Broiled Salmon With Orange Mustard Glaze Recipes

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

Steps:

• Whisk first 6 ingredients in small bowl.
• Preheat broiler. Line baking sheet with aluminum foil. Place salmon on foil, skin side down. Spread miso mixture over salmon. Broil fish until glaze begins to blister and brown, about 3 minutes. Cover fish loosely with foil. Broil until fish is cooked through, about 5 minutes longer. Transfer fish to plates. Top with onions.
• Available at Japanese markets and in the Asian foods section of supermarkets.

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:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Place salmon, skin side down, on rack in broiler pan. Broil with tops 4 inches from heat 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, mix remaining ingredients. Spread on salmon during last 5 minutes of broiling.

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard.
• If you don't have a mini food processor, finely chopping it all by hand works as well.
• Grind the mustard sauce until combined.
• Transfer to a small bowl and add the remaining tablespoon of whole-grain mustard.
• Set sauce aside.
• Preheat the broiler.
• Line a baking sheet with foil and spray it nonstick spray.
• Place salmon fillets on the baking sheet and sprinkle with salt and pepper.
• Broil for two minutes and then spoon the mustard sauce over the fillets.
• Continue broiling the fillets until they are cooked through and golden brown, about 5-6 more minutes.
• Serve with lemon wedges.

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Preheat grill.
• Stir together mustard, orange juice and scallions in a shallow dish. Add salmon, turn to coat both sides.
• Cover with plastic wrap and marinate in refrigerator for 15 minutes.
• Oil the grill rack, cook salmon just until it is opaque in the center (about 5 minutes per side).
• Season with salt and pepper.

Steps:

• Whisk together first 3 ingredients in a medium bowl.
• Sprinkle fillets with salt and pepper.
• Brush with half of mustard mixture.
• Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
• Baste with remaining mustard mixture.

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add salmon to bag; seal and marinate in the refrigerator 30 minutes.
• Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray.
• Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil.
• Serve with salmon; garnish with green onion fans.

Steps:

• Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
• In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
• Light a gas grill and lightly brush grate with oil.
• Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
• Brush skin side of salmon with olive oil and season with salt and pepper.
• Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
• Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
• Transfer the salmon to a platter and serve hot or at room temperature.