These (5 of them!) are all TNT:
Honey Ginger Grilled Salmon
Can also substitute 4 boneless, skinless chicken breasts for the salmon.
1 tsp ground ginger
1 tsp garlic powder
1/3 c soy sauce
1/3 c orange juice
¼ c honey
1 green onion, chopped
1 ½ lb salmon fillets
In a large self-closing plastic bag, combine first 6 ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade.
Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.
Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade. Reserve marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade.
Main Event Salmon
1 ¼ lb fresh or frozen skinless, center-cut salmon fillet, cut into 4 pieces
Salt and black pepper
1 Tbsp olive oil
¼ c honey
2 Tbsp unsalted butter
1 Tbsp soy sauce
6 c baby spinach
4 roma or plum tomatoes, finely chopped
Snipped fresh chives (optional)
Thaw the fish, if frozen. Season fish lightly with salt and pepper. In a large nonstick skillet, cook salmon in hot oil over medium heat for 3-4 minutes until well browned. Turn the fish and cook 3-4 minutes more or until the fish just flakes when tested with a fork. Remove the fish from the skillet.
For sauce: To the same skillet, add honey, butter and soy sauce. Cook over medium heat until butter is melted and sauce is heated through, whisking often. Return the fillets to the skillet. Spoon sauce over fillets and keep warm.
In a large saucepan, toss together the spinach and tomatoes. Season with salt and pepper. Cook, stirring often, over medium heat for 2-3 minutes or until the spinach just begins to wilt.
To serve, use a slotted spoon to evenly divide spinach mixture over 4 warm dinner plates. Place the fish on the bed of spinach. Drizzle with sauce. If you like, sprinkle with chives.
Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans
4 (6 oz) portions of salmon fillet
EVOO, for brushing fish
Salt and pepper
½ c dry white wine
½ c balsamic vinegar
2 Tbsp orange juice, a splash
2 Tbsp lemon juice
2 Tbsp brown sugar
1 lb green beans, trimmed
Orange slices or lemon rind
Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
While salmon cooks, bring wine, vinegar, citrus juices, and brown sugar to a boil over high heat. Reduce glaze 3-4 minutes, until thickened. Remove from heat. Stir in ½ tsp coarse black pepper.
In a second skillet, bring ½” water to a boil with green beans and pieces or orange/lemon rind. Cover the green beans and cook 3-4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
Drizzle glaze over salmon fillets and serve with citrus green beans.
Salmon Tango
This is my favorite!
¼ c melted butter
¼ c brown sugar
1 Tbsp soy sauce
2 Tbsp lemon juice
2 Tbsp white wine
1 ¼ lb salmon fillets
In a medium glass bowl, mix together butter, brown sugar, soy sauce, lemon juice, and white wine.
Place salmon fillets in a large resealable plastic bag and cover with marinade. Marinate in the refrigerator at least 1 hour, turning once.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill salmon fillets 6-8 minutes, turning once or until easily flaked with a fork. Baste with marinade while grilling.
Teriyaki Salmon Strips
1 ½ c teriyaki sauce, divided
1 c water
10 oz salmon, cut into 1 oz strips
10 skewers
2 Tbsp canola oil
2 Tbsp sesame seeds
2 Tbsp green onions, chopped
In a non-reactive shallow pan, mix together 1 c teriyaki sauce and 1 c water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes. Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well-done.
Arrange the skewered salmon in a star-like pattern. Generously drizzle ½ c teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.