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Grilled Salmon Fillets with Balsamic Glaze

Grilled Salmon Fillets with Balsamic Glaze


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Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons (packed) dark brown sugar
  • 6 5- to 6-ounce salmon fillets with skin

Recipe Preparation

  • Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.

  • Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

Reviews Section

1) Preheat outdoor grill for high heat and spray grate with cooking spray.

2) Peel back corn husks and remove silk.

3) Place or spread one Tbsp butter, salt and pepper on each piece and close husks.

4) Wrap each ear of corn tightly with aluminum foil and set on grill.

5) Combine glaze ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until thick, about 12 minutes.

6) While glaze is reducing, spray one piece of foil for each piece of salmon with cooking spray.

7) Brush both sides of salmon with olive oil and season with salt and pepper.

8) Close foil tightly around salmon, place on grill, and turn corn.

9) Remove salmon and corn after 10 minutes.

10) Unwrap salmon and corn after glaze has had 5 minutes to cool, and place corn and salmon on a plate.


Grilled Salmon in Soy-Balsamic Sauce

Nothing compares to the delicate taste of fresh salmon marinated in sweet soy and savory tasty balsamic sauce. The simplicity yet scrumptious dish would surely make your dinner more special and memorable.

Ingredients

2 pieces fresh salmon fillets

3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 1/2 tablespoons brown sugar
1 1/2 teaspoon minced garlic
1/2 teaspoon chili flakes, adjust if desired
1 tablespoon finely chopped green onion, for garnish

Procedure

* In a bowl, combine the sauce ingredients and divide into two batches. Marinate salmon fillets with half of the sauce for 20 to 30 minutes or more.

* In a griller or pan, place salmon and grill for about 15 to 20 minutes on both sides or until brown and glazed.

* Serve hot on a platter or sizzling plate and drizzle with the remaining sauce. Garnish with chopped green onions. Or place sauce on the side.

This dish is perfect to pair with blanched or grilled vegetables like asparagus, broccoli or cauliflower florets.


Grilled Salmon with Balsamic Onion Glaze

  • Cooking Time 30 mins
  • Serves 6
  • Difficulty Easy

Ingredients

For the Balsamic Onion Glaze

For the Salmon

Method

For the Balsamic Onion Glaze

Heat oil in a large sauté pan over medium heat and add onions.

Sweat onions, stirring often, until all liquid had evaporated, about 20 minutes, Add half of balsamic vinegar and simmer until absorbed.

Add remaining balsamic and reduce until a glaze. Season to taste and set aside.

For the Salmon

Preheat a grill to medium-high.

Reduce balsamic with rosemary in a small saucepan to a glaze consistency, about 8 minutes and set aside.

Brush salmon fillets lightly with olive oil and season. Grill skin-side up, for 4 minutes, then rotate 90 degrees and cook 4 more minutes.

Turn salmon over and cook for 8 more minutes for medium doneness. Brush salmon with balsamic during last 5 minutes of cooking.


Grilled Salmon with Balsamic Onion Glaze

  • Cooking Time 30 mins
  • Serves 6
  • Difficulty Easy

Ingredients

For the Balsamic Onion Glaze

For the Salmon

Method

For the Balsamic Onion Glaze

Heat oil in a large sauté pan over medium heat and add onions.

Sweat onions, stirring often, until all liquid had evaporated, about 20 minutes, Add half of balsamic vinegar and simmer until absorbed.

Add remaining balsamic and reduce until a glaze. Season to taste and set aside.

For the Salmon

Preheat a grill to medium-high.

Reduce balsamic with rosemary in a small saucepan to a glaze consistency, about 8 minutes and set aside.

Brush salmon fillets lightly with olive oil and season. Grill skin-side up, for 4 minutes, then rotate 90 degrees and cook 4 more minutes.

Turn salmon over and cook for 8 more minutes for medium doneness. Brush salmon with balsamic during last 5 minutes of cooking.


  • 1 dessertspoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 85ml (3 fl oz) balsamic vinegar
  • 2 dessertspoons Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh oregano
  • 6 (140g) salmon fillets
  1. Preheat oven to 200 C / Gas mark 6. Line a baking tray with baking parchment.
  2. Heat olive oil in a small saucepan over medium heat add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.
  3. Arrange salmon fillets on prepared baking tray. Brush fillets with balsamic glaze.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.

Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.


Temperature for grilled salmon

An instant read thermometer is the best way to check for doneness at 145°F.

