GINGER-GLAZED SALMON
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
- Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
GINGER-GLAZED SALMON
"The bright zinginess of ginger is delicious in this marinade!" says Molly.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds.
SWEET GLAZED SALMON
This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.
Provided by Leeves
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
- Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g
SESAME SALMON WITH MAPLE SOY GLAZE
A delicious and delightfully simple salmon recipe that can be made ahead and finished in minutes. Perfect for camping, weeknights, meal prep, or company!
Provided by Sean
Categories Main Course Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- Remove the scales and pin bones from the salmon fillet, if it hasn't already been done. Leave the skin on.
- Cut the salmon fillet into individual portions.
- Fill a shallow bowl with the sesame seeds. Dip the tops of the salmon fillet portions into the sesame seeds so that a sesame 'crust' is formed, then set the fish aside.
- Prepare the sauce, if you haven't already done so.
- Heat a non-stick or cast iron skillet over medium-high heat. Add the butter and oil and melt/swirl to cover the bottom.
- Add the fish, skin side down. Cook until the skin is browned and the fish is starting to cook through from the bottom (about 4-5 minutes). Spoon butter/oil over the tops of the fillets as they cook.
- Gently flip the fish over and cook, sesame-seed-side down, for an additional 2 minutes or so. Remove the finished fish from the pan.
- Add the finished sauce to the hot pan. It will quickly come to a boil, so don't let it sit in the pan too long or it will scorch the sugars. Pour the sauce (now combined with butter/oil and some stray sesame seeds) into a bowl to serve.
- Serve the salmon fillets with sauce poured over top. Garnish with chopped scallions and fried shallots, if using.
Nutrition Facts : Calories 301 kcal, Carbohydrate 19 g, Protein 22 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 629 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
ORANGE SESAME GLAZED SALMON W/ EXTRA CRISPY SKIN
I love crispy skins, but my hubby does not so I always take his. :)) Here are some tools you'll need if you want to achieve that yummy crispy skin: foil, a baking sheet, and a non-coated cooling rack or a toaster oven rack that will elevate the fish from bottom of the cookie sheet...yes you could use a broiling pan, but those things are a pain to clean and you wouldn't get such yummy extra crispy skins :) I choose to broil mine but this will work well on the grill too. Just be sure to brush the hot grill rack with olive oil so the skin does not stick.
Provided by MixnVixn
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
- Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
- Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
- Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
- I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus :).
Nutrition Facts : Calories 345.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 51.6, Sodium 823.1, Carbohydrate 39, Fiber 1.5, Sugar 32.2, Protein 25
SESAME GLAZED SALMON
Make and share this Sesame Glazed Salmon recipe from Food.com.
Provided by Jen in Victoria
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the soy sauce, water, rice wine, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Stir until the cornstarch is dissolved.
- Place the salmon filets in a large ziplock bag. Add about half of the marinade to the bag and let the fish marinate for about 15 minutes. Save the second half of the marinade for later.
- While the fish is marinating, snap the stems off the beans and break any long beans in half. Rinse the beans in a colander. Add the beans to a medium sauce pot, cover with water, add a lid, and bring to a boil over high heat. Allow the beans to boil until bright green and slightly tender (about 3 minutes), then drain in the colander and set aside.
- Lightly mist a nonstick skillet with nonstick spray and heat over medium. Once hot, add the salmon pieces and cook on each side until the glaze turns deep brown and the fish is cooked through (about 3 minutes each side). Removed the cooked salmon to a clean plate.
- Add the drained green beans to the skillet that was used to cook the salmon, along with the remaining unused marinade. Sauté the green beans in the marinade until it thickens to a shiny glaze and completely coats the green beans (about 3 minutes). Serve the fish on top of the glazed green beans.
Nutrition Facts : Calories 496.1, Fat 16.9, SaturatedFat 3, Cholesterol 146.3, Sodium 1044.6, Carbohydrate 14.5, Fiber 1.9, Sugar 8.9, Protein 68.1
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- In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 1 hour.
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- In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.
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