Looking for a good recipe for cooking salmon steaks with a tasty sauce?

Question

Looking for a good recipe for cooking salmon steaks with a tasty sauce?

Answer 1

This is an old Alaskan Recipe.

Salmon steaks with dill sauce

INGREDIENTS

1 1/2 cups water

1 medium onion, sliced

1 tablespoon lemon juice

1 teaspoon chicken bouillon granules

1 teaspoon salt

4 salmon steaks (1 inch thick)

DILL SAUCE:

1 tablespoon finely chopped onion

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon dill weed

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

Answer 2

well actually, u wont need sauce here unless u want, u can make like redwine sauce, or just butter sauce

yummmm

http://allrecipes.com/Recipe/Herbed-Salm...

Answer 3

There are a few recipes here;

http://allrecipes.com/Search/Recipes.asp...

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Answer 4

I like to grill my salmon with after I marinate it in Newman's Own Lime Vinaigrette and some chili powder. I grill it on a cedar plank for about 10-15 minutes, depending on the thickness and how well done or rare I feel like having it.

Answer 5

Here are a few recipes i have came across that we really love

SALMON STEAKS IN WINE SAUCE

INGREDIENTS.............

8 ounces salmon steaks (fresh or frozen)

2 teaspoons cooking oil

1 tablespoon butter or margarine

1 teaspoon cornstarch

1 dash white pepper

1/2 cup half & half light cream

1 large egg yolk, beaten

2 tablespoons dry white wine

green seedless grape (optional)

DIRECTIONS

Thaw salmon steaks, if frozen.

Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.

Add cooking oil to the browning dish; swirl to coat the dish.

Place fresh or thawed salmon steaks in the browning dish.

Micro-cook, covered, on 100% power for 30 seconds.

Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.

Let the salmon steaks stand, covered, while preparing the wine sauce.

For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.

Stir in the cornstarch and white pepper.

Stir in light cream.

Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.

Stir HALF the hot cream mixture into the beaten egg yolk.

Return all to the 4-cup measure.

Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.

Stir till mixture is smooth.

Stir in dry white wine.

Transfer the salmon steaks to a serving platter.

Spoon the wine sauce atop.

Garnish with seedless green grapes, if desired.

SALMON STEAKS WITH SALSA BUTTER

INGREDIENTS....

1/2 cup hot tomato salsa

1/4 cup fresh lime juice

1 teaspoon Dijon Mustard

1garlic clove, minced

4 6-ounce Pacific salmon steaks, thawed if necessary

1/4 cup butter, softened

3/4 teaspoon lime zest, grated

1/4 teaspoon cumin, ground

to taste salt and pepper

1 tablespoon vegetable oil

for garnish: lime wedges

DIRECTIONS

Set aside two tablespoons of salsa.

In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.

In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.

Preheat broiler on high.

Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.

Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.  

Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.

SALMON IN RED WINE SAUCE

INGREDIENTS......

1 tablespoon cooking oil

4 (8 ounce) salmon steaks, about 1 inch thick

Salt

Fresh-ground black pepper

1/2 cup red wine

2 scallions, bulbs and green tops chopped separately

3 tablespoons butter, cut into pieces

DIRECTIONS..........

Heat the oven to 450 degrees F. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.

Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.

Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.

SALMON STEAKS IN A SHRIMP SAUCE

INGREDIENTS...........

24 fresh shrimps, shelled

1/2 cup white wine

2 tablespoons minced shallot

4 salmon steaks

2 tablespoons lemon juice

1 small onion, finely chopped

Cornstarch

1 tablespoon Brandy

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon Tabasco sauce

1 egg yolk

1/2 cup minced portabelle mushrooms

1 cup prawns

1 tablespoon capers

1 tablespoon chopped parsley

1/4 cup heavy cream

Butter

DIRECTIONS

Into a saucepan, cook together shrimps, white wine and minced shallot, covered over high heat, for 1 minute.

Reserve; set aside 1 cup cooking liquid.

Arrange salmon steaks into a shallow oven-safe dish; pour lemon juice all over.

Melt finely chopped onion into a little melted butter for 4 to 5 minutes; add to salmon steaks.

Preheat oven to 350°F.

Bake salmon steaks into preheated oven, covered, for 10 to 15 minutes, until done; keep warm.

Into a clean saucepan, pour reserved cooking liquid, already mixed with a little cornstarch, into shrimps mixture.

Thicken sauce.

Stir in Brandy, salt, pepper and Tabasco sauce.

Warm egg yolk with a little hot sauce, whipping; stir into sauce. Simmer until thickened.

Mix in minced mushrooms, prawns, capers, chopped parsley and cream.

