Bobby Flay's Top 3 Salmon Recipe Videos | Food Network

All right, we're going to make the salmon skewers with the spiced up yogurt. And so, we're going to make the yogurt first so we can get that out of the way. As you can see here, we have some spices that we've toasted. Some coriander seed, some cardamom, some whole cinnamon stick, and some cumin. You toast them in a dry pan like this over the stove, and it just brings out all the oils from the spices and just really enhances the flavor of all the spices. I'm going to put them in a coffee grinder, and it's very important, if you're going to use a coffee grinder for spices, that you have two. One for coffee, one for spices. This way you don't blend them together. So, we're going to put the yogurt in this bowl. We're going to take our spices and pour the spices right over it. Some fresh lemon juice, some salt and pepper, a little bit of cayenne, and I'm just going to dice up an onion pretty finely. And this will actually give it a little more pungency, but also just a little bit of crunch in there. But diced, I'm pretty fine. Okay. You just stir this up, and now we have a nice spiced up yogurt. Let's make some salmon skewers. I'm actually going to make long skewers of salmon, almost like mini filets of salmon. I'm going to take a long skewer that we've soaked and just put the skewers right through them. Okay. A little oil, some salt and pepper, go to the grill. Okay, hot grill. Sometimes people are intimidated by grilling fish, and for good reason. I mean, especially something like salmon can be a little bit delicate. So the best thing to do is let the salmon cook on the grill, let the grill do its job, and after about three minutes, or three or four minutes, the salmon will actually come away from the grill on its own, so you can just kind of lift up the skewer and then move it around. But it's a little too early right now. Now you see how easily these turn, just because I left them alone on the grill. About three minutes on one side, about another minute and a half on the other, and they're done. Don't kill the salmon. Okay. So now we're going to plate this. Put the cracked wheat salad right in the middle of the bowl. Take our salmon skewers, and then a little bit of yogurt, and then just because it's here, just a little squeeze of orange right around it. Grilled salmon skewers with a bulgur wheat salad and some spiced yogurt. Today we're going to make a slow-roasted salmon with roasted potatoes and a very simple lemon and mustard vinaigrette. I think salmon has amazing properties, like it has a lot of fat in it, good fat, a lot of omega-3s, and the only way to really take advantage of the salmon's fat is to let it melt slowly. There's a couple of different steps here. We need some Idaho potatoes, obviously we need some salmon, we need some mustard, some lemon, and then some fresh herbs and some olive oil, and then you need something to cook it in. This is an earthenware dish called a casuela. If you don't have something like this, you can cook it in any kind of vessel that is oven-safe, oven-proof safe, okay? So first things first, we're going to get going with our potato. So I'm going to peel the potatoes, and I know a lot of people have questions out there about whether you should peel the potatoes or not. You don't have to peel the potatoes as long as you wash them well, but I just think from a presentation standpoint, it just kind of looks really nice and clean. But again, when I was growing up, my mother used to say to me, like, all the vitamins are in the skin. I don't even know if that's true. I think she just wanted me to eat the skin, so who knows? But as a kid, like, you don't want to eat the skin of the potatoes usually. You want all the skin off. So we'll take the skin off. It's totally fine. All right. So I'm going to slice these up very thinly, and we're going to roast these first in the casuela. You want them to be about that thick. I don't know how to measure that. It's probably like an eighth of an inch, but, you know, don't drive yourself crazy. This is a very rustic dish. This is a terrific fish dish when, you know, the weather is starting to turn a little bit like, you know, kind of early fall into the winter. And so, like, the potatoes can be a little bit hardy, and they're going to roast anyway, so they're going to get nice and soft. So we're going to take a little bit of canola oil, and then we're just going to put the potatoes basically to cover the entire dish. All right? Then we're going to put a little salt and pepper on top of there, just a tiny bit more oil. All right? So you want to preheat your oven at 400 degrees, okay, so we're going to start out with sort of a higher heat, and then we're going to slowly cook the salmon later after the potatoes are three quarters of the way done. So