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  • Writer's pictureSophie Zuckerman

Salmon Rockefeller for New Year's Eve

When I went to Tulane (Go Green Wave!) I fell in love with the city of New Orleans for its food and culture. One dish that I kept going back to was the oyster Rockefeller at Galatoire's. If you haven't had lunch at Galatoire's on a Friday, I highly recommend you do so once Covid is in our rearview! It is so fun that sometimes your lunch can last right until dinner time!

When I moved to San Francisco, I had a very unfortunate encounter with oysters that landed me in the hospital for dehydration from all of the ...emesis. Now, I won't touch another oyster with a 10-foot pole, so I have recreated Galatoire's Oyster Rockefeller with salmon instead of oysters. This is a delicious and decadent dish that would be perfect for New Year's Eve!

Yields: 4 servings


  • 2 lbs salmon

  • Salt and Pepper

  • 1 lemon

Rockefeller Sauce:

  • 2 cups of baby spinach

  • 1/4 cup of green onions, chopped

  • 1/4 cup of finely chopped yellow onion

  • 1/3 cup of parsley, chopped

  • 1 celery rib, chopped

  • 1 teaspoon of minced garlic

  • Pinch of ground thyme

  • Pinch of ground anise

  • 1/2 teaspoon of kosher salt

  • 1/4 teaspoon of black pepper

  • 1 tablespoon of red wine vinegar

  • 1 teaspoon of Worcestershire sauce

  • 2 tablespoons of Herbsaint liqueur

  • 3/4 cup of melted ghee

  • 3/4 cup of Panko flakes


  1. Preheat oven to 425 degrees

  2. Make Rockefeller sauce by combining all the ingredients except for the Panko flakes in a food processor. Coarsely puree and then transfer the sauce to a mixing bowl. Fold the panko flakes into the sauce until fully combined.

3. Pat the salmon dry, sprinkle generously with salt and pepper, and place in a

casserole dish or half of a sheet pan lined with parchment paper. Spread the

sauce over the salmon.

4. Place in oven and cook until done, about 15-17 minutes or once the internal

temperature reaches 145 degrees

5. Squeeze a fresh lemon over the salmon and serve!

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