Pan Broiled Lemon Garlic Sockeye Salmon Food

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

BROILED SOCKEYE SALMON WITH CITRUS GLAZE

Steps:

• Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
• Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
• Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

GRILLED LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches 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-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking 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.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

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.

EASY LEMON GARLIC SOCKEYE SALMON

Steps:

• Melt butter in a large, non-stick skillet over Med/High heat.
• Add garlic to the pan and cook for 30 seconds while stirring.
• Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
• Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
• Serve with lemon wedges.