SPICY SALMON RECIPE
A spicy salmon recipe that results in flaky, tender salmon with a sweet and spicy chipotle lime rub. It's easy, healthy, foolproof, and impressive!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
- In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
- To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 329 kcal, Carbohydrate 4 g, Protein 40 g, Fat 16 g, SaturatedFat 2 g, Sugar 3 g, Cholesterol 109 mg, Fiber 1 g, UnsaturatedFat 12 g
WHOLE ROASTED SIDE OF SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
- In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
- Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
- Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.
SPICY BAKED SALMON RECIPE WITH LIME AND HARISSA
Spicy salmon with harissa sauce is all you need for a light, flavor-packed dinner! Ready in just 15 minutes or so, it's the perfect fish dinner for busy weeknights. I recommend using a center-cut salmon fillet to ensure the entire piece of fish cooks at the same speed. For the sauce, homemade harissa or a quality store-bought one will work. Serve this harissa lime baked salmon with a side of bright veggies like sautéed asparagus or crispy lemon broccoli and grains of your choice.
Provided by Suzy Karadsheh
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
- Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9" x 13" baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
- Spoon the sauce all over the salmon and spread it well.
- Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
- Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't over-cook and the garlic does not burn.)
- Remove from the oven and serve with lime wedges to the side.
Nutrition Facts : Calories 222.5 kcal, Carbohydrate 4.7 g, Protein 22.8 g, Fat 12 g, SaturatedFat 1.8 g, Cholesterol 62.4 mg, Sodium 123.1 mg, Fiber 0.5 g, Sugar 3.5 g, UnsaturatedFat 9.2 g, ServingSize 1 serving
ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE
Provided by Bon Appétit Test Kitchen
Categories Fish Mustard Roast Quick & Easy Dinner Salmon Tarragon Chive Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.
COLD ROASTED MOROCCAN SPICED SALMON
This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.
Provided by Menealeous' Daughter
Categories World Cuisine Recipes African North African Moroccan
Time 1h12m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
- Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 2.2 g, Cholesterol 83.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 1.5 g, Sodium 260.6 mg, Sugar 1.5 g
INDIAN-SPICED ROAST SALMON
Love this combination of fragrant, warm spices. Serve with a side of steamed basmati rice. Recipe is from Cooking Light Magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt, dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add fillets, skin side up; cook 5 minutes or until bottoms are golden. Turn fillets over. Place skillet in oven and bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and lemon wedges.
Nutrition Facts : Calories 431.4, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.6, Sodium 542.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.4, Protein 66.4
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