Spice Crusted Salmon Steaks With Hoisin Orange Glaze Recipes

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HOISIN-SPICE GLAZE



Hoisin-Spice Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

THE BEST HONEY-GLAZED SALMON



The Best Honey-Glazed Salmon image

This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, optional
Four 6-ounce portions skin-on salmon fillets
1/4 cup honey
Zest and juice of 1 lime
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

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.

SALMON STEAKS WITH HOISIN GLAZE



Salmon Steaks With Hoisin Glaze image

Make and share this Salmon Steaks With Hoisin Glaze recipe from Food.com.

Provided by Hollyism

Categories     High Protein

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
salt and pepper, to taste

Steps:

  • Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
  • Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
  • Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Nutrition Facts : Calories 237.8, Fat 13.7, SaturatedFat 3.1, Cholesterol 55.2, Sodium 188.4, Carbohydrate 6.8, Fiber 0.2, Sugar 5.3, Protein 20.7

HOISIN-GLAZED SALMON



Hoisin-Glazed Salmon image

A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!

Provided by Lisa Arlotti

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 6

Number Of Ingredients 8

⅓ cup reduced-sodium soy sauce
¼ cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

Steps:

  • Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
  • Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO



Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 6 servings

Number Of Ingredients 25

1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 cup chopped fresh cilantro leaves
1 bunch scallions, trimmed and minced
1 egg, lightly beaten
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds skinless salmon fillets (wild caught preferred), finely chopped
3/4 cup panko bread crumbs
2 teaspoons canola oil
2 teaspoons minced fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon sweet curry powder
1/3 cup mayonnaise
1 1/2 tablespoons honey Dijon mustard
3 tablespoons minced fresh cilantro leaves
Sea salt and freshly ground black pepper
4 tablespoons apricot preserves, chopped
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons orange juice concentrate, thawed
1/4 teaspoon cayenne pepper
Canola oil
6 poppy seed or sesame seed hamburger buns, split
3 cups really fresh, crisp watercress leaves
Cilantro and watercress sprigs for garnish, optional

Steps:

  • Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
  • Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
  • Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
  • Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
  • Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
  • Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
  • Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

MUSTARD-GLAZED SALMON



Mustard-Glazed Salmon image

This dish is casual enough for a family dinner and elegant enough to serve to company.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
Chopped fresh dill (optional)

Steps:

  • Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
  • Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

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