Any Simple, yet great salmon recipes?

I'm trying to eat healthier and was going to get salmon but wanted new good ways to cook it! Thanks for answers!Any Simple, yet great salmon recipes?
Here is one I copied and kept. I used it and liked it.


It is from another question on Y/A





Salmon


1 bell pepper


1 sliced onion


salt %26amp; pepper


1 touch of dry white wine


dill, or rosemary, or any herbs you like really





In an aluminium foil, wrap the salmon topped with all the ingredients. Put in the oven at 380掳 for 20 minutes, then open the top of the aluminum for the salmon to grill a little.Any Simple, yet great salmon recipes?
RECIPES


SPICE-CRUSTED SALMON WITH LIME-ORANGE SALSA


NUTRITION PROFILE:


Low Calorie | Low Sodium | Low Sat Fat | High Potassium | Heart Healthy





In this salsa, citrus shows its two sides, the sweetness of the oranges contrasting with the tartness of lime juice. Chipotle peppers contribute a dark, distinctive heat.





Makes 4 servings





ACTIVE TIME: 20 minutes





TOTAL TIME: 30 minutes





EASE OF PREPARATION: Moderate





Salsa


4 navel oranges


1 small red onion, finely chopped


1/4 cup lime juice


1/4 cup chopped fresh cilantro


1 Tbsp. minced chipotle peppers


1 clove garlic, minced


Salt %26amp; freshly ground pepper to taste





Salmon %26amp; Spice Crust


1 Tbsp. coriander seeds, crushed


1 Tbsp. cumin seeds


1/2 Tbsp. black peppercorns


1 tsp. kosher salt


1 lb. salmon fillet, skin removed, cut into 4 portions





1. To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.


2. To make salmon: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt.


3. Prepare grill or preheat broiler.


4. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with the salsa.





NUTRITION INFORMATION: Per serving: 302 calories; 13 g fat (3 g sat, 5 g mono); 67 mg cholesterol; 23 g carbohydrate; 25 g protein; 4 g fiber; 430 mg sodium; 740 mg potassium.





MAKE AHEAD TIP: Cover and refrigerate the salsa (Step 1) for up to 8 hours.
Finely mince up some fresh ginger, spread it over salmon fillets. Sprinkle with a bit of chili pepper flakes (more if you lik eit spicy, very little if you don't) then lay 1/4 inch thick slices of fresh lemon over the top to cover.


Broil about 10 minutes, depending on the thickness of the fillets.


Serve with topping still on (it looks nicer) but scrape it off to eat, unless you REALLY like fresh ginger!
Baked Salmon


This is a great recipe for beginners!


2 servings 1 hour 15 min prep





2 cloves garlic, minced


6 tablespoons light olive oil


1 teaspoon dried basil


1 teaspoon salt


1 teaspoon ground black pepper


1 tablespoon lemon juice


1 tablespoon fresh parsley, chopped


2 (6 ounce) salmon fillets





In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.


Place salmon fillets in a medium glass baking dish, and cover with the marinade.


Marinate in the refrigerator about 1 hour, turning occasionally.


Preheat oven to 375 degrees F (190 degrees C).


Place fillets in aluminum foil, cover with marinade, and seal.


Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.





The Ultimate Salmon Fillets


3-4 servings 30 min 10 min prep





1 lb salmon fillets, fresh or frozen


1/3 cup sour cream or yogurt


2 teaspoons prepared mustard


2 teaspoons finely minced onions


2 teaspoons dried dill weed


3 tablespoons mayonnaise


2 tablespoons grated parmesan cheese


1/2 cup grated cheddar cheese


paprika





Preheat oven to 450 degrees.


If frozen, partially thaw fillets and cut into serving size pieces.


Place in a greased baking dish.


Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.


Season with salt and pepper.


Spread mixture over fish.


Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.


When just done, sprinkle with the cheeses and a dash of paprika.


Broil 1 minute or until the cheese is bubbly and flecked with brown.


Serve with lemon wedges.





Salmon Patties


6 patties 20 min 10 min prep





1 can salmon


2 eggs


buttery crackers, crushed (I use Ritz)


parsley flakes


red pepper flakes (to taste)


salt %26amp; pepper (to taste)





Drain salmon well, and remove skin%26amp; bones.


Place into medium mixing bowl%26amp; mash up with fork.


Add all other ingredients%26amp; mix together (mixture should be stiff enough to form patties, but not too dry).


Form into patties%26amp; place in a pre-heated skillet, sprayed with a little non-stick spray.


Cook until golden brown on both sides.





Honey Ginger Grilled Salmon


4 servings 35 min 20 min prep





1 teaspoon ground ginger


1 teaspoon garlic powder


1/3 cup soy sauce


1/3 cup orange juice


1/4 cup honey


1 green onion, chopped


1 1/2 lbs salmon fillets





In a large self-closing plastic bag, combine first six ingredients; mix well.


Place salmon in bag and seal tightly.


Turn bag gently to distribute marinade.


Refrigerate 15 minutes or up to 30 minutes for stronger flavor.


Turn bag occasionally.


Lightly grease grill rack.


Preheat grill to medium heat.


Remove salmon from marinade; reserve the marinade.


Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.


Brush with reserved marinade up until the last 5 minutes of cooking time.


Discard leftover marinade.
make a pocket out of aluminum foil and bbq it. put a l;ittle butter and fresh parsley on it
I like to season the salmon with salt and throw it on the grill and make a fresh mango salsa to serve with it. It's so good!
1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick





Marinade:


3 tablespoons soy sauce


1 tablespoons sake, or dry sherry


1 tablespoon mirin


1 teaspoon fresh ginger juice


3 tablespoons vegetable oil


1 tablespoon mirin


1 tablespoon sugar


Sansho powder


Green bell peppers, cut into strips, for garnish


Lemon slices, for garnish








If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.





Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
Put salt and pepper and olive oil on salmon filet and put in the toaster oven 425 for 15-20 minutes - once it's done put some lemon juice over it and enjoy!
I'm broiling mine tonight (don't have the grill out yet), basting with a little olive oil, garlic %26amp; herbs. I'm serving that hot over a big dinner salad (not a little side salad) of romaine lettuce, and herb greens mix and spinach, with some crumbled feta, red onion, celery and chopped walnuts. You could make a simple balsalmic vinaigrette with olive oil and balsamic vinegar. There's something about that hot salmon over top of a cold salad that's just so tasty. Squeeze some lemon over the salmon when you take it out from the broiler or off the grill. Or you could have a small side salad, and some egg noodles with olive oil, fresh garlic and herbs. Sprinkle a little parmesan cheese on top.