Spiced Roast Side Of Salmon Recipes

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WHOLE ROASTED SIDE OF SALMON



Whole Roasted Side of Salmon image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 1/2 teaspoons honey
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish
4 to 6 dashes hot sauce
2 cups panko breadcrumbs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 2 3/4-pound skinless side of salmon
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.
  • In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.
  • Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.
  • Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.

SPICED ROAST SIDE OF SALMON



Spiced roast side of salmon image

Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

1½ kg side of salmon, skin on
1 tbsp olive oil, plus extra for brushing
½ tsp ground ginger
1 tsp paprika
½ tsp coarsely ground black peppercorns
1 tbsp wholegrain mustard
1 tsp honey
1 lemon, cut into wedges, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
  • Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
  • Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
  • Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.

Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 51 grams protein, Sodium 0.4 milligram of sodium

SPICY SALMON RECIPE



Spicy Salmon Recipe image

A spicy salmon recipe that results in flaky, tender salmon with a sweet and spicy chipotle lime rub. It's easy, healthy, foolproof, and impressive!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 7

1 3/4 pounds side of salmon
1 tablespoon brown sugar (optional; omit for Paleo or Whole30)
1 1/2 teaspoons chipotle chile powder
1 medium lime zest and 1 tablespoon juice
1 1/2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil (or melted unsalted butter)
3 tablespoons chopped fresh cilantro

Steps:

  • Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
  • In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
  • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  • Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  • Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
  • To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 329 kcal, Carbohydrate 4 g, Protein 40 g, Fat 16 g, SaturatedFat 2 g, Sugar 3 g, Cholesterol 109 mg, Fiber 1 g, UnsaturatedFat 12 g

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