Molly Yeh Sheet Pan Salmon Recipes

GINGER-GLAZED SALMON

Ginger-Glazed Salmon image

Provided by Molly Yeh

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil, plus more for the skillet
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon minced ginger
1 tablespoon maple syrup
1 tablespoon Chinese mustard
1 tablespoon sriracha
2 cloves garlic, minced
4 skin-on salmon fillets
1 bunch scallions, chopped, for topping

Steps:

Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

SALMON SHEET PAN SUPPER WITH HORSERADISH SAUCE

Salmon Sheet Pan Supper with Horseradish Sauce image

Provided by Molly Yeh

Time 50m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 pound rainbow fingerling potatoes, halved
2 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
8 ounces broccolini
Two 5-ounce fillets salmon
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (any fat level)
1 tablespoon capers
1 1/2 teaspoons horseradish
1 lemon, halved

Steps:

Preheat the oven to 425 degrees F.
Toss the potatoes in 1 tablespoon olive oil and spread them out evenly on a sheet pan, cut-side down. Season with 1/2 teaspoon salt and a few turns of black pepper. Roast for 15 minutes. Remove from the oven, toss the potatoes and push them off to the side of the pan. Place the broccolini in the center third of the sheet pan and the salmon on the remaining third. Drizzle the broccolini and salmon with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1/4 teaspoon salt and a few turns of black pepper. Roast until the salmon is cooked through, about another 15 minutes.
Meanwhile, make the sauce. Combine the mayonnaise, Greek yogurt, capers, horseradish and some black pepper with the juice of half a lemon in a medium bowl and stir. Taste and adjust as desired.
When the salmon is cooked, squeeze the remaining lemon half over the top of everything and serve with the sauce on the side.

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