Valentine's Salmon

Valentine's Salmon

Made  times
Chef John 22849

"This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea."
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1 h 5 m servings 444 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
  2. Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
  3. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
  4. Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
  5. Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
  6. Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
  7. Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.


  • Cook's Note:
  • Be sure to remove the pin bones in the salmon fillets.



Made this for my wife and she flipped. Requesting this recipe once a month now. Don't make the mistake I did -- found the chowder very bland while cooking, added chicken stock and punched up the...

Made this for my husband on Valentine's Day, and he loved it! I used Dijon mustard between the layers of salmon as suggested in the video. Otherwise I followed the recipe exactly as written. T...

sorry, but this recipe is to complicated and confusing for me. i didn't finish it. i also was missing the cream in the chowder

My Valentine and I shared this cooking experience and it was lovely!!!!!!!! Directions and video were perfect and humorous....would try anything by Chef John.

Love Chief John...I do not consider myself a cook, he builds myself confidence with humor. Ok now the recipe... On our monthly rotation now, even my 16 year old loved it...For the most part, I f...

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