SPICY SALMON RECIPE
A spicy salmon recipe that results in flaky, tender salmon with a sweet and spicy chipotle lime rub. It's easy, healthy, foolproof, and impressive!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
- In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
- To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 329 kcal, Carbohydrate 4 g, Protein 40 g, Fat 16 g, SaturatedFat 2 g, Sugar 3 g, Cholesterol 109 mg, Fiber 1 g, UnsaturatedFat 12 g
SPICE-COATED SALMON
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put salmon skin side down on large sheet of heavy-duty foil and run your hand lightly up the middle of it, lengthwise. If you feel some prickly little bones, pull them out with a clean tweezer or small pliers.
- Mix cumin, coriander, salt, olive oil and all but one tablespoon lemon juice together and brush over salmon. Allow to marinate at room temperature for 10 minutes. Transfer salmon on foil to broiling pan.
- Preheat oven broiler to very hot. Position the oven rack so the salmon is no farther than four inches from source of heat.
- Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle. If you like salmon done this way, remove from oven and transfer to serving platter. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness.
- Sprinkle with the remaining lemon juice, black pepper to taste and herbs, and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 213 milligrams, Sugar 0 grams
SPICE CRUSTED SALMON
Spice Crusted Salmon, This is for Echo echo........... This is healthy & full of flavor. You can grind the spice mixture in a coffee grinder.
Provided by Rita1652
Categories Spicy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spread the spice mix on a plate and stir to mix.
- Toss egg mixture together.
- Dip the salmon fillets in the egg mixture and then in the spices.
- Heat enough olive oil to coat bottom of a large pan until the olive oil begins to ripple. Cook the salmon 3-4 minutes on each side over medium heat (about 8 minutes per inch of thickness).
- Remove salmon to a serving dish and kept warm. Discard the oil, add the balsamic to the pan.
- Swirl around over high heat to pick up the salmon flavors. Reduce the liquid by half. On low heat, add the honey, butter and swirl. The consistency of the sauce should thicken slightly. Don't boil it. When the honey and butter is completely mixed, add in the chopped dill and pour over the salmon. Or pour on plate and place salmon on glaze. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 797.6, Fat 56.1, SaturatedFat 6.5, Cholesterol 95.2, Sodium 711.2, Carbohydrate 27.6, Fiber 12.2, Sugar 8.6, Protein 54.6
YOGURT AND SPICE ROASTED SALMON
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Provided by Sabrina Ghayour
Categories Salmon Fish Seafood Quick & Easy Pescatarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
- Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
- Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PLANKED EVERYTHING BAGEL SPICED SALMON
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
- While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
- Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
- Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.
SPICE-RUBBED SAUTEED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
- Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
- Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.
SPICY BAKED SALMON RECIPE WITH LIME AND HARISSA
Spicy salmon with harissa sauce is all you need for a light, flavor-packed dinner! Ready in just 15 minutes or so, it's the perfect fish dinner for busy weeknights. I recommend using a center-cut salmon fillet to ensure the entire piece of fish cooks at the same speed. For the sauce, homemade harissa or a quality store-bought one will work. Serve this harissa lime baked salmon with a side of bright veggies like sautéed asparagus or crispy lemon broccoli and grains of your choice.
Provided by Suzy Karadsheh
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
- Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9" x 13" baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
- Spoon the sauce all over the salmon and spread it well.
- Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
- Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't over-cook and the garlic does not burn.)
- Remove from the oven and serve with lime wedges to the side.
Nutrition Facts : Calories 222.5 kcal, Carbohydrate 4.7 g, Protein 22.8 g, Fat 12 g, SaturatedFat 1.8 g, Cholesterol 62.4 mg, Sodium 123.1 mg, Fiber 0.5 g, Sugar 3.5 g, UnsaturatedFat 9.2 g, ServingSize 1 serving
BROWN SUGAR SPICED SALMON
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
- Bake for 10 to 15 minutes, depending on thickness and desired doneness.
SPICY SUGAR CRUSTED SALMON
Make and share this Spicy Sugar Crusted Salmon recipe from Food.com.
Provided by invictus
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together spices (omit oil) to create a dry rub.
- Warm oil over medium/medium-high heat.
- Rub 1 side of salmon with season mixture and place in skillet. Blacken on spiced side (about 2 minutes) then reduce heat to medium-low/medium and flip salmon. Cook on clean side until salmon is done. (About 8 minutes.) Serve hot.
SPICE-CRUSTED SALMON WITH SAUTéED POTATOES & SPINACH
BBC MasterChef winner, Dhruv Baker, shows how a classic sauce can be updated with new flavours
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 16
Steps:
- Start by toasting the fennel, coriander and mustard seeds in a dry frying pan on a low heat, about 8-10 mins. Once you start to smell the rich aromas of the spices, you know they have cooked through. If they start to smoke, the spices will taste bitter and it would be better to start again. Once toasted, roughly crush using a pestle and mortar, or wrap the spices in a tea towel and crush with the base of a small saucepan. Stir in a pinch of black pepper.
- Scrape the skin sides of the salmon with a knife to get rid of any remaining scales, and scrape off as much of the film of moisture you sometimes get (this helps to get the skin crisp). Slash the skin 3 times, about 3cm in length, to stop it shrinking during cooking.
- Tip the spice mix onto a plate, lay the fish on it, skin-side up, so that the spices cover the underside of the fish. You can do this a few hrs ahead to help infuse the fish with the spices. You can also start the sauce ahead - put the finely chopped shallots in a pan with the vinegar, fish stock and saffron. Bring to the boil, then reduce by two-thirds. Set aside.
- Put the potatoes in a pan and cover with salted water. Bring to the boil and boil for 1-2 mins only, then drain. Heat the oil in a large frying pan, then add the turmeric and chilli powder, if using. Toss the potatoes in the spiced oil, then cook for 5 mins without stirring. Shake the pan and cook for 5-10 mins more, or until the potatoes are cooked through. Season and keep warm.
- When ready to cook the salmon, rub the skin sides with some oil, then fry in a pan (skin-sides down) on a medium heat with a little bit more oil, pressing down lightly on the fish for a few secs when it first goes in the pan. Don't touch the fish or move the pan for about 5-6 mins - this ensures you get beautiful crisp skin. When the edges start to look golden, turn the fish over and cook for 1 more min.
- While the fish is cooking, cook the spinach in a large pan of boiling water for 2 mins. Drain, then squeeze out the excess water. Return to the pan and stir in the butter. This will form a simple emulsion, which will prevent water running out over the plate. Season.
- To finish the sauce, warm the pan of reduced mixture until hot. Take off the heat, then whisk in all the butter, reserving 2-3 cubes. Once the butter is amalgamated, stir in remaining cubes. Season with pepper and use immediately.
- Place a spoonful of spinach in the middle of each plate, then lay the salmon on top. Scatter some potatoes and pour some sauce around the fish. Sprinkle a few sea salt flakes over the fish and serve.
Nutrition Facts : Calories 588 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
CAJUN SPICED SALMON
This super-zingy salmon supper is perfect for those on a low-salt diet
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Yield Serves 2
Number Of Ingredients 15
Steps:
- Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
- Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.
Nutrition Facts : Calories 463 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.21 milligram of sodium
SPICY SALMON PATTIES
Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. -Barbara Coston of Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.
Nutrition Facts : Calories 339 calories, Fat 18g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 607mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
INDIAN SPICED SALMON
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
SPICY PAN-SEARED SALMON
I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice".
Provided by MarthaStewartWanabe
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Drizzle olive oil into a medium skillet over medium-high heat.
- In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
- Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.
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