Pour hot sauce over hot salmon steaks.

Serve immediately.

SALMON STEAKS ALMONDINE

INGREDIENTS..........

4 Salmon Steaks

6 1/2 cups Water

1 large Carrot, cut in 1" pieces

1 1/2 cups White Wine

1 medium Onion, sliced or chopped

2 to 3 thin Lemon slices

1 Tbsp Parsley, snipped

1/8 tsp Peppercorns

1 Bay Leaf

Almondine Butter Ingredients:

1 Tbsp Butter

1/4 cup Almonds, sliced

5 Tbsp Butter

1 Tbsp fresh Lemon Juice

1 dash Cayenne

DIRECTIONS

Combine the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about 1/3. Strain the liquid through cheese cloth. Use 1-2 cups for steaming the salmon steaks, about 9-10 minutes. The rest of the court bouillon may be saved by freezing. In a small skillet, melt 1 tablespoon butter over medium heat. Add almonds. Cook and stir over medium heat until almonds are light brown, about 4 minutes. Add 5 tablespoons of butter, the lemon juice and a dash of cayenne pepper. Stir until the butter melts and then pour over the steamed salmon steaks. Serve with a fresh fruit salad, au gratin potatoes, broccoli spears and fresh Italian bread. Serves 4.

GRILLED CEDAR-PLANKED SALMON

INGREDIENTS...........

1 untreated cedar plank (14x7x1 inch)

1/2 cup  Sun-Dried Tomato Dressing

1/4 cup finely chopped fresh parsley

1/4 cup  finely chopped sun-dried tomatoes

1 salmon fillet (2 lb.), 1 inch thick

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.

Preheat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of cedar plank with 1 Tbsp. of oil; top with fish. Place on grill; cover grill with lid.

Grill 10 min. Brush with dressing mixture; continue grilling 10 min. or until fish flakes easily with fork.

Good Eating............  :)

Answer 6

1

Preheat your gas or charcoal grill to medium heat.

2

Brush the skin-sides of the salmon pieces with olive oil, then place them skin-side-down on a well-oiled grill grate.

3

Cover the grill and cook for 5 to 7 minutes. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill. Continue cooking 5 to 7 minutes longer.

4

Top the grilled salmon with butter and lemon juice or your favorite sauce.

SALMON STEAKS IN ORANGE HONEY MARINADE  

1/3 c. orange juice

1/3 c. soy sauce

3 tbsp. peanut or vegetable oil

3 tbsp. catsup

1 tbsp. honey

1/2 tsp. ground ginger

1 clove garlic, sliced

4 salmon steaks (about 6 oz. each)

In shallow glass dish, combine all ingredients except salmon steaks. Add salmon steaks, turning to coat with marinade. Cover and refrigerate 1 hour. Drain salmon; reserve marinade. Grill salmon, on uncovered grill, over hot Kingsford Briquets 5 minutes. Carefully turn salmon steaks, brush with marinade and grill 5 minutes longer or until salmon flakes easily when tested with fork.

Answer 7

Depends on what flavors you're going for.

For a Japanese flavor, you can use this as a sauce or marinade. All of this is to-taste, with about equal parts soy sauce to sake:

--Soy Sauce

--Lemon Juice

--Milky (unfiltered) Sake [use regular sake or another sweet alcohol, like white wine...try a LITTLE grape juice in there in a pinch]

--Ginger Powder

--Onion Powder

--Sesame Seeds [to top the salmon, not in the sauce/marinade]

If you want a more Italian flavor, may I suggest topping it with a simple red pepper tapanade? It's fabulous, and if you add it before cooking, it really helps to lock in the moisture.

I have an actual sauce I make, but I use it for shark and tuna steaks only. You can TRY it with the salmon. You want to do a dry rub on the salmon steaks with anything spicy. Red pepper flake, red pepper powder, pepper, cayenne pepper, hot sauce, habenero sauce, tabasco sauce, etc.. For the sauce, go with sweet. Get a can of condensed 100% orange pineapple mango juice. Put it in a pan, dilute with some water. Bring to a slight boil, then reduce to simmer it until the liquid is reduced by about half (or however thick you want it). The sweetness really compliments the spiciness, but I haven't tried it with salmon yet.

Answer 8

Well hunni get two salmon fillets nd put salt ,pepper ,oil and mint ... then put in the oven for well 1st put in for 15 minutes on gas mark 150 c if not cooked anofa 10 mins then for sauce get a pot put some water in there then add cinamon butter salt pepper chiken cube (secret add) then put 2 tbspns of cornflour in and leav it to cook 4 8 mins .. then make a salad for the side :)