Salmon With Garlic Dijon Soy Glaze Food

SOY GLAZED SALMON

Steps:

• Preheat oven to 375°F (190°C). Rinse the salmon with cold water and pat dry with paper towels. Cut the salmon into two pieces if they are too big. Transfer the salmon fillets (skin side down) on a baking sheet lined with parchment paper or aluminum foil.
• Combine the soy sauce, oyster sauce, brown sugar, sesame oil and red pepper flakes together. Stir to mix well.
• Brush the soy sauce mixture on the surface of the salmon fillets.
• Bake in the oven for 20 minutes or until the salmon is cooked through. Top the salmon with white sesame and parsley, serve immediately.

GARLIC BROWN SUGAR GLAZED SALMON

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
• In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
• Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

DIJON GARLIC SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
• Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
• Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

DIJON BAKED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
• Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
• Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes., Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

BAKED SALMON WITH GARLIC AND DIJON

Steps:

• Preheat oven to 450˚F and line a rimmed baking sheet with silpat or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin-side-down.
• In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.
• Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
• Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

MAPLE DIJON SALMON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine maple syrup, Dijon mustard, thyme, and cinnamon in a small bowl.
• Season salmon with salt and pepper. Heat canola oil in a large oven-proof saute pan over medium heat. Cook salmon until browned, about 3 minutes. Flip and brush surface generously with maple syrup mixture. Cook until bottom is browned, about 3 minutes more.
• Transfer to the preheated oven and bake until salmon flakes easily with a fork, 5 to 10 minutes more.

HONEY DIJON SALMON

Steps:

• Preheat the oven to 450°F.
• In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
• Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
• Sprinkle the bread crumb mixture on top.
• Bake 10 minutes per inch of thickness or until the fish is flaky.
• Serve with lemon wedges.

AIR-FRYER SALMON WITH MAPLE-DIJON GLAZE

Steps:

• Preheat air fryer to 400°. Meanwhile, in a small saucepan melt butter over medium-high heat. Add maple syrup, mustard, lemon juice and minced garlic. Reduce heat and simmer until mixture thickens slightly, 2-3 minutes. Remove from heat; set aside. Drizzle olive oil over salmon and sprinkle with salt and pepper. Place fish in a single layer in air fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 5-7 minutes. Drizzle with sauce right before serving.

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

BAKED SALMON WITH GARLIC AND DIJON

Steps:

• Preheat the oven to 450° F. Line rimmed baking sheet with foil.
• In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, ½ Tbsp Dijon, ½ tsp salt, ⅛ tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
• Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
• Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
• Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

PAN-SEARED SALMON WITH SOY MUSTARD GLAZE

Steps:

• Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, skin-side up, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3-4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
• Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.

SOY-MAPLE GLAZED SALMON

Steps:

• In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon.
• Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon.
• Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.
• Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.
• Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I don't think it needed salt because of the soy but feel free to add it if you think it needs it).

DIJON MUSTARD SALMON RECIPE

Steps:

• Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
• Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
• Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet). Garnish with lemon on top. Serve with cauliflower rice, green beans, roasted asparagus or mashed cauliflower.

SALMON WITH GARLIC DIJON SOY GLAZE

Steps:

• Blend first 4 ingredients to make glaze. Marinade salmon in glaze for 30 minutes. Reserve extra glaze (be careful the extra glaze does not come into contact w/ salmon). Grill salmon to desired doneness. Serve w/ spoonful of glaze on top of salmon.