Best 6 Seared Wild King Salmon With Cucumber Red Onion And Saffron Broth Recipes

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Indulge in a culinary journey with our exquisite Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth. This dish tantalizes the taste buds with a harmonious blend of flavors and textures. The succulent wild king salmon, known for its rich and delicate taste, is expertly seared to perfection, creating a crispy exterior and a moist, flaky interior. Accompanying the salmon is a refreshing cucumber and red onion salad, adding a crisp and tangy contrast. The saffron broth, infused with aromatic spices and herbs, elevates the dish with its vibrant color and distinct flavor profile. Discover the culinary artistry behind this exceptional dish and embark on a sensory adventure that will leave you craving for more.

In addition to the main recipe, our article offers a delightful collection of complementary recipes that enhance the dining experience. Elevate your meal with our selection of delectable side dishes, including a refreshing Cucumber and Red Onion Salad, a tantalizing Saffron Broth, and a flavorful Herb Butter Sauce. Each recipe is carefully crafted to complement the Seared Wild King Salmon, creating a symphony of flavors that will impress even the most discerning palate.

Unlock the culinary secrets of this extraordinary dish and embark on a gastronomic adventure that will captivate your senses. Whether you're a seasoned chef or an aspiring home cook, our comprehensive guide will empower you to recreate this restaurant-quality meal in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

SEARED WILD SALMON IN SAFFRON SAUCE



Seared Wild Salmon in Saffron Sauce image

Make and share this Seared Wild Salmon in Saffron Sauce recipe from Food.com.

Provided by Sal415

Categories     Very Low Carbs

Time 22m

Yield 1 serving(s)

Number Of Ingredients 10

6 ounces wild king salmon
3 tablespoons cooking oil
1 pinch salt
1 pinch pepper
1/4 cup white wine
1/2 shallot, minced
1 bay leaf
1 pinch saffron
1/4 cup heavy cream
salt and pepper

Steps:

  • salt and pepper salmon
  • Heat up saute pan to med high heat
  • Note make sure to use pan with no melting attachments
  • pre heat oven 400°F.
  • add oil to pan
  • then place fish sear till 1/4 of the side is cooked
  • flip over and place in the over 6 min
  • for the sauce
  • in a small sauce pot add wine, shallots bay leaf and pinch of saffron
  • Reduce till almost dry discard bay leaf
  • add heavy cream, stir and reduce til slightly thick
  • salt and pepper to taste.

Nutrition Facts : Calories 926.8, Fat 80.6, SaturatedFat 24.3, Cholesterol 166.6, Sodium 262, Carbohydrate 5.1, Fiber 0.1, Sugar 0.6, Protein 35.5

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE



Pan Seared and Roasted Salmon with Crisp Cucumber Salad; Horseradish Dijon Sauce image

Provided by Food Network

Time 2h40m

Yield 4 Servings

Number Of Ingredients 14

3 medium cucumbers (8 ounces each)
1 tablespoon kosher salt, plus more to season
1/2 medium red onion, peeled and sliced very thinly
1 red pepper, seed and ribs removed, thinly sliced
2 1/2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 cup roughly chopped fresh dill
1 1/2 cups clabber cream or creme fraiche
3 to 4 tablespoons freshly ground horseradish (or prepared, spicy horseradish, drained)
3 tablespoons Dijon mustard
Freshly ground pepper
4 (7-ounce) salmon fillets, with skin
1 tablespoon olive oil
2 teaspoons butter, room temperature

Steps:

  • Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
  • Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
  • Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
  • Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH



Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth image

Categories     Sauce     Onion     Side     Salmon     Saffron     Cucumber     Chill     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 14

1/2 English (hothouse) cucumber, peeled, halved lengthwise, and seeded
1/2 red onion, thinly sliced
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup Cakebread Cellars Sauvignon Blanc
Pinch of saffron threads
2 cups vegetable stock (page 191)
1/4 cup crème fraîche
2 teaspoons thinly sliced fresh chives, plus more for garnish
1/2 teaspoon minced fresh tarragon
Kosher salt
4 skinless salmon fillets (4 to 5 ounces each)
Freshly ground white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
  • In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
  • With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
  • Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
  • Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

SAUTéED SALMON WITH BROWN BUTTER CUCUMBERS



Sautéed Salmon With Brown Butter Cucumbers image

A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan's brown butter, with a tender exterior that remains crunchy in the middle - a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 thick, wild salmon fillets (6 to 8 ounces each)
Kosher salt or freshly ground black pepper
2 Kirby cucumbers, peeled and diced into 1/4-inch cubes
2 garlic cloves, minced
2 tablespoons chopped fresh dill or cilantro
1 to 2 teaspoons fresh lemon juice, more to taste

Steps:

  • In a large skillet, melt butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
  • Season salmon with salt and pepper and add to pan, skin side up. Cook without turning for 3 minutes. Add cucumbers and a pinch of salt to pan around salmon and stir to coat with butter. Continue to cook, stirring cucumbers around in pan, until fish turns deep brown, about 3 minutes longer. Flip fish (move cucumbers to the side to assure fish skin makes contact with pan). Add garlic to cucumbers and stir. Cook fish until done to taste, 2 to 4 minutes longer.
  • Transfer salmon to plates. Stir dill and lemon juice into cucumbers in pan and cook for 20 seconds longer. Taste and add more salt, pepper and lemon juice if necessary. Serve cucumbers and butter sauce over fish.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 10 grams, Sodium 1217 milligrams, Sugar 5 grams, TransFat 0 grams

WILD KING SALMON WITH SAVORY WHIPPED CREAM



Wild King Salmon With Savory Whipped Cream image

The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn't compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.

Provided by David Tanis

Categories     main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds king salmon fillet, skin off and pin bones removed
Salt and pepper
1/2 cup heavy cream
2 teaspoons Dijon mustard
Pinch of cayenne
1/2 teaspoon lemon zest
1 tablespoon snipped chives
2 tablespoons butter
Tarragon leaves, for garnish
Watercress, for garnish
Violets, nasturtiums or other edible flower petals for garnish (optional)

Steps:

  • Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
  • Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
  • Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
  • Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • For the Best Flavor: Use fresh, high-quality wild king salmon. If you can't find wild king salmon, you can substitute another type of salmon, such as sockeye or coho.
  • Season the Salmon Generously: Don't be afraid to season the salmon liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
  • Sear the Salmon in a Hot Pan: Make sure the pan is hot before you add the salmon. This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
  • Don't Overcook the Salmon: Salmon is a delicate fish, so it's important to not overcook it. Aim for a medium-rare or medium cook, depending on your preference.
  • Serve the Salmon with a Flavorful Sauce: A simple sauce can really elevate the flavor of the salmon. Try serving it with a cucumber-red onion salad, a saffron broth, or a lemon-herb butter.

Conclusion:

Seared wild king salmon is a delicious and healthy meal that can be prepared in just 30 minutes. The combination of tender, flaky salmon and flavorful sauce makes this dish a favorite for both kids and adults alike. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!

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