Baked Salmon Roll With A Sweet Ponzu Sauce Recipes

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THE BEST BAKED SALMON

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



The Best Baked Salmon image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

SWEET GLAZED SALMON

This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.

Provided by Leeves

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12



Sweet Glazed Salmon image

Steps:

  • Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
  • Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g

¼ teaspoon olive oil
1 clove garlic, minced
¼ cup soy sauce
½ lemon, juiced
1 teaspoon honey
½ teaspoon olive oil
⅓ teaspoon packed brown sugar
¼ teaspoon sea salt, plus more for garnish
¼ teaspoon ground black pepper, plus more for garnish
¼ teaspoon red pepper flakes
4 (6 ounce) fillets salmon
1 tablespoon olive oil

SOY-GLAZED SALMON HAND ROLLS

Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 13



Soy-Glazed Salmon Hand Rolls image

Steps:

  • Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
  • Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
  • Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
  • Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.

3 tablespoons neutral oil, such as safflower or canola
1/2 teaspoon minced garlic
1/3 cup low-sodium soy sauce
1/3 cup mirin
3 tablespoons granulated sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt (Diamond Crystal), plus more for seasoning
1/2 teaspoon peeled grated ginger
1 (1 1/2-pound) skinless salmon fillet (preferably center-cut)
Toasted seaweed sheets, quartered
Cooked short-grain rice and wasabi paste (optional), for serving
3 Persian cucumbers, halved crosswise and cut lengthwise into thin spears
1 to 2 avocados, pitted and thinly sliced

FUN SALMON HAND ROLL

Provided by Giada De Laurentiis

Categories     main-dish

Time 47m

Yield 6 cups

Number Of Ingredients 10



Fun Salmon Hand Roll image

Steps:

  • *Can be found at specialty Asian markets
  • Serving suggestion: wasabi, sweet picked ginger, soy sauce
  • In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
  • Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
  • Yield: 8 hand rolls
  • *Can be found at specialty Asian markets
  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

1 (5 ounce) center cut salmon fillet, skin removed, finely chopped
4 teaspoons sesame oil
4 teaspoons soy sauce
1/2 cup finely chopped fresh mint leaves
4 toasted nori sheets, cut in 1/2 lengthwise*
2 cups cooked Sushi Rice, recipe follows
8 thin asparagus spears, trimmed to 5-inches long, lightly steamed
2 cups short-grain sushi rice (recommended: Kokuho Rose)*
2 1/2 cups water
1/4 cup seasoned rice vinegar

SALMON ROLL

Make and share this Salmon Roll recipe from Food.com.

Provided by Shar-on

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6



Salmon Roll image

Steps:

  • Prepare the biscuit dough as per package.
  • Roll into rectangle 1/4 inch thick. Spread with soft butter.
  • Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
  • Roll up from the long side, turn cut side down, close the ends.
  • Bake at 400 degF for 30 minutes.
  • Service with parsley sauce.

1 cup biscuit mix, like Bisquick
1 (7 ounce) can salmon
1 tablespoon lemon juice
1 teaspoon onion, chopped
1 tablespoon mayonnaise
soft butter

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