Broiled Salmon Fillets With Hummus Sauce Food

BROILED SALMON

Steps:

• Preheat the broiler. Coat a sheet pan with cooking spray.
• Place the olive oil, brown sugar, soy sauce, lemon zest, lemon juice, parsley, thyme, salt, pepper and garlic in a bowl. Whisk to combine.
• Add the salmon, toss to coat evenly.
• Place the salmon fillets on the prepared sheet pan.
• Broil for 10-15 minutes or until salmon is browned and opaque.
• Garnish with chopped parsley and lemon wedges, then serve.

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

EASY BROILED SALMON

Steps:

• Heat the broiler on high and set an oven rack directly below the heating element (4 inches below). Line a large rimmed broiler-safe baking sheet with foil (for easy cleanup).
• Generously spray both sides of the salmon fillets with olive oil.
• Place the fish fillets in the pan, skin side down. Sprinkle their tops with kosher salt, black pepper, garlic powder, and dried thyme.
• Lightly spray the tops again, to help keep the spices (especially the thyme) moist and prevent them from scorching under the broiler.
• Broil the salmon until opaque and cooked through, about 4 minutes. Serve immediately.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

HOISIN SALMON FILLETS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

BROILED SALMON FILLETS WITH HUMMUS SAUCE

Steps:

• Preheat the broiler and set oven rack 4 inches from the heat.
• Place the salmon fillets on a baking sheet.
• Drizzle with the oil; season with salt and pepper.
• Broil until just cooked through, 6 to 8 minutes.
• To make the sauce, combine the hummus with 5 tablespoons water in a small skillet over medium-high heat.
• Simmer 1 to 2 minutes, then season with lemon juice, salt and pepper.
• Drizzle the sauce over the salmon fillets and serve.

BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE

Steps:

• Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
• Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
• To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
• Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

BROILED SALMON RECIPE: A JUICY 20-MINUTE FILLET WITH GLOSSY GLAZE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
• Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
• Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
• When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
• As soon as the tray's back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
• When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.

BROILED SALMON WITH GARLIC SAUCE

Steps:

• Preheat broiler.
• Melt 2 tablespoons butter in a small saucepan over medium heat and saute garlic for 1-2 minutes.
• Remove from heat and add flour, mixing well with a whisk. Return to medium heat and cook for 1-2 minutes, stirring often.
• Add evaporated milk, a little at a time, continuing to whisk sauce as it thickens.
• Add sherry and allow sauce to simmer. Stir in 1/4 cup lowfat milk or more, if needed, to thin sauce to a creamy consistency (should lightly coat a spoon).
• Add lemon juice and blend well; set aside.
• Place fish in a small broiling pan that has been sprayed with a non-stick cooking spray. Season lightly with pepper.
• Dot each piece with butter and broil for 4-5 minutes per side. Salmon is cooked when fish is no longer translucent. Do not overcook.
• Serve immediately with reserved sauce.

BROILED SALMON FILLETS WITH A SPICY SAUCE

Steps:

• In small bowl, mix mustard and lemon juice. Spread salmons with half of mixture, cover and put in fridge.
• Meanwhile, combine remaining ingredients with reserved mustard mixture and blend well. Cover and set aside.
• Preheat broiler. Coat broiler pan with non stick spray. Arrange salmon on pan. Broil about 5" from heat for 7 minutes.
• Turn fillets and broil another 7 minutes or til fish flakes with fork. Serve with prepared sauce.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

BROILED SALMON AND ASPARAGUS WITH HERBS

Steps:

• In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
• Heat the broiler with a rack 6 inches from the heat source.
• In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

GRILLED SALMON FILLET

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

BUTTERY BROILED SALMON WITH LEMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk lemon juice, melted butter, onion, honey, dill, garlic powder, and 1/2 teaspoon pepper together in a medium bowl.
• Season both sides of salmon fillets with salt and pepper.
• Coat a cast iron or oven-safe skillet with oil. Lay each fillet in the cold skillet and heat over high heat for 2 minutes. Turn off the heat and brush or spoon lemon glaze on top of each fillet.
• Transfer skillet to the preheated broiler and cook, periodically moving the skillet, until fillets flake easily with a fork and are a little caramelized around the edges, 5 to 6 minutes. Serve with lemon slices.

BROILED SALMON FILLET WITH MUSTARD DILL SAUCE

Steps:

• Preheat broiler.
• Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
• Serve salmon warm or at room temperature with mustard dill sauce.

BROILED SALMON WITH BROWN SUGAR

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine brown sugar and soy sauce in a small bowl.
• Heat oil in a pan over medium-high heat. Saute onion, salt, and pepper in the hot oil until soft, 5 to 7 minutes. Transfer to sugar mixture and mix together. Place salmon fillets on a rimmed baking sheet.
• Cook salmon in the preheated oven for 10 minutes. Turn over and drizzle with 1/2 of the sugar mixture. Continue to broil until salmon is opaque throughout and easily flaked with a fork, 5 to 10 minutes more. Serve with remaining sugar mixture.

GARLICKY BROILED SALMON AND TOMATOES

Steps:

• Heat Broiler. Place salmon and tomatoes, cut side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with paprika.
• Drizzle the salmon and tomatoes with the oil and season with salt and pepper. Scatter the thyme and garlic over the top.
• Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.