Hickory Glazed Salmon Recipes

Steps:

• Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper and garlic powder in a bowl. Stir to dissolve sugar. Add the oil. Remove skin and bones from salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. Note: do not use a metal baking dish, glass baking dish recommended. The longer it can sit the more the marinade seeps into the fillets. Cook the salmon filets on the grill or on the stove top on medium heat. 5 to 7 minutes per side or until the fillets are cooked to your desire. Brush the extra marinade over the fillets as they are cooking. Arrange the fillets on a plate and sprinkle with the chopped chives.

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.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

Steps:

• Sauté shallots in vegetable oil until medium brown. Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder. Stir to combine ingredients. Simmer 7 minutes.
• Combine water and cornstarch, mix well and whisk into simmering liquid. Simmer 5 more minutes, stirring occasionally. Place in appropriate container and allow to cool.
• Preheat oven to 450 degrees. Oil bottom of roasting pan. Place salmon fillets on pan. Liberally brush each piece of salmon with the Hickory Glaze.
• Roast salmon for 15 to 20 minutes, depending upon thickness (approximately 10 minutes per inch of thickness).