Go wild, then enjoy your sauce with salmon. Sorrel Sauce. While I hadn't tasted sorrel before moving to France, I came to know it through a really popular salmon dish called saumon à l'oseille ...

The best way to determine whether your salmon is done is to use a meat thermometer. Once the internal temperature reads 145 F, it's time for the fish to come out of the oven.

For the sauce, we borrow from Colombia’s take on guacamole - spiked with both lime juice and vinegar as well as fresh chilies - to create an easy, no-cook sauce for the fillets.

Kosher salt. 2 scallions, cut into 1-inch lengths. 1 Anaheim chile, stemmed, seeded, cut into rough 1-inch pieces. 1 habanero chile, stemmed and seeded ...

This sauce goes very well with the salmon, because it will have a nice spiciness, vibrant color. This sauce is, of course, elegant, but very easy to make. Going to slice a shallot very thinly.

Ingredients 1 ounce cheddar cheese 5 1/2 ounces frozen leaf spinach 2/3 cup reduced fat (2%) milk 1 bunch marjoram or oregano (3/4 ounce) 1 lemon Two 5-ounce salmon fillets, skin on, scaled, pin-boned ...

Other sauces that go nicely with Crispy-Skinned Salmon: Creamy Cilantro Sauce, Horseradish Sauce, Remoulade Sauce and Tartar Sauce. As for the salmon, make sure it has its skin when you buy it.