Grilled Salmon

Recipe adapted from http://allrecipes.com/

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
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Season salmon fillets with lemon pepper, garlic powder, and salt.
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In a small bowl, stir together soy sauce,
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brown sugar,
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water,
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and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (I placed my salmon in a glass dish instead)
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Refrigerate for at least 2 hours.
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Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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Soy Orange Glazed Grilled Salmon with Fresh Pineapple Salsa

Recipe

6 Salmon fillets
Marinade:
1/2 cup soy sauce
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1 cup cup orange juice
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2 Tbl. Aji-Mirin
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2 Tbl. Rice vinegar
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1 Tbl. Sugar
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2 Tbl. Cilantro, chopped
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2 teaspoons sesame oil

1 Tb. Chili garlic paste (reduce amount if less heat is desired)
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In a small bowl, mix marinade ingredients together.
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Place salmon in a shallow glass dish
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Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
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2 jalapenos, diced
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6 green onions, chopped
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2 tablespoons cilantro
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2 tablespoons fresh lime juice
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Stir all ingredients together in a mixing bowl.
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Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.
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and here is the recipe without all the pictures, to make it easier to see what you need:

6 Salmon fillets
Marinade:
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
2 tablespoons cilantro
2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.

Asian Salmon

Recipe

2 lbs salmon fillets (cleaned)
¼ cup soy sauce
1 tablespoon chili sauce
1 tablespoon fresh ginger (minced)
2 cloves fresh garlic (minced)
1 lime (juiced)
1 lime (zested)
1 tablespoon brown sugar
3 green onions (chopped)
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Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil. (I baked mine in the oven at 425 degrees for 10-12 minutes)
Step 2: In a bowl mix together soy sauce,
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chili sauce,
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ginger,
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garlic,
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lime juice, lime zest
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and brown sugar.
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Pour the sauce over the salmon.
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Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)
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Orange-Glazed Salmon

Got this Recipe from a Cuisine at home Magazine/book.

I scanned the recipe so you could see…

But I will now type it up so that I may add my pictures to go with the recipe, so it makes better sense, and looks pretty!

3 Tbsp. Cajun Seasoning (salt-Free)
1 tsp. brown sugar
1/4 tsp. Kosher salt
4 boneless, skinless salmon fillets (6oz each, unless your name is Normy and you LOVE salmon, then you get 8oz each)
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2 Tbsp. vegetable oil
1/4 cup Orange Marmalade
1 Tbsp. Lime Juice
Lime Wedges
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Combine Cajun seasoning, sugar, and salt in a small bowl.
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Rub over all surfaces of fillets.
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Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.

Blend marinade
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and lime juices;
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swirl in skillet until melted.
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carefully turn fish to glaze on all sides.
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The salmon is done when it begins to flake when tested with a fork.

Serve with Lime wedges.
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Ode to Salmon & Toasted Sesame Ginger Salmon.

I LOVE Salmon. Bet you knew that already though! But JUST incase you didn’t, you do now!

Normy and I used to do Salmon Tuesdays before we moved, As the Store by us would get their seafood shipment in on Tuesday, so we wanted our salmon fresh! We also liked the Manager at the seafood counter. But then he left and the service started to suck and then we moved, so we no longer do Salmon Tuesdays. Boo Hoo!

My favorite place to get salmon is Whole Foods (no brainer there), then there is Costco, we can get a big 3 pound piece of salmon and it makes 4 meals for us. Two dinners and Two lunches, then last is King Soopers. But anymore, I really don’t care for King Soopers salmon. The seafood people are not friendly so that has turned me off, and I always find bones in the fish, and well I don’t really care for the taste. It doesn’t taste fresh to me…

So this is a post ALL about salmon! What brought this post on was last week, my Facebook, and Blog follower Dave asked me what is my favorite salmon recipe? So I got to searching and holy Salmon, I have a lot of Salmon recipes. So I thought I would do a post for you inspired by Dave!

Here is my #1 Favorite Salmon Recipe: Salmon with citrus salsa verde

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I would actually say it’s between these two. I love them both! Salmon Marinade

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Here’s another good one  Ginger Scallion Crusted Salmon (well they are all good).

Ginger-Scallion Crusted Salmon

I will share this next recipe with you as it was the most popular recipe I posted in February 2010 it had 179 views: Asian Salmon

Asian Salmon

This is another favorite of mine and I would have to say this is my third favorite Salmon recipe: Orange Glazed Salmon
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I make so many salmon recipes I can’t recall what they all taste like. Maybe I should make them again to confirm they are good…I mean if they weren’t good, I wouldn’t be posting them on my blog…

Here’s another one for you Sweet Spicy Glazed Salmon

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This recipe is pretty to me. I LOVE using fresh herbs! I think it just makes food more appealing to the eye, and who doesn’t like fresh herbs? I love them! Roasted salmon with green herbs
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I wanted to make this recipe because it called for Sriracha and I love Sriracha and the pictures from the recipe looked so amazing. I had to make it: Stuffed salmon with sriracha cream sauce

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Another one: Pineapple teriyaki glazed salmon

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this was fabulous Blackened Salmon

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I like every ingredient in this recipe Firecracker grilled salmon
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To me the 3 best things that go with salmon are: Butter, lemon and dill to make  Jamie’s buttery, dill, lemon salmon
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and that brings us to the newest salmon recipe I have made recipe

