Kitchen

[Desertdi]

Marinating breaks down the fiber (tenderizes).    "Most" fish do not need that.     

[MJDinVegas]

Hi, @GoneButNotForgotten !  My recipe involves no marinade, just salt, pepper and dried dill with a cedar plank.  Season the salmon with salt, pepper and dill after a light spray of cooking spray on both sides.  Heat the cedar plank for 3 minutes flattest side down 3 minutes.  Turn the plank over and add the salmon.  Grill for 20 minutes.  Done.

We serve with Private Selection Lemon Dill Aioli.  Delicious!

[beach-mom]

@GoneButNotForgotten - This is one of our favorites! A friend said it's restaurant quality!

Orange-Rosemary Glazed Salmon

Perfectly pan seared salmon fillets covered with a bright and zesty orange pan sauce. Quick and easy enough for weeknights yet delicious enough to serve to guests on the weekend. Everyone will love this new twist on salmon!

Servings: 4

Prep10 minutes

Cook15 minutes

Ingredients

• 2 tsp olive oil
• 4 (6 oz) skinless salmon fillets (1-inch thick),
• Salt and freshly ground black pepper
• 2 cloves garlic , minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth , divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch
•  

• Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
• Season both sides of salmon with salt and pepper. 
• Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
• Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. 
• Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch. 
• Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. 
• Return salmon to pan, spoon sauce over salmon.
• Recipe source: Cooking Classy

[GoneButNotForgotten]

thank you ladies for all your recipies; I'll probably try them out one by one :-)

[vabreeze]

@GoneButNotForgotten 

So glad you posted your question!   I'm saving all the responses.  Like you, I hope to try out  all of them over time.  Posters on this forum ALWAYS come through when help is needed!!!

[suzyQ3]

I agree that it's best not to marinate. We love this very simple way of cooking salmon and have it often. It works best with filets that are not too thin and preferably not previously frozen:

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Ingredients

Salmon fillets, preferably wild or farmed organically

Dijon mustard

Brown sugar

Salt and black pepper

Preparation

1) Heat oven to 400 degrees

2) Make a mixture of mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the fillets.

3) Place the fillets skin-side down on a lightly oiled and 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 (might vary depending upon thickness;be sure not to overcook).