BROILED SALMON WITH SOY-GINGER GLAZE
This is the absolute tastiest broiled salmon I've ever had, and only takes about 25 minutes from start to finish! Using just a few ingredients, you will have delicious meal in no time. I recommend serving it with steamed edamame or broccoli and brown rice.
Provided by Yvonne
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
- Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
- Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with glaze. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
- Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 11.3 g, Cholesterol 48.7 mg, Fat 4 g, Fiber 0.2 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 1127.9 mg, Sugar 8.7 g
GINGER-GLAZED SALMON
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
FAST SALMON WITH A GINGER GLAZE
This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season salmon fillets with salt.
- Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
- Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
- Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
- Sprinkle basil on top of salmon; spoon glaze over basil.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 13.4 g, Cholesterol 100 mg, Fat 13.7 g, Fiber 0.1 g, Protein 48.4 g, SaturatedFat 3.1 g, Sodium 519.1 mg, Sugar 10.6 g
GINGER-GLAZED GRILLED SALMON
Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. -Wanda Toews, Cromer, Manitoba
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 374mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HONEY SOY GLAZED SALMON RECIPE BY TASTY
Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place salmon in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the salmon. Save the other half for later.
- Let the salmon marinate in the refrigerator for at least 30 minutes.
- In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
- Remove salmon from pan. Pour in remaining marinade and reduce.
- Serve the salmon with sauce and a side of veggies. We used broccoli.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams
BROILED SALMON WITH MUSTARD AND LEMON
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
- In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
- Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
- Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
BROWN SUGAR AND GINGER GLAZED SALMON
Make and share this Brown Sugar and Ginger Glazed Salmon recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Asian
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler and coat broiler pan with nonstick cooking spray or oil.
- Season salmon with fresh cracked black pepper to taste and place skin side up on oiled pan. Place under heating element about 6 inches from heat source for 3 minutes.
- Combine sugar, mustard, soy sauce, and ginger. When the 3 minutes is up turn salmon and brush with the glaze. Allow to cook vfor 2 minutes more or until sugar melts and fish flakes.
- Garnish with sesame seeds if desired,.
Nutrition Facts : Calories 136.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.3, Sodium 173.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 22.6
GRILLED SOY-GINGER SALMON
The salmon is marinated in olive oil, soy sauce, ginger, garlic, onion, and paprika. Very easy to make. I bought six 6 oz salmon steaks and doubled the recipe. Also, instead of grating the onion and ginger I put it in my Cuisinart to save time. Came out excellent.
Provided by JohnP84
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients
- Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
- Cook on uncovered grill, directly over medium coals for approx 7 minutes each side. Baste with remaining marinade throughout grilling.
- Note--When grilling salmon flip with spatula.
Nutrition Facts : Calories 528.7, Fat 35, SaturatedFat 5, Cholesterol 118.2, Sodium 1159.7, Carbohydrate 4.5, Fiber 0.8, Sugar 1.3, Protein 47.7
SEARED SALMON WITH CITRUS-SOY GLAZE
Steps:
- Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
- Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
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SOY GINGER SALMON - WELL PLATED BY ERIN
From wellplated.com
4.7/5 (92)Calories 338 per servingCategory Main Course
- Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
- In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
- Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.
PAN-ROASTED SALMON WITH SOY-GINGER GLAZE - FOOD & WINE
From foodandwine.com
4/5 Total Time 15 minsServings 4
- Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
- Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.
BROILED GINGER-SOY SALMON RECIPE - SIDECHEF
From sidechef.com
5/5 (3)Total Time 40 minsCuisine AsianCalories 92 per serving
- Mix together the Soy Sauce (1/4 cup), Honey (2 tablespoon), Rice Vinegar (1 tablespoon), and Sriracha (1 tablespoon) in a large bowl. Add the Garlic (1 tablespoon) and Fresh Ginger (1 tablespoon) and stir to combine.
- Add the Skin-On Salmon Fillet (4) and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
- Preheat the broiler to high for at least 10 minutes. Remove salmon from marinade, and pat skin dry using paper towels or a dish towel. Rub an oven-safe pan with a small amount of Neutral Oil (1 splash) Place salmon fillets on pan skin-side down. Place under the broiler for 5 minutes.
- Meanwhile, heat a large skillet over medium heat. After the 5 minutes under the broiler—or when the fish is looking nicely caramelized on top—turn the heat under the skillet to high, add a small amount of oil to coat the bottom of the pan, carefully transfer the fillets from the sizzle pan to the skillet, lower the heat to medium, and cook for about 1 minute or until the skin is crisp.
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- Mix together the soy sauce, honey, vinegar, and Sriracha in a large bowl. Add the garlic and ginger and stir to combine. Add the salmon fillets and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours (longer might be OK, but I’ve never tried.)
- Preheat the broiler to high for at least 10 minutes. Remove salmon from marinade, and pat skin dry using paper towels or a dish towel. Rub an oven-safe pan—I like these sizzle pans—with a small amount of oil. Place salmon fillets on pan skin-side down. Place under the broiler for 5 minutes.
- Meanwhile, heat a large skillet over medium heat. (If you are cooking as many as 6 fillets, you’ll want to heat 2 skillets.) After the 5 minutes under the broiler—or when the fish is looking nicely caramelized on top—turn the heat under the skillet to high, add a small amount of oil to coat the bottom of the pan, carefully transfer the fillets from the sizzle pan to the skillet, lower the heat to medium, and cook for about 1 minute or until the skin is crisp. Transfer fillets to a plate to rest for 1 minute before serving.
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