Pan Grilled Salmon Food

PAN-GRILLED SALMON

Steps:

• Whisk together soy sauce, garlic, ginger, and honey in a bowl.
• Remove and set aside 1/4 cup of mixture.
• Place salmon fillets in a shallow dish and pour marinade over top.
• Cover and chill 5 minutes.
• Heat sesame oil in large skillet over medium-high heat.
• Remove fillets from marinade; discard remaining marinade.
• Cook, skin side up, 5 minutes; turn and coat with reserved marinade.
• Cook 5 to 7 minutes more or until fish flakes with a fork.
• Top with green onions (optional).

INDOOR-GRILLED SALMON

Steps:

• Bring the salmon to room temperature 20 minutes before grilling.
• Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
• Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
• Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
• Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.

PAN-FRIED SALMON

Steps:

• Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
• Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

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.

PAN-GRILLED SALMON WITH LIME AND DILL

Steps:

• Rinse salmon and pat dry. Remove any bones that are sticking out.
• Rinse limes.
• Put 3/4 cup mayonnaise in medium bowl.
• Cut limes in half. Ream juice of limes into bowl.
• Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
• When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
• Add salmon to mayonnaise-lime mixture.
• Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
• When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
• When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
• Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
• Remove salmon from pan and serve while very hot!