Kiss Salmon Recipes

HIBACHI SALMON

Steps:

• Combine the hibachi cooking oil ingredients in a container like a squeeze bottle or jar that you can use for storage. Shake bottle or jar before using the cooking oil.
• Prepare the salmon by rinsing and patting dry with paper towels. Preheat your pan, electric skillet, or Blackstone griddle to medium-high heat.
• Saute the garlic and ginger in the hibachi cooking oil for 1-2 minutes, or until fragrant but not burnt. Remove the garlic and ginger.
• Place the salmon flesh side down onto the preheated cooking surface with the garlic-ginger flavored cooking oil. Sear for 4 minutes.
• Flip and cook the second side (skin side down) until the skin is nice and crispy. Squeeze lemon juice over the salmon fillets, then season with freshly ground black pepper.
• Cook for 3-4 minutes on the second side. There should still be some pink in the salmon flesh, as the fish will continue to cook when removed from heat. Remove from heat and rest 5 minutes before serving.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.