This 130-Year-Old Salmon Recipe Is Now My Family’s Most Requested Dinner

If you’re looking for a taste of New Orleans, oysters Rockefeller ranks high among other favorites like Cajun gumbo and muffuletta sandwiches. This classic New Orleans dish of oysters broiled with a rich, herby sauce was created in 1899 by Jules Alciatore of Antoine’s Restaurant. The original recipe remains a closely guarded secret, but that hasn’t stopped restaurants from serving their own version of oysters Rockefeller, or cooks from riffing on the idea.

Salmon Rockefeller is my easy, weeknight take on the famous restaurant dish. After all, who wants to be shucking oysters after work? Baked salmon fillets are broiled with an herbed cream cheese that’s made with fennel to mimic the flavor in the original dish, along with parsley and scallions to give the spread freshness and the green hue you’d expect from a dish named Rockefeller.

Why You’ll Love It

• The salmon is perfectly cooked. Baking ensures that the salmon is evenly cooked through with no risk of burning or sticking to the pan.

• Fennel delivers the classic flavor of oysters Rockefeller. This vegetable provides the mild anise flavor that’s found in the original oysters Rockefeller.

Key Ingredients in Salmon Rockefeller

• Salmon: Try to get center-cut salmon fillets, which have a more even thickness than pieces closer to the tail, so that they bake more evenly. Both skin-on and skinless salmon fillets work for this recipe — just make sure to brush the bottoms with oil to prevent sticking.

• Fennel: Fennel has a crisp texture and mild anise flavor. Cut the fennel to separate the bulb from the stalks and fronds. The bulb will be sautéed until tender, while the fronds will be mixed into the topping like a fresh herb.

• Scallions: Scallions provide a mild onion flavor. Just like the fennel, separate the white and light green parts for sautéing and save the dark green parts for adding at the end.

• Fresh parsley: You’ll need about 1/4 of a bunch of fresh parsley for this recipe.

• Cream cheese: Set the cream cheese out at room temperature to soften before beginning the recipe. Soft cream cheese combines more easily with the fennel and herbs.

How to Make Salmon Rockefeller

1. Bake the salmon. Season the salmon fillets with kosher salt and pepper, then bake on a foil-lined baking sheet until opaque and flakes easily with a fork.

2. Make the creamy fennel-herb topping. Combine sautéed fennel and scallions with cream cheese and herbs, then spread the topping evenly over the baked salmon fillets.

3. Broil to finish. The salmon is already cooked, so broil just until the topping is browned in spots.

More of Our Favorite Salmon Recipes

• Lemon-Herb Baked Salmon

• Hoisin Glazed Salmon

• Creamy Lemon-Dill Salmon

• Tuscan Salmon

• Salmon Piccata

Salmon Rockefeller Recipe

Flaky salmon fillets with an herby cream cheese topping rich enough for a Rockefeller.

Prep time 15 minutes

Cook time 14 minutes to 17 minutes

Serves 4

Ingredients

• 2 ounces cream cheese, at room temperature

• 4 (6-ounce) salmon fillets

• 4 tablespoons olive oil, divided

• 3/4 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 3 medium scallions

• 1/2 small bulb fresh fennel, finely diced (about 1/2 cup)

• 1/4 cup fresh parsley leaves, finely chopped (about 1/4 bunch; 18 sprigs)

• 1 tablespoon fennel fronds, finely chopped

• 2 tablespoons water

• Lemon wedges, for serving

Instructions

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1. Heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.

2. Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet. Brush all over, including the bottoms, with 1 tablespoon of the olive oil, then season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Arrange skin-side down.

3. Roast until the salmon is opaque and flakes easily with a fork, 12 to 15 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done.

4. Meanwhile, thinly slice 3 medium scallions, keeping the dark green parts separate from the white and light green parts. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/2 small diced fennel bulb and the white and light green parts of the scallions. Cook until softened but not browned, about 4 minutes.

5. Remove the skillet from the heat. Stir in 2 ounces room-temperature cream cheese and 2 tablespoons water until smooth. Stir in the dark green scallions parts, 1/4 cup finely chopped fresh parsley leaves, 1 tablespoon finely chopped fennel fronds, and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and season with more kosher salt and black pepper as needed.

6. Remove the salmon from the oven and turn the oven to broil. Divide the cream cheese mixture between the salmon fillets (about 2 tablespoons each) and spread evenly over the top of each fillet. Broil until the topping is browned in spots, about 3 minutes. Serve with lemon wedges.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Further Reading

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