Smoky And Spicy Roasted Salmon Recipes

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

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.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

Steps:

• Place salmon on lightly greased baking sheet or broiler pan and season with salt.
• In small bowl, combine vinegar, honey and chili powder and mix well.
• Spread mixture evenly over fish.
• Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.

Steps:

• Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
• Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
• Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.

Steps:

• Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
• Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
• While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
• Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)