Sheet Pan
Salmon in Sorrel Sauce
Popular on Food52
88 Reviews
Anne M.
August 8, 2015
i made this last night for our dinner party, it was truly amazing and very well received by our guests! I had to buy the sorrel and chervil from our local garden centre as it's not easy to find! I served the salmon on clean eating garlic spinach, which complemented it beautifully! Can highly recommend this recipe!
MrsWheelbarrow
August 8, 2015
Hi Anne Marie! I'm so happy you liked this recipe. If you have anything left of those plants, pop them in your garden or a little pot on the windowsill so you can make it again!
ReeceAmy
November 29, 2013
OMG! What a fabulous dish! Served over brown rice for yesterday's lunch to rave reviews. Love how quickly it comes together. Thanks MrsWheelBarrow.
brooke
April 23, 2013
This was a delicious sauce! I used it on Mahi, over shitakes, snow peas, cherry tomatoes and zucchini matchsticks. I substituted coconut milk for the cream and it turned out great. Can't wait to eat it again!
sherrylynne M.
April 23, 2013
I love anything to do with fish and especially salmon....and love lemony things..so sorrel has always been a fav....never had the two together.. actually my best fav is potato and sorrel soup ....but this may take over that spot..........lol..........I have often substituted baby spinach and lemon juice for sorrel .....when I cannot find it.......or it is out of season.......
Kate S.
January 11, 2013
It may not look so pretty but try frying the salmon skin until it is crisp and then chop it finely and sprinkle on top (with a few fried sage leaves scattered artistically about) - crunchy and delicious and full of omega 3
Hilarybee
October 1, 2012
I made the sauce to serve with lemon garlic roasted chicken. It was beautiful, a snap to put together and went surprisingly well with my chicken. It really elevated the roast and looked beautiful in a gravy boat on the side.
MrsWheelbarrow
October 1, 2012
What a nice idea! You know how it is.. you make something one way forever, and never think of other options? Well, you just made me say WOW. Thank you!
Hilarybee
October 1, 2012
I did nothing! I rarely ever eat salmon, and just got my farmshare of chicken. CSA box had turnips, potatoes, garlic and sorrel.
fosterOR
July 28, 2012
This turned out great for us. We also had trouble finding chevril and sorrel but had a bit of the latter (maybe almost a cup) growing outside and then used some baby arugula with lemon zest. We also used half the amount of cream and it turned out fine. Thank you!
ontilt
July 8, 2012
I made this the other night and it was a huge hit. We've been struggling to get our 5 year old daughter to try other foods beyond the standard American kids fare and she loved this dish as did we. The next day she whispered in my ear asking if we could have it again. Separating the skin was a bit challenging though.
MrsWheelbarrow
July 8, 2012
I'm so glad you liked it! The skin part is hard if your knife isn't razor sharp. I've asked my fish guy to take the skin off - they've got all the right knives.
lschrive
May 7, 2012
I saw sorrel at the farmer's market and this recipe sprang to mind - really my first time trying sorrel on my own. What a lovely surprise! The sauce does come together fast...good thing when cooking with/for a toddler!
MrsWheelbarrow
June 4, 2012
I've just seen your comment! I'm so glad you liked it. Now that it's spring, and sorrel is growing like mad in my garden, this is on the menu about once a week.
clintonhillbilly
April 5, 2012
Terrific recipe. I really enjoyed it. Thank you.
MrsWheelbarrow
April 6, 2012
Yay! So pleased! It's sorrel season and this recipe is calling to me, too.
oregon C.
March 24, 2012
Any substitute suggestions (that I can easily purchase) for chervil? Sorrel has been growing wild in my garden for years but I've never used it. This recipe has me inspired to try it.
estelle
April 16, 2011
This recipe was outstanding!!! I could not find chervil or sorrel anywhere, so used spinach and chives and it was still fabulous and extremely easy and quick. Cutting the salmon into medallions was a little awkward, but I loved how fast it cooked. My husband went crazy for this dish. Of course, anything with butter and heavy cream is tops on my list for yumminess. My hats off to the creator of this recipe! Thanks.
MrsWheelbarrow
April 16, 2011
So glad you enjoyed it. Next time cutting the medallions will be easier!
sarah K.
