Time 15m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
Time 1h45m Yield 8 servings Number Of Ingredients 10 Steps:
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Time 15m Yield Number of servings vary Number Of Ingredients 4 Steps:
Heat your oven to 400 degrees. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish. In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes. Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.
Time 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes., Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.
Time 20m Number Of Ingredients 9 Steps:
Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.) Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
Time 15m Number Of Ingredients 6 Steps:
Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper. Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
- Preheat the oven to 400 degrees.
- In a bowl, combine the salt, pepper, grated garlic cloves, mustard, brown sugar, red pepper flakes, and Canola oil until a paste has formed.
- Liberally season the fish with salt and pepper. Then smear the paste onto the flesh side of the fish.
- Heat a cast iron skillet (or oven safe) on the stove and then add a bit of oil to the pan. Cook the fish skin side down first until it’s golden brown on one side, then flip and place in the hot oven to cook through. Cook until the desired temperature has been reached.
- Garnish with fresh lemon or lime wedges.
Time 30m Yield 4 5-6 oz. filets, 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Combine brown sugar, cracked black pepper and kosher salt in bowl. Mix well. Rub salmon filets with brown sugar mixture, making sure to use all of mixture. Let stand for 15 minutes in refrigerator covered lightly with plastic wrap. Combine maple syrup, mustard and fresh dill in small mixing bowl; set aside. Coat bottom of baking pan with 1 tbsp olive oil. Place salmon fillets in pan and drizzle with remaining oil. Bake for 12 minutes or until cooked to desired temperature. Remove from baking pan and drizzle salmon with maple-mustard-dill sauce.
