Salmon Twist Recipes

INA GARTEN'S SALMON WITH A TWIST

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• In a small bowl, mix together the panko, cilantro, lemon zest, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Drizzle with the olive oil, stirring until the crumbs are evenly coated.
• Set the panko mixture aside.
• Place the salmon filets skin-side down on a board or plate.
• Generously brush the top of the filets with sriracha mayo and season with the remaining ½ teaspoon salt and ½ teaspoon pepper.
• Press the panko mixture thickly on top of the sriracha mayo layer, spreading it evenly between the four salmon filets.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet. When the oil is very hot, add the salmon filets skin-side down and sear for 3 to 4 minutes.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked.
• Remove the pan from the oven and cover with aluminum foil.
• Allow the fish to rest for 5 to 10 minutes.
• Serve and enjoy!

GORDON RAMSAY'S SALMON RECIPE

Steps:

• Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
• Season both sides of the salmon with salt, pepper, and cayenne.
• Heat a large skillet over medium heat.
• Add the olive oil once the pan is hot.
• Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
• Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
• Flip the salmon so that the skin side is down once again.
• Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
• Reduce the heat to medium-low and cook the salmon for 5 minutes.
• Remove the salmon from the skillet, leaving the pan on the heat.
• Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
• Plate the salmon and top the fish with the lemon butter sauce.

HONEY GARLIC GLAZED SALMON

Steps:

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

SALMON TWIST

Steps:

• Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
• Bring remaining marinade to a boil and serve alongside cooked salmon.

FINNISH SALMON AND DILL PIE

Steps:

• Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

MEDITERRANEAN-TWIST SALMON

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
• Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
• Place salmon on a plate and top with tomato sauce.