Wash the salmon well under cold water then
For the sauce, put the capers, parsley, dill, sage, anchovy fillets, garlic
Blend the vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, sugar, ginger, chili powder, chili flakes and salt in a large baking dish then pop in the salmon fillets. Spoon marinade over salmon for one hour. Turn the fish and marinate for a further hour.
Cook for 4 or 5 minutes aside on a grill at medium heat. Dead easy!
Wash salmon fillets well.
Pat dry and
Preheat your broiler/grill.
Put salmon fillets in a dish that will be okay to go under your broiler/grill.
In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
Spoon the mixture over the two salmon fillets to that each has the same amount.
Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.
Combine water and lentils in a saucepan. Bring to a boil. Reduce heat to low. Simmer for 15-20 mins, until just tender. Drain well.
Heat olive oil and butter together in a saucepan. Saute bacon, onion and garlic for 2 mins. Stir in cooked lentils and chicken stock. Simmer for 4-5 mins. Blend in chives and season to taste.
Spray a hot pan with oil. Sear 4 salmon fillets for 3-4 mins, each side, until cooked to taste. Serve with braised lentils, arugula leaves and lemon wedges.
Sprinkle the side of salmon fillets without skin with thyme, salt and pepper.
In a skillet, melt butter at medium-high heat. Add salmon fillets, skin side up, and cook for about 4 minutes or until the bottom of fillets is lightly golden.
Flip the salmon fillets and sprinkle with green onions and lime zest. Keep on cooking for 3 to 6 minutes or until the fish flakes easily with a fork. Serve with quarters of lime.
Wash the salmon filets and pat dry with
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.
Season salmon fillets with salt, pepper, garlic powder and thyme. Turn salmon over and
for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
lmost smoking.
Add the salmon fillets and sear to brown, about
Season salmon fillets with salt and pepper. Melt
basil and oregano.
Brush salmon fillets EVOO until moist, and sprinkle
killet from time to time, for about 5 minutes or until
Preheat oven to 375 degrees F (190 degrees C).
In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.
In small saucepan, melt butter and brown sugar.
Whisk in Dijon mustard, olive oil, grated gin and soy sauce.
Construct a \"tray\" for salmon fillets out of aluminum foil.
Place fillets on aluminum foil, and pour sauce over salmon.
Place on grill (medium heat) and cook for approximately 20 minutes.