EASY HONEY CHIPOTLE SALMON
This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes.
Provided by Sally
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
- Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
- You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
- Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat.
- Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
SPICY HONEY-CHIPOTLE SALMON BOWL
This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.
Provided by thedailygourmet
Categories Salmon Fillets
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
- Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
- Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
- Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g
HONEY GINGER SALMON
Recovered this old worn magazine cut out some time ago (if the yellowed edges are any sign). This is a quick and easy fix for any busy night. Cook time does not include chill time.
Provided by CindiJ
Categories High Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spray grill rack with nonstick spray before starting the grill.
- In bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. Mix well.
- Reserve 1/3 cup for basting; cover and refrigerate.
- Pour remaining marinade into large bag or dish; add salmon and turn to coat.
- Seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times.
- Heat grill to medium-hot heat.
- Drain and discard marinade.
- Place salmon skin side down on grill.
- Grill, covered 5 minutes.
- Baste with reserved marniade.
- Grill 8-10 minutes longer until done to your taste.
Nutrition Facts : Calories 305.7, Fat 7.6, SaturatedFat 1.4, Cholesterol 78.4, Sodium 837.6, Carbohydrate 22.3, Fiber 0.4, Sugar 19.6, Protein 36.5
HONEY GINGER SALMON
My friends say this is the best fish they've ever had! Serve with quinoa tossed with some ginger and garlic. I created this recipe as an accompinent to various Asian dishes I was preparing. Can be eaten along side a noodle salad with chopsticks as well.
Provided by Food Snob in Israel
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place Fillets in a large sheet of tin foil.
- Season fillets with salt and pepper to taste.
- Drizzle with honey.
- Sprinkle and/or press garlic and ginger on the fish.
- Douse in olive oil.
- Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
- Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
- Return to the oven to cook as per your tastes for the remainder of the time.
- I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
- Batay Avon! Bon Appitete! Happy Eating!
Nutrition Facts : Calories 719.5, Fat 38.1, SaturatedFat 5.5, Cholesterol 165.4, Sodium 217.1, Carbohydrate 29.5, Fiber 0.4, Sugar 26.1, Protein 64
SALMON WITH CHIPOTLE HONEY GLAZE
Make and share this Salmon With Chipotle Honey Glaze recipe from Food.com.
Provided by gailanng
Categories Southwestern U.S.
Time 44m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F
- Stir honey and chipotle puree in a small bowl until well combined.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
- Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side).
- Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Garnish with lime zest and serve with lime wedges.
- Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
Nutrition Facts : Calories 349.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.2, Sodium 129.5, Carbohydrate 36.7, Fiber 0.6, Sugar 35.1, Protein 35.1
HONEY-GINGER SALMON
Categories Ginger Broil Quick & Easy Salmon Hot Pepper Healthy Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend.
- Preheat broiler. Brush salmon steaks with oil. Sprinkle with salt and pepper. Brush with some of honey-ginger glaze. Broil salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side. Transfer salmon steaks to plates; serve.
HONEY GINGER SALMON WITH CHIPOTLE PEPPERS
This recipe originated from the files of Bon Appetit. I adapted it to suit my needs. The smoky flavour is off set by the sweetness of the honey. Last time I made this, I did not have any cilantro....so I used the garlic and lime juice. Different taste....but equally just as good!!!
Provided by Abby Girl
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients and brush on salmon.
- Could cut ingredients in half for smaller salmon steaks.
Nutrition Facts : Calories 54.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 173.9, Carbohydrate 13, Fiber 0.4, Sugar 10.9, Protein 0.4
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