I am looking for a really good salmon recipe! ?

I really want a tangy, crisp flavor to the salmon. Something Unique too.I am looking for a really good salmon recipe! ?
To me it is abhorrent to do anything other than lightly salt Salmon, but a friend prepared this for me and I grudgingly have to admit ';it ain't too bad';.





Ginger Glazed Salmon Steaks.


Ginger Glaze:


2 tablespoons grated fresh ginger


2 tablespoons minced garlic


2 tablespoons minced scallion, white part only


2 tablespoons chopped cilantro


1 tablespoon hot chili paste


1/2 cup rice wine vinegar


1/4 cup Mirin (Japanese rice wine) or dry sherry


2 tablespoons hoisin sauce


1/2 cup chicken stock


1 tablespoon vegetable oil


4 7-ounces salmon steaks


Salt


Fried basil leaves, for garnish


Basil mashed potatoes


Sesame asparagus





Preheat oven to 450 degrees.


Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.





Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.





Makes 4 servings





I am looking for a really good salmon recipe! ?
Sweet and Tangy Glazed Salmon





INGREDIENTS


85 g butter


330 g brown sugar


70 ml lemon juice


2 g dried dill weed


1 g ground cayenne pepper


455 g salmon fillets, with skin


lemon pepper to taste


Add to Recipe Box


My folders:








Add to Shopping List


Add a Personal Note








DIRECTIONS


Preheat an outdoor grill for high heat.


Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.


Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.



I love salmon, and the best way to cook it is grilled. First season (to taste which means I do not use too much) with sea salt and freshly ground pepper. Sea salt is larger crystals, and I like to see that I do not put too much salt on my food.) Next put slices of sliced fresh lemon and white onion (Walla Walla are still in season and these are the very best) on each salmon piece or in the cavity of the whole salmon. I like to squeeze a little extra lemon juice on the flesh also. You could add Old Bay Seasoning which would give it a little more spice. I like it without this, as the flavor of the salmon really stands out with the punch of lemon. Wrap it in aluminum foil and put it on the grill. I do not turn the salmon, but I check it to see that the flesh is done. This really depends on how big your fish is and if you have filets, steaks or the whole fish.





I watched Yan Can Cook and he made an interesting fish dish that I adapted to salmon I cooked the other night - tangy and unique. Make a marinade of soy sauce, sesame oil, minced garlic, ginger grated finely, a dash of sugar, and freshly ground pepper. Marinate the salmon in the marinade for at least an hour. Then put the salmon in a large piece of aluminum foil. Spoon the remaining marinade over the top of the salmon pieces. Seal the foil, making a packet and bake at 350 degrees until done. I got a little impatient and opened the packet up and let it bake some of the marinade off. My husband loved it!





Hope these give you a few ideas.
Take a whole salmon. Season it with lemon pepper. Add some lemon slices along the top side of the fish. You can use dill weed instead of the lemon pepper, if desired. Wrap the fish in aluminum foil, being careful to seal it completely. Take the wrapped fish, and wrap it again in heavy duty aluminum foil, making certain that it is securely wrapped.





Place the foil-wrapped fish in the top rack of an empty dishwasher, and run it through two complete cycles, WITHOUT detergent or rinse aids.





Remove the fish. Remove the outer foil, and carefully open the inside foil, and plate the fish.





Regards,


Dan
Here are a few recipes that were handed down or from when I lived in OR. Hope you enjoy they are all very yummy!!!!








Alaska Salmon Bake





INGREDIENTS


3 tablespoons Dijon mustard


3 tablespoons butter, melted


5 teaspoons honey


1/2 cup fresh bread crumbs


1/2 cup finely chopped pecans


3 teaspoons chopped fresh parsley


6 (4 ounce) fillets salmon


salt and pepper to taste


6 lemon wedges








DIRECTIONS


Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.


Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.


Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.














Balsamic-Glazed Salmon Fillets





INGREDIENTS


6 (5 ounce) salmon fillets


4 cloves garlic, minced


3 tablespoon white wine


1 tablespoon honey


1/3 cup balsamic vinegar


4 teaspoons Dijon mustard


salt and pepper to taste


1 tablespoon chopped fresh oregano








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.














Firecracker Grilled Salmon





INGREDIENTS


8 (4 ounce) fillets salmon


1/2 cup peanut oil


4 tablespoons soy sauce


4 tablespoons balsamic vinegar


4 tablespoons green onions, chopped


3 teaspoons brown sugar


6 cloves garlic, minced


1 1/2 teaspoons ground ginger


4 teaspoons crushed red pepper flakes


1 teaspoon sesame oil


1/2 teaspoon salt








DIRECTIONS


Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.


Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.


Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.











Grilled Salmon with Curried Peach Sauce -Yummy!!!





INGREDIENTS


2 fresh peaches, peeled and diced


1/3 cup honey


2 teaspoon curry powder


salt and pepper to taste


2 salmon steaks








DIRECTIONS


Preheat an outdoor grill for medium-high heat, and lightly oil grate.


Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.


Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.














Parmesan Crusted Salmon





INGREDIENTS


1/2 cup Parmesan cheese


1 cup Italian seasoned bread crumbs


1 teaspoon dried tarragon


2 teaspoon dill weed


1 cup white wine


1/4 cup teriyaki sauce


1 tablespoon melted butter


1/4 cup chopped red onion


2 tablespoon minced garlic


2 pounds salmon steaks








DIRECTIONS


In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.


In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.


Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.



SALMON TERIYAKI MARINADE





1/2 c. soy sauce


1/2 c. water


1 tbsp. oil


2 tbsp. vinegar (malt)


1 tbsp. brown sugar


2 cloves garlic, chopped


1 tbsp. Worcestershire sauce





Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.


if you don't like this recipe, my favorite quick salmon is a bottle of teryaki over the top of the salmon. put it in the oven for the same amount of time, 5 minutes before it's done, sprinkle some black sesame seeds on top
http://allrecipes.com/Recipe/Salmon-in-L鈥?/a>





this recipe is SUPER!!!