Pan Roasted Salmon Steaks With Sherry Vinegar Honey Glaze Recipes

SOY-GLAZED SALMON STEAKS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

SALMON WITH BALSAMIC-HONEY GLAZE

Steps:

• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

HONEY-GLAZED BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
• Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
• Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

BAKED SALMON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE

Steps:

• Pre-heat oven to 400 degrees.
• In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
• In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
• Let mixture rest at room temp, about 30 minute.
• Heat the oil in a saute pan until almost smoking.
• Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
• Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
• Remove from oven and brush again with glaze.

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE

Steps:

• In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.

PAN ROASTED STEAKS IN BALSAMIC BUTTER SAUCE

Steps:

• Take the meat out of the refrigerator 30 minutes before you plan on cooking it to let it come to room temperature.
• Preheat the oven to 425 degrees.
• Heat a large heavy ovenproof skillet over high heat.
• Season the meat generously on both sides with salt and pepper.
• Add the oil to the pan and heat until shimmering.
• Add the steaks to the skillet and sear for 3 minutes, or until browned.
• Top each with a sprig of rosemary, if desired, flip, and then transfer the pan to the oven for 5-7 minutes for medium rare.
• Transfer the steaks to a plate and let rest while you prepare the sauce.
• Return the skillet to med-high heat.
• Add the shallot and cook for 2 minutes, stirring frequently.
• Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits.
• When the vinegar is evaporated, add the broth and allow the sauce to boil until it reduces to a glaze, about 4 minutes.
• Turn off the heat and add the butter, stirring to combine.
• Spoon the sauce over the steaks and serve immediately.