Charbroiled Salmon With Roasted Corn And Lemon Thyme Relish Recipes

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EASY LEMON-THYME ROASTED SALMON



Easy Lemon-Thyme Roasted Salmon image

Provided by Alex

Time 20m

Number Of Ingredients 9

4 [6-8 ounce] filets of salmon, skin removed
3 tbsp extra virgin olive oil
1.5 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp paprika
2 cloves garlic, minced
zest of 1/2 lemon
1 lemon, sliced into thin rounds
2 tsp fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Place salmon filets in a baking dish and pat dry.
  • Drizzle with olive oil and rub oil evenly into all of the salmon filets. Sprinkle with the salt, pepper, paprika. Top with the minced garlic, lemon zest, and scatter the lemon rounds around the salmon. Sprinkle with the fresh thyme.
  • Transfer to the oven and roast until the salmon is cooked through and easily flakes with a fork, about 10-12 minutes (depending on how thick your salmon is).
  • Remove from oven, serve and enjoy!!

SALMON WITH THYME, LEMON BUTTER AND ALMONDS



Salmon With Thyme, Lemon Butter and Almonds image

Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity. Wrap it all into a tightly sealed parcel, put it on a baking sheet and roast it. In truth, any fish can be cooked like this, and you can play around with the herbs, depending on what is available. This is a very good-natured recipe.

Provided by Nigella Lawson

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 4-pound salmon, cleaned and scaled, head and tail removed
2 scallions, trimmed
1 small bunch (about 1/2 cup) fresh thyme
6 tablespoons melted butter
1 tablespoon sea salt
1/3 cup sliced almonds
Juice of half a lemon

Steps:

  • Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
  • Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
  • When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
  • Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

Nutrition Facts : @context http, Calories 794, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 57 grams, Fiber 2 grams, Protein 64 grams, SaturatedFat 17 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams

WHOLE ROASTED SALMON STUFFED WITH LEMON AND HERBS



Whole roasted salmon stuffed with lemon and herbs image

Salmon is such a fantastic fish, it really doesn't need much help at all to be delicious, but I'm a sucker for lovely fresh herbs and I couldn't resist - plus they make the fish look pretty good, too!

Provided by Jamie Oliver

Categories     Mains     Mother's day     Christmas     Dinner Party     Salmon     Fruit

Time 1h5m

Yield 8-10 with leftovers

Number Of Ingredients 9

1 x 2.5 kg whole salmon, scaled, gutted, from sustainable sources
1.5 kg re-skinned potatoes
1 bulb of fennel
olive oil
½ a bunch of fresh dill
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh tarragon
1 lemons
extra virgin olive oil

Steps:

  • Preheat the oven to full whack.
  • Get yourself a large roasting tray that your whole salmon will fit inside - you'll probably need to lay the fish diagonally across the tray, like I've done in the picture -it won't matter if the head and tail drape over the sides a little.
  • Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
  • Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
  • Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
  • Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
  • Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
  • Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
  • To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip -if it's nice and warm, the fish is cooked.
  • Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.

Nutrition Facts : Calories 468 calories, Fat 22 g fat, SaturatedFat 3.6 g saturated fat, Protein 35.3 g protein, Carbohydrate 34.1 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.7 g salt, Fiber 4.6 g fibre

CHARBROILED SALMON



Charbroiled Salmon image

This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.

Provided by Alan Harasimowicz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

1 cup soy sauce
2 tablespoons red wine
½ teaspoon ground ginger
½ teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish

Steps:

  • Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
  • Preheat an outdoor grill for medium high heat.
  • Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 8.6 g, Cholesterol 133.9 mg, Fat 24.9 g, Fiber 2.2 g, Protein 50.2 g, SaturatedFat 5 g, Sodium 3758.2 mg, Sugar 1.4 g

ROASTED SALMON WITH RED PEPPER AND CORN RELISH



Roasted Salmon with Red Pepper and Corn Relish image

Categories     Fish     Garlic     Pepper     Vegetable     Bake     Roast     Sauté     Salmon     Corn     Bell Pepper     Summer     Honey     Parsley     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

2 tablespoons plus 2 teaspoons coriander seeds
Relish
4 red bell peppers
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley
Salmon
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt
10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

Steps:

  • Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
  • For relish:
  • Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
  • For salmon:
  • Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

LEMON, GARLIC, AND THYME BAKED SALMON



Lemon, Garlic, and Thyme Baked Salmon image

Flavorful lemon, garlic, and thyme baked salmon ready in just 20 minutes!

