Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : Fresh Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Fresh Salmon Recipes Biography

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Recipe 1: Salmon With Garlic

Ingredients:
4 small cloves garlic, minced
1 heaping tablespoon chopped fresh parsley
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
2 tablespoons lemon juice
4 salmon fillets, about 4 to 6 ounces each
lemon wedges, optional

Preparation:
1. Heat oven to 375°. Lightly grease a 9 x 13-inch baking pan or line with nonstick foil.
2. combine the minced garlic, parsley, and olive oil.
3. Arrange the salmon in the baking pan and spread garlic mixture evenly over the salmon fillets. Sprinkle lightly with salt and pepper.
4. Bake for about 20 minutes, or until the fillets flake easily with a fork.
5. Drizzle with the lemon juice and serve with lemon wedges, if desired.

Recipe 2: Salmon With Honey-Citrus Glaze

Ingredients:
4 salmon fillets, about 6 ounces each, skin on
4 tablespoons honey
3 tablespoons fresh lime juice
2 tablespoons orange juice
Sea salt and freshly ground black pepper

Preparation:
1. Grease a 9x13x2-inch baking pan.
2. Heat oven to 400°. Place salmon, skin-side down, in the prepared baking pan.
3. Combine the honey, lime juice, and orange juice, stirring until well blended.
4. Sprinkle the fillets with salt and pepper then spoon the honey and juice mixture over the fillets.
5. Bake for 10 to 12 minutes, or until fish flakes easily with a fork.

Recipe 3: Salmon Fillets With Brown Sugar Pecan Glaze

Ingredients:
3 tablespoons coarsely chopped pecans
1/4 cup dark brown sugar
4 tablespoons butter
1 to 2 tablespoons bourbon or water
4 salmon fillets, about 6 to 8 ounces each
Salt and freshly ground pepper
Olive oil

Preparation:
1. Lightly toast the pecans in a dry skillet over medium low heat. When the pecans are lightly browned and aromatic, add the brown sugar, butter, and bourbon or water; heat until simmering. Set aside.
2. Heat oven to 425°.
3. In an ovenproof skillet over medium-high heat; heat the olive oil. Add salmon, skin side down and sear for about 2 minutes. Transfer the pan to the oven and roast the fillets for 5 minutes. Spoon glaze over the fillets and continue roasting for about 3 to 5 minutes longer, or until salmon flakes easily with a fork.

Recipe 4: Honey Mustard Salmon With Garlic

Ingredients:
2 pounds salmon fillets, about 6 to 8 ounces each
2/3 cup honey
3 tablespoons spicy brown mustard or a Creole mustard
1 medium clove garlic, very finely minced
Dash dried leaf basil
Dash sea salt
Dash freshly ground black pepper

Preparation:

1. Heat oven to 400°. Line a shallow baking dish with foil and grease lightly with olive oil.
2. Combine honey, mustard, minced garlic, basil, and salt and pepper in a food storage bag or a glass or plastic container. Add salmon and seal or cover; refrigerate for 30 minutes to 2 hours. Remove salmon from the marinade and brush lightly with olive oil.
3. Bake the salmon fillets in the prepared pan, skin side down, for 14 to 15 minutes, or until fish is cooked through.

Recipe 5: Honey Herb Salmon Fillets with Lavender

Ingredients:
1/4 cup extra virgin olive oil
1/2 teaspoon dried leaf thyme
1 teaspoon fresh rosemary, chopped
1 tablespoon dried lavender flowers, crumbled (or use a combination of parsley and other favorite herbs)
Dash salt
Freshly ground black pepper
1/4 cup honey
Olive oil for pan
4 salmon fillets

Preparation:
1. Combine oil, herbs, and seasonings in a small bowl. Cover and refrigerate for a few hours or overnight.
2. Combine the oil and herb mixture with the honey in a large food storage bag; place salmon fillets in the mixture, turning to coat well. Cover and refrigerate for at least 2 hours or up to 4 hours.
3. Heat oven to 375°
4. Heat about 1 tablespoon of olive oil in a large ovenproof skillet; sear the salmon, skin side down, for about 4 minutes. Move the skillet to the oven and cook, uncovered, for about 12 minutes, or until salmon flakes with a fork. It will cook a little more when removed from oven, so don't overcook.

Recipe 6: Poached Salmon Steaks With Sauce

Ingredients:
Sauce
1/2 cup butter
3 large egg yolks
1 tablespoon lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
1 tablespoon lemon juice
1 tablespoon salt
1 small onion, sliced
fresh or freeze-dried dill or parsley
3 to 4 peppercorns
6 salmon steaks

Preparation
1. Heat the butter in a heavy saucepan until hot and foamy, but do not let the butter brown. In a small bowl, whisk or beat egg yolks with 1 tablespoon lemon juice, 1/8 teaspoon salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
2. Makes about 2/3 cup of sauce.
3. Put 4 cups of boiling water in a large skillet; add 1 tablespoon lemon juice, 1 tablespoon salt, onion slices, a few parsley or dill sprigs, and peppercorns. Bring to a boil; gently add the salmon steaks to the boiling mixture. Bring to a boil; reduce heat to a simmer. Cover and continue cooking for about 6 to 8 minutes, or until the salmon flakes easily with a fork. Remove carefully to a platter with a slotted spoon or spatula. Spoon 2 to 3 tablespoons of sauce over each salmon steak.

Recipe 7: Salmon Steaks with Pecans

Ingredients:
1/2 cup pecan pieces
8 tablespoons butter, divided
2 teaspoons fresh chopped parsley
1 lemon, halved
4 salmon steaks or serving-size fillets
4 tablespoons dry white wine
pepper
2 green onions, chopped
6 slices bacon, cooked and crumbled

Preparation:
1. Preheat oven to 400°.
2. In a skillet over medium-low heat, melt 2 tablespoons of butter. Add the pecans and cook for a few minutes, just until lightly browned and aromatic. Remove to a plate and set aside. Melt remaining 6 tablespoons of butter in the skillet; add the parsley and zest of about half of the lemon. Place salmon steaks on an oiled foil-covered broiler pan. Drizzle 1 tablespoon of wine over each steak, then sprinkle with freshly ground black pepper. Spoon some of the butter and parsley mixture over each steak. Bake for about 15 minutes, turning once if using steaks, or until fish flakes easily with a fork. Sprinkle with pecans, chopped green onions, and crumbled bacon just before serving. Cut lemon half into 4 wedges; add 1 lemon wedge to each serving.