Roasted Salmon With Sweet N Hot Mustard Glaze Robin Miller Recipes

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

Steps:

• In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours.
• When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.

Steps:

• Preheat your oven's broiler, and grease a broiling pan.
• In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
• Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
• In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Steps:

• preheat the oven to 400°F Coat a shollow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
• Combine Dijon mustard, honey, water, lemon juice, mustard powder and garlic in a medium bowl. Reserve 1/2 cup, and pour remaining sauce over the fish in the pan. roast the salmon, uncovered, until fork-tender, about 15 minutes.
• Stir the dill into the reserved sauce and serve with salmon.

Steps:

• Preheat oven to 425. Season each piece of fish with a pinch of salt and black pepper.
• Heat the oil in an ovenproof medium skillet. When a drop of water dances on the surface of the pan, add the pieces of fish skin side up.
• Cook until they are seared and have a golden crust, 3 minutes.
• Turn the fish over skin side down.
• Slip the skillet into the oven and roast until the fish is pearlescent in the center, 8 minutes for a 1" thick filet.
• Serve with Fresh Garden Salsa.

Steps:

• Preheat oven to 450 degrees F. Cover a baking sheet with foil.
• In a small bowl, mix yogurt, mustard, dill and parsley. Season with salt and pepper to taste.
• If you are using salmon with a skin, place fillets skin side down on the baking sheet. Spread the yogurt mixture on salmon. Roast until fish flakes easily with a fork (usually 8-12 minutes).

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a small dish, combine mayonnaise, grainy mustard, chopped dill, dark brown sugar, and lemon juice.
• Place four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet.
• Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Spread mayonnaise mixture over top of fillets.
• Roast until just cooked through, 12 to 15 minutes.