Wild Salmon With Green Sauce Recipe (2024)

Excellent. A perfect alternative to our usual summer nicoise salad. With no Meyer lemons in my markets I substituted oranges and regular lemons 50/50 for the rind and juice. Also, since tarragon is not our favorite herb, we used basil It was all delicious.

Utterly delicious, and a beautiful presentation; since the various elements, with a bit of forethought, can be prepared ahead, this dish is very amenable to entertaining. Try substituting very lightly steamed thin asparagus for the beans for an elegant variation. The sauce verte is fabulous and very amenable to tinkering to taste by varying the herbs and/or vinegar. King salmon recommended.

A hint: if your salmon dries without wrapping it for cooking, you're *way* overcooking it. The center of the fish should be just barely less than cooked when it comes out of the heat, and letting it stand a minute or two before serving will do the rest of the cooking for you.

A nice light dinner for spring or summer. I substituted a citrus white balsamic vinegar for the red wine vinegar.

A fantastic recipe for the summer time! Instead of the hard-cooked eggs, we like to poach ours. When you cut through them, the luscious yolks ooze over the salmon and bring together the whole dish. Absolutely scrumptious!

Terrific. The sauce verte was excellent. Will use it a million different ways.

Another great sauce which is great with the salmon, but can be used with other fish and even chicken.

I have special tweezers to do this. You can feel the bones running down the middle of the filet. (They appear as little white nubs poking out of the flesh.) Grab at the end that sticks out and pull in the direction with the grain of the fish. Fairly easy to do. You could use a small pair of pliers. Just don't want to mangle the fish.

Oh, for a video or picture showing how to use pliers to remove the pin bones.

This was superb! Rave reviews from the dinner party. An impressive-looking spread (I used arugula instead of lettuce) with not all that much effort, something I'm always looking for. Save for some of the potatoes and beans it all was gobbled up. Took the leftover vegetables and small bits of salmon and sautéed them the following day, added pasta and the leftover sauce and a glut of olive oil and grated parmesan and there was lunch, too!

I use arugula, too! This recipe has become my go-to salmon recipe every summer. I look forward to it when the green beans, herbs, and fresh new potatoes appear on the farmstand. It allows the flavor of the salmon to stand out and speak for itself without smothering it--very light and refreshing.

All-around excellent. Couldn’t find yellow beans, so used zucchini cut into small batons. Still a great presentation, but watch for overlooking the vegetables. Fish roasted convection at 370 took just 6 minutes to be perfect, after resting. I also will use the sauce a lot of ways, with the parsley from my garden.

I made 6 pounds of salmon for our Rosh Hashonah party this year. Not a bite was left. Very beautiful presentation. I served 2 large fillets with the sauce and one without. It was delicious both ways. Excellent choice for feeding a large party. Not many last minute details to attend to. The guests were waiting to tear into this as I brought it from the oven.

Second time this weekend there goes my husband’s “mmmmh” the sound of satisfaction coming from the first bite!The dish is so refreshing and the salsa verde was so good. Definitely a spring/summer dish to serve for guests.

I used regular lemons and plated the dish without lettuce. I poured some of the sauce over the salmon before baking, which I won't do next time to make determining doneness a little easier. We LOVED this dish and it was easy to make.

Superb method for baking salmon. ALWAYS moist. Best ever!

Made the green sauce to go with sockeye salmon fillet sauteed in olive oil. Neither chervil nor Meyer lemons here; I used the parsley & tarragon alternative, and juice from just a wedge of store lemon. This sauce is a delicious twist on mustard vinaigrette. We'll try it on boiled new potatoes. Double the amount if you're serving more than three diners! Served sauced salmon with steamed green peas and jasmine rice. Delicious quick meal!

Put the sauce in the Blender. It’s better.

Forget the deconstruction and just make this salmon and dressing with any meal, like rice and salad, it's phenomenal. I pureed the capers in the sauce, and really enjoyed the smoothness of the dressing.

Excellent! Made it for lunch, only change is that I left out the eggs and didn’t miss them

Well, I made this salmon minus the potatoes and green beans and added a little dry tarragon to the dressing (or sauce verte), and served it with jasmine rice and sauteed asparagus. Fantastic winter meal!

Made this in the heart of winter (managed to get some reasonably good green beans) and it was fabulous. Will definitely make again and again.

Sauce is delicious!

So good. The green sauce sent the salmon over the edge! Except, I caramelized the shallots with a little olive oil, instead of macerating them.

Double the sauce. So delicious. No beans but pulled a page out of Peaco*ck/Lewis repertoire and quick-sauteed in butter whole scallions. What a meal.

Unbelievable recipe. I could not find the chevil in the original recipe so I used the suggested parsley and tarragon. It was incredible. As a private chef I have tried dozens of recipes and some original creations but this hands down was the best salmon recipe I have ever tasted.

This was an easy and delicious dish to prepare, though took a few moving parts and I changed a few things but the green sauce is delicious and simple. Instead of preparing boiled potatoes and boiled beans, I just boiled, smashed and then broiled some fingerling potatoes, and I just sautéed some haricot verts with garlic. Then I just tossed them (separately) with the green sauce. I will definitely be making this again. It’s a keeper.

This was fantastic! We used a couple of salmon fillets as that’s what I had on hand. The sauce is sublime and needs no adjustments. This sauce would be great on so many things. This will absolutely be in rotation.