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SALMON RECIPES

1.  HONEY GLAZED SALMON

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INGREDIENTS

4 salmon filets

Kosher salt and freshly ground black pepper, to taste

4 tablespoons all-purpose flour

4 tablespoons honey

2 tablespoons olive oil

Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE

6 tablespoons unsalted butter

2 cloves garlic, pressed

1 tablespoon honey

Juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Preheat oven to 400 degrees F.

To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.

Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.

Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.

Place into oven and bake until completely cooked through, about 8-10 minutes.

Serve immediately with browned butter lime sauce and lime zest, if desired.

Recipe and Image from Damn Delicious

2. SMOKY GRILLED SALMON WITH AVOCADO SALAD

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INGREDIENTS

1.5 - 2 lbs salmon filet 

1 tbspolive oil

2 limes

2 tbsp taco seasoning 

AVOCADO SALAD

2 slightly firm avocados, diced

1 jalapeño, seeded and diced

2 limes, juiced

1 tbsp olive oil

1/4 cup cilantro packed 

2 ears of cooked or grilled corn, corn removed 

2 garlic cloves, minced

1 pint cherry tomatoes, halved

1/2 tsp salt

freshly ground pepper 

INSTRUCTIONS

Preheat grill to medium heat.

On a large piece of foil, set salmon filet in the center. Drizzle with olive oil and sprinkle with taco seasoning. Squeeze limes over the seasoned salmon and bring edges of foil together to wrap the salmon.

In a large bowl combine all ingredients for avocado salad, stir well and set aside.

Set foiled salmon directly on grill. Close lid and cook for 12 minutes.

Remove from grill and check for doneness. Salmon should be opaque and flaky, not dry.

Top salmon with avocado salad and serve.

Recipe and Image from The Modern Proper

3.  SHEET PAN FAJITA SALMON W/ CILANTRO LIME BUTTER

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INGREDIENTS

4 6 oz. salmon fish fillets

1 package McCormick Fajita seasoning

1/4 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

3 bell peppers, sliced (any color combo)

1/2 large onion, thinly sliced

1 tablespoon olive oil

MARINADE

2 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons orange juice

2 tablespoons reduced sodium soy sauce

1 tablespoon brown sugar

2 garlic cloves, minced

CILANTRO LIME BUTTER

4 tablespoons butter, melted

1 tablespoon fresh lime juice

1 1/2 tablespoons finely chopped cilantro, packed

1/4 teaspoon salt

OPTIONAL GARNISHES

Tomatoes

Avocados

Guacamole

sour cream

hot sauce

black beans

Rice

tortillas

INSTRUCTIONS

MARINADE

In a shallow large bowl or dish, whisk together all of the Marinade ingredients. Remove 1 tablespoons to use later for vegetables. Add salmon and marinate 30-60 minutes at room temperature. Meanwhile you can prep your veggies.

FAJITAS

Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside.

Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray.

Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoons olive and 1 tablespoon reserved marinade. Toss until evenly coated then spread evenly on baking sheet. Roast 5-10 minutes depending on thickness of salmon and how done you like your vegetables (5 minutes if you have thicker salmon because peppers will cook longer with salmon, closer to 10 minutes for thinner salmon, because peppers won’t cook as long with salmon).

Stir veggies and move to one side of your pan. Add salmon and rub with all remaining Fajita seasoning. Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)*

Broil salmon and veggies for 1-2 minutes or until veggies are slightly charred and salmon is golden. Spoon Cilantro Lime Butter evenly over salmon (directions follow). Season with additional salt and pepper to taste. 

Serve salmon and veggies in tortillas or on rice or salad with toppings of choice such as black beans, tomatoes, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc.

CILANTRO LIME BUTTER

Melt butter in a medium bowl. Stir in lime juice, cilantro and salt.

Recipe and Image from Carlsbad Cravings

4.  SWEET CHILI GARLIC GLAZED SALMON

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INGREDIENTS

4 (6 oz) pieces of salmon

¼ cup sweet chili sauce

1½ Tablespoons Orange Marmalade

3 Tablespoons soy sauce

2 Tablespoons green onion, minced

1 clove garlic, minced

salt and pepper

INSTRUCTIONS

In a shallow baking dish, combine sweet chili sauce, orange marmalade, and soy sauce. Whisk to combine and add minced garlic and green onions. Reserve ¼ cup of the marinade. Sprinkle the salmon with salt and pepper and place facing down with the skin side up in the dish and allow to marinate for at least one hour.

Preheat the broiler and make sure the oven rack is 5-6 inches down and line a baking sheet with aluminum foil. Spray with cooking spray. Take the salmon out of the pan and shake off excess marinade. You don't want the marinade to pool up on the foil. Place the salmon fillets skin side down on top of the aluminum foil and broil for 6-10 minutes until browned and opaque in the center.

Pour the reserved sauce on top of the salmon before serving and garnish with green onions.

Recipe and Image from The Recipe Critic