Best 6 Steamed Salmon Fillets With Herb Vinaigrette Recipes

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Indulge your taste buds with our exquisite steamed salmon fillets, a culinary masterpiece that combines the delicate flavors of the sea with a vibrant herb vinaigrette. This recipe offers a symphony of textures and flavors, from the tender, flaky salmon to the zesty vinaigrette bursting with fresh herbs. Accompanying the main course, you'll find a medley of culinary delights, including roasted asparagus with a hint of lemon, a refreshing cucumber salad with a tangy dressing, and a delectable quinoa pilaf infused with aromatic spices. Each recipe is carefully crafted to complement the salmon, creating a harmonious dining experience that will tantalize your palate and leave you craving more.

Let's cook with our recipes!

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

SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE



Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Canola oil, for drizzling
2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1 heaping tablespoon Dijon mustard
1 lemon, zested and juiced (about 1/4 cup juice)
6 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
  • Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
  • Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
  • Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

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

EASY STEAMED SALMON WITH SWEET POTATOES AND BROCCOLINI



Easy Steamed Salmon with Sweet Potatoes and Broccolini image

For a quick and healthy weeknight dinner turn to salmon. This 20-minute entrée pairs skinless salmon fillets with nutritious sweet potatoes and broccolini, and a drizzle of miso vinaigrette.

Provided by Riley Wofford

Time 25m

Yield 2

Number Of Ingredients 8

1 small sweet potato, peeled and cut into 1/2-inch slices
1 bunch Broccolini, ends trimmed
Kosher salt and freshly ground pepper
2 (4-ounce) skinless wild-salmon fillets
2 tablespoons apple-cider vinegar
2 teaspoons white miso
2 teaspoons safflower oil
2 teaspoons chopped fresh chives

Steps:

  • Arrange sweet potato and Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes.
  • Add salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more.
  • Meanwhile, whisk together vinegar, miso, oil, and chives; season. Serve, drizzled over fish and vegetables.

SALMON WITH OLIVE VINAIGRETTE



Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

  • Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
  • Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
  • Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

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

Tips:

  • Choose the freshest salmon fillets possible. Look for fillets that are bright pink in color and have a mild, briny smell.
  • Use a steamer basket or colander to steam the salmon. This will help to keep the fish moist and flaky.
  • Season the salmon with salt, pepper, and your favorite herbs before steaming. This will help to enhance the flavor of the fish.
  • Steam the salmon for 8-10 minutes, or until it is cooked through. The fish should be opaque and flake easily with a fork.
  • Serve the steamed salmon with a simple herb vinaigrette. This will help to add a touch of brightness and flavor to the dish.

Conclusion:

Steamed salmon is a healthy and delicious dish that can be enjoyed by people of all ages. It is a great source of protein, omega-3 fatty acids, and other essential nutrients. Steaming is a gentle cooking method that helps to preserve the delicate flavor and texture of the fish. When steamed, salmon remains moist and flaky, and it is easy to digest. Served with a simple herb vinaigrette, steamed salmon is a light and refreshing meal that is perfect for any occasion.

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