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced
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Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil,
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sesame oil,
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soy sauce, garlic, ginger, vinegar,
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brown sugar

and whisk well until combined.
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Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
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Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey
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1 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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1/2 teaspoon freshly grated ginger
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1/2 teaspoons toasted sesame seeds
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Combine all ingredients in a bowl and whisk until smooth.
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Pour over salmon.
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Untitled

Roasted Salmon with Green Herbs

Got this recipe from my Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips Book

Recipe

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper.
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Whisk together the olive oil
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and lemon juice and drizzle the mixture evenly over the salmon.
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Let it stand at room temperature for 15 minutes.
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In a small bowl, stir together the scallions,
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dill,
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and parsley
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Scatter the herb mixture over the salmon fillet,
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turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
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Stuffed Salmon with Sriracha Cream Sauce

I am ALWAYS looking for new salmon recipes! Always! It seems lately Normy and Me have been eating Salmon more often. We usually get it Tuesdays cause our Grocery Store gets their shipment in and we want it as fresh as possible…

recipe

TERIYAKI MARINADE INGREDIENTS

1 tablespoon cornstarch

1/4 cup cold water

1/4 cup soy sauce
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1 cup water (or pineapple juice)
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5 tablespoon packed brown sugar (use only 4 tbsp if using pineapple juice)

1/2 tsp ground ginger
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1/4 tsp garlic powder

2 tablespoons honey
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TERIYAKI MARINADE DIRECTIONS

1. in a small bowl, combine cornstarch & 1/4 cup cold water. stir until cornstarch is dissolved; set aside
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2. in a saucepan, combine 1 cup water,
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soy sauce, ground ginger,
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garlic powder, brown sugar & honey; bring to a simmer

3. when liquid is simmering & brown sugar has melted, add the cornstarch/water mixture & simmer
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until thick enough to coat a back of a spoon (do not overthicken!)

SRIRACHA CREAM SAUCE INGREDIENTS

1/4 cup Sriracha sauce

1 cup mayonnaise

3 tablespoons condensed milk
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SRIRACHA CREAM DIRECTIONS

1. in a medium bowl, combine Sriracha & mayo & whisk well
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2. add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste
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STUFFED SALMON W/ SRIRACHA CREAM SAUCE INGREDIENTS

2 salmon filets

teriyaki marinade (recipe above)

sriracha cream sauce (recipe above)

2-3 tbsp cream cheese (room temperature)

green onions (thinly sliced)

sesame seeds

olive oil

STUFFED SALMON W/ SRIRACHA CREAM SAUCE DIRECTIONS

1. in a baking/marinade dish, place salmon filets & add 1/2 cup to 3/4 cup teriyaki marinade. let marinade reach about 1/2 of the sides of filets. marinade in refrigerator for at least 30 minutes to overnight

2. preheat oven to 400 degrees. meanwhile, line a baking dish with aluminum foil & lightly brush with olive oil; set aside

3. on a cutting board, slit the sides of each salmon filets making a long pocket/envelope; do not pierce through the other side!

4. insert about a tablespoon of cream cheese into each pocket; do not overstuff or the cream cheese will seep out during baking

5. in the prepared baking dish, place stuffed salmon’s & sprinkle a nice amount of sesame seeds.
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cover the baking dish & salmon filets with another sheet of foil & bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through

6. after baking is done, place in a serving dish & drizzle with sriracha cream sauce & garnish with thinly sliced green onions

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Salmon with Orange Vinaigrette

Recipe

1 cup orange juice
1 lime, freshly squeezed and juiced
1 teaspoon chili powder
1 teaspoon Dijon mustard
1/2 cup fat-free Italian dressing
4 salmon fillets, about 6 oz each
Salt and pepper to taste
1 tablespoon olive oil
4 teaspoons minced fresh cilantro leaves
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Preheat oven to 425.

Place orange juice in a small saucepan. Bring to a boil and cook until liquid is reduced to about 1//4 cup. Cool slightly. Transfer to a blender. Add the lime juice, chili powder and mustard, cover and process until well blended. (If you want more onion flavor; add about 4 teaspoons finely chopped red onion and blend) While pulsing, gradually add the italian dressing in a steady stream; process until well blended.
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Season salmon fillets with salt and pepper. and brush a little of the Vinaigrette on Salmon.
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Bake salmon at 425 for 10-12 minutes (depending on thickness)

Serve with orange vinaigrette and garnish with chopped cilantro leaves.
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Pineapple Teriyaki Glazed Salmon

recipe

2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1 tsp fresh orange zest
6 ounces pineapple juice
1/2 tsp kosher salt, divided
1 Tbsp olive oil
2 (6-ounce) salmon fillets
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1/4 tsp black pepper
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Preheat oven to 400 degrees.

In a small sauce pan, over high heat, combine the brown sugar,
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soy sauce,
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orange zest, pineapple juice
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and 1/4 teaspoon salt. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool and thicken a bit.

Heat the oil in a large skillet over medium-high heat. Salt and pepper both sides of the salmon and set in the skillet.
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Cook for 3 minutes without moving. Spray a baking dish with cooking spray. Carefully remove the salmon from the pan and place with the cooked side up in the baking dish. (Alternatively you could use a cast iron skillet, flip the salmon and put the whole pan straight into the oven)

Bake for 4 minutes. Remove from the oven and generously brush glaze over the tops of the salmon. Return to oven for 1-2 minutes or until the fish flakes easily.DSC_0143-1

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Let them EAT!

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