CARAMEL GLAZED SALMON
Your kids don't like fish? Try a touch of sugar. This Caramel Glazed Salmon recipe has a brilliant combination of brown sugar and Dijon mustard. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle salmon with salt and cayenne; set aside., In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Broil 4-6 in. from the heat for 5 minutes. Brush half of the glaze mixture over fillets. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining glaze.
Nutrition Facts : Calories 351 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 587mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CARAMELIZED SALMON
Carmelizing isn't just for onions! This is a wonderfully delicious way of making salmon extra-special. Prep time includes marination.
Provided by Julesong
Categories Vegetable
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine basil and ginger.
- Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
- When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
- Heat olive oil in a skillet over medium-high heat.
- Combine the black pepper and sugars in a shallow dish.
- Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
- Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
- Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
- Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
- Decorate with orange slices, serve, and enjoy!
- Adapted from a recipe posted to Gail's Recipe Swap by PegW.
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
- Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
SALMON BAKED WITH HERBS & CARAMELISED LEMONS
Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon
Provided by Gordon Ramsay
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
- Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
- Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
- Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.
Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium
ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS
Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.
Provided by Sharon123
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Swirl olive oil in bottom of medium nonstick skillet.
- Add onions and sprinkle with 1/2 teaspoon salt.
- Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
- Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary.
- Increase heat to high and simmer until sauce thickens, about 5 minutes.
- Add salt and pepper to taste.
- Keep warm.
- Preheat oven to 450 degrees.
- Sprinkle salmon with salt and pepper to taste.
- Place on lightly oiled heavy baking sheet.
- Roast for 7 to 10 minutes or until fish flakes.
- Sprinkle salmon with parsley.
- Serve over fig sauce.
- This recipe can be doubled or tripled.
GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS
I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
Provided by Pinaygourmet 345142
Categories European
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
- Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
- Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
- Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
- Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.
SALMON FILLET WITH CARAMELISED ONION
This salmon recipe has a great end result and we love what the caramelised onion brings to the dish . It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.
Provided by The Flying Chef
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
- Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
- Season with salt and pepper and add rosemary, stir to combine.
- For the Salmon.
- Season salmon fillets on both sides with salt and pepper.
- Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
- As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
- Serve fish topped with onion and your favourite side dish.
Nutrition Facts : Calories 631.9, Fat 20.9, SaturatedFat 3.6, Cholesterol 146.4, Sodium 544.8, Carbohydrate 35.5, Fiber 1.8, Sugar 24.1, Protein 66.5
CANDIED SALMON
This is a recipe that I used on other fish and decided to try it on salmon. Even my husband likes it and he is not a salmon fan.
Provided by Mary Fortman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
- Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
- Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
- Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.
Nutrition Facts : Calories 397.6 calories, Carbohydrate 43.1 g, Cholesterol 82.3 mg, Fat 14.8 g, Fiber 1.3 g, Protein 23.2 g, SaturatedFat 6 g, Sodium 116.7 mg, Sugar 38.8 g
WHISKEY CARAMELIZED SALMON
This is a DELICIOUS, tasty, easy to make recipe for salmon. The sauce really makes the recipe. I seen it made on the local TV station and I made it the next day. The recipe comes courtesy Debra Stice & The Broiler Steakhouse. Note: The recipe calls for 1/2 cup regular brown sugar,I used 1/4 cup brown sugar Splenda also 1/4 cup butter(instead of 1/2 cup), with GREAT results.
Provided by Barb G.
Categories Savory
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Place butter and brown sugar in a large skillet over medium heat.
- When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
- The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
- Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
- Serve sauce over the salmon ; garnish with lemon slices, Enjoy.
Nutrition Facts : Calories 1039.9, Fat 55.9, SaturatedFat 31, Cholesterol 225.2, Sodium 189.9, Carbohydrate 54, Sugar 53.5, Protein 46.5
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CARAMELIZED SALMON - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 19 minsCategory Main CourseCalories 258 per serving
- Dip each filet into the mixture and coat all sides of the salmon with the mixture.Heat a little bit of olive oil in a large nonstick skillet over medium heat. (Use a pan that can go in the oven.
- I used my cast iron skillet.) When the oil is shimmering, add the salmon, skin side down if you have skin-on, and saute for about 5 minutes.
CARAMELIZED SALMON RECIPE - PINCH OF YUM
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Reviews 66Calories 275 per servingCategory Dinner
- Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
- Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
- Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
- Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.
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