I’m always on the look out for new salmon recipes and when I spotted this one I knew I wanted to try it. I loved that I had all of the ingredients on hand too! This recipe came together quite quickly but I did have to make some modifications because of my kitchen equipment. The recipe directs you to cook one side of the salmon in the pan on the stove and then flip the salmon over and place the pan in the oven. Sadly, I don’t own a pan that can be put in the oven. If I had known almost 3 years ago that I would want/need better pans I would have registered for them! Argh! So, needless to say, I cooked the salmon in the pan and then transferred it to a baking pan and put it in the oven.
Salmon with Maple-Lemon Glaze
source: Cooking Light
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
I bought some salmon at the grocery store on Sunday as I had planned to make it for dinner on Monday. When dinner time rolled around I really wasn’t sure how I wanted to cook it so I turned to my new trusty friend, Cooking Light. I searched the website and came across this recipe. It was very flavorful and extremely easy to prepare. Usually I have problems making sure that salmon is done but this recipe worked out perfect! This will stay in my fish rotation of recipes. I also loved that I had all of the ingredients on hand and they weren’t odd, maybe the Sesame Seeds were odd, but I had those from a salad that I made in the summer. I’m not looking forward to cleaning the pan, though. The sauce gets nice and baked on! It is actually still soaking in the sink. That will be my project for tonight! Enjoy!
source: Cooking Light
- 1 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1/2 teaspoon finely minced garlic
- 4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
- 2 tablespoons sesame seeds
1. In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
2. Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
3. Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
4. Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
5. Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.
Well I have to start off by apologizing for the lack of pictures below. I didn’t know the pictures were out of focus until I loaded them on to the computer! Shoot! Too late now that all the food is in my belly!!
This recipe came from my most recent edition of Martha Stewart’s Everyday Food magazine. I searched for a bit and couldn’t fin the recipe online.
We hadn’t had fish in a while so I though this would be a good new recipe. Recently we had pork chops with Dijon mustard on them. We loved them so this recipe sounded good too! I loved how the fish stayed so moist. My one piece of advice is to cook the fish longer than called for if your pieces are thick. I learned that the hard way, by having to put them back in the oven! Argh!!! They tasted delicious after they came out of the oven the second time! Enjoy!
source: Everyday Food magazine
3 slices white sandwich bread
1 cup fresh parsley
1 TB Olive oil
coarse salt and ground pepper
4 skinless salmon fillets (6 oz each)
1. Preheat oven to 450 F. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley and olive oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet. Season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing firmly to adhere. Roast until salmon is opaque through out, 11 to 13 minutes.