HOW TO COOK A SALMON STEAK RECIPES

Name: How To Cook Salmon Steak
Prep time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (350g) salmon steaks (bones removed); Salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil; 2 tbsp. butter; 2 cloves garlic, crushed; Juice of 1 lemon; 2 tbsp. honey; 1/4 tsp. crushed chilli flakes; Freshly chopped parsley, for serving

BEST SALMON STEAK RECIPE - HOW TO COOK SALMON STEAK

Best Salmon Steak Recipe - How To Cook Salmon Steak image

Salmon steaks are even more delicious than fillets when you're craving something crazy buttery. Learn how to make them with Delish.com!

Provided by Makinze Gore

Categories gluten-free low sugar nut-free 30-minute meals weeknight meals dinner fish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (350g) salmon steaks (bones removed)
Salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
2 cloves garlic, crushed
Juice of 1 lemon
2 tbsp. honey
1/4 tsp. crushed chilli flakes
Freshly chopped parsley, for serving

Steps:

Season salmon on both sides with salt and pepper. In a large pan over medium-high heat, heat oil and butter. Add salmon and cook until bottom is golden, 5 minutes, then flip. Add garlic, lemon juice, honey, and chilli flakes. Cook until salmon is cooked through, another 5 minutes, spooning sauce over salmon as it cooks.
Garnish with parsley before serving.

BEST SALMON STEAK RECIPE - HOW TO COOK SALMON STEAK

Best Salmon Steak Recipe - How To Cook Salmon Steak image

Salmon steaks are even more delicious than fillets when you're craving something crazy buttery. Learn how to make them with Delish.com!

Provided by Makinze Gore

Categories gluten-free nut-free 30-minute meals weeknight meals dinner fish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (12-oz.) salmon steaks (bones removed)
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
2 cloves garlic, minced
Juice of 1 lemon
2 tbsp. honey
1/4 tsp. crushed red pepper flakes
Freshly chopped parsley, for serving

Steps:

Season salmon on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil and butter. Add salmon and cook until bottom is golden, 5 minutes, then flip. Add garlic, lemon juice, honey, and red pepper flakes. Cook until salmon is cooked through, another 5 minutes, spooning sauce over salmon as it cooks.
Garnish with parsley before serving.

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I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 657 calories per serving

1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

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SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES

1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

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This is the fastest, smartest — most delicious way to cook frozen salmon filets for dinner without thawing.
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Reviews 3.5
Total Time 1800S
Category Main dish, Dinner
Calories 389 cal per serving

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1. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.
2. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
3. Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
4. Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
5. Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
6. Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
7. On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
8. Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
9. Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray.
10. Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.

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Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes. Serve with a hearty salad or quick pasta side.

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