Sunnys Easy Honey Glazed Salmon Many Ways Recipes

SUNNY LOMI SALMON

Steps:

• Wash salmon and pat dry. Mix to combine salt and sugar. Lay 2 long pieces of plastic wrap on top of each other to form a cross. Layer half the bunch of cilantro in the middle of the plastic wrap, add half the salt-sugar mix and press salmon into the mixture, covering the bottom well. Top with the salt-sugar mix, rubbing it in well and place the remaining cilantro from the bunch on top. Wrap salmon tightly in plastic wrap and refrigerate 24 hours.
• Wash off salmon and pat dry. Slice into 1/3-inch cubes and place in a bowl, tossing with chopped cilantro, tomatoes, scallions, and lime juice. Serve on crackers.

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

SUNNY'S EASY SALMON BOWL

Steps:

• For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
• Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
• For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
• For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.