Honey Glazed Salmon Salad Food

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

GLAZED SALMON SALAD

Steps:

• Place salmon in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the oil, paprika, honey, garlic, salt, pepper and pepper flakes; brush over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Cut salmon into 1-in. pieces., In a large bowl, combine the spinach, carrot and onion. Divide among four serving plates; top with salmon. In a small bowl, combine the oil, vinegar, shallot and mustard; drizzle over salads. Serve immediately.

HONEY LEMON-GLAZED SALMON SALAD

Steps:

• To a large measuring cup or small bowl, add the honey, lemon juice, 3 to 4 tablespoons olive oil, dijon mustard, salt, pepper, and whisk to combine.
• To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.
• When the oil is warm, add the salmon and cook for about 4 to 5 minutes, or until salmon has lightly seared on first side.
• Flip salmon over and cook for about 1 minute.
• Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Use caution because mixture will bubble up when you add it. Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. As the sauce boils and bubbles, spoon it over the top of the salmon a few times, as if you're basting it.
• Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.
• To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.
• Top with the salmon, including any sauce from the skillet, and if necessary drizzle the reserved vinaigrette as desired. Serve immediately. Salad is best served fresh once dressed.

HONEY GLAZED SALMON

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9x13-inch baking dish) with parchment paper or aluminum foil.
• While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
• With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
• Brush the fillets with the olive oil and sprinkle with salt.
• Pour the glaze over the salmon. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon.
• Bake the salmon for 6 minutes, then with a spoon, baste with the glaze that's collected in the pan once more. Return to the oven and continue baking until the salmon is just cooked through at the center, another 6 to 8 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly. Salmon is done when it reaches 145 degrees F on an instant-read thermometer and flakes easily with a fork. Do not overcook or the salmon will be dry (once I get close to 145 degrees, I remove the salmon then cover it and let it rest a few minutes so the carryover cooking finishes the job).
• Spoon the glaze over the salmon once more, then squeeze the lime over the top and sprinkle with cilantro. Serve hot over rice as desired, with the remaining glaze drizzled over the top.

HONEY GARLIC GLAZED SALMON

Steps:

• Season salmon fillets on both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets until flesh flakes easily with a fork, 5 to 6 minutes per side.
• Combine honey, water, brown sugar, sriracha sauce, soy sauce, and garlic in a small pot over medium heat; bring to a boil. Cook, stirring frequently, until glaze is thick and smooth, 5 to 7 minutes.
• Pour glaze over salmon fillets.

SIMPLE HONEY-GLAZED SALMON

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray. Place salmon on foil.
• In small bowl, stir together honey and ketchup. Spread mixture over salmon.
• Bake 12 to 18 minutes or until thickest part of fish flakes easily with fork.