CHILI-GARLIC GLAZED SALMON
Enjoy your dinner with this broiled salmon accompanied by sauce made of onions, marmalade and soy sauce - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Set oven control to broil. Spray cookie sheet with cooking spray. In small bowl, stir chili sauce, onions, marmalade and soy sauce.
- Place salmon, skin side down, on cookie sheet. Brush with half of chili sauce mixture. Broil 5 minutes; brush with remaining chili sauce mixture. Broil 2 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 290, Carbohydrate 6 g, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg
CHILE GARLIC BBQ SALMON
Salmon with a spicy Asian-style twist.
Provided by JAYDA
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare outdoor grill for high heat.
- Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
- In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
- Fold the foil over the salmon, and crimp the edges to seal.
- If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 5.3 g, Cholesterol 133.9 mg, Fat 24.7 g, Fiber 0.7 g, Protein 46.2 g, SaturatedFat 5 g, Sodium 737.5 mg, Sugar 2.8 g
HONEY GARLIC GLAZED SALMON
This is a great sweet and salty way to serve salmon. Easy enough for the beginner and a family favorite!
Provided by Christopher Webb
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Season salmon fillets on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook salmon fillets until flesh flakes easily with a fork, 5 to 6 minutes per side.
- Combine honey, water, brown sugar, sriracha sauce, soy sauce, and garlic in a small pot over medium heat; bring to a boil. Cook, stirring frequently, until glaze is thick and smooth, 5 to 7 minutes.
- Pour glaze over salmon fillets.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 32.4 g, Cholesterol 50.4 mg, Fat 26.9 g, Fiber 0.3 g, Protein 24.8 g, SaturatedFat 4.2 g, Sodium 655.9 mg, Sugar 30.5 g
LAPSANG SOUCHONG GARLIC CHILI OIL GLAZED SALMON
Steps:
- Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside.
- Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine.
- Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
- Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy.
- Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds.
3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY
Here's what you need: salmon, chili sauce, fresh scallions
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- In a bowl, mix together the salmon, chili sauce, and the scallions.
- Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
- Bake for 12-15 minutes, until the salmon is cooked but still tender.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams
SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE
Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
- Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
- Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
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- In a shallow baking dish, combine sweet chili sauce, orange marmalade, and soy sauce. Whisk to combine and add minced garlic and green onions. Reserve 1/4 cup of the marinade. Sprinkle the salmon with salt and pepper and place facing down with the skin side up in the dish and allow to marinate for at least one hour.
- Preheat the broiler and make sure the oven rack is 5-6 inches down and line a baking sheet with aluminum foil. Spray with cooking spray. Take the salmon out of the pan and shake off excess marinade. You don't want the marinade to pool up on the foil. Place the salmon fillets skin side down on top of the aluminum foil and broil for 6-10 minutes until browned and opaque in the center.
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- Heat oven to 275°F. Line 15x10x1-inch baking pan with aluminum foil; spray with no-stick cooking spray. Set aside.
- Combine 1/4 cup melted Light Butter with Canola Oil, chili powder, seasoned salt, garlic and red pepper in small bowl; mix well.
- Place salmon onto prepared pan; pour 1 tablespoon chili garlic butter over salmon. (Reserve remaining chili garlic butter.) Bake salmon 20-24 minutes or until internal temperature reaches at least 145°F and salmon flakes easily with fork.
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Estimated Reading Time 6 mins
- Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately 1/4 cup of the marinade; set aside (to drizzle over cooked salmon before serving).
- Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
- Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
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