Bonnies Stovetop Glazed Salmon Recipes

BONNIE'S ROASTED SOCKEYE SALMON

Steps:

• Select a cast iron skillet a little larger than the fish. Preheat the oven and the skillet to 450 degrees. Remove the skillet from the oven and lightly coat the bottom of the skillet with bacon grease. Close oven door.
• Moving quickly, brush the top and bottom of the fish with olive oil and season top with kosher salt and coarse ground black pepper.
• Place the skin side down in the hot skillet and put it back in the hot oven. Don't cover. Roast 15 to 18 minutes until a thermometer probe says it is 125 degrees, then it is done. Take it out of the oven (it is still cooking in the skillet!) Serve immediately. The fish should be flaky and moist. I like to serve it with my Potato Loaf and green beans.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.