I am in need of a quick and simple yet delicious salmon recipe, any ideas?

Honey Mustard Glazed Salmon Fillets





2 tablespoons fresh lemon juice


2 tablespoons Dijon mustard


2 tablespoons honey


1 teaspoon finely grated lemon zest


4 (5-ounce) salmon fillets


Salt and ground black pepper


Cooking spray








In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours.


When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.





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Honey and Soy Glazed Salmon





1/4 cup honey


1/4 cup soy sauce


3 tablespoons fresh lime juice


2 tablespoons water


1 tablespoon plus 1 teaspoon Dijon mustard


1 to 2 tablespoons vegetable oil


4 (6-ounce) pieces salmon fillet, skin removed


Black sesame seeds, for garnish





In a small bowl, whisk together honey, soy sauce, lime juice, water, and mustard. In a small non-stick skillet, heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 4 plates. Add honey mixture to skillet and simmer, stirring occasionally, until it reaches a glaze-like consistency. Pour the glaze over salmon and sprinkle with black sesame seeds.I am in need of a quick and simple yet delicious salmon recipe, any ideas?
Simple Yet Delicious Grilled Salmon





1 Salmon Steak





1 jar of tarter sauce


1 jar of horseradish sauce


garlic powder


salt %26amp; pepper


lemon juice





Mix 1/2 of each jar together. Add other ingredients. Spread on salmon. Place in foil covered and either grill or bake at 350 degrees for 15 to 20 minutes or until it flakes with fork.I am in need of a quick and simple yet delicious salmon recipe, any ideas?
I made this last night and It was SOOOOOOO good, my neighbor was knocking at my door asking what I was cooking cause it smelled sooo good and it was the BEST I have ever had and everyone that ate it agreed. I will definatly make this again, and I hope you will try it too...Oh I bought the planks at my local grocery store in the seafood department for $4.00 and you can reuse it.





3 (12 inch) untreated cedar planks


1/3 cup vegetable oil


1 1/2 tablespoons rice vinegar


1 teaspoon sesame oil


1/3 cup soy sauce


1/4 cup chopped green onions


1 tablespoon grated fresh ginger root


1 teaspoon minced garlic


2 (2 pound) salmon fillets, skin removed


DIRECTIONS


Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.


In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.


Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.


Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill
Oh Yeah Girl, I sure do. I am an Alaskan living in Alaska. We have salmon frequently. Simple as in super easy to do.





Salmon filets


sliced onions


Lemon pepper seasoning


Lawrys seasoning


Dill weed


1/4 cup of water





Season salmon, spread sliced onions over the top of the salmon in pan and our water in the pan. Put tin foil over the fish and pan. Bake at 350 for about 45 minutes
My favorite:





Season with garlic salt, spices, fresh herbs, and grill using your Barbecue outside.
For all ideas below, bake salmon in oven at 350 until it flakes with fork.





butter or olive oil, fresh dill %26amp; lemon juice, garlic. salt/pepper





pesto - easy easy! Cover salmon in pesto and bake





marinate for half hour or so in ginger, garlic, soy sauce %26amp; honey mixture (mix up marinade separately then pour on). don't cook the salmon in the marinade, but heat up marinade separately on stove (boil for at least a few minutes to reduce and kill any bacteria) and serve on the side as dipping sauce. Serve with rice.





If I'm really in a hurry I've just coated it in Yoshida's marinade and baked or bbq'ed. yoshida's isn't as good as the marinade above but it's still pretty good and it's easy %26amp; fast. You can marinade in the yoshida's and then boil the leftover marinade just like I explain above.





have fun! too bad we're having meatloaf tonight, the salmon sounds good...





oh and salmon is always great when served with carmelized onions. Secret is to add some balsamic vinegar near the end of the cooking to make it even sweeter and tangier.
coat fry pan w/ oil. heat pan. put salmon in pan. after a few minutes flip fish. cook till done on the other side. inside can still be pink. salt %26amp; pepper or mango salsa.





...or serve cold over salad greens...
Salmon Croquettes.


3 Large peeled potatoes, chopped.


1 Small onion finely chopped.


2 210 g of Pink salmon, drained and flaked.


1 T Chopped fresh parsley.


2 t Grated Lemon Zest.


录 C lemon juice.


1 T Vinegar.


1 Egg, lightly beaten.


录 C Plain Flour.


S%26amp;P.


2 Eggs lightly beaten.


11/2 C Fresh Bread Crumbs.


Oil


(I)


Cook potatoes in boiling water until just tender.


Drain and mash.


Place in a mixing bowl. Add onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.


Stir to combine.


(II)


Divide mixture into 16 portions and form into patties or sausage shape.


(III)


Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.


(IV)


Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.


Remove and drain on paper towels and keep warm.





At the end of step three they can be refrigerated for up to a couple of days.