BROILED SALMON
Individual salmon fillets are immersed in a flavorful honey-lime marinade and briefly soaked. Then aligned on a baking sheet, sprinkled with spices, and finished under a hot broiler until just cooked and gently charred. It's flawlessly delicious!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- In a small mixing bowl whisk well together light olive oil, lime juice, lime zest, honey, garlic, salt, and pepper.
- Place salmon fillets in a gallon size resealable bag* then pour marinade over salmon (be sure marinade is coating all sides of the salmon pieces), press out excess air from the bag and seal.
- Let rest at room temperature 20 minutes to 30 minutes (no longer).
- Align oven rack in center of oven. Preheat broiler to high heat for about 5 minutes.
- Meanwhie line a rimmed baking sheet with aluminum foil and spray with vegetable oil cooking spray.
- Remove salmon from marinade and align on baking sheet, leaving some space between each piece. Sprinkle tops evenly with cumin and coriander.
- Place salmon in oven (check on it frequently throughout broiling). Broil in preheated oven about 4 minutes then if needed tent with foil to prevent excess browning. Continue to broil about 3 - 6 minutes longer until cooked to desired doneness in center.**
- Remove from oven and sprinkle with cilantro and serve. If you want the salmon a little more tart you can serve with lime wedges for spritzing.
Nutrition Facts : Calories 341 kcal, Carbohydrate 5 g, Protein 40 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 381 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
BROILED SALMON RECIPE: A JUICY 20-MINUTE FILLET WITH GLOSSY GLAZE RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, lemon juice, fresh thyme, oregano, worcestershire sauce, honey, freshly ground black pepper, salt, boneless salmon fillet, cooked quinoa, asparagus, lemon zest
Provided by Audrey Chen
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
- Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
- Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
- When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
- As soon as the tray's back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
- When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.
Nutrition Facts : Calories 824 calories, Carbohydrate 86 grams, Fat 32 grams, Fiber 10 grams, Protein 44 grams, Sugar 3 grams
MELT-IN-YOUR-MOUTH BROILED SALMON
Fresh salmon with butter and herbs melts in your mouth; it's truly the best. Serve it with wild rice pilaf and fresh string beans.
Provided by Deborah Swanson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
- Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
- Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
- Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 4 g, Cholesterol 135.7 mg, Fat 39.7 g, Fiber 0.5 g, Protein 36.4 g, SaturatedFat 17.6 g, Sodium 772 mg, Sugar 1.2 g
BROILED SALMON RECIPE: A JUICY 20-MINUTE FILLET WITH GLOSSY GLAZE RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, lemon juice, fresh thyme, oregano, worcestershire sauce, honey, freshly ground black pepper, salt, boneless salmon fillet, cooked quinoa, asparagus, lemon zest
Provided by Audrey Chen
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
- Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
- Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
- When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
- As soon as the tray's back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
- When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.
Nutrition Facts : Calories 824 calories, Carbohydrate 86 grams, Fat 32 grams, Fiber 10 grams, Protein 44 grams, Sugar 3 grams
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