Time 29m Number Of Ingredients 11 Steps:
Preheat grill to medium-high heat or oven to 400°F. In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together. Place the salmon in a foil “basket” and cover with the glaze. Place the salmon on the grill or into the oven for 20 minutes. Once cooked, shred the salmon with a fork and place into a warm corn tortilla. Top with a drizzle of the glaze, mango salsa and cabbage.
Number Of Ingredients 16 Steps:
Directions: For salmon: Heat oven to 450 degrees Combine all glaze ingredients in bowl and mix Brush glaze on the top of the salmon Bake for 15-20 minutes For quinoa: Bring chicken brother to a boil in saucepan and add quinoa Bring mixture to a boil, cover, reduce heat to low and simmer for 15 minutes Heat olive oil in skillet over medium heat and then add spinach and garlic Cover spinach and cook for about 5 minutes or until spinach is cooked Combine chopped tomatoes, spinach, and quinoa
Time 30m Number Of Ingredients 7 Steps:
In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours. Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C). You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat. Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat. Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Time 44m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F Stir honey and chipotle puree in a small bowl until well combined. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side). Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving. Garnish with lime zest and serve with lime wedges. Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 450 degrees. Place salmon in a foil-lined baking pan. Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey. Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness. Halfway through the cooking time, pour the remaining glaze on top. When the salmon is cooked through, remove from the oven. Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
Time 40m Yield 4 Number Of Ingredients 10 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.
Yield Makes 2 servings Number Of Ingredients 10 Steps:
Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt. Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes. Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper. Divide hominy between 2 plates, top with salmon, and serve.
Time 38m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper. Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets. Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.
More about “salmon with chipotle honey glaze recipes”
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce. Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze. Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.