To keep from overcooking, remove the salmon from the grill at about 140°F and let it rest for about five minutes.

Transfer the salmon to a platter. The salmon should pull away from the skin easily.


Grilled Salmon with Sun-Dried Tomato Sauce

In a medium nonreactive saucepan, combine the sun-dried tomatoes, red wine, garlic, shallot, thyme and 1/2 cup of water. Bring to a boil over moderately high heat. Reduce the heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 20 minutes. Transfer the mixture to a food processor and puree. With the machine on, add the vegetable oil in a slow, steady stream. Scrape the sauce into a bowl and season with salt and pepper.

In a medium nonreactive saucepan, boil the balsamic vinegar over high heat until reduced to 1/4 cup, about 10 minutes.

In a large bowl, combine 1 tablespoon of the olive oil with the chives and lemon juice. Season with salt and pepper. Add the fennel and toss well.

Light a grill or preheat a cast-iron grill pan. Brush the salmon fillets on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over moderately high heat until nicely browned and just cooked through, about 4 minutes per side, depending on the thickness of the fillets.

Mound the fennel salad on dinner plates and set the salmon fillets on top. Spoon the sun-dried tomato sauce around the fish and drizzle with the balsamic vinegar glaze.


Recipes

2 teaspoons dried wakame* and/or Hijiki*
12-16 oz raw sashimi grade tuna, cut into ½ inch cubes
3 oz sweet, Maui or Vidalia onion, diced
1 scallion, thinly sliced
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
4 teaspoons soy sauce, more or less to taste
2 teaspoons toasted sesame oil, more or less to taste
1 teaspoon honey
1 ½ teaspoon Kosher salt
2 tablespoons Mirin
Crushed red pepper to taste

¼ English cucumber, sliced and quartered
Jalapeno, thinly sliced
¼ cup lime juice
1 avocado
Steamed rice

Rehydrate wakame and hijiki by covering in water and soaking about 5 minutes or until tender. Drain and press with paper towels. Roughly chop and place in large bowl.

Add tuna, onion, scallion, sesame seeds, soy sauce, toasted sesame oil, honey, salt, mirin, and crushed red pepper. Fold gently to combine. Taste and adjust with more soy sauce, toasted sesame oil, honey and/or mirin.

Let sit 5 to 15 minutes at room temperature.

Baked Halibut Limone A Classic Alaskan Halibut Recipe

2 lbs Jammin’ Salmon Halibut Fillets
1/4 cup minced fresh parsley
1/2 cup seasoned bread crumbs
2 lemons, sliced, plus 2 more thinly sliced for garnish
1 tsp paprika
2 cloves garlic, minced
1 Tbsp butter
Salt and pepper to taste

Preheat oven to 275 degrees. Sprinkle both sides of halibut with salt, pepper, and paprika. Place halibut in a buttered shallow baking dish and sprinkle with garlic, parsley, and breadcrumbs. Place lemon slices on fish and add water almost to the top of fish. Bake uncovered 20-30 minutes until halibut is firm and crumbs are golden brown. Remove lemon slices – dot with butter and place under broiler until browned. Garnish baked halibut with thin lemon slices.

Grilled Salmon and Asparagus with Balsamic Butter

20 min Cook Time / 10 min Prep Time / 4-Servings

1/2 cup balsamic vinegar
1 Tbsp honey
1 TBsp butter
Salt and pepper
1 lb. asparagus, trimmed
3 TBsp extra-virgin olive oil
2 Jammin’Salmon Seafoods Sockeye Salmon Fillets

Preheat a grill to medium-high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half – about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper cover to keep warm.

Toss the asparagus with 1-1/2 tablespoons olive oil and season with salt and pepper. Grill, turning once, until tender and grill marks appear, about 9 minutes. Meanwhile, rub the remaining 1-1/2 tablespoons olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cook for 6 to 8 minutes for medium-rare. Transfer the asparagus and salmon to a platter and drizzle with the balsamic butter.

Sablefish (Black Cod) with Sweet Ginger & Soy Glaze

1 lb Jammin’ Salmon Wild Caught Alaskan Sablefish
1/2 cup chopped green onion
1 tablespoon sesame seeds

Ginger Soy Marinade
1 cup soy sauce
3/4 cup Mirin
1 tablespoon shredded ginger
2 teaspoons minced garlic
1 1/2 tablespoons Toasted sesame oil
4 tablespoons brown sugar

Cut Sablefish into 5 to 8 oz portions. Marinate in the sauce for at least 30 minutes up to 4 hours. Turn over several times for maximum coverage.
Spray baking pan or sheet with nonstick cooking spray. Layout portions and bake in preheated oven at 450° for approx. 12 – 14 minutes or until meat almost pulls apart.
Remove from oven, switch to broil.

