BROILED SOCKEYE SALMON WITH CITRUS GLAZE
Provided by Alton Brown
Categories main-dish
Time 1h18m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
- Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
- Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
CITRUS-SPICE GLAZED SALMON
Got 5 minutes? Then you've got the time to get these fillets into the oven. They're perfect for entertaining, yet simple enough for family weeknight dinners. -Karen Latimer, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
CITRUS BALSAMIC GLAZED SALMON
Steps:
- Preheat oven to 350 degrees F.
- Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
CITRUS SALMON SKEWERS
Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
- Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
- Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
- Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
- Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
- While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
- Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
CITRUS-GLAZED SALMON
Another salmon recipe with a nice sweet glaze to liven up the mild taste of the fish. (edited May 2007 to reflect comments on cooking time - was originally 4 to 6 min per half inch)
Provided by MA HIKER
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.
CITRUS GLAZED SALMON
Need a quick dinner recipe? Then bake these citrus glazed salmon served with sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
- On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
CITRUS GLAZED SALMON
Make and share this Citrus Glazed Salmon recipe from Food.com.
Provided by Coasty
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the grapefruit juice, orange juice, vinegar and brown sugar in a pan. Simmer for 15mins until glaze is reduced by half.
- Season salmon and grill skin side down for 5 mins, then brush with glaze and grill a further 1-2 minutes.
- Serve with a green salad.
Nutrition Facts : Calories 284, Fat 7, SaturatedFat 1.1, Cholesterol 104, Sodium 137.3, Carbohydrate 12.8, Fiber 0.1, Sugar 12.1, Protein 40.2
GRILLED CITRUS SALMON
This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.
Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
More about "citrusglazedsalmon recipes"
SALMON WITH CITRUS GLAZE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (12)Total Time 25 minsCategory Main CourseCalories 459 per serving
- Preheat oven or toaster oven to 425F. Line a pan with foil and spray with oil (for easy clean up). Or line with parchment paper.
- MAKE GLAZE: In a small saucepan, stir together 2 teaspoons of a mix of orange-lemon-lime zest, orange juice (about 1/4-1/3 cup), 1 1/2 tablespoons of lemon-lime juice combination, maple syrup, Dijon mustard, a pinch of salt and chili flakes (if using). Bring to boil then lower to medium to simmer briskly for 5-7 minutes until mixture thickens a bit to become slightly syrupy. Taste and adjust, adding more citrus, syrup or Dijon as needed.
- PREPARE AND ROAST SALMON: Place fillets on pan, skin side down. Sprinkle salmon generously with salt and pepper. Brush on a couple of tablespoons of glaze. Sprinkle on chopped onions. Roast for 10-12 minutes, depending on thickness of salmon. Rule of thumb is 10 minutes per inch of thickness. Brush on another 1/2 tablespoon of glaze half way through. Salmon should just be able to flake easily but still have a little translucency in the middle with a medium pink colour.
- FINISH AND SERVE: To remove skin, slide a spatula between skin and salmon meat and lift off to a plate. Drizzle with remaining glaze. Garnish with remaining zest and toasted sesame seeds or chopped parsley if desired.
CRISPY HONEY ORANGE GLAZED SALMON - CAFE DELITES
From cafedelites.com
4.9/5 (31)Total Time 20 minsCategory DinnerCalories 349 per serving
- Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
- Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
- Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
- Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.
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