Five delicious, easy-to-make salmon recipes you have to try
Advertisement
Salmon lovers, get creative with the way you prepare your salmon by recreating these mouthwatering salmon dishes.
These yummy salmon recipes are easy to prepare and can be enjoyed throughout the week if you and your loved ones simply cannot get enough of salmon.
Pair your salmon dishes with a fresh garden salad.
Advertisement
Teriyaki glazed salmon
Ingredients
1kg of salmon fillets
½ cup of soy sauce
¼ cup of brown sugar
½ teaspoon of minced ginger
2 cloves of garlic, minced
½ tablespoon of rice wine vinegar
177ml of pineapple juice
1 tablespoon of cornstarch
2 tablespoons of water
Sliced green onions, for garnish
Sesame seeds, for garnish
Instructions
Preheat oven to 180 degrees Celsius. Line a rimmed cookie sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
In a small sauce pan, combine soy sauce, brown sugar, ginger, garlic, and rice wine vinegar and bring to a simmer over medium-low heat. Stir and cook for five minutes.
In a small bowl, combine the cornstarch and water, mixing well. Add to the pan along with the pineapple juice, and allow mixture to return to a simmer. Continue cooking for 5-10 more minutes until mixture thickens and coats the back of a spoon. Remove from heat and allow to cool slightly.
Pat salmon fillets dry with a paper towel and place on the prepared cookie sheet. Spoon glaze generously over the tops of each fillet. You will have some left over!
Place pan in the upper half of the oven and cook for 10-12 minutes. Remove pan from oven and add a small amount of leftover glaze to the top of each fillet. Turn oven broiler to high and broil the salmon for an additional 2-3 minutes.
Garnish with sliced green onions and sesame seeds. Enjoy!
1 lemon, zested and half juiced,half thinly sliced
75g of mascarpone
5 tablespoons of milk
Instructions
Heat oven to 180 degrees Celsius . Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
Heat half the oil in a frying pan and lightly brown the salmon on both sides – don’t worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tablespoon of the milk and cook until the spinach has wilted.
Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.
Return skillet over medium heat and add shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145 degrees Celsius, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.