Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours. Place a rack in the top third of the oven and heat the broiler. Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes. Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine. Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Time 47m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes. Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through. Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through. Sprinkle with toasted sesame seeds and chopped green onion just before serving.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking pan with aluminum foil. Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt. Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes. Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes. Heat sesame oil in a large skillet over medium-high heat. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Number Of Ingredients 4 Steps:
Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Toss herbs with equal parts lemon juice and olive oil, then serve over salmon.
Number Of Ingredients 9 Steps:
Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours. Place a rack in the top third of the oven and heat the broiler. Place salmon skin-side up on a foil-lined baking sheet and drizzle with remaining marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 8 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes. Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine. Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Time 55m Yield 8 servings. Number Of Ingredients 10 Steps:
Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly., Place salmon on prepared pan. Spray with cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.
Number Of Ingredients 5 Steps:
Season salmon with salt and pepper. Steam until just cooked through, 7 to 8 minutes. Serve with rice. Sprinkle with herbs and lemon zest.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined. Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.