Garnish with green onion and sesame seeds.

Return pan to middle rack of oven for another 2 – 4 minutes until top is brown and slightly crispy.

Can be grilled. Finish under the broiler if desired.

Excellent with Chardonnay, Sake or Pinot Noir.

Salmon with Grand Marnier, Raspberries & Almonds

2 fillets Jammin’ Salmon Wild Alasakan Salmon, skinned and boned
1 pint raspberries, fresh
4 tablespoons almond, toasted
1 orange with zest
1 lemon with zest
2 ounces butter, frozen
2 ounces Grand Marnier
3 ounces scallions, minced
salt and pepper
flour

Season salmon with salt and pepper, dredge in flour.

Add butter to hot skillet, quickly saute salmon trying to obtain a crisp golden brown without overcooking. Remove salmon from skillet and set aside to rest.

Meanwhile, prepare the sauce:
In the same skillet cooled to med-high, add scallions and Grand Marnier, orange juice, lemon juice, 2 oz. water or stock. Let sauce reduce slightly then add zests and almonds.
Quickly add frozen butter, mixing gently until butter melts.
Add raspberries, toss gently and quickly.

Lime Tortilla Crusted Fish Fillet with Cilantro Sauce

10 min Cook Time / 15 min Prep Time / 4 Servings

CILANTRO SAUCE
½ cup extra virgin olive oil
1 teaspoon minced garlic
½ cup chopped cilantro
½ teaspoon salt
2 tablespoons lime juice

FISH FILLETS
1 ½ – 2 cups crushed tortilla chips
2 teaspoons ground cumin
3 tablespoons lime juice
1 ¼ lbs JAMMIN’ SALMON SEAFOODS white fish such as grouper, snapper, or cod
Salt and pepper to taste
Lemon and/or lime wedges

Combine oil, garlic, cilantro, and salt in blender or food processor. Process for 10 seconds. Add 2 tablespoons lime juice. Process 5 seconds. Pour into small bowl and set aside.

Mix cumin with crushed tortilla chips and place on a pie plate. Set aside.

Cover fish with 3 tablespoons lime juice. Sprinkle with salt and pepper. Dredge fish in tortilla crumbs to coat.

Saute fillets in hot oil in large skillet 3 to 5 minutes on each side.

Place fillets on a serving platter, drizzle with cilantro sauce. Garnish with lemon and lime wedges. Enjoy!


Easy Meals Can Taste Great

Cooking amazing meals for your family is not difficult and should be enjoyable. There are plenty of recipes out there for fast meals with limited ingredients that still taste great, so go make use of them!

I like making flavorful meals without a lot of ingredients. You don’t have to have a bunch of different spices and rare ingredients in your cupboard to create delicious meals. I bet you have all the ingredients for this salmon glaze in your cupboard right now.

One of the beautiful things about limited ingredient meals is they let the individual flavors of your ingredients shine. With only bourbon, brown sugar, and soy as the main components of this sauce, you want to choose a good quality bourbon. It doesn’t have to be fancy or expensive, just something with a good flavor. A good rule is to never cook with anything you wouldn’t drink!

I typically don’t count salt and pepper as ingredients in my 7-ingredient recipes. Most of the time they need to be adjusted to taste anyway, so sometimes you don’t need them at all. Like this bourbon glaze – whether you need to add salt is going to depend on your soy sauce brand. Some are salty and some are not. I recommend always testing your food before starting to add salt or pepper so that you don’t get stuck with over seasoned food.

Cooking tasty meals should not have to take a long time either. You can cook this restaurant-quality salmon from start to finish in about 30 minutes. There is even some extra time during the cooking process to prepare some steamed vegetables or a light salad to serve with it. I would suggest an apple and fennel salad with walnuts or a creamy radish, cucumber, and dill salad if you want to feel fancy.

You can make this bourbon glazed salmon for an easy week-night meal with some simple steamed vegetables and rice, or to impress guests at your next dinner party with a refreshing salad. Either way, the bourbon glaze is what makes this dish so amazing. Try not to eat it all with a spoon!


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