Best Slow Cooked King Salmon With Meyer Lemon Relish Recipes

Slow Cooked King Salmon With Meyer Lemon Relish image

Provided by dojemi

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 king salmon fillet, 2-3 pounds
extra virgin olive oil
gray salt
half cracked peppercorn
fresh ground pepper
1 large shallot, diced fine
1 tablespoon white wine vinegar
sea salt
1 large meyer lemon
1/2 cup extra virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or 1 tablespoon chives
pepper

Steps:

Preheat your oven to 200 degrees.
Place a baking pan with a few cups of water on the bottom rack of the oven.
Lightly brush the bottom of a baking pan with the olive oil.
Brush olive oil on the salmon (all sides.)
Season generously with gray salt, half cracked pepper and ground pepper.
Place salmon in oiled baking dish and bake in oven for approximately an hour.
When juices begin to form on top and the salmon is a little firm - it is done.
Serve with freshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
Combine the lemon slivers, shallot and another pinch of salt.
Stir in the olive oil, parsley, chives and some fresh ground pepper.
Taste and season.

Nutrition Facts : Calories 224.2, Fat 19.9, SaturatedFat 2.8, Cholesterol 27.6, Sodium 37.2, Carbohydrate 0.8, Fiber 0.1, Protein 10.8

Slow-Baked Salmon with Lemon and Thyme image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Salmon With Whole Lemon Dressing image

Provided by Alison Roman

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 lemons, seeds removed, peel, pith and fruit finely chopped
1 small shallot or garlic clove, finely chopped
3 oregano, marjoram or thyme sprigs, leaves stripped and chopped
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup olive oil, plus more for drizzling
1 1/2 pounds skin-on salmon fillet (skinless is fine in a pinch)
1 head butter or Little Gem lettuce, torn into large pieces
2 Persian cucumbers or radishes, or both, sliced, for serving

Steps:

Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.