April 8, 2011
Yum! This salmon was delicious! My 4 year old daughter especially loved it, and asked for seconds. I couldn't find the sorrel, so I used baby spinach with the zest of a lemon. It really does come together so fast. The only thing I had trouble with was slicing the fish away from the skin. Otherwise, it was remarkably easy and elegant.
kitchengardener
September 6, 2010
Although this has nothingnwhatsoever to do with the recipe which is delicious by the way, I just have to say I really enjoyed the piece with on NPR which aired this week about canning. its nice to know there's a resurgence!
SallyCan
June 5, 2010
...though I can't see that spinach could take the place of the sorrel...it's just not the same...
SallyCan
June 5, 2010
My anemic sorrel finally produced enough to try your recipe, and it was lovely. I found the addition of the more sturdy herbs added a nice texture, though I do love the way sorrel breaks down and meshes into a sauce. I often make a sorrel sauce for the spring shad, think I may try yours next year...
MrsWheelbarrow
June 5, 2010
Delighted your garden finally produced sufficient sorrel, and that you enjoyed the recipe. I like the way sorrel breaks down, but enjoy how the sturdier herbs keep the sauce a brighter green than the muddy green of cooked sorrel.
dymnyno
May 28, 2010
The farmer's market has some beautiful sorrel, so I am making this tomorrow night...fishmonger has fresh wild salmon too....lucky me!!!
la M.
May 28, 2010
I made this last night for dinner. This method of cooking salmon is definitely a keeper! So easy and the salmon was delicious. I did like the sauce although I might find a way to make a bit lighter (without the heavy cream). Do you have any other sauce suggestions? Thank you for sharing your recipe! It is going to go into my dinner rotation for my family.
MrsWheelbarrow
May 28, 2010
I love how the creaminess is offset by the lemony sorrel flavor. Maybe use less cream? Or try very concentrated broth instead? Will be interested to hear about your experimentation.
mrslarkin
May 27, 2010
Congrats, MrsW! On my way this morning to check out another nursery for sorrel!
Oui, C.
May 26, 2010
Way to go Mrs. Wheelbarrow! Congratulations on another great win and recipe. My wife was just asking the other day if I had planted sorrel yet in the garden (oops... no, not yet dear). Will be sowing those seeds pronto so that we can enjoy this dish soon. - S
MrsWheelbarrow
May 26, 2010
Thanks, Chef! Sorrel is such a treat in the garden, and will be ready super fast, once you get those seeds in the ground. See my notes below about planting in a planter.
Sugartoast
May 26, 2010
Yeah! Congratulations on your win!!!
Hope to see you at the market soon,
Your Chevy Chase neighbor.
Hope to see you at the market soon,
Your Chevy Chase neighbor.
lpcooks
May 25, 2010
I made this last night and it was delicious! I couldn't find sorrel so I substituted baby spinach, but I will be on the look out for sorrel - I've actually never tried it. I cut the fish into the medallion which worked well, but I was wondering why you suggested that instead of just broiling the fish whole.
MrsWheelbarrow
May 25, 2010
Glad you liked it! Sorrel has a light lemony flavor, which marries with the salmon beautifully. HOpe you get a chance to try it. I originally decided to cut the medallions to make the cooking time equivalent - for sauce and fish - but ended up doing it for the looks. Presentation! (say that w/a French accent!)
pierino
May 25, 2010
Sorrel and chervil are delicious and I think, underappreciated herbs. Thanks for bringing them back into the discussion.
MrsWheelbarrow
May 25, 2010
I agree! As a gardener, all I know is they're ready to pick at the same time wild salmon comes into the market (as are chives) so it seems a logical thing to put them all together.
Jaynerly
May 22, 2010
Congratulations! This sounds delicious! I'm now on the hunt for sorrel!
MrsWheelbarrow
May 25, 2010
I hope you can find it, but at the very least, a packet of seeds dumped into a medium planter, and watered regularly, will produce a fat happy plant.
Sugartoast
May 21, 2010
This looks delicious, Congratulations!
We corresponded last Thanksgiving over your winning stuffing recipe, and I can't wait to try this one too. Thank you so much.
