Canapealsalmone Recipes

EASY GLAZED SALMON

Steps:

• Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

PALEO PECAN-MAPLE SALMON

Steps:

• Place salmon fillets on a baking sheet and season with salt and black pepper.
• Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

MAPLE-GLAZED SALMON RECIPE BY TASTY

Steps:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.