we're going to start at 400 degrees, put this in our oven, let that cook, and then while that's cooking for about 15 minutes, we can actually start to prep the rest of our dish. We're going to make our sauce, which is basically an uncooked, it's an uncooked sauce, it's like a salad dressing almost. Some Dijon mustard, some lemon, and a little bit of olive oil and some fresh herbs. So we're going to put some Dijon mustard in the bowl, and then a little bit of lemon juice, freshly squeezed lemons. This is going to work as your acidity, I mean obviously, you know, fish and lemons are always good together, and as you know, I like to season every single component of my dishes, so you want to put a little salt and pepper in there as well, and the Dijon mustard is going to act obviously as a flavor component, but it's also going to help to thicken your vinaigrette or your sauce. It works as an emulsifier. So we're going to take some olive oil, and we're just going to slowly, slowly add a little olive oil to the mustard and the lemon juice. And if you want to, you can emulsify, you can see it sort of coming together, but if it separates, it doesn't matter, don't even worry about it for one second. Because once you pour it over the salmon, and the salmon is warm, it's probably going to separate a little bit anyway, so it's totally fine. And then I like to put some fresh herbs in here as well, so we have some fresh thyme, a little bit of parsley, and we can coarsely chop them. We can use some more herbs for some garnish later, but this is just going to go right into the dressing. I just like when you have these vinaigrettes that you can use, not just for salads, but for sauces as well, and then you put it over something warm, like when the salmon comes out, and when you pour the room temperature sauce over the warm salmon, it just kind of brightens up the flavor of the sauce itself. Alright, so I have some potatoes cooking in here already, I just want to show you this. Beautiful, right? You can see the potatoes are, you know, they're getting a little bit brown around the edges, but the most important thing is that they're nice and soft, that they're cooked through. So now we have our potatoes cooked, and the casuela's still warm, so I'm just going to take a salmon fillet, skin off, right, just put it right on top of the potatoes, just like that, a little canola oil on top, and then some salt and pepper. This is like, to me, this becomes the coolest part of the dish, which is the fact that now, like, as I said, the salmon is going to cook really slowly, it's almost going to be like, it's almost like it's going to transform from this bright orange color, it's going to sort of become this pale orange color, and it's because the fat that's running all through the salmon is going to melt really slowly, and basically create this really silky piece of fish, and to me, that's the key to this whole thing, it's just the texture of this is amazing, it's the best way, in my opinion, to eat salmon, and it's really easy, because once you put it in the oven, that's all you have to do, alright? So we're going to put it in the oven now, we take our oven from 400 to 250, we're going to turn this to 250, and another 15 minutes, and we should be good to go. Salmon cooks, the juices come out of the salmon, becomes part of the potatoes, and you serve the cazuela with the potatoes, the salmon, I'm going to show you how we sauce it, you serve it right in front of your guests, so it's basically done, you don't even have to plate it anymore, presentation is done for you. You can see how the color has changed on the salmon, look at that, and it's just cooked through, mmm, smells so good. So we're going to take our sauce, and just pour a little sauce right on top, and I also want to put some of the sauce right on top of the potatoes as well, you know, just kind of, you know, don't overdo it, but this sauce works with the entire dish. Now I'm going to take a little bit of fresh thyme, just drop some of the fresh thyme on top of the salmon, thyme and potatoes, mustard, it all goes really well together, tear some parsley leaves, there you go, done. If you want to, you can take a little bit of lemon zest, why not, right? I always say, like, the more lemon, the better, especially when it comes to fish, and as I said, like, it's ready to serve because it's already in a beautiful serving dish. Alright, so I'm going to give this a taste, so you can see, here, take a look at the salmon there, you see how it's cooked all the way through, but it's still silky, and basically you want to take a little bit of the potatoes, some of the salmon, of course some of the sauce, you know, some of the crispiness of the potatoes and the bottom of the cazuella gives it a really nice crunch, and then the rest of the potatoes are cooked through so they're nice and soft, and the silkiness of the salmon with the mustard vinaigrette, I mean, it just works so nicely. It's oven to table, right there. We've got, what do we have in here? We have brown sugar, some butter to start, this is the mustard and brown sugar glaze for the salmon, and you've melted that, and then we add a little bit of soy sauce and some honey, and we're going to add the Dijon mustard now at the end, and here, you know what, take that off the heat, Jane, just kind of pull it over here, and stir it up, you want to add the mustard off the heat because you don't want it to break, you don't want it to separate, alright, let that cook, you know, keep stirring that for about four or five minutes. Alright, Patrice, here's the deal, alright. Joey brought us this great salmon. Yes, he did. And we don't want to ruin it. So I just want you to... Don't leave it to me. I'll leave it up to you. See, confidence is high. Yes. And you brought your own plate with you too. One of my favorite things. Alright, olive oil, salt and pepper, yeah, just brush it lightly, you don't have to put a lot on, and then we'll go over to the grill, and put a couple on, but we have some hungry people. Is that hot? Let me see. Let's see what's going on here. You see, I just put the salmon on the grill like this, I'm just going to flip it over, it comes right off the grill. See, that's what I'm talking about, alright? You like a lot of pepper? Yeah, I do like a lot of pepper. Do you like a lot of pepper? Mm-hmm. Then put a lot on. Okay, here we go. Beautiful. Alright, now... Hands? Throw them right on the grill. Okay. It's flesh side down. Bobby, Patrice, can you cook your salmon at the same temperature that you cook your vegetables? Well, what I like to do is I like to use the hot grill, okay, like this one, and just leave the salmon alone. You know, I cook it on the flesh side, you see, and it just came right off the grill. Very often, people are intimidated about cooking fish because it sticks all the time. This is one of the easiest ones to cook because it's firm flesh. It's firm flesh and it has a lot of fat content, so it's awesome. And I like to leave the skin on because it also helps keep it together. Are you still stirring? I'm still stirring. Okay, why don't we start brushing? The idea here now, now we want to get, now at this point, you know, this salmon is perfectly fine, it's olive oil, salt, and pepper, and a great piece of fish. You can take this off, squeeze a lemon, and it's perfect, but this is hot off the grill. So we have to spice it up. And we have to complicate things a little bit. So we're going to add just the, you know, we're going to add a little bit of this glaze that we made. Really simple ingredients. And this is something that can be done days ahead of time because the sugars really preserve it all, right? It's the brown sugar, the mustard, the whole thing. The whole nine, as we like to say. All right, who wants to do this? I can do it, or Patrice, either one. Okay, we're going to have a fight here. Patrice hates it. No, go ahead, go ahead. Why don't you guys flip a coin? I'll flip, I'll flip. I'll flip and you brush, I'll flip. Okay, fine. All right. Here we go. What am I going to do? All right. You just stand there and look pretty, Bobby. Oh, thank you very much. Now, Jane, you just, you know, just brush it right on top of it. All right. You don't want to put this glaze on before you grill the fish because then it will probably burn because of the sugars and everything. How's that look? Looks really good. That looks so good. Looks awesome. Now, let's see. Now, if you notice, we haven't touched the fish that you put on yet. I'm not so sure it's ready to come up yet. Yeah, actually, we're going to let it cook for a couple more minutes. Exactly. Then it just releases by itself. Exactly. We're taking the salmon off the grill. Patricia's doing some, we have some cilantro here. You can, you know, use any kind of herb you want. Actually, I like to take some chives also. Just kind of sprinkle them on. All right. You want to bring these over? My pleasure. Now, we're drinking Pinot Noir here and we have Gary, our wine guy. Salmon. And Pinot Noir, red wine. Everybody kept saying, what white wine are we having now? What wine are we having now? And I said, no, we're having red wine. A nice fruit-driven Pinot Noir from Canaros. Which is right in between Napa and Sonoma. They get a cool growing season, so it takes a long time for the grapes to come through. It is rich. The salmon is a, help me out here. Rich. Buttery. Flavorful fish. Thank goodness for Joey. There's almost no tannin in here. The reason why we like Pinot for this is there is no tannin whatsoever. It won't compete with the fish. It will complement the fat of the fish. It's delicious.