Get ready to indulge in a truly spectacular meal that tastes like it came straight from a Tuscan trattoria, but is ...

Return the salmon. Place the seared salmon fillets back into the skillet. Spoon sauce over the top and simmer for another 2–3 minutes until the salmon is fully cooked and infused with the sauce.

Salmon in Cream Sauce . 1 1/2 lbs. salmon fillets, with or without skin. Creole seasoning . 3 garlic cloves, minced. 1/2 onion, minced. ... Lightly season salmon fillets with Creole seasoning.

Sprinkle the salt and pepper on the flesh of the salmon fillets and place in the pan, skin-side down. Cook for 3 minutes, until the skin is crispy. Turn the salmon over and add the onion to the pan.

In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the ...

Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the ...

Genevieve Ko pairs salmon with miso cream and beef tenderloin with horseradish sauce for a lavish, but stress-free feast. By Genevieve Ko Often heard as a Christmas carol, Christina Rossetti’s ...

This salmon jalapeño poppers recipe from Morey's Fine Fish & Seafood is an easy-to-make appetizer that can be served during game day or a weekend gathering with friends.

Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter.