Yield 2 servings Number Of Ingredients 8 Steps:
Place salmon in a sealable bag or medium bowl. In a small bowl or measuring cup, mix marinade ingredients. Pour half of the marinade on the salmon. Save the other half for later. Let the salmon marinate in the refrigerator for at least 30 minutes. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes. Remove salmon from pan. Pour in remaining marinade and reduce. Serve the salmon with sauce and a side of veggies. We used broccoli. Enjoy!
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Set oven rack about 6 to 8 inches from the heat source and preheat the oven’s broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil. Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer. Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, blend olive oil, honey, Dijon mustard and ginger Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Time 18m Number Of Ingredients 9 Steps:
HEAT OVEN to 425F/218C. Line a baking sheet with parchment paper or foil, sprayed with oil for easy clean up. MARINATE SALMON: In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour 1/3 of mixture into a sealed bag or onto a plate (reserve the rest to make glaze). Place salmon fillets in marinade on plate, skin side up. Or put in bag and seal, ensuring salmon is well coated. Marinate for 30 minutes (or less if you don’t have time). BAKE SALMON: Note 3. Remove salmon from bag and place it skin side down on baking sheet. Sprinkle with salt and pepper. Pour any marinade left in the bag on top. Bake salmon in preheated oven for 10-12 minutes, depending on its thickness. Figure about 10 minutes cooking time per inch if thickness. Don’t overcook. Cook just until fish flakes and is still slightly warm pink in the middle (fish should not be white and dry). An instant thermometer should read 130-135F, depending on how you like your salmon. Temp will rise in 5 minutes. FINISH MAPLE SALMON WITH GLAZE: While the salmon is baking, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until the glaze thickens. If too thick, add a few drops of water. When salmon is done, transfer to plates or a platter (I use a spatula slipped between the skin and flesh to lift salmon off and separate it from the skin). Brush glaze on top of the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.
Time 20m Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees Fahrenheit.
Time 15m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided. Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce. Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don’t add more otherwise you will ‘boil’ the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets. Serve with white or jasmine rice.
Time 35m Yield Serves 2 Number Of Ingredients 0 Steps:
Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper. Rinse the fish with clean water and gently pat dry with kitchen paper. Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes. Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil. Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles. Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate. Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.
Yield 4 servings Number Of Ingredients 9 Steps:
Mix marinade ingredients. Place fillet(s) in plastic sealable bag and pour marinade over, turning to coat. Let marinate 30 minutes at room temperature or 1 hour in the refrigerator, turning the fish once or twice to distribute the marinade evenly. Prepare a grill. Drain fish, reserving marinade. Place fillets on grill over indirect high heat and cover. Baste occasionally with the marinade. Do NOT turn the salmon fillets. When they are done, the fillets will lift easily from the skin. Approximately 5-6 minutes/1/2" inch of fillet or steak.