Provided by Ashley Manila

Categories     Dinner

Time 20m

Number Of Ingredients 9

2 pounds salmon, cut into 4 fillets
1/3 cup honey
1 teaspoon lemon zest (more to taste, if desired)
3 cloves garlic, grated or very finely minced
2 teaspoons fresh thyme
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup fresh lemon juice
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • Place the salmon fillets in a large bowl, set aside. In a separate bowl whisk together the honey, lemon zest, garlic, thyme, black pepper, and salt, mixing well to combine. Stir in the lemon juice.
  • Pour this sauce over the salmon fillets, using your hands (or a spoon) to evenly and generously coat them. Remove fillets from marinade and place on prepared baking sheet. Use a small spoon to top each fillet with one teaspoon of remaining marinade. Bake for 13-15 minutes, or until salmon is cooked to your liking. Remove salmon from the oven and serve at once, with extra lemon wedges.

GRILLED SALMON WITH BACON AND CORN RELISH



Grilled Salmon with Bacon and Corn Relish image

You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions - white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves

Steps:

  • Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
  • Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
  • Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
  • Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
  • Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
  • Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g

ROASTED SALMON WITH LEMON RELISH



Roasted Salmon with Lemon Relish image

This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)

Steps:

  • Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
  • Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
  • Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
  • Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
  • Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

GRILLED SALMON WITH THYME AND LEMON



Grilled Salmon With Thyme and Lemon image

This delicious grilled salmon recipe utilizes the refreshing combination of lemon and thyme. It is perfect for cookouts and weeknight meals.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 52m

Yield 4

Number Of Ingredients 8

4 (6-ounce) salmon fillets
1/4 cup lemon juice
1 tablespoon lemon zest
2 tablespoons olive oil (or avocado oil)
1 1/2 teaspoons fresh thyme leaves, lightly chopped
1-2 cloves garlic, minced
1 teaspoon of sea salt
Optional : lemon wedges

Steps:

  • Gather the ingredients.
  • If the salmon is frozen, allow it to defrost in the refrigerator.
  • Combine the lemon juice , lemon zest, oil, thyme, garlic, and salt in a large resealable bag. Add the salmon and turn the fillets or steaks to coat them evenly.
  • Seal the bag and refrigerate it for 30 minutes to 1 hour. Do not allow it to marinate any longer as the salmon can become mushy.
  • Preheat the grill for medium-high heat. Right before placing salmon on the grill, oil the grill grates well using large tongs, folded paper towels, and oil. Make several passes across the grates. This will help the fish from sticking and breaking apart.
  • Remove the salmon from the bag and place on the hot grill. Brush salmon with marinade from the ziptop bag only once, at the start. Grill the salmon for about 4 to 6 minutes per side.
  • Remove the salmon from the heat once the internal temperature of the fish reaches 145 F. The salmon should be light in color and flake easily through the thickest part.
  • Optionally, squeeze fresh lemon over each fillet right before you take it off the grill.
  • Serve and enjoy!

Nutrition Facts : Calories 417 kcal, Carbohydrate 2 g, Cholesterol 107 mg, Fiber 0 g, Protein 38 g, SaturatedFat 5 g, Sodium 636 mg, Sugar 0 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHARBROILED SALMON WITH ROASTED CORN AND LEMON THYME RELISH



CHARBROILED SALMON WITH ROASTED CORN AND LEMON THYME RELISH image

Categories     Fish

Yield 8

Number Of Ingredients 10

2 slices bacon, diced
2 tablespoons diced red bell peppers
2 tablespoons diced red onions
1 tablespoon finely diced scallions
4 ears corn, roasted and kernalsremoved from the cob
1/4 cup white wine
2 teaspoons chopped fresh lemon thyme
salt and pepper, to taste
8 salmon fillets
olive oil, as needed

Steps:

  • 1. For the relish: 2. In a moderately hot saute pan, cook the bacon for 2 minutes. Increase the heat to medium high and add the red bell peppers and red onion. Saute until the peppers and onions begin to get tender, then add the scallions and corn. Saute for another minute or two. 3. Add the wine and cook until it is almost completely evaporated. Add the lemon-thyme and mix well. Adjust the seasoning with salt and pepper. 4. Preheat the grill or broiler. 5. For the salmon: 6. Brush the fillets with olive oil and season with salt and pepper. Grill or broil then salmon to the desired doneness. Serve hot over a bed of Roasted Corn and Lemon Thyme Relish.

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