Apple Glazed Baked Salmon Food

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

GLAZED SALMON WITH APPLES

Steps:

• Heat oven to 400°. Mix apples and onion in ungreased rectangular baking dish, 11x7x1 1/2 inches. Place fish, skin side down, on apple mixture. Mix mustard, honey and garlic salt. Spoon onto fish; spread evenly.
• Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Serve apple mixture with fish.

DIJON-BAKED SALMON WITH DATE AND APPLE SALAD

Steps:

• For the salmon: Preheat the oven to 300 degrees F.
• Brush a 9-by-13-inch baking dish with a thin coating of butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets in the baking dish skinned-side down and sprinkle with salt and pepper.
• Whisk together the 2 tablespoons butter, Dijon mustard, parsley, white wine, lemon juice and 1/2 teaspoon salt in a small bowl. Spoon the mixture evenly over the top of the salmon. Bake to the desired doneness, about 14 minutes for medium-rare (cook longer for thicker fillets).
• For the salad: Meanwhile, bring the white wine to a boil in a small saucepan over medium-high heat. Immediately remove from the heat, stir in the dates and set aside. Whisk together the mint, Dijon mustard and lemon juice in a large bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
• Wrap the cucumber in a clean kitchen towel, set on a cutting board and smash with the heel of your hand. Unwrap the cucumber and slice crosswise into 1/2-inch pieces. Add the cucumber to the bowl with the dressing and sprinkle with a little salt (don't toss with the dressing yet). Let the cucumbers sit for 5 minutes before adding the date mixture, apples and pine nuts. Toss to evenly combine. Season with salt and pepper to taste. Serve with the salmon.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED APPLE SALMON STEAKS

Steps:

• 1. Place salmon separately on 2 tinfoil sheets large enough to fold and seal salmon. Add chopped apple and onion divided evenly between salmon steaks.
• 2. Pour balsamic vinegar and lemon juice over salmon, apple and lemon mixture.
• 3. Wrap tightly in foil so juice and steam do not escape.
• 4. Place on baking pan and bake in 350 degree oven for about 20 minutes. Susan Kane - Strathmore, Alberta

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

GLAZED SALMON

Steps:

• Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
• Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
• Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

SALMON FILLETS WITH APPLE BUTTER

Steps:

• Melt butter in skillet. Add onions and brown.
• Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter.
• Cook in oven at 375 F for 20 to 25 minutes.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

APPLE & HORSERADISH-GLAZED SALMON

Steps:

• Preheat oven to 350°F.
• Combine apple jelly, chives, horseradish, vinegar,and 1/4 tsp salt, stirring well with whisk.
• Sprinkle salmon with 1/4 tsp salt and pepper.
• Heat oil in large nonstick skillet over medium heat.
• Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.
• Pour salmon and juices into baking dish; bake at 350°F for 7 minutes and turn fillets over and brush with mixture again. Bake 7 more minutes.