Salmonwithsweetandspicyrub Recipes

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

Steps:

• 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
• 2. Preheat a grill to medium.
• 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

Steps:

• Season salmon filets with pepper. Rub grilling spices into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.)
• Preheat oven to 400 degrees. Heat a large, ovenproof saute pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice side down in hot saute pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon, and transfer saute pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes. Serve with black beans and corn.

Steps:

• Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.
• Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
• Bake for 30 minutes.
• Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
• Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
• Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!