Marinated Salmon With Salmoriglio Sauce Recipes

SIX HEALTHY SALMON MARINADE RECIPES

Steps:

• Add all marinade ingredients to a small bowl and mix together.
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I'm not a fan of overcooked salmon.
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren't translucent, then it's cooked. Remove from heat.
• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.

MARINATED SALMON 'SMOOTHLY'

Steps:

• In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper.
• Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator.
• Preheat the grill for high heat.
• Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.

MARINATED SALMON WITH SALMORIGLIO SAUCE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle a little bit of the vinegar on the fish filets, rinse them and pat them dry on a paper towel.
• Rub a little bit of salt into the filets.
• Place the fish into an oven safe casserole dish.
• On one side sprinkle the filets with half of the lemon juice and then coat them with half of the bread crumbs.
• Note if you need more than 1/3 of a cup of bread crumbs use them it's up to your taste. I also used italian bread crumbs and they were very tasty.
• Drizzle the filets with olive oil. Make sure that all of the bread crumbs are coated in olive oil even if you need to use more than the suggested amount so that it crisps up nicely.
• Turn the filets over and repeat steps 5-7 with the remaining olive oil, lemon juice, and bread crumbs.
• Cover the fish and marinade at room temperature for 30 minutes.
• While the fish marinades, make the sauce by adding the thyme, lemon juice, mustard and salt to taste to a food processor and pulse for 1 minute.
• Add the butter and process until smooth.
• Slowly drizzle in the olive oil until the sauce fully incorperates into a smooth mayonnaise like consistency.
• After the fish has marinaded, place the casserole dish uncovered in the 400 degree oven. Again, cooking times may vary depending on what type of fish you use. I cooked the 6 oz 1-1 1/2 in thick salmon filets that I used for 13 minutes on each side, and then broiled them on one side for 2 minutes to give the crust some color. You could also grill the fish if you prefer.
• Serve the fish with the sauce drizzled over them.
• Enjoy!

SPICY SALMON MARINADE

Steps:

• Cut fish into 4 portions.
• Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.

MARINATED FISH WITH SALMORIGLIO SAUCE

Steps:

• Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Combine the bread crumbs and olive oil. Spread the bread crumbs over the skinless sides of the fillets. (If fish has skin on one side use only half of the bread crumbs) Cover and let marinate at room temperature for 30 minutes. In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Or transfer the thyme butter mixture to a bowl and whisk in the olive oil. Season the sauce with salt and pour into a sauceboat. Preheat the oven to 400 degrees. Bake the fish in the marinating dish until just cooked through, about 12 to 15 minutes. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.