We corresponded last Thanksgiving over your winning stuffing recipe, and I can't wait to try this one too. Thank you so much.
dymnyno
May 21, 2010
I am getting fresh wild salmon from the farmer's market fishmonger this morning...salmon and sorrel is such a great classic combination. Congratulations on bringing a tasty, simple recipe that does not overshadow the main event, the fish!
mrslarkin
May 20, 2010
Congrats, Mrs. W! This sounds so lovely. Is sorrell a perrenial or annual? Maybe I should plant some....
MrsWheelbarrow
May 20, 2010
In my part of the world, sorrel is a very sturdy perennial. I think it will do well in NY, but a particularly bitter winter might stunt it's growth the following year.
sweet E.
May 20, 2010
I can't wait to try this. I have sorrel in my garden and I've been looking for a new recipe.
Kitchen B.
May 20, 2010
I have some sorrel I brought back from London last week. Now I have to try this + some cream of sorrel soup! Superb
drbabs
May 20, 2010
Congratulations, Mrs. Wheelbarrow. When I saw this recipe, I knew it was a winner, but hoped it wasn't so I could test it for Editors' Pick! Can't wait to make it.
TasteFood
May 20, 2010
This sounds absolutely lovely. I love sorrel.
MrsWheelbarrow
May 20, 2010
Thank you so much! I love sorrel, too. Nothing else tastes quite like it.
monkeymom
May 20, 2010
Looks fantastic. I am now even more inspired to find sorrel. Congrats!
MrsWheelbarrow
May 20, 2010
As A&M point out, baby spinach is a great substitute, but this is the time for sorrel, so it will be at any good nursery if it's not available in your market. I saw it just yesterday at Whole Foods and last weekend at the farmers market.
monkeymom
May 20, 2010
There are so many good sorrel recipes on this site that I think I will plant one...in a container. We have lots of rabbits in the garden.
cheese1227
May 20, 2010
This does look fabulous!! Looks like the wider DC-area Food52 contingent is well represented this week. Good luck!
WinnieAb
May 20, 2010
I cannot wait to make this beautiful recipe!
MrsWheelbarrow
May 20, 2010
Winnie - I hope you do! And make sure to plant a pot of sorrel in the garden!
SallyCan
May 20, 2010
I can't wait to try it, and think I'll risk overkill, and have it with potatoes sliced and doused in cream, with sorrel and baked. How thickly (or thinly) do you slice the salmon?
MrsWheelbarrow
May 20, 2010
Hi Sally, I slice it very thin. Not so you can see through it, but thin. Aim for 16 slices/1 lb of fish or similar ratio. Cooking time will vary based on the thickness. Potatoes sound great.
SallyCan
May 15, 2010
Of all the salmon recipes, this one stands out to me the most. I'll have to try it this week. I like the way your recipe is straightforward and the way you orchestrate it. And sorrel, with its lemony notes, suits seafood well. I see that you use chervil, too, which I used in my recipe as well; our gardens must be alike. Though my sorrel is struggling this year... I had thought it might be the light, but I wonder if it might be the soil, or it might just needs more water...
MrsWheelbarrow
May 16, 2010
We must have a similar herb garden. Sorrel has been a thug in my garden, I can only think it's a matter of water with yours! I hope you try the recipe - please let me know how you like it.
TheWimpyVegetarian
May 13, 2010
Salmon + sorrel = Heaven! I've made roasted salmon with a sorrel buerre blanc that I was considering entering, but now I want to try YOUR recipe instead. I love your addition of chervil and I just happen to have some! Yum!
pierino
May 12, 2010
Salmon with sorrel is sweet indeed. You might want to try this in "cartouche"; wrapped in parchment. When growing sorrel I try to keep it corralled in clay containers.
MrsWheelbarrow
May 12, 2010
Parchment is a wonderful idea. I must admit to liking the slightly crispy edges you get under the broiler. My sorrel jumped a clay pot through the drainage hole in the bottom, turning up in the herb garden, where it now lives. After that valiant an effort, I couldn't fight anymore.
Lizthechef
May 11, 2010
Never cooked with sorrel and here is my chance! Maybe I should plant some in a contained area of my garden too...Looks delicious, as always!
MrsWheelbarrow
May 12, 2010
Do plant it, but as pierino says, in a container. You'll find many uses for the lemony leaves.
lastnightsdinner
May 11, 2010
Salmon and sorrel is one of my favorite combinations - this sounds lovely!
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