Cooking Light Orange Glazed Salmon Fillets With Rosemary Recipes

ORANGE GLAZED SALMON

Steps:

• Season the salmon fillets generously with salt and pepper. Make sure to season the sides as well.
• In a large skillet/frying pan, heat 1 tablespoon of oil. When hot, place the salmon in, skin side down. Cook on medium-high heat for about 4 minutes before turning it around. At this stage you can add more oil if needed. Again, cook for a further 4 minutes or until ready. Remove the fillets and set them aside.
• Add butter to the pan and pressed garlic. Saute, stirring constantly for half a minute. Now add the stock, honey, orange zest, orange juice and lemon thyme and increase the heat to high. Cook until reduced slightly (about 5 minutes). Taste it. Add more seasoning, if needed.
• To thicken the sauce, dilute 1 tablespoon of cornstarch in 1 tablespoon water. To this add little bit of the sauce before you stir all into the sauce. Stir until thickens. Place the salmon pieces back in and spoon some of the sauce over them. Simmer until the salmon is heated through.
• Enjoy with couscous, orzo, rice ....

CRISPY HONEY ORANGE GLAZED SALMON

Steps:

• Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
• Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
• Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
• Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

ORANGE AND ROSEMARY GLAZED SALMON

Steps:

• Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
• Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
• In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
• Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

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!

ORANGE GLAZED SALMON

Steps:

• Preheat oven to 300°. Line a large rimmed baking sheet with foil and grease with cooking spray.
• In the center of the foil, lay orange slices in an even layer. Place salmon skin side down on top of orange slices and season with salt and pepper.
• In a small bowl, whisk together butter, chili sauce, zest, garlic, ginger, and red pepper flakes. Spread all over salmon fillet.
• Roast salmon until a skewer or paring knife inserted into the side of the salmon has no resistance, about 25 minutes.
• Garnish with sesame seeds and serve with lime wedges.

ORANGE-ROSEMARY GLAZED SALMON

Steps:

• Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
• Season both sides of salmon with salt and pepper.
• Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
• Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
• Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
• Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
• Return salmon to pan, spoon sauce over salmon.
• Recipe source: Cooking Classy

ORANGE ROSEMARY SALMON

Steps:

• Pre-heat oven to 350:F and spray casserole dish with cooking spray.
• Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
• Lightly season with salt and black pepper.
• In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
• Press bouillon cube with a fork to dissolve.
• Bring sauce to a medium boil.
• Once sauce becomes syrupy, stir in garlic and remove from heat.
• Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
• Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
• Remove from oven and change setting to broil.
• Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
• (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
• Remove from oven and serve immediately.

"COOKING LIGHT" ORANGE-GLAZED SALMON FILLETS WITH ROSEMARY

Steps:

• See above