Salmon Rockefeller is a mouthwatering seafood dish that is bursting with rich savory flavors. It consists of fresh salmon fillets that are topped with a creamy spinach, herb and cheese mixture then baked or grilled to perfection. The result is a decadent meal that will impress any dinner guests.
A Brief History of Salmon Rockefeller
Salmon Rockefeller originated in New Orleans in the late 1800s or early 1900s. It was based on Oysters Rockefeller, which is another famous dish from New Orleans. It has oysters baked with spinach and a thick, creamy sauce. Some people say that Jules Alciatore, the owner of the famous Antoine’s restaurant, came up with Oysters Rockefeller, but this is not widely accepted.
The name “Rockefeller” refers to the incredibly rich taste of the dish, which was thought to be fitting for the wealthy Rockefeller family, one of the richest families in America at the time. As salmon became more available and popular, chefs adapted the Oysters Rockefeller recipe to create the Salmon Rockefeller variation
Over the years, Salmon Rockefeller became a menu staple at high-end restaurants across the country. While original recipes called for spinach, modern versions often substitute spinach for parsley or other fresh herbs. The creamy spinach topping complements the flavor of the salmon beautifully.
Why Salmon Rockefeller is Such a Popular Recipe
There are a few reasons why Salmon Rockefeller has been a popular recipe for a long time:
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Rich and creamy, it’s hard to beat the taste of spinach that is cheese-covered and flaky salmon that is cooked to perfection. The flavors complement each other perfectly to create a truly decadent dish.
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Easy to prepare – Salmon Rockefeller comes together quickly with just a few simple ingredients. It’s an elegant meal that looks complicated but is easy to make at home.
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Versatile cooking methods – The dish can be prepared by baking, broiling or grilling the salmon fillets. You don’t need specialty equipment to make restaurant-quality Salmon Rockefeller.
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Impressive presentation – With its creamy green topping and beautifully cooked salmon, this dish really wows when brought to the table. It looks elegant enough for a dinner party but is also easy to scale down for a weeknight meal.
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Luxurious ingredient – Buttery, omega-3 rich salmon is the star of the show. Using high-quality, fresh salmon really takes this dish over the top.
Overall, Salmon Rockefeller is the ultimate easy, elegant and luxurious seafood meal. The combination of flavors and textures is irresistible and sure to satisfy any salmon lover.
How to Make Classic Salmon Rockefeller
Making restaurant-quality Salmon Rockefeller at home is easy to do. Here is an overview of the simple preparation steps:
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Make the topping – Sauté spinach, parsley and/or other herbs in butter briefly until just wilted. Transfer to a food processor and pulse with cream cheese, Parmesan and seasonings until smooth.
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Prepare the salmon – Pat dry 4 salmon fillets and season with salt and pepper on both sides.
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Top the salmon – Spread the creamy herb topping evenly over the salmon fillets.
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Bake or grill – Place salmon on a baking sheet or grill over medium heat. Bake at 400°F or grill with lid closed until salmon is cooked through, about 10-12 minutes.
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Finish with lemon – After plating, garnish salmon with a lemon wedge before serving.
The creamy spinach topping can be made ahead of time and refrigerated until ready to use. Prep the salmon fillets right before cooking for best results.
Handy Tips for Making Perfect Salmon Rockefeller
Follow these tips for the best, most flavorful Salmon Rockefeller every time:
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Use fresh, not frozen salmon. High-quality fresh fish is worth the splurge here.
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Pat salmon fillets very dry before seasoning. This helps the topping adhere better.
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Don’t overcook the salmon! Cook just until opaque in the center for tender, flaky salmon.
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Make sure the spinach topping is very well drained before processing. Too much liquid will make it runny.
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Add fresh lemon juice and zest to brighten up the flavors.
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Swap out half the spinach for fresh parsley or dill for a flavor change.
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Spoon any extra topping over the plated salmon fillets for added richness.
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Pair with lighter side dishes like rice pilaf or roasted veggies to balance the decadence.
With these tips, you’ll be able to impress guests with your own gourmet Salmon Rockefeller creation.
Creative Ways to Serve Salmon Rockefeller
While the classic plating of Salmon Rockefeller is served atop a bed of white rice, there are many creative ways to serve this dish:
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Plate with creamy risotto or cheesy grits instead of rice for a rich pairing.
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Serve on a bed of fresh salad greens like spinach or arugula.
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Bake individual salmon fillets in ramekins for easy single-serving portions.
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Stuff the spinach topping into halved, hollowed-out baguettes for a delicious sandwich.
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Cook smaller salmon medallions instead of large fillets for appetizer-sized portions.
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Swap sliced smoked salmon instead of fresh-cooked salmon for an easy variant.
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Top slices of toasted baguette with the spinach mix and salmon for bruschetta.
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Replace the salmon with sea bass, halibut or cod for a twist on the original.
No matter how you choose to plate it, Salmon Rockefeller is sure to impress family and guests alike. Don’t be afraid to get creative with your presentation!
Frequently Asked Questions
Here are answers to some common questions about making and serving this sensational seafood dish:
What ingredients are in the spinach topping?
The classic topping contains spinach, parsley, butter, cream cheese, Parmesan cheese, lemon juice, and seasonings like garlic, salt and pepper. Some recipes may vary with ingredients like dill, tarragon or fennel.
What kind of salmon works best?
The best salmon fillets for this recipe are about 1 inch thick and boneless. Go for center-cut fillets for the prettiest presentation. Wild-caught varieties like king, sockeye and coho work well.
Can I prepare the spinach topping in advance?
Yes, the spinach topping can be made 1-2 days in advance. Store it in the fridge until ready to use. Let it come to room temperature before topping the salmon.
What is the best way to cook the salmon?
You can bake, broil, grill or even pan-sear the salmon. Baking gives the most consistent results. Make sure to cook over medium heat only until just opaque in the center.
What can I serve with Salmon Rockefeller?
Rice pilaf, cheesy grits, pasta and roasted veggies all pair nicely. A crisp green salad and crusty bread are also perfect accompaniments.
Can I prepare individual portions in ramekins?
Absolutely! Grease small ramekins, add salmon fillets cut to fit, top with spinach mix and bake until cooked through for easy single servings.
Is this dish very difficult to make at home?
Not at all. Though it looks impressive, Salmon Rockefeller only requires a few easy steps even a beginner cook can master. With quality salmon and a tasty spinach topping, you can’t go wrong.
With its elegant flavors and luxurious ingredients, Salmon Rockefeller is a showstopping dish perfect for special occasions or important dinners. With a little practice, you can master this classic recipe and deliver an incredibly satisfying meal. Surprise your guests with your own homemade version of this upscale restaurant staple.
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Jamie Purviance Fuel Type:
- PeopleServes 4
- Prep Time20 mins
- Grilling Time10 to 15 mins
- Completed step ½ teaspoon fennel seed
- Completed step 12 ounces fresh baby spinach leaves, divided
- Completed step 6 tablespoons (¾ stick) unsalted butter, diced
- Step 4: Finely chop the scallions (only the white and light green parts).
- Completed step 3 tablespoons roughly chopped fresh tarragon leaves
- Completed step 2 tablespoons finely grated Parmigiano-Reggiano® cheese
- Completed step 4 teaspoons anise-flavored liqueur (anise apértif)
- Completed step 3 garlic cloves, roughly chopped
- Completed step ½ teaspoon white wine vinegar
- Completed step Kosher salt
- Completed step Freshly ground black pepper
- Step 4: Remove the pin bones from 4 skinless salmon fillets that weigh 6 to 8 ounces each.
- Completed step Cooked white rice
- spice mill
- 12-by-7-inch sheet pan
Take Your Grilling Anywhere
- In a spice mill finely crush the fennel seed. Put ½ cup of packed spinach leaves, the rest of the butter ingredients, ½ teaspoon of salt, and ½ teaspoon of pepper into a food processor. Then add the crushed seeds. As you whip, scrape down the sides of the bowl often to make sure the butter is well mixed and the spinach and scallions are finely chopped.
- Heat the grill to 350° to 450°F and get it ready for direct cooking. Prepare the grill for cooking over medium heat (400°F).
- On both sides, sprinkle the fillets with ½ teaspoon of salt and ¼ teaspoon of pepper. Place them on an aluminum foil-lined 12-by-7-inch sheet pan. Put two to three tablespoons of butter on top of each fillet. Reserve any butter not used for cooking the remaining spinach. Related Grill SkillsFarm Raised vs. Wild Salmon.
- Close the lid and cook the fillets on the sheet pan over direct medium heat for 8 to 12 minutes, or until they are done the way you like them (do not turn). Transfer the pan with the fillets to a heatproof surface. Take the fillets out of the pan and set the buttery juices aside. Keep the fillets warm while preparing the spinach. Close the lid and cook the fillets on the sheet pan over medium heat for 8 to 12 minutes, or until they are done the way you like them (do not turn). Transfer the pan with the fillets to a heatproof surface. Take the fillets out of the pan and set the buttery juices aside. Keep the fillets warm while preparing the spinach.
- Add the rest of the spinach and any butter that you saved to the pan. Use tongs to coat the spinach with the butter. Close the lid and put the pan over direct medium heat. Cook for two to three minutes, turning the spinach every now and then. Remove from the grill. Add the rest of the spinach and any butter that you saved to the pan. Use tongs to coat the spinach with the butter. Put the pan over medium-low heat and cover it. Cook for two to three minutes, stirring every now and then, until the spinach is wilted. Remove from the grill.
- Place some rice on each of four plates. Add some spinach and a salmon fillet on top of each plate. Serve warm.