Sauteed Salmon With Lime Honey Sauce Food

HONEY LIME SALMON RECIPE

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over high heat. Season the salmon generously with salt and pepper.
• Place the salmon, skin side up, in the pan and cook for approximately 4 minutes on each side or until fish is opaque.
• In a small bowl whisk together the remaining 2 teaspoons of olive oil, honey, lime juice, zest, and salt and pepper to taste.
• Drizzle the glaze over the salmon and cook for 1 more minute, using a spoon to baste the salmon with the glaze.
• Serve immediately, garnished with cilantro and lime wedges if desired.

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

Steps:

• Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

GRILLED SALMON WITH HONEY & LIME

Steps:

• Preheat the grill (or broiler).
• Whisk together the soy sauce, lime juice, honey, and lime zest in a small bowl.
• Place the salmon on a baking dish covered with foil. Brush the salmon with the honey lime sauce and let rest for 15 minutes.
• Cook for 3-4 minutes per side on a prepared grill. If your fish normally sticks, cook it on foil sprayed with cooking spray. To broil, place in the oven and broil for 6-8 minutes or until the salmon is cooked to your liking. Cooking time may vary slightly depending on thickness of the fish.

HONEY LIME SALMON

Steps:

• Preheat the oven to 375°F (190°C).
• Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.
• Heat up a skillet with the olive oil. When it's heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.

PAN SEARED SALMON WITH A CREAMY LEMON DILL SAUCE

Steps:

• In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
• Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
• Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

SPICY HONEY GLAZED SALMON RECIPE

Steps:

• Combine the garlic, soy sauce, honey, lime juice, and black pepper in a small bowl. Stir to combine. Set aside.
• Sprinkle the tops of the salmon fillets with the Sriracha seasoning.
• Heat a large non-stick skillet over medium-high. Add the vegetable oil and heat until shimmering. Add the salmon, seasoned side down. Cook for 4-5 minutes or until the salmon is seared. Reduce the heat to medium, turn the fillets and add the honey lime sauce to the pan. Cook the salmon for 3-4 minutes basting with the sauce. Turn the fillets and cook for another few minutes until cooked through. The salmon will flake easily with a fork when done.
• Remove the salmon from the skillet to a serving plate. You can cook the sauce a few more minutes to reduce, thicken and caramelize if desired taking care not to burn. Spoon the sauce over the salmon and serve immediately.
• Garnish with parsley and serve with lime wedges.

HONEY-GLAZED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper.
• Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets.
• Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

SALMON WITH BALSAMIC-HONEY GLAZE

Steps:

• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

HONEY AND SOY GLAZED SALMON

Steps:

• In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

SAUTEED SALMON

Steps:

• In 12 inch skillet, heat 3 Tbsp butter.
• Add filets, skin side down, and saute on low heat for about 10 min turning often.
• Add salt and pepper to taste.
• Sprinkle with lemon juice and dill.
• Remove to serving plate.
• Add 2 Tbsp butter, and cream.
• Cook and stir 1 minute.
• Pour over salmon.
• Serve with lemon slices.

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER

Steps:

• In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
• Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
• Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
• Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
• Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.

SAUTEED SALMON WITH LIME-HONEY SAUCE

Steps:

• Heat butter in 12 inch skillet.
• Add salmon; cook on med for about 12 minutes, turning occasionally.
• In small bowl mix remaining ingredients.
• Place salmon on plates.
• Pour sauce into skillet; heat through.
• Drizzle on salmon.

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.

SRIRACHA LIME SALMON

Steps:

• Preheat oven to 375°F (190°C).
• Combine the lime juice, Sriracha, honey and soy sauce in a small bowl. Stir to mix well. Marinade the salmon with the mixture while the oven is preheating.
• As soon as the oven is preheated, transfer the salmon to a baking sheet lined with aluminium foil or parchment paper, bake until it's cooked through, about 15 minutes.
• Remove from the oven and top with chopped cilantro. Serve immediately.

SALMON WITH GARLIC LEMON BUTTER SAUCE

Steps:

• Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
• Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
• Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
• Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
• Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
• Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
• Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
• Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

HONEY LIME GARLIC BUTTER SALMON

Steps:

• Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.
• In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lime juice, and whisk until the honey has melted through the butter and the mixture is well combined.
• Place the salmon onto lined baking sheet. Evenly pour the honey-lime mixture over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons), cracked pepper, and 2 tablespoons of parsley. Fold the sides of the foil up beside the salmon to keep the sauce under the fillet.
• Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Then, change oven setting to broil (or grill) for 2-3 minutes on medium heat to caramelise the top. Garnish with remaining parsley and serve immediately with fresh lime slices.

SALMON IN LIME SAUCE

Steps:

• In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

EASY BAKED SALMON WITH GARLIC LIME BUTTER SAUCE

Steps:

• Preheat oven to 375 F.
• To a medium-size casserole dish, add 1 tablespoon of melted butter and spread on the bottom. Add salmon fillet skin side down to the casserole dish. Sprinkle with salt on top.
• Top salmon with minced garlic. Add lime slices all around.
• Top with sliced butter, unmelted.
• Bake uncovered for about 20 minutes or longer (depends on your oven), or until the salmon is cooked through.
• Remove from the oven.
• Remove lime slices from the casserole dish.

CILANTRO LIME SALMON

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

PAN-SEARED SALMON WITH LEMON-WHITE WINE SAUCE

Steps:

• Pre-heat a large skillet over medium high heat. Season the flesh of the fish with whatever seasoning you would prefer, I used Old Bay in this particular instance.
• Add 2 tablespoons olive oil to the pan and heat to shimmering. Add fish skin side down, and allow to crisp up, 4 minutes or so. Turn the heat down to medium. Using a spatula, carefully turn the fish over and finish cooking while crisping up the skin, approximately eight minutes. Check the fish using a fork towards the end of cooking-if it flakes easily, it is done. Do not overcook it, as it will also continue to cook slightly once remove from the pan. Transfer fish to a serving platter.
• In the same skillet, melt 2 tablespoons of butter. Add garlic to the pan and sauté until fragrant, about 30 seconds. Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add a squeeze or two of the lemon. Simmer until reduced by half and add the lemon zest. Whisk in remaining tablespoon of butter to give the sauce a creamy texture.
• Serve the salmon topped with the sauce.