Crispy Orange Glazed Salmon Thai Inspired Recipes

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BROILED SALMON WITH THAI SWEET CHILI GLAZE



Broiled Salmon with Thai Sweet Chili Glaze image

Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.

Provided by Jennifer Segal, inspired by Bon Appétit

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 5

1½ pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

Steps:

  • Set the oven rack 5-6 inches from the top and preheat the broiler.
  • Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
  • Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Nutrition Facts : Calories 391, Fat 23g, Carbohydrate 7g, Protein 37g, SaturatedFat 5g, Sugar 3g, Fiber 2g, Sodium 1108mg, Cholesterol 94mg

CRISPY HONEY ORANGE GLAZED SALMON



Crispy Honey Orange Glazed Salmon image

Crispy Honey Orange Glazed Salmon fillets are pan-fried in the most beautiful honey-orange-garlic sauce, with a splash of soy for added flavour!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 9

1 tablespoon olive oil
2 teaspoons butter,
4 (6-ounce) skinless salmon fillets, ((170 grams each))
1/4 cup fresh orange juice, ((about 1/2 an orange))
3 tablespoons honey
2 tablespoons low-sodium soy sauce
4 cloves garlic, (crushed or minced)
salt and cracked black pepper, (to taste)
1/2 an orange, (sliced to serve)

Steps:

  • Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
  • Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
  • Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
  • Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

Nutrition Facts : Calories 349 kcal, Carbohydrate 14 g, Protein 34 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 579 mg, Sugar 13 g, ServingSize 1 serving

ORANGE SESAME GLAZED SALMON W/ EXTRA CRISPY SKIN



Orange Sesame Glazed Salmon W/ Extra Crispy Skin image

I love crispy skins, but my hubby does not so I always take his. :)) Here are some tools you'll need if you want to achieve that yummy crispy skin: foil, a baking sheet, and a non-coated cooling rack or a toaster oven rack that will elevate the fish from bottom of the cookie sheet...yes you could use a broiling pan, but those things are a pain to clean and you wouldn't get such yummy extra crispy skins :) I choose to broil mine but this will work well on the grill too. Just be sure to brush the hot grill rack with olive oil so the skin does not stick.

Provided by MixnVixn

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 (4 ounce) salmon fillets, skin on, rinsed, patted dry
1 tablespoon olive oil
1/3 cup low sodium soy sauce
3/4 cup water (1/2 cup reserved for cooking process)
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1/2 cup orange marmalade
2 tablespoons brown sugar, packed
1 teaspoon sriracha sauce (if you don't like it spice, omit)
1/4 cup red onion, chopped
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)

Steps:

  • In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
  • Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
  • Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
  • Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
  • I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus :).

Nutrition Facts : Calories 345.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 51.6, Sodium 823.1, Carbohydrate 39, Fiber 1.5, Sugar 32.2, Protein 25

CRISPY ORANGE-GLAZED SALMON (THAI INSPIRED)



Crispy Orange-Glazed Salmon (Thai Inspired) image

From the magazine Cottage Living 3/2007. I like the way this sounds so it's here for safe keeping. The description in the magazine states that the sweetness of orange juice tempers the heat of the chili pepper and red pepper flakes in this Thai inspired dish, but it still has quite a kick. You can garnish with sprouts, fresh cilantro, carrot and pepper strips, and edamame. Serve over hot rice.

Provided by Oolala

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup orange juice
3 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 small red Thai chile, thinly sliced
1 teaspoon crushed red pepper flakes
1 inch piece fresh ginger, about 1 inch, peeled, grated
4 (4 -6 ounce) salmon fillets
2 tablespoons olive oil, divided
salt, to taste
fresh ground black pepper, to taste
2 tablespoons honey

Steps:

  • Stir together the first 6 ingredients in a glass baking dish or shallow bowl.
  • Add salmon and drizzle with 1 tablespoons of the olive oil, turning to evenly coat.
  • Marinate at least 30 minutes.
  • Remove salmon, reserving the marinade, and season with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoons olive oil.
  • Cook salmon 3-4 minutes per side or until fish begins to flake with fork; remove from pan, pour reserved marinade into skillet, and add honey.
  • Heat about 3 minutes or until syrupy.
  • Serve salmon warm over a mound of rice topped with some of the sauce and garnish, if desired.

Nutrition Facts : Calories 246.4, Fat 10.7, SaturatedFat 1.6, Cholesterol 58.3, Sodium 579.1, Carbohydrate 13.6, Fiber 0.2, Sugar 12.3, Protein 23.7

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