Ginger Dijon Salmon Recipes

DIJON BAKED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
• Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
• Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

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.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

GINGER DIJON SALMON

Steps:

• Spray baking sheet or pan with non-stick cooking spray.
• Mix olive oil, ginger, dijon mustard and honey in small bowl or measuring cup.
• Brush salmon with glaze, and place on baking sheet or pan.
• Bake at 350 degrees for 15- 20 minutes, or until salmon flakes easily.
• Note: If using a whole fillet (1/2 a salmon), cooking time may take a little longer, if using small, individual serving size fillets, cooking time may be a little shorter.

BROWN SUGAR AND GINGER GLAZED SALMON

Steps:

• Preheat broiler and coat broiler pan with nonstick cooking spray or oil.
• Season salmon with fresh cracked black pepper to taste and place skin side up on oiled pan. Place under heating element about 6 inches from heat source for 3 minutes.
• Combine sugar, mustard, soy sauce, and ginger. When the 3 minutes is up turn salmon and brush with the glaze. Allow to cook vfor 2 minutes more or until sugar melts and fish flakes.
• Garnish with sesame seeds if desired,.

BROWN SUGAR & DIJON GRILLED SALMON

Steps:

• 1. Tear off a large sheet of heavy duty aluminum foil and make a "boat" out of it - big enough to hold the fillet - with the sides going up about 3/4 inch. If you don't have heavy duty foil, just use two layers of foil to make your boat. Preheat your grill - you will need medium heat.
• 2. In a small sauce pan, place the brown sugar, butter and honey. Stir until melted, then remove from heat. Stir in the soy sauce, mustard, olive oil and ginger. Let cool for about 5 minutes.
• 3. Put the boat on a large cutting board (this makes it easy to transfer the boat to the grill), then place the salmon, skin side down, on the foil boat. Spread the brown sugar & mustard sauce evenly over the fish.
• 4. Transfer the salmon boat to your grill and cook until the edges start to brown and the fish is opaque and flakes easily. This will take 15-20 minutes, depending on the thickness of your salmon.
• 5. Note: Because of the sugar and honey, the glaze that drips onto the foil will burn. It's best to make your salmon boat as form fitting as possible, leaving only a 3/4 inch border between the fillet and the boat "sides".
• 6. Carefully remove the salmon boat from the grill, or you can serve directly from the grill. Cut into individual serving pieces. You don't have to cut through the skin. Just use a spatula to lift each piece away from the skin and onto a serving plate.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

GRILLED DIJON-MAPLE SALMON

Steps:

• Combine syrup, mustard, garlic, ginger, and pepper in a bowl.
• Cover and refrigerate several hours to allow flavors to blend.
• Preheat grill to medium heat.
• Brush salmon evenly with oil.
• Grill 4 minutes on each side or until salmon flakes easily with fork brushing frequently with the syrup mixture.

BAKED DIJON SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
• Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

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.