What is a simple recipe for a sauce to go with baked salmon?

I'm serving a nice rice pilaf or couscous as a side (maybe asparagus too) but I need a really nice sauce to compliment the salmon.





I'm cooking for my mom, aunties, and friends for Mother's Day so it has to be good!What is a simple recipe for a sauce to go with baked salmon?
You do not have to grill any of these, just mix the ingredients and bake it, thats how I use most of my recipes.





Curried Peach Sauce:


INGREDIENTS


2 fresh peaches, peeled and diced


1/4 cup honey


1 teaspoon curry powder


salt and pepper to taste








DIRECTIONS


Preheat an outdoor grill for medium-high heat, and lightly oil grate.


Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.


Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.





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Honey Ginger





INGREDIENTS


1 teaspoon ground ginger


1 teaspoon garlic powder


1/3 cup soy sauce


1/3 cup orange juice


1/4 cup honey


1 green onion, chopped


1 (1 1/2-pound) salmon fillet








DIRECTIONS


In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.


Preheat an outdoor grill for medium heat and lightly oil grate.


Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.


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Creamy Dill:





INGREDIENTS


1 (2 pound) salmon fillet


1 teaspoon lemon-pepper seasoning


1 teaspoon onion salt


1 small onion, sliced and separated into rings


6 lemon slices


1/4 cup butter


DILL SAUCE:


1/3 cup sour cream


1/3 cup mayonnaise


1 tablespoon finely chopped onion


1 teaspoon lemon juice


1 teaspoon prepared horseradish


3/4 teaspoon dill weed


1/4 teaspoon garlic salt


pepper to taste








DIRECTIONS


Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,


Bake at 350 degrees F for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.


Combine the sauce ingredients until smooth. Serve with salmon.


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Lemon Tarragon and Garlic Sauce:





INGREDIENTS


4 (4 ounce) fillets salmon


salt and ground black pepper to taste


2 tablespoons olive oil





1/2 cup mayonnaise


2 tablespoons Dijon mustard


2 tablespoons olive oil


4 cloves garlic, minced


1 tablespoon lemon juice


1 tablespoon finely grated lemon zest


2 tablespoons chopped fresh tarragon


1/4 teaspoon salt


1/4 teaspoon ground black pepper








DIRECTIONS


Prepare a grill for high heat.


Season the salmon fillets with salt and pepper and drizzle with olive oil.


Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.


Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.


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Oyster Sauce:





INGREDIENTS


2 tablespoons oil


2 cloves garlic, crushed


1/4 cup brown sugar


3 green onions, sliced


1/4 cup oyster sauce


1 cup water


2 pounds salmon fillets


1 tablespoon cornstarch


2 tablespoons warm water








DIRECTIONS


Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.


Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.


Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.What is a simple recipe for a sauce to go with baked salmon?
This is delicious:





Zest and juice a lemon, lime and orange. Add a clove of pressed garlic and reduce to 2 TBSPs. Whisk in 2-4 TBSP of cold butter (you are trying to emulsify it - if you are cooking ahead hold the deduced citrus mixture at room temperature and reheat to add the cold butter just before serving.). Serve over the cooked salmon.





PS Don't forget to season the fish.
You could make a Hollandaise sauce for the asparagus and serve home-made tartar sauce on the side for the salmon.





HOME-MADE TARTAR SAUCE





Onion powder


Black pepper


1 tsp pickle relish (sweet or sour)


mayonnaise


1/2 tsp dill





Stir together and serve.
Salt and pepper the salmon. Then squeeze half a fresh lemon for each filet. Finish it off by slathering the top with teriyaki sauce and sprinking with either green onions (mild) or red pepper flakes (spicy).
I've made this sauce for over 20 years: 1/2 c. EACH sour cream and Dijon mustard, mixed with 2 Tb. dried dillweed ........ It's also a good dip with vegetables......