Salmon in Parsley Sauce

Very good... years ago I had a chef tell me to add the garlic and the salt, to the acid (vinegar...citrus juice) and let it sit on the counter for an hour or more... it slightly cooks the garlic, making it, I believe more mellow, I still do that with salad dressings to take away the raw garlic flavor, I added the garlic to the lemon juice, and let it sit while prepping the rest, then added to the parsley mixture, worked beautifully..

As an alternative the garlic could be fried in the oil and cooled before mixing the parsley sauce. This ensures mellow garlic flavoring the sauce.

I found the sauce a little bitter so I toasted some pine nuts and mixed those into the parsley sauce. Pine nuts make everything better!

This recipe really depends on using high quality fish. If your fish comes from the supermarket, if it's been frozen a few times, thawed, then cooked, you're going to be glad the parsley sauce adds a bright green note. The fish will disappear.
Use good, fresh salmon and the results are great. Oh, and double the lemon!

I left out the garlic; the scallions were sharp enough on their own. I also let the sauce (including the lemon juice, salt, and pepper) rest for a few minutes before cooking the fish. It was delicate and wonderful, and there is lots of sauce left for other adventures. I'll go bold with the garlic sometime again, but this was a great first foray.

This was delicious. First, I felt that 1/3 cup of olive oil was too much. I reduced it by half and let the oil with the parsley and capers, lemon, etc. sit a bit before adding it onto the salmon. I did not grill or broil the salmon, I baked it. I used fresh Wild Alaskan Salmon.

400 degrees for 15-20m

Unless you dislike cilantro.

I think that anything that is good with parsley is better with cilantro. Simple substitution of cilantro for parsley in this recipe and the topping was excellent.

I wild salmon, which can tend to be dry so if I do it again I will reduce the cooking time or bake rather than broil. Sauce was very good but as someone else said, double the lemon juice and most of the other ingredients if you want to make a nice ribbon of sauce on the salmon.

Oh mercy, this was both delicious and easy. Is there any felicity in the world better than a beautiful piece of salmon with a lovely fresh sauce? I think not.

Pound sauce in a mortar and pestle, finish with charred lemon.

Saute garlic

This recipe is great. Grated a teaspoon of turmeric for an extra dimension of flavor. Highly recommend.

I agree with Stephanie...unless you dispise the taste and smell of cilantro!