Peachhoneybakedsalmon Recipes

PEACH HONEY BAKED SALMON

Steps:

• Prepeare grill or preheat broiler. Spray aluminum foil with non-stick oil, then cover grill or broiler pan with foil. Remove any bones in fillets with pliers.
• Peel peaches and cut into quarters. Dice enough to make 1/4 cup and put into blender, reserving remaining peach quarters. Add honey, mustard, lemon juice, pepper, and margarine to blender and whip until sauce is smooth.
• In a small bowl, mix ginger, grated lemon rind, and brown sugar.
• Arrange salmon fillets on grill or broiler with skin side up. Grill or broil 5 minutes, then turn fillets. Baste fillets with sauce. Arrange peach quarters around fillets; sprinkle spiced brown sugar mixture on peaches.
• Grill or broil another 5 minutes, until inner flesh is light pink.
• Spoon pan juices over fish.

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

PEACH-GLAZED SALMON

Steps:

• In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

HONEY-GLAZED BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
• Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
• Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

SALMON WITH PECAN-HONEY SAUCE

Steps:

• Sprinkle salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Add salmon in batches; cook until fish just begins to flake easily with fork, 10-12 minutes. , Meanwhile, melt butter in a small saucepan. Add pecans and honey; cook over medium-low heat until bubbly, 8-10 minutes. Serve with salmon.