HONEY SOY GLAZED SALMON RECIPE BY TASTY
Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!
Provided by Robin Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place salmon in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the salmon. Save the other half for later.
- Let the salmon marinate in the refrigerator for at least 30 minutes.
- In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
- Remove salmon from pan. Pour in remaining marinade and reduce.
- Serve the salmon with sauce and a side of veggies. We used broccoli.
- Enjoy!
Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
HONEY PONZU SALMON
Make and share this Honey Ponzu Salmon recipe from Food.com.
Provided by MizEmerilLagasse
Categories Asian
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place salmon in a large plastic bag.
- Mix together marinade ingredients in a small bowl and pour over salmon.
- Let marinade for at least 2 hours and up to 5 hours.
- Move oven rack to highest position.
- Heat broiler on high for about 4-5 minutes.
- Dry off salmon fillets with paper towels and place on baking sheet.
- Broil for 6-9 minutes depending on how well you like your salmon cooked.
- Sprinkle with sesame seeds, serve with you desired side, and enjoy!
SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE
Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.
Provided by Kay Chun
Categories dinner, weekday, weeknight, noodles, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
- Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
- In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
- Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.
YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY
Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!
Provided by Jeri Mobley
Categories Snacks
Time 1h35m
Yield 12 pieces
Number Of Ingredients 16
Steps:
- Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
- Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
- Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
- Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
- Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
- Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
- Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
- Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
- Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
- Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
- Serve immediately with ponzu sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram
PONZU SALMON
Make and share this Ponzu Salmon recipe from Food.com.
Provided by Mooseybear
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce:.
- Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
- If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
- Juice the fruits and combine the juices.
- Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
- Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
- Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
- When the caramelized sugar has dissolved, add the soy sauce and vinegar.
- Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
- The zest may be left in or strained out.
- Serve the sauce warm or at room temperature.
- For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
- Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
- Put the oil in the pan; it should be almost smoking-hot.
- Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
- Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
- Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
- Garnish the fish with reserved zest from a grapefruit, an orange and a lime.
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