Best 3 Seared Roasted Salmon Recipes

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**Seared Roasted Salmon: A Culinary Symphony of Flavors and Textures**

Indulge in the culinary masterpiece that is seared roasted salmon, a dish that tantalizes taste buds with its symphony of flavors and textures. This regal fish, boasting a vibrant orange hue, is swathed in an aromatic tapestry of herbs and spices, then seared to perfection, revealing a tender, flaky interior that melts in the mouth. Accompanying this delectable salmon are three tantalizing sauces, each a culinary masterpiece in its own right. The zesty lemon-dill sauce imparts a vibrant, citrusy brightness, while the luscious caper-brown butter sauce offers a rich, nutty flavor with a hint of briny tang. Finally, the decadent horseradish cream sauce delivers a creamy, piquant kick that awakens the palate. Whether you savor the salmon on its own or pair it with these exquisite sauces, this dish promises an unforgettable gastronomic experience.

Let's cook with our recipes!

SEARED SALMON FILLETS WITH ROASTED FENNEL AND BALSAMIC LENTILS



Seared Salmon Fillets With Roasted Fennel And Balsamic Lentils image

Provided by Donna St. George

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 red bell peppers
2 yellow bell peppers
1 cup French lentils or brown lentils, rinsed
2 large fennel bulbs, very thinly sliced, fronds reserved for garnish
4 cloves garlic, very thinly sliced
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
Juice of 1 lemon
1 shallot, minced
4 tablespoons balsamic vinegar
4 6-ounce salmon fillets

Steps:

  • Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
  • Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
  • Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
  • Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
  • To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 25 grams, Carbohydrate 48 grams, Fat 37 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1008 milligrams, Sugar 7 grams

SEARED & ROASTED SALMON RECIPE - (3.7/5)



Seared & Roasted Salmon Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 3

Fresh salmon filets (1 filet per serving)
Kosher salt & pepper and any seasonings of your choice
Olive oil

Steps:

  • Preheat oven to 425°F. Wash and then pat the salmon completely dry. Pierce a few small slits through the skin. Flip the filet to the other side, and season with kosher salt & pepper (sometimes I use Herbs de Provence). Heat an oven-proof skillet with 1 to 2 tablespoons olive oil. When the skillet is HOT (the oil is shimmering, but not smoking), place the salmon (skin side up) and allow to sear (don't touch this salmon) for 2 to 3 minutes. To check, lift a small corner and look for a golden crust. Flip the salmon, skin side down and put into the oven. Roast for about 5 to 7 minutes. Remove from the oven. You can make a beautiful pan sauce from the fond that is left behind.

SEARED SALMON WITH SPINACH AND CREAMY ROASTED POBLANOS



Seared Salmon With Spinach and Creamy Roasted Poblanos image

Make and share this Seared Salmon With Spinach and Creamy Roasted Poblanos recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 poblano chiles
10 ounces spinach, fresh
3 tablespoons olive oil
3 garlic cloves, peeled and halved
1 1/2 tablespoons masa harina (Mexican corn flour for making tortillas)
1 1/2 cups milk (more if needed)
1 1/4 lbs salmon, skinless fillets (snapper, halibut or your fave)
salt
pepper

Steps:

  • Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable.
  • Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside.
  • Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat.
  • Add garlic and cook til soft and lightly brown.
  • Put garlic in blender.
  • Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth.
  • Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
  • Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone.
  • Move fish to oven safe plat and set in oven.
  • With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper.
  • Add spinach to the sauce and stir until it is warm and well coated.
  • Plate fish with sauce under or over, your preference.
  • Serve.

Tips:

  • Choose high-quality salmon: Opt for wild-caught, sustainably sourced salmon for the best flavor and texture.
  • Use a well-seasoned cast iron skillet: This will help create a crispy skin and evenly cooked salmon.
  • Sear the salmon skin-side down first: This will help render the fat and create a crispy skin.
  • Cook the salmon until it is just cooked through: Overcooked salmon will be dry and flaky.
  • Let the salmon rest before serving: This will allow the juices to redistribute throughout the fish.
  • Serve the salmon with your favorite sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

Seared and roasted salmon is a delicious and healthy meal that is perfect for any occasion. With its crispy skin, tender flesh, and flavorful glaze, this dish is sure to please everyone at the table. Whether you are new to cooking salmon or you are a seasoned pro, this recipe is sure to become a favorite. So next time you are looking for a quick and easy weeknight meal or an elegant dish for a special occasion, give seared and roasted salmon a try. You won't be disappointed!

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