onstick cooking spray.
Place salmon on rack and brush with
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and rub with vegetable oil.
Stir mustard, vinegar, Sriracha sauce, and salt together in a bowl until glaze is smooth.
Lay salmon fillets, skin-side down, on the prepared baking sheet. Brush fillets with mustard glaze.
Cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes.
n one side of salmon lightly.
Broil salmon about 3 inches
Preheat oven to broil
Mix glaze ingredients together.
Clean and de-bone salmon.
Coat one side of the salmon with the glaze. Place on a baking sheet.
Broil salmon within 8-10 inches of the coils, be careful not to get too close you don't want it cooking too fast.
It is done when it opaque and flakes easily in the center.
Combine all marinade ingredients.
Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
Prepare the grill or preheat the broiler to high heat.
Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
Serve at once, with lemon wedges if desired.
Combine bread crumbs, egg whites, chili sauce, lemon juice, onions, cheese and pepper in medium size bowl and mix well.
Flake salmon into bowl and blend gently.
Form salmon mixture into 5 patties.
Melt butter in nonstick skillet; pan fry the patties over medium-low heat about 5 minutes on each side or until golden brown.
(Patties may also be brushed with melted butter and oven-broiled 3 to 4 inches from heat.)
Serve on toasted whole wheat buns with extra chili sauce, if desired.
Line broiler pan with foil and place salmon fillets on the well-greased rack.
Combine remaining ingredients; baste salmon with mixture.
Broil 4 inches from heat, allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until salmon flakes easily when tested with a fork.
Do not turn salmon.
Baste several times during cooking.
Makes 8 servings.
Preheat oven on broil betting.
Spray broil pan with Pam.
Lay salmon skin side down.
Season to taste.
Broil 6 minutes.
Take out of oven, flip salmon with a spatula.
Place back under the broil for another 4-5 minutes.
Salmon is ready when largest part of the salmon is flaky. Enjoy!
il and place side of salmon in pan. Salt and pepper
ack with cooking spray. Place salmon, skin side down on broiler
Rinse the salmon steaks and pat dry with
Preheat broiler.
Rinse salmon and pat dry.
Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce.
Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through.
Transfer salmon to a platter and garnish with herbs.
Serve salmon warm or at room temperature with mustard dill sauce.
Preheat oven broiler.
Place salmon filets in a shallow baking dish.
Brush salmon with plum sauce and sprinkle half of green onions on filets and let sit for 10 minutes Broil salmon 10-20 mins; check after 10 minutes Serve with additional sauce drizzled over filets and sprinkle with remaining green onions.
Place first 5 ingredients in a blender; process until smooth.
Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.
Preheat broiler.
Remove salmon from bag, discarding marinade.
Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
lastic bag and add the salmon., Marinate in the fridge for
Preheat broiler. Adjust rack 4 inches below broiler. Line a baking sheet with foil.
Rub salmon fillets entirely with Zesty Lemon Grapeseed Oil. Place on foil lined baking sheet. Season each with Rancher Steak Rub.
Broil 7-10 minutes or until salmon is cooked through and flakes easily with a fork.
While salmon is cooking mix together remaining ingredients. In the last minute of cooking remove salmon from oven, spread each fillet with mustard mixture. Return to oven and finish cooking for 1 minute.
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Heat Broiler. Place salmon and tomatoes, cut side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with paprika.
Drizzle the salmon and tomatoes with the oil and season with salt and pepper. Scatter the thyme and garlic over the top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.
50 degrees.
Brush raw salmon filets with melted butter.
Mix soy sauce, Worcestershire sauce, lemon juice, parsley and onion.
Pour over salmon 1 hour before cooking. Broil salmon 3 to 5 minutes with flesh side toward broiler. Turn, baste with marinade and cook until fish flakes when tested with a fork.
On a broiler rack set 8-inches from the heat, broil salmon for 2 to 3 minutes. Turn salmon and broil another 2 to 3 minutes or until fish is opaque when tested with a fork in the center. Transfer to a platter and serve with Cucumber-Dill Sauce.