Salmon Recipe Needed

Oven Honey-Baked Salmon (1 serving is approximately 4-6 oz.)

Preheat oven to 400

1 large salmon filet (skin attached) (thawed)
Pam baking spray
1/4 cup honey
1 tbsp molasses
2 tsp salt

Spray glass pan with Pam liberally until pan is thoroughly coated but not dripping. Lay salmon skin-side down. In small bowl, mix honey, salt, and molasses until well mixed. Use basting brush to brush top of the salmon with mixture. Use aluminum foil to cover glass pan.

Bake covered for 15-25 minutes until salmon flakes easily with a fork.

This recipe is very tasty and leaves the salmon very moist with a great sweet flavor.

This is very easy to make and goes well with rice or baked beans.

Do you think sugar free maple syrup would work in place of the molasses? We love salmon! Always thankful for a new and simple salmon recipe. Thanx!

Another one that I really enjoy is this:

Grilled Salmon with Capers

Use heavy-duty aluminum foil. Spray aluminum foil with Pam Grilling spray lightly. Place salmon skin side down. Lightly baste with 2 tbsp melted butter (sweet cream butter works best) mixed with 1 tsp fresh lemon juice. Top with 1-2 tbsp capers. Seal aluminum foil so the salmon is not touching the top of foil (kinda like making a bubble on top of the salmon with the foil). Grill over medium heat (grill temp should be 350) for 10-20 minutes until salmon is done. Be careful to watch the temperature on your grill so it's not too hot and doesn't overcook salmon.

Take some tin foil (shiny side up) spray with Pam lay the salmon on it. Season with a little kosher salt ground pepper. Lay a bit of fresh dill on it -. Slice some lemon put that on top - wrap the foil over it. Grill on the bbq for about 20 minute. Or you can bake in oven at 350 for 20

Put a salmon fillet on a piece of foil big enough to completely wrap it in, add a teaspoon full of olive oil a slice of lemon and a sprig of fresh dill (or a sprinkling of dried dill), wrap it up securely and place on the barbecue for about 10 mins depending on it's size. Serve with a salad of rice, peas, cucumber and mint leaves.

I usually poach my salmon in green tea. Easy, peasy. Have been known to mix some raw honey (from my own bees) with soy sauce to glaze the top, too.

This is the best salmon recipe I've tried (from Skinny Taste). Didn't really like salmon all that much before:

Feb 13, 2013 Honey-Teriyaki Salmon



Asian honey glazed salmon – an easy dish you can make any night of the week. Simply fill a resealable bag with the marinade ingredients, then add the salmon until you're ready to cook.




Then when you're ready to start dinner, make your sides and your fish will be done in less than 15 minutes.




This recipe is from Jaden Hair of Steamy Kitchen's new cookbook: Steamy Kitchen's Healthy Asian Favorites. The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.




And this week, I'm giving away her new cookbook on Skinny Bits to one lucky winner! To enter for a chance to win, click here.

We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice.

Today is also the beginning of Lent, so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.


Honey-Teriyaki Salmon
Skinnytaste.com
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg

Ingredients:


3 tbsp low-sodium soy sauce (or tamari for gluten free)
3 tbsp mirin (Japanese sweet rice wine)
3 tbsp sake
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces
2 tsp cooking oil

Directions:

Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.




Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.





Nutritional information for wild salmon provided by Heather K Jones, RD (aka The Diet P.I.).
Print Friendly and PDF

Simplest way and very tasty... Salmon sprinkle with a little salt and black pepper, top with lemon juice wrap it in foil and cook for 25 mins!

However you cook it I like mixing it with rice and seaweed with a sesame/soy sauce and it's sort of like a sushi bowl.

EASY BAKED SALMON

I made this yesterday. It blew my mind.

Coat the salmon with a layer of mayonaise (you don't taste it when it's baked). Then a pinch of salt and pepper. Then coat it with Clubhouse Salmon Seasoning. Wrap in tinfoil (make sure its been greased)

Bake at 375 F for 35 - 40 minutes.

I will never eat Salmon another way again. I hate hate hate lemon because it takes away from the taste of the fish.

Just grilled salmon for the first time ever today and used the Food Network recipe for Salmon with Brown Sugar & Mustard glaze...super delicious. This cooks fast, doesn't have a lot of ingredients and tastes great. Its a Bobby Flay recipe. Definitely recommend it!

Salmon grills very nicely. Having the skin on is better in terms of having the fish hold together, but it matters only slightly. Grill skin side up for about 4 minutes and then skin side down for 4 minutes. Times may vary with the grill
You can marinade for 24 hours before cooking
1T C Sesame oil
1/2 C soy sauce
1/2 C lime juice
1/4C mirin (or vermouth or white wine)
2 T minced garlic
1T powdered ginger (or minced fresh)
1/4 t Hot pepper flakes (the kind you put on pizza)
1/4C olive oil (or other cooking oil)(I often use less and up the lime juice)

I use this, freeze it and then use it a second time

I love salmon with just butter and lomon juice, but another great recipe is this.

Preheat oven to 500. put metal pan in there.
Take 1 Tbsp whole peppercorns and crush them. Mix with 1 Tbsp dill and a tsp nutmeg.
Spread 40 salmon filets with dijon mustard. Top with dill mixture.
Take out pan and put salmon on it. Put it back in the oven and cook for 15 minutes or until done.

Delish!

My favorite:



OLD BAY® BAKED CRUSTED SALMON


Ingredients

1 teaspoon OLD BAY® Seasoning

1/2 teaspoon McCormick® Dill Weed

1/2 teaspoon McCormick® Onion Powder

vegetable oil (I typically use olive oil spray instead)

1 pound salmon fillets


Directions

Preheat oven to 450° F. In a small bowl, mix OLD BAY, dill weed and onion powder.

Place fish, skin-side down, in lightly greased baking pan. Lightly brush fish with oil. Sprinkle seasoning mixture evenly over fish.

Bake 8 to 10 minutes or until fish flakes easily with a fork. (I find that it usually takes closer to 15-16 minutes but may vary if you use a grill and place it on foil.)

Copper River, wild caught salmon is the only salmon I ever eat. Forget about farm raised salmon. You won't regret it.