot before adding the fish. You can also use a non-stick pan or cooking spray.
  • Cook the salmon over medium heat for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
  • To make the mint sauce, use fresh mint leaves for the best flavor. You can also add other herbs, such as parsley or cilantro, to the sauce.
  • Serve the salmon with the mint sauce immediately. It's also delicious served cold.

Conclusion:

This salmon with mint sauce is a delicious and easy-to-make dish that's perfect for any occasion. The salmon is cooked to perfection and the mint sauce adds a refreshing and zesty flavor. This dish is sure to be a hit with your family and friends.

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