Braised Salmon

Total Time:
40 min
15 min
25 min

4 servings

  • 4 (6 to 8-ounce) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 cups sliced red bliss potatoes
  • 2 cups diced plum tomatoes
  • 3/4 cup sliced carrots*
  • 3/4 cup sliced celery*
  • 3/4 cup sliced fennel*
  • 3/4 cup sliced onions*
  • 1 tablespoon saffron
  • 1 tablespoon tomato paste
  • 1 quart shrimp or lobster stock
  • Variety of fresh herbs, for seasoning
  • * Any other firm vegetable could also be used
  • Preheat oven to 375 degrees F.

  • Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.

  • Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.

  • Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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