Lemon Pepper Mustard Baked Ahi Mahi Mahi Salmon Recipes

MAHIMAHI WITH ONION, CAPERS, AND LEMON

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.

CHEF JOHN'S BAKED LEMON PEPPER SALMON

Steps:

• Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
• Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
• Cover salmon with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON

Steps:

• Preheat oven to 375 deg F.
• Heat butter in small skillet on medium heat.
• Add garlic and heat for 1 minute.
• Add honey, worcestershire and mustard, cook for an additional minute.
• Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
• Chop scallions and basil.
• Cut fish into 2oz portions.
• Pinch a piece of foil so that it has four raised edges to trap the sauce.
• Arrange fish on oiled/greased aluminum foil.
• Spread all of sauce mixture over top of each portion.
• Top sparingly with basil and scalions.
• Sprinkle salt and pepper.
• Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
• Pour excess baked sauce over fish.

GARLIC MUSTARD MAHI MAHI (MAHIMAHI)

Steps:

• Mix the garlic, lemon juice, mustard, apple juice, water, and thyme in a small bowl.
• Heat the olive oil in a shallow non-stick pan over medium heat.
• Cook the filets until they are golden (about 10 minutes).
• Turn the filets and pour the sauce ingredients over them.
• Cook over medium-high heat until the sauce reduces and the filets are done,(about 10 minutes).
• Serve over vegetables.

LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON RECIPE

Steps:

• 1. Preheat oven to 375 deg F. 2. Heat butter in small skillet on medium heat. 3. Add garlic and heat for 1 minute. 4. Add honey, worcestershire and mustard, cook for an additional minute. 5. Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick. 6. Chop scallions and basil. 7. Cut fish into 2oz portions. 8. Pinch a piece of foil so that it has four raised edges to trap the sauce. 9. Arrange fish on oiled/greased aluminum foil. 10. Spread all of sauce mixture over top of each portion. 11. Top sparingly with basil and scalions. 12. Sprinkle salt and pepper. 13. Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw. 14. Pour excess baked sauce over fish.

LEMON PEPPER MAHI MAHI

Steps:

• Arrange 4 large pieces of aluminum foil on a work surface.
• Place 1 mahi mahi fillet onto each aluminum foil piece. Pour Italian dressing over each fillet. Sprinkle each fillet with lemon-pepper seasoning and garlic powder; flip fillets and season other side with lemon-pepper seasoning and garlic powder. Place 1 onion ring atop each fillet and squeeze lemon quarter over each fillet. Fold aluminum foil over each fillet, crimping all the corners to completely seal. Place packets in a glass baking dish in the refrigerator to marinate, about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Carefully open packets and remove onion before serving.

CROCK POT MAPLE SALMON RECIPE

Steps:

• 1. Place salmon pieces in the crock pot. 2. Mix the sauce ingredients and pour over salmon. 3. Cover. Cook on High for 1 hour. (increase to approx. 2 hours if using frozen fish) Note: This salmon is good hot or cold. Serve hot over rice, or crumble over salad or pasta cold. YUM!

BROILED SALMON WITH MUSTARD AND LEMON

Steps:

• Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
• In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
• Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.