Jerk Salmon With Apricot Glaze Recipes

Steps:

• Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
• Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
• Preheat oven to 325 degrees F (165 degrees C).
• Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
• Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
• Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
• Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

Steps:

• Heat oil in an oven proof skillet.
• Season salmon fillet with jerk seasoning. Eyeball it because this stuff can get spicy and overpower the fish.
• Salt to taste.
• When pan is hot, place fish skin side down in skillet. Do not move.
• About 3 minutes later depending on the thickness of the salmon, flip.
• Move to oven preheated to 350 degrees.
• While salmon is cooking heat 1 tbls preserves and 1tbls horseradish in microwave proof dish until it melts and stir.
• Remove salmon from oven when done to your likeness.
• Slather salmon with apricot mixture.
• This recipe can easily be triple/quadrupled.

Steps:

• Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.
• Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
• Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.

Steps:

• Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
• Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

Steps:

• Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
• Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
• In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
• Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don't be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.