Categories: Main meal
1. Baked Copper River Salmon Recipe
|2 tablespoons of brown sugar.|
|1 teaspoon of salt.|
|Fresh lemon juice.|
|½ teaspoon of pepper.|
|2 tablespoons of unsalted butter.|
|2 pounds of salmon.|
|1. Preheat the oven to 400 degrees. Melt butter then combine with sugar until it gets properly mixed.|
|2. Line up your baking sheet, place salmon on it. Brush with already prepared butter mixture, sprinkle salmon with salt and pepper.|
|3. Bake for 20-25 minutes. When the salmon is almost ready, place it under the broiler in order to get a golden color result.|
|4. Remove the salmon and squeeze fresh lemon juice with chopped scallions over it.|
2. Honey Mustard Wild Sockeye Salmon
Grilled wild sockeye salmon with tangy honey mustard glaze, is a tasty, healthy meal. This easy 20-minute fish recipe is a keeper!
|2 lb wild sockeye salmon filet (skin on, 1" thick (See Note 1))|
|2 tbsp olive oil|
|1/4 tsp salt|
|1/2 tsp ground black pepper|
|1 tbsp Dijon mustard|
|1 tsp horseradish sauce|
|1 tbsp honey|
|1 tsp dried mint|
|1. Turn the grill to medium-high and preheat to 450°F.|
|2. In a small bowl, whisk together the honey mustard glaze ingredients and set aside.|
|3. Rinse the salmon fillet and pat dry with paper towel. Brush olive oil over the salmon on both sides - keeping skin on. Season with salt and pepper.|
|4. When grill is hot, place fillet skin side down, and grill for 3 to 4 minutes on high so skin becomes golden brown and crispy. Carefully flip salmon over, keeping skin intact, and cook another 3 minutes (See Note 1). IF grill is unavailable, try my Baked Honey Mustard version with instructions (See Note 2).|
|5. Remove from the grill, brush with glaze and let rest for 2 minutes. Serve immediately.|
3. Copper River Salmon with Butter Sauce
This easy and decadent Copper River salmon is made with pan-seared fish topped with a quick butter and lemon sauce.
Categories: Main Course
|8 ounces salmon (2 fillets) (If using Sockeye, take extra care to avoid overcooking)|
|pinch salt, pepper|
|⅛ teaspoon paprika (optional)|
|1 tablespoon olive oil|
|1 tablespoon butter or clarified butter (Or use extra olive oil)|
|1 lemon, juiced|
|Handful fresh herbs (parsley, chives, basil, cilantro etc)|
|1. Pat salmon dry. Sprinkle fillets on both sides with salt, pepper and the paprika (if using).Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)|
|2. Add olive oil and butter to a heavy pan. Melt butter over medium heat. Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.|
|3. Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)|
|4. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low. Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce and remaining herbs.|
4. Broiled Copper River King Salmon
This vibrant, red-fleshed Broiled Copper River King salmon is rich, succulent and melt-in your mouth delicious! A simple briny soak keeps the flesh firm, moist and beautiful. Serve with basmati rice pilaf, steamed asparagus and your favorite green salad.
Categories: Main Dish
|2 (8-ounce) salmon fillets, about 1-inch at the thickest part|
|1 tablespoon butter, melted|
|1/2 fresh lemon|
|Salt and Pepper|
|Fresh dill for garnish|
|1. Determine how much water you need to cover the fish, then mix salt, sugar and water in proportions of: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water. *See Notes|
|2. Place the salmon fillets in a dish in one layer and cover with the brine mixture. Allow it to sit for 10 minutes.|
|3. Removed the salmon fillets from the brine, rinse under cold water and pat them dry.|
|4. Place a cast iron griddle in the oven and preheat the broiler with the oven rack 4 to 6 inches from the heat. *See Notes|
|5. Let the griddle get hot before you cook the salmon.|
|6. Place the fillets, skin side down, on the hot cast iron griddle. Brush each fillet with melted butter and squeeze lemon juice over the tops then sprinkle with salt and pepper.|
|7. Broil 8 to 10 minutes or to the desired degree of doneness. Serve garnished with fresh dill sprigs and lemon wedges|
44.1 grams protein
5.7 grams saturated fat
141 grams sodium
5. Pan Seared Copper River Salmon
Pan Seared Copper River Salmon
|1 pound Copper River Salmon|
|2 tablespoons grape seed oil|
|2 tablespoons honey|
|2 tablespoons balsamic cream|
|1. Preheat oven to 400 degrees. Season salmon with salt and pepper.|
|2. Heat an oven proof skillet over medium-high heat. Add oil. When hot add salmon, skin side down. Sear for approximately 2-3 minutes or until golden.|
|3. Transfer to oven and cook for approximately 4-5 minutes until flaky.|
|4. Into a small bowl mix honey and balsamic cream. Drizzle desired amount of mixture over salmon while still in pan.|
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