HOW TO COOK SOCKEYE SALMON RECIPES
HOW TO COOK FROZEN SALMON IN THE OVEN | KITCHN
Steps:
- Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place the frozen salmon fillets skin-side down in an 8x8-inch baking dish.
- Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place the mustard, maple syrup, garlic, red pepper flakes if using, and salt in a small bowl and stir to combine.
- Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.
- Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with only slight, icy resistance.
- Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.
- 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.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.8 g, SugarContent 4.3 g, ServingSize Serves 2, ProteinContent 35.8 g, FatContent 23.6 g, Calories 389 cal, SodiumContent 470.4 mg, FiberContent 1.0 g, CholesterolContent 0 mg
ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC RECIPE | FOOD ...
Provided by Food Network
Categories main-dish
Total Time 28 minutes
Prep Time 15 minutes
Cook Time 13 minutes
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
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- Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
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- Perfectly cooked salmon is delicious on its own, but the right sauce will add a new dimension and turn a weeknight dish into dinner party fare.An emulsion is a fat-based sauce with flavorings blended in. They can be tricky to prepare and especially to hold without breaking but they are classic accompaniments for salmon. Uncooked emulsions include vinaigrette, easy to prepare and quickly reconstituted by whisking or shaking in a covered container if it separates. Mayonnaise is another uncooked emulsion. It can be made by hand or machine. Cooked emulsions are usually butter-based, with the warm butter whisked into a base that might just be a wine or vinegar reduction, as in a beurre blanc, or a richer egg-based mixture as for the classic hollandaise and its tangy cousin, béarnaise. Seasoned butters, like anchovy butter, or flavored oils can be drizzled on cooked salmon to good effect.If you’re serving something starchy like potatoes, rice, sunchokes or farro with your fish, an herb sauce is the way to go. Try a chermoula, a pungent Moroccan herb sauce, or a classic pesto. Chimichurri, usually reserved for meat, is a great detour for salmon. Salsas deliver acidity, which is always necessary with fish. A pineapple salsa will also add a note of sweetness, a tomato salsa with onion and chile contributes freshness and a hint of fire, and a gingery Asian salsa tempers the richness of the fish with tangy heat. Which one to choose depends not just on the salmon but also on the other components of the dish, including vegetables served alongside.For those who can eat nuts, romesco, a tangy, nut-based Spanish sauce with red peppers and bread, is an excellent